Production method of coffee-Ginseng-jam

Abstract

The present invention relates to a method for manufacturing coffee ginseng jam containing ginseng or red ginseng as a main ingredient, and more specifically, to a method comprising: 1) a step of washing fresh ginseng or red ginseng thoroughly and then pulverizing or slicing it; 2) a step of adding water and a primary fructooligosaccharide to the fresh ginseng or red ginseng and heating the first mixture over high heat to evaporate a certain amount of moisture; 3) a step of preparing a second mixture by adding a secondary fructooligosaccharide while heating over low heat when the primary fructooligosaccharide component in the mixture becomes sticky at the bottom of the container; and 4) a step of adding a tertiary fructooligosaccharide and hazelnut-flavored coffee to the second mixture and heating further until the color of the fresh ginseng or red ginseng becomes transparent and the oligosaccharide becomes gelatinized. The ginseng or red ginseng jam produced according to the manufacturing method of the present invention exhibits a subtle aroma and taste characteristic of ginseng or red ginseng, and has superior sensory properties regarding texture and palatability compared to general jams. Furthermore, because it has a low moisture content and is not sticky or viscous, it is easy to consume and can be easily utilized as an auxiliary ingredient in various foods. Moreover, by retaining the beneficial components of ginseng or red ginseng, it has the effect of enhancing health functionality, such as excellent shelf life and immune-boosting effects. Additionally, since it can improve consumer palatability for ginseng jam, it can be widely utilized in the development of functional health supplements using ginseng.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing coffee ginseng jam with enhanced functionality of ginseng and coffee ginseng jam manufactured by said method. Background Technology

[0002] Ginseng is a perennial medicinal plant belonging to the Araliaceae family. Since ancient times, it has been known as a miraculous remedy for longevity, longevity, vitality enhancement, and physical rejuvenation. Depending on its growing environment, it is classified into cultivated ginseng, cultivated wild ginseng, or mountain ginseng. Based on thousands of years of experience in traditional Korean medicine, the efficacy of ginseng has long been recognized as exceptional. It is known to act as a nerve tonic, strengthen resistance to viruses and influenza, improve eyesight to promote brain function, treat hyperacidity, suppress diabetes, restore physical weakness, reinforce lung function, and prevent dizziness. According to modern scientific evidence, ginseng has been found to possess efficacy in liver protection, diabetes suppression, inhibition of cancer cell growth, fatigue recovery, inhibition of arteriosclerosis and hypertension, anti-stress protection, stimulation and sedation of the brain, prevention of anemia, immune enhancement, and anti-inflammatory effects. Due to these benefits, ginseng has been used for medicinal or culinary purposes since ancient times, and in recent years, functional health supplements utilizing ginseng as a main or auxiliary ingredient are being developed.

[0003] Ginseng is generally classified into white ginseng and red ginseng depending on the processing method. White ginseng refers to unprocessed fresh ginseng harvested from fields and dried as is, whereas red ginseng is processed by steaming and drying fresh ginseng; the manufacturing process involves various chemical changes, such as saponin modification and amino acid alteration. The heat applied during the manufacturing process generates saponin components such as ginsenosides Rg2, Rg3, Rh1, and Rh2, which are not present in fresh ginseng. The unique active ingredients of red ginseng exhibit excellent pharmacological effects, including cancer prevention, inhibition of cancer cell growth, blood pressure reduction, protection of brain nerve cells and improvement of learning ability, antithrombotic action, and antioxidant activity.

[0004] However, due to its distinctive strong taste and aroma, ginseng is difficult for consumers to consume easily. Furthermore, when mixed into liquid food in powder form, there are issues such as the formation of sediment during long-term storage, which can cause a bitter taste or consumer aversion to eating. In addition, the forms in which ginseng is processed and utilized as food are limited, such as fresh ginseng, sliced ​​or candied ginseng made by soaking in honey, secondary processed products like ginseng concentrate, or tertiary processed products like ginseng tea or capsules.

[0005] Red ginseng is a representative specialty product of Korea with annual export sales reaching $12 million (as of 2005). It is mainly manufactured and exported as primary processed products sold as red ginseng itself, secondary processed products made by crushing red ginseng, or products made by concentrating red ginseng extract.

[0006] Meanwhile, jams are foods manufactured using the coagulating properties of pectin, made by adding sugar to fruit juice or pulp and concentrating it. Among these jelly-like products are jellies, jams, and marmalades. Essentially, jams are gels containing fruit pulp, formed by pulping the molecular structures of granular fruits and sugars. This gelling phenomenon is formed by pectin in the presence of sugars and acids. While the mechanism of gelling involves complex chemical changes such as the esterification of pectin, in practice, the interaction between sugars, acids, and pectin requires them to maintain a specific ratio and concentration. Although these jams usually use fruit as the main ingredient, they can also be manufactured using plant-based raw materials other than fruit. Among these, efforts are continuing to produce ginseng jam, which uses ginseng as the main ingredient, as a functional health supplement.

[0007] Korean Patent Publications No. 1986-8731 and No. 2000-58692 disclose a method for manufacturing ginseng jam using fruit and ginseng. However, since the jam is manufactured using pectin contained in the fruit, it has the disadvantage that the ginseng content is low, making it impossible to fully utilize the functional properties of ginseng. However, when only ginseng is included without fruit, it cannot be formed into jam due to a lack of acid and pectin, so efforts to overcome this have continued. As a result, Korean Patent Publications No. 2001-62881 and No. 2001-62881 disclose a technology for manufacturing ginseng jam by adding pectin, which is lacking in ginseng. However, since only ginseng extract is used as the ginseng component, it also has the disadvantage that the functional properties of ginseng cannot be fully utilized. As a result of research conducted to overcome this, Korean Patent No. 322247 and Korean Patent Publication No. 2001-60743 disclose a method for manufacturing ginseng jam using ginseng solids obtained by chopping ginseng. However, when jam is manufactured using ginseng solids, not only is the texture of the jam degraded due to the ginseng solids, but the sweetness of the jam is also reduced due to the inherent bitterness of ginseng. Furthermore, because the jam formation mechanism requires an excessive amount of sugar, the functionality of ginseng is reduced due to the added sugar, and excessive calories are consumed, which becomes a cause of obesity, resulting in a decrease in consumer preference.

[0008] Therefore, there has been a constant need to develop ginseng jam that fully utilizes the functional properties of ginseng while also being highly palatable to consumers.

[0009] Accordingly, the inventors of the present invention made efforts to develop a jam that can fully utilize the functionality of ginseng, has superior flavor compared to existing jams, has high consumer preference, and has improved shelf life. As a result, they confirmed that it is possible to manufacture a coffee ginseng jam that satisfies both the functionality of ginseng and consumer preference by adding protooligosaccharide and hazelnut-flavored coffee as sugars, so that the functionality of ginseng is not impaired due to the ginseng solid content that does not impair the texture of the jam and an excessive amount of sugars. The problem to be solved

[0010] The objective of the present invention is to provide a method for manufacturing coffee ginseng jam that has a taste and aroma satisfying the functionality of ginseng and consumer preference, allowing anyone to conveniently consume the active ingredients of ginseng beneficial to the human body, maintains its original shape over time, and has high pharmacological properties and palatability. means of solving the problem

[0011] To achieve the above objective, the present invention provides a method for manufacturing coffee ginseng jam comprising: 1) a step of washing fresh ginseng or red ginseng thoroughly and then pulverizing or slicing it; 2) a step of adding water and a primary fructooligosaccharide to the fresh ginseng or red ginseng and heating the first mixture over high heat to evaporate a certain amount of moisture; 3) a step of preparing a second mixture by adding a secondary fructooligosaccharide while heating over low heat when the primary fructooligosaccharide component in the mixture becomes sticky at the bottom of the container; and 4) a step of adding a tertiary fructooligosaccharide and hazelnut-flavored coffee to the second mixture and heating further until the color of the fresh ginseng or red ginseng becomes transparent and the oligosaccharides become gelatinized.

[0012] The present invention will be described in detail below.

[0013] In the method for manufacturing coffee ginseng jam of the present invention, the total content of each component is preferably 50 to 200 parts by weight of fructooligosaccharide, 3 to 8 parts by weight of hazelnut-flavored coffee, and 10 to 30 parts by weight of water, based on 100 parts by weight of fresh ginseng, and the content of the primary, secondary, and tertiary fructooligosaccharides is preferably in a weight ratio of 2:1:1.

[0014] In addition, in the method for manufacturing coffee ginseng jam of the present invention, it is preferable to add a ginseng pretreatment process in which 100 parts by weight of ginseng are soaked in 1000 parts by weight of anchovy extract broth for about 1 hour after the completion of step 1), and it is preferable that the water in step 2) contains 2 to 5 parts by weight of jujube powder, 5 to 10 parts by weight of aloe gel, and 5 to 10 parts by weight of lemon juice per 100 parts by weight of water. Effects of the invention

[0015] The coffee ginseng jam of the present invention allows anyone to conveniently consume the active ingredients of ginseng beneficial to the human body, maintains its original form over time, and exhibits excellent pharmacological properties as well as a subtle coffee aroma, thereby enhancing consumer preference for coffee ginseng jam as a functional health supplement utilizing ginseng. Furthermore, because it has a low moisture content and is not sticky or viscous, it is easy to consume and can be easily utilized as an auxiliary ingredient in various foods. Moreover, by retaining the beneficial components of ginseng or red ginseng intact, it offers enhanced health functionality with excellent shelf life and immune-boosting effects. Additionally, since it can enhance consumer preference for ginseng jam, it can be widely utilized in the development of functional health supplements utilizing ginseng. Specific details for implementing the invention

[0016] The preparation of the coffee ginseng jam of the present invention is described step by step.

[0017] In this invention, the term "ginseng" encompasses fresh ginseng, curved ginseng, small ginseng, fine ginseng, raw dried ginseng, Taegeuk ginseng, etc. There are no restrictions on the types of ginseng used in this invention, but fresh ginseng is particularly preferred. Additionally, the term "red ginseng" refers to ginseng that has been steamed and then dried.

[0018] Step 1: Powdering and Pretreatment of Ginseng

[0019] Fresh ginseng or red ginseng is washed thoroughly, dried, and processed into thinly sliced, cut, or shredded forms. It is preferable that the fresh ginseng or red ginseng used in the manufacture of the jam of the present invention be powdered as finely as possible.

[0020] In addition, it is desirable to perform a pretreatment process on the powdered ginseng before making jam by pulverizing the ginseng. The pretreatment process not only further activates the active ingredients contained in the ginseng but also acts to alleviate the bitter taste of ginseng when a large amount of ginseng solids is contained in the jam.

[0021] Since a large amount of ginseng solids can exhibit a slightly bitter taste, if the bitter taste of ginseng remains during jam production, it may reduce consumer preference. Therefore, it is desirable to soak the thoroughly washed and powdered ginseng in anchovy extract broth or broth containing anchovy residue for about one hour to alleviate the bitter taste of ginseng and activate its active ingredients. Through the above process, a large amount of polyphenolic components, such as catechins, which are the components causing the bitter taste of ginseng, are adsorbed onto the anchovy broth or residue, thereby alleviating the bitter taste of the herbal ingredients and further activating saponin components such as ginsenosides.

[0022] Step 2: Primary mixing and concentration of ginseng and fructooligosaccharides

[0023] A primary mixture in which water and primary fructooligosaccharide are added to the powdered fresh ginseng or red ginseng or fresh ginseng or red ginseng that has undergone a pretreatment process is heated over high heat to evaporate a certain amount of moisture. It is preferable to heat the mixture for about 8 hours at a water temperature of approximately 85°C.

[0024] The first mixture of the above ginseng and fructooligosaccharide is made by mixing 300 to 1000 parts by weight of ginseng and 150 to 500 parts by weight of fructooligosaccharide based on 100 parts by weight of water.

[0025] In one embodiment of the present invention, if the ginseng or red ginseng is mixed in an amount of less than 300 parts by weight based on 100 parts by weight of water, the mixing effect of the ginseng or red ginseng is negligible or may actually reduce the palatability, and if it is mixed in an amount exceeding 1000% by weight, the aroma and taste of the ginseng or red ginseng are too strong, which may actually reduce the palatability.

[0026] The water used above may be water containing jujube powder, aloe gel, and lemon juice. It is preferable to use 2 to 5 parts by weight of jujube, 5 to 10 parts by weight of aloe gel, and 5 to 10 parts by weight of lemon juice per 100 parts by weight of water. The jujube has a strong sweet taste and contains about 10 to 42% soluble sugars, and the lemon juice enhances the acidity and flavor used in jam. In addition, the aloe gel improves various functionalities and palatability.

[0027] The jujubes used at this time contain mainly sugars and vitamins in their fresh state during the 1 to 2 months of the seed harvest, while dried jujubes contain water, carbohydrates, protein, lipids, fiber, ash, calcium, phosphorus, iron, sodium, vitamins A, B1, B2, and niacin. For fresh jujubes, it is convenient to peel and remove the seeds first, whereas for dried jujubes, the seeds are removed first and the skin is peeled for pretreatment. Peeled jujubes take on a light brown tone, while the more skin remains, the darker the color becomes. Jujube water is prepared using this.

[0028] In addition, the lemon (Citrus limon) is an evergreen shrub belonging to the Rutaceae family. Native to the Himalayas, it is cultivated in relatively cool regions with stable climates. Lemons contain large amounts of Vitamin C and citric acid, giving them a strong sour taste. Lemon oil is extracted from the peel and used as an ingredient in beverages, perfumes, and lemonade, while the juice is used as an ingredient in beverages, vinegar, and cosmetics, as well as a flavoring agent in confectionery. Furthermore, lemons are known to possess many beneficial physiological effects, including anti-inflammatory, lipid-lowering, anticancer, and antibacterial properties.

[0029] Aloe is a perennial plant and a CAM (Crassulacean Acid Metabolism) plant with succulent, fleshy leaves. Over 400 species are known, among which Aloe vera Linne, Aloe arborescens, and Aloe saponaria are the most well-known. Aloe vera juice or gel is one of the representative functional health foods, and it is also one of the most widely used natural materials as a raw material for pharmaceuticals and cosmetics.

[0030] It is known that all types of aloe contain 60 to 80% common pharmacological components. Aloe has strong antibacterial properties, powerfully and rapidly regenerates and protects cell tissues, promotes blood circulation, lowers high blood pressure, prevents cerebral hemorrhage caused by the rupture of cerebral blood vessels, enhances the function of the digestive system, and stimulates or regulates the activity of endocrine glands related to various hormones. In particular, Aloe vera exhibits excellent efficacy for diabetes because it gradually restores the insulin secretion function of the pancreas. Furthermore, because it functionally assists the hormone secretion activity of the gonads, it is effective for menopausal disorders or exacerbation; it also possesses analgesic, sedative, and diuretic effects; anticancer, abnormal cell destruction, alkalizing and collagenizing of body fluids, skin astringent, moisturizing, bleaching, anti-inflammatory, and scar improvement effects; and it is known to have detoxification, anti-allergic, and antihistamine effects.

[0031] Step 3: Secondary mixing and concentration of the above mixture and fructooligosaccharides

[0032] When the primary fructooligosaccharide component in the above mixture becomes sticky at the bottom of the container, a secondary mixture is prepared by adding a secondary fructooligosaccharide while heating over low heat. It is preferable to heat for about 4 hours while maintaining the water temperature at approximately 85°C.

[0033] The second mixture of the above ginseng and fructooligosaccharide involves additionally mixing 50 to 200 parts by weight of fructooligosaccharide into the above first mixture.

[0034] Step 4: Addition and concentration of the above mixture, fructooligosaccharides, and coffee

[0035] A third fructooligosaccharide and hazelnut-flavored coffee are added to the second mixture above, and the mixture is further heated until the color of the fresh ginseng or red ginseng becomes transparent and the oligosaccharide becomes gelatinized. It is preferable to heat for about 4 hours while maintaining the water temperature at approximately 85°C.

[0036] The third mixture of the above ginseng and fructooligosaccharides, etc., is further mixed with 50 to 200 parts by weight of fructooligosaccharides and 30 to 100 parts by weight of hazelnut-flavored coffee to the above second mixture.

[0037] In this way, by mixing fructooligosaccharides in three separate stages, the compatibility of fructooligosaccharides with ginseng is increased, and moisture can be evaporated more effectively.

[0038] Meanwhile, hazelnut-flavored coffee not only enhances the flavor of the jam but also takes the place of the acid and pectin typically used in jam.

[0039] Hereinafter, preferred embodiments according to the present invention will be presented and described in detail. However, the following embodiments are provided to enable those skilled in the art to fully understand the present invention and may be modified in various other forms, and the present invention is not limited by the above embodiments.

[0040] <Example 1> Preparation of Coffee Ginseng Jam 1

[0041] 1 kg of red ginseng was thoroughly washed, sliced ​​into 5 mm thick pieces, and then ground into a fine powder for 10 minutes. 200 g of water and 500 g of fructooligosaccharide were added and boiled over high heat while stirring; once it boiled (above 95°C), the heat was reduced to medium while stirring continuously to evaporate the moisture. Stirring occasionally, when the oligosaccharide liquid became sticky at the bottom of the container, the heat was reduced to low, an additional 250 g of fructooligosaccharide was added, and stirring continued. The remaining 250 g of fructooligosaccharide and 50 g of hazelnut-flavored coffee were added, and while stirring continuously to prevent burning, the heat was turned off when the color of the red ginseng became slightly transparent and the oligosaccharide liquid turned into gel. As a result, a concentrated coffee ginseng jam was prepared with a final sugar content of 65°Bx.

[0042] <Example 2> Preparation of Coffee Ginseng Jam 2

[0043] Fresh ginseng was used instead of red ginseng in Example 1 above. The subsequent process is almost identical. However, using fresh ginseng, the jam is much more transparent than that made with red ginseng, and a concentrated coffee ginseng jam was prepared with a final sugar content of 63°Bx.

[0044] <Example 3> Preparation of Coffee Ginseng Jam 3

[0045] 1 kg of red ginseng, washed and powdered in Example 1, was soaked in anchovy extract broth for about 10 liters, then removed and the subsequent process was carried out. Since the anchovy extract broth effectively adsorbs polyphenol components, it can alleviate the bitter taste of ginseng and activate the saponin components contained in ginseng. The subsequent process is the same as in Example 1. A concentrated coffee ginseng jam was prepared with a final sugar content of 64°Bx.

[0046] <Example 4> Preparation of Coffee Ginseng Jam 4

[0047] 1 kg of fresh ginseng, washed and powdered in Example 2 above, was soaked in anchovy extract broth for about 10 liters, then removed and the subsequent process was carried out. Since the anchovy extract broth effectively adsorbs polyphenol components, it can alleviate the bitter taste of ginseng and activate the saponin components contained in ginseng. The subsequent process is the same as in Example 2. A concentrated coffee ginseng jam was prepared with a final sugar content of 62°Bx.

[0048] <Example 5> Preparation of Coffee Ginseng Jam 5

[0049] The subsequent process is the same as in Example 1, except that water in which 8 g of jujube powder, 15 g of aloe gel, and 15 g of lemon juice were dissolved in 200 g of water was used. A concentrated coffee ginseng jam was prepared with a final sugar content of 66°.

[0050] <Comparative Example 1>

[0051] We purchased and tested commercially available ginseng jam.

[0052] <Experimental Example 1> Sensory Evaluation of Coffee Ginseng Jam

[0053] The flavor and olfactory preference of the coffee ginseng jams of Examples 1 to 5 and the ginseng jam of Comparative Example 1 were investigated by 50 trained sensory evaluators, and scores were assigned using a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good). The results are shown in Table 1 below.

[0054] Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 zest 4.32 4.28 4.64 4.58 4.78 3.65 2.86 1.89 1.04 1.21 1.50 0.86 Olfactory characteristics 4.38 4.36 4.57 4.52 4.67 3.57 2.29 1.78 1.46 1.45 1.08 1.14

[0055] In conclusion, Examples 5, 3, 4, 1, 2 and Comparative Example 1 of the present invention were rated highly in terms of flavor and olfactory palatability. That is, the sample corresponding to Example 5 obtained the highest preference in both aspects, and in terms of numerical values, it shows a significant level of significance probability compared to the Comparative Example. It can be confirmed that the flavor and olfactory palatability of the jam produced by the method of the present invention are significantly improved compared to that produced by other manufacturing methods.

[0056] In addition, while some inspectors reported that a bitter taste remained in Examples 1 and 2, it was confirmed that the ginseng pretreatment process in the anchovy broth of Examples 3 and 4 significantly alleviated the slight bitterness and improved the texture. For each item, the top column represents the average value, and the bottom column represents the standard deviation.

[0057] <Experimental Example 2> Evaluation of Storage Stability

[0058] The shelf life evaluation of the coffee ginseng jam prepared above is as shown in Table 2 below. The coffee ginseng jam prepared by the methods of Examples 1 to 5 of the present invention did not exhibit quality issues, such as taste and color, even after being stored at room temperature for 5 months. In particular, the coffee ginseng jam prepared by the method of Example 5 of the present invention did not exhibit quality issues even up to 6 months.

[0059] Meanwhile, Comparative Example 1 also did not show any significant quality changes initially, but a slight off-odor occurred in the product after 90 days from the start of the experiment.

[0060] period Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 15th No issues No issues No issues No issues No issues No issues 30 days No issues No issues No issues No issues No issues No issues 45 days No issues No issues No issues No issues No issues No issues 60 days No issues No issues No issues No issues No issues No issues 90 days No issues No issues No issues No issues No issues browning phenomenon 120 days No issues No issues No issues No issues No issues browning phenomenon 150 days No issues No issues No issues No issues No issues Off-odor occurrence 180 days browning phenomenon browning phenomenon browning phenomenon browning phenomenon No issues Mold growth

[0061] <Test Example 3> Antioxidant activity of coffee ginseng jam

[0062] The antioxidant activity of the coffee ginseng jam prepared in Examples 1 to 5 above and Comparative Example 1 was measured. The antioxidant activity was determined by measuring the total polyphenol content, total flavonoid content, and DPPH radical scavenging ability, and is shown in Table 3 below.

[0063] <3-1> Total Polyphenol Content

[0064] Measurements were performed according to the Folin-Denis method. To 0.2 mL of the sample, 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water were added and mixed. Then, 0.3 mL of 20% Na2CO3 was added, and the mixture was left in the dark for 20 minutes. The absorbance (Epoch) was measured at 765 nm. Gallic acid was used as a standard to indicate the content.

[0065] <3-2> Total Flavonoid Content

[0066] Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. JCereal Sci 49: 106-111.) was measured using the method described in Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009). 0.15 mL of 5% sodium nitrite (NaNO2) was added to 0.5 mL of the sample and left for 5 minutes. Then, 0.3 mL of 10% AlCl3 6H2O and 1 mL of 1 M NaOH were added and mixed. After leaving the mixture in the dark for 15 minutes, the absorbance was measured at 415 nm. The content was expressed using catechin as a standard.

[0067] <3-3> Scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical

[0068] Antioxidant activity was measured by modifying the method of Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25-30. 0.2 mL of the sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol and mixed well. After leaving the mixture in the dark at room temperature for 30 minutes, the absorbance (Epoch) was measured at 517 nm.

[0069] Scavenging activity was calculated according to the formula below and expressed as a percentage.

[0070] DPPH radical scavenging activity (%)= (A - B) / A × 100

[0071] A: Control absorbance, B: Sample absorbance

[0072] Total phenolic content, total flavonoid content, and DPPH radical scavenging activity were expressed in mg / ml, mg / ml, and % as shown in Table 3.

[0073] <3-4> Total Anthocyanin Content

[0074] Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method. Association of Official Analytical Chemists. Washington DC, USA. Vol. 02. pH differential method (AOAC 2005). 0.025 M KCl buffer (pH 1.0) and 0.4 M sodium acetate (CH3COONa) buffer (pH 4.5) were added to 0.5 mL of each extract to make the final volume 5 mL. Then, the absorbance (epoch) of the reaction solution was measured at 510 and 700 nm, respectively, and the results were obtained using the following formula: Anthocyanin pigment (cyaniding-3-glucoside equivalents, mg / L) = A × MW × DF × 10³ / ε × l

[0075] A (absorbance value) = (A 510 nm A 700 nm) pH 1.0 (A 510 nm A 700 nm)

[0076] pH 4.5, MW (cyanidin-3-glucoside molecular weight) = 449.2 g / mol

[0077] DF(dilution factor) = dilution ratio of sample

[0078] ε(cyanidin-3-glucoside molar absorbance) = 26,900 molar extinction coefficient, in L × mol-1 × cm1, l = pathlength

[0079] The results of the above experiment are listed in Table 3 below.

[0080] division Total phenol content (ug / ml) Total flavonoids (mg / kg) Total anthocyanin (mg / L) DPPH radical scavenging activity (%) Example 1 335.9±0.4 49.2±0.2 7.3±0.2 68.3±0.2 Example 2 325.2±0.2 48.2±0.3 7.1±0.1 65.3±0.3 Example 3 389.1±0.2 57.3±0.3 9.8±0.1 83.2±0.3 Example 4 387.2±0.3 56.2±0.3 9.2±0.1 81.3±0.3 Example 5 346.5±0.2 51.2±0.2 8.2±0.1 77.3±0.3 Comparative Example 1 316.9±0.3 38.2±0.2 6.4±0.2 59.1±0.2

[0081] As shown above, the coffee ginseng jam of the embodiment of the present invention showed improved total phenolic content, total flavonoid content, total anthocyanin content, and DPPH radical scavenging ability compared to Comparative Example 1. This indicates that although ginseng contains many antioxidant components, its efficacy may vary depending on the processing method during the manufacture of ginseng jam. In particular, it was confirmed that appropriate pretreatment processes for ginseng, as in Examples 3 and 4, can further enhance the efficacy of ginseng.

[0082] <Test Example 4> Analysis of Ginsenoside Content

[0083] The ginsenosides contained in the jams prepared in Examples 1 to 5 and Comparative Example 1 were quantitatively analyzed using High Performance Liquid Chromatography (HPLC). The samples for analysis were prepared by dissolving the jams prepared in the Examples and Comparative Examples in methanol for HPLC, filtering the solution through a 0.45 μm syringe filter, and analyzing the results using a Shimadzu LC system (CBM-20A, Japan). Under the analysis conditions, a kinetex c18 column (100 x 4.6 mm) was used, and the mobile phase consisted of water (solvent A) and acetonitrile (solvent B) with a gradient of 21–75%. The flow rate was set to 1 ml / min, and the absorbance was measured at 203 nm. The results of the ginsenoside component analysis are shown in Table 4 below.

[0084] division Rb1(mg / g) Rb2(mg / g) Re(mg / g) Example 1 3.11±0.07 2.01±0.12 1.58±0.05 Example 2 3.04±0.04 1.96±0.08 1.44±0.04 Example 3 3.63±0.06 2.96±0.05 2.64±0.08 Example 4 3.57±0.04 2.86±0.11 2.43±0.07 Example 5 3.33±0.02 2.18±0.06 1.78±0.04 Comparative Example 1 2.66±0.08 1.64±0.09 1.22±0.06

[0085] As a result, as shown in Table 3 above, it was observed that the coffee ginseng jam obtained by the manufacturing methods of Examples 3 and 4 contained a high amount of all ginsenoside components. Through these results, it is believed that the cell tissues and cell walls of fresh or red ginseng components are destroyed, thereby expanding the pathways for the outflow of beneficial components such as ginsenosides, and that this is because the outflow of beneficial components of ginseng and red ginseng is further promoted through the pretreatment process. Therefore, it is believed that the jam prepared according to the present invention contains a higher amount of beneficial components found in ginseng and red ginseng.

[0086] Although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above embodiments, and various modifications are possible by those skilled in the art within the scope of the technical concept of the present invention.

Claims

Claim 1 A method for manufacturing coffee ginseng jam comprising: 1) a step of thoroughly washing fresh ginseng or red ginseng and then pulverizing or slicing it; 2) a step of adding a primary fructooligosaccharide and water containing 2 to 5 parts by weight of jujube powder, 5 to 10 parts by weight of aloe gel, and 5 to 10 parts by weight of lemon juice per 100 parts by weight of water to the fresh ginseng or red ginseng, heating the mixture over high heat to evaporate a certain amount of moisture; 3) a step of preparing a secondary mixture by additionally adding a secondary fructooligosaccharide while heating over low heat when the primary fructooligosaccharide component in the mixture becomes sticky at the bottom of the container; and 4) a step of adding a tertiary fructooligosaccharide and hazelnut-flavored coffee to the secondary mixture and further heating until the color of the fresh ginseng or red ginseng becomes transparent and the oligosaccharide becomes gelatinized. Claim 2 A method for manufacturing coffee ginseng jam according to claim 1, characterized in that the total content of each component is 50 to 200 parts by weight of fructooligosaccharide, 3 to 8 parts by weight of hazelnut-flavored coffee, and 10 to 30 parts by weight of water, based on 100 parts by weight of fresh ginseng or red ginseng. Claim 3 A method for manufacturing coffee ginseng jam according to claim 1, characterized in that the content of the primary, secondary, and tertiary fructooligosaccharides is in a weight ratio of 2:1:

1. Claim 4 A method for manufacturing coffee ginseng jam according to claim 1, characterized by adding a ginseng pretreatment process in which, after completing step 1), 100 parts by weight of ginseng are soaked in 1,000 parts by weight of anchovy extract broth for about 1 hour. Claim 5 delete