Method for manufacturing sweetener-added ginseng

Abstract

The present invention relates to a method for manufacturing sweetener-added ginseng exhibiting excellent sweetness by containing a sugar component having a lower absorption rate in the body than sugar while minimizing damage to ginseng, thus enhancing health-promoting effects and customer preferences.

Description

Method for manufacturing fresh ginseng with added sweetener

[0001] The present invention relates to a method for producing fresh ginseng with added sweetener, and more particularly, to a method for producing fresh ginseng with added sweetener, which contains a sugar component that has a lower absorption rate in the body than sugar, while exhibiting an excellent sweetness, thereby improving the health promotion effect and preference of consumers.

[0002] Ginseng is divided into several types depending on the processing method of 'fresh ginseng' dug up from the field. Broadly speaking, it is divided into fresh ginseng, dried ginseng (white ginseng, dried white ginseng), red ginseng, and Taegeuk ginseng.

[0003] Double-aged ginseng, dug from the field, is in its original form and contains approximately 75% moisture. This is the most representative form of ginseng we are familiar with, and is typically harvested after 4-6 years, making it the foundation of all ginseng.

[0004] Although fresh ginseng is the best, it is difficult to store and loses moisture over time, causing wrinkles and a decrease in commercial value.

[0005] More specifically, ginseng has the problem of rapid decay due to contamination by soil microorganisms when stored underground, and rapid loss of freshness due to weight loss and tissue collapse due to moisture loss during storage compared to other crops.

[0006] Because of these problems, honey or fructose is added to make it like a sweet, and it is sold in sealed packages, and representative examples include "ginseng jeonggwa" and "jeolpyeonsam", while fresh ginseng is mainly used for samgyetang, other dishes, and ginseng liquor.

[0007] In addition, it is processed into instant products and distributed in large quantities, but most of the products used in this way are limited to using ginseng processed into red ginseng or white ginseng.

[0008] However, when red ginseng or white ginseng is processed through a series of processing steps such as heat treatment and drying, it loses the fresh flavor of fresh ginseng itself and has a strong bitter taste, which does not suit the tastes of the younger generation, so there are limitations in using it as a food.

[0009] One object of the present invention is to provide a method for manufacturing fresh ginseng, which can exhibit excellent sweetness by containing a sugar component that has a lower absorption rate in the body than sugar while minimizing damage to fresh ginseng, thereby improving the health promotion effect and preference of consumers.

[0010] A method for producing ginseng with a sweetener, comprising: 1. a step of soaking ginseng in a sweetener including stevia; a step of reducing the pressure to a first pressure below atmospheric pressure; a step of maintaining the pressure at the first pressure; a step of pressurizing to a second pressure above atmospheric pressure; a step of maintaining the pressure at the second pressure; a step of removing the second pressure and adding vinegar; a step of reducing the pressure to a third pressure below atmospheric pressure and higher than the first pressure; a step of maintaining the pressure at the third pressure; a step of pressurizing to a fourth pressure above atmospheric pressure and lower than the second pressure; a step of maintaining the pressure at the fourth pressure; a step of removing the fourth pressure; and a step of washing and drying.

[0011] 2. A method for producing ginseng with added sweetener, wherein the first pressure in the above 1 is 10 to 200 Torr.

[0012] 3. A method for producing ginseng with added sweetener, wherein in the above 1, the second pressure is 5 to 10 bar.

[0013] 4. A method for producing ginseng with added sweetener, wherein the third pressure in the above 1 is 300 to 750 Torr.

[0014] 5. A method for producing ginseng with added sweetener, wherein in the above 1, the fourth pressure is 1.2 to 4 bar.

[0015] 6. A method for producing ginseng with added sweetener, wherein in the above 1, the steps of reducing the pressure to the first pressure and the third pressure are each performed for 1 to 10 minutes.

[0016] 7. A method for producing ginseng with added sweetener, wherein the steps of maintaining the first pressure and the third pressure in the above 1 are each performed for 5 to 30 minutes.

[0017] 8. A method for producing ginseng with added sweetener, wherein in the above 1, the pressurizing steps with the second pressure and the fourth pressure are each performed for 1 to 10 minutes.

[0018] 9. A method for producing ginseng with added sweetener, wherein in the above 1, the steps of maintaining the second pressure and the fourth pressure are each performed for 5 to 30 minutes.

[0019] The method of the present invention can produce ginseng that can exhibit excellent sweetness by containing a sugar component that has a lower absorption rate in the body than sugar while minimizing damage to the appearance, thereby improving the health promotion effect and preference of consumers.

[0020] The present invention relates to a method for producing ginseng with added sweetener.

[0021] The manufacturing method of the present invention may include a step of soaking ginseng in a sweetener containing stevia, a step of reducing the pressure to a first pressure that is below atmospheric pressure, a step of maintaining the pressure at the first pressure, a step of pressurizing to a second pressure that is above atmospheric pressure, a step of maintaining the pressure at the second pressure, a step of removing the second pressure and adding vinegar, a step of reducing the pressure to a third pressure that is below atmospheric pressure and higher than the first pressure, a step of maintaining the pressure at the third pressure, a step of pressurizing to a fourth pressure that is above atmospheric pressure and lower than the second pressure, a step of maintaining the pressure at the fourth pressure, a step of removing the fourth pressure, and a step of washing and drying.

[0022] The sweetener may be stevia, sucralose, fructooligosaccharide, xylose, crystalline fructose, xylitol, erythritol, neotame, aspartame, or allulose, or a combination of two or more thereof. Preferably, it may be stevia, and more preferably, it may be a mixture of stevia and sucralose. If stevia alone is used, the bitter taste of stevia itself may be present, so sucralose may be further included to alleviate this.

[0023] The above stevia (Stevia rebaudiana Bertoni) is a perennial herbaceous plant originating from northeastern Paraguay. Stevioside contained in the stems and leaves is a natural sweetener with a sweetness that is 200 to 300 times that of sugar, and has antibacterial, anticancer, antidiabetic, antiobesity, and blood sugar control effects.

[0024] The above stevia may be enzyme-treated stevia. Enzyme-treated stevia is obtained by adding glucose to stevia extract using α-glucosyltransferase, etc., and its main component is α-glucosylstevioside, etc. Stevioside is obtained by extracting from stevia leaves and is 200 to 300 times sweeter than sugar, but has almost no calories, showing the effect of not raising blood sugar levels.

[0025] The sweetener can be mixed with purified water, etc. to be used as a treated water containing the sweetener. The ratio of the sweetener included in the treated water can be appropriately selected by a person skilled in the art to have an appropriate sweetness depending on the type of raw ginseng. For example, the sweetener can be used in a ratio (w / w) of 0.05% to 1.5%, 0.06% to 1.3%, 0.08% to 1.2%, 0.1% to 1.0%, 0.1% to 0.8%, 0.1% to 0.6%, 0.1% to 0.5%, etc., relative to purified water, but is not limited thereto. By using the treated water containing the sweetener, the sweetness of ginseng with high acidity but low sweetness can be increased, thereby enabling consumption of the ginseng itself.

[0026] When using a mixture of stevia and sucralose as the above sweetener, the mixing ratio can be appropriately selected by a person skilled in the art so as to eliminate the bitter taste of stevia. For example, the ratio of stevia to sucralose can be 20:1 to 1:1, 18:1 to 1:1, 16:1 to 1:1, 14:1 to 1:1, 12:1 to 1:1, 10:1 to 1:1, 8:1 to 1:1, 20:1 to 2:1, 19:1 to 2:1, 19:1 to 3:1, 18:1 to 3:1, 18:1 to 4:1, 16:1 to 5:1, 15:1 to 7:1, 13:1 to 8:1, 12:1 to 9:1, etc., but is not limited thereto.

[0027] The step of soaking ginseng in the sweetener containing the above stevia can be performed by putting the treated water and ginseng into a pressure treatment device and having the ginseng soaked in the treated water.

[0028] The step of reducing the pressure to a first pressure below the atmospheric pressure is a step of immersing ginseng in treatment water containing a sweetener and reducing the pressure, and can be performed by putting the treatment water and ginseng into a pressure treatment device so that the ginseng is immersed in the treatment water. The first pressure can be in a range that can effectively inject the treatment water into the ginseng without damaging the ginseng. For example, the first pressure can be 10 to 200 Torr, 10 to 150 Torr, 10 to 100 Torr, 10 to 50 Torr, 20 to 200 Torr, 20 to 150 Torr, or 20 to 100 Torr. In the range of the first pressure, the immersion treatment time can be reduced, and the ginseng can be expanded to increase the amount of sweetener added to the ginseng.

[0029] The treatment time for reducing the pressure from the above atmospheric pressure to the first pressure may be within a range that allows the treatment water to be effectively injected into the ginseng without damaging the ginseng. For example, the depressurization may be performed for 1 to 10 minutes, 1 to 9 minutes, 1 to 8 minutes, 2 to 10 minutes, 2 to 9 minutes, or 2 to 8 minutes. Within the above treatment time range, the ginseng may be gradually expanded to minimize damage to the ginseng.

[0030] The time for maintaining the first pressure may be within a range in which the sweetener can be sufficiently injected into the ginseng. For example, the time for maintaining the first pressure may be 5 to 30 minutes, 5 to 25 minutes, 5 to 20 minutes, 10 to 30 minutes, 10 to 25 minutes, or 10 to 20 minutes. The amount of sweetener added to the ginseng may be increased within the range of the above-mentioned maintaining time.

[0031] The step of pressurizing to a second pressure exceeding the atmospheric pressure is a step of pressurizing the ginseng that has been immersed in a sweetener and depressurized while being immersed in the treatment water. The second pressure may be in a range that allows the expanded ginseng to contract again so that the sweetener injected into the ginseng can be maintained. For example, the second pressure may be 5 to 10 bar, 5 to 9 bar, 5 to 8 bar, 6 to 10 bar, 6 to 9 bar, or 6 to 8 bar.

[0032] The pressurization treatment time from the first pressure to the second pressure may be within a range that does not damage the ginseng. For example, the pressurization may be performed for 1 to 10 minutes, 1 to 9 minutes, 1 to 8 minutes, 2 to 10 minutes, 2 to 9 minutes, or 2 to 8 minutes. Within the range of the above treatment times, the ginseng may be gradually contracted, thereby minimizing damage to the ginseng.

[0033] The time for maintaining the second pressure may be within a range that allows the sweetener within the ginseng to sufficiently penetrate into the pulp. For example, the time for maintaining the second pressure may be 5 to 30 minutes, 5 to 25 minutes, 5 to 20 minutes, 10 to 30 minutes, 10 to 25 minutes, or 10 to 20 minutes. The amount of sweetener added to the ginseng may be increased within the range of the above-mentioned maintaining time.

[0034] The step of removing the second pressure and adding vinegar is a step of adding vinegar to the treatment water in which the ginseng is immersed, and the addition of vinegar can suppress the decomposition of sweeteners and improve the preservation properties of the ginseng. For example, the vinegar can be used in a ratio (w / w) of 0.01% to 0.3%, 0.02% to 0.2%, 0.03% to 0.1%, 0.05% to 0.09%, 0.06% to 0.08%, etc. relative to the treatment water, but is not limited thereto. By adding the vinegar to the treatment water, the sweetness and preservation properties of the ginseng can be improved.

[0035] The step of reducing the pressure to a third pressure that is lower than the atmospheric pressure and higher than the first pressure may be performed by immersing the ginseng in the treatment water to which vinegar has been added and reducing the pressure again, and may be performed at a third pressure that is lower than the atmospheric pressure and higher than the first pressure while the ginseng is immersed in the treatment water. The third pressure may be a range that allows the treatment water to which vinegar has been added to be effectively injected into the ginseng without damaging the ginseng. For example, the third pressure may be 300 to 750 Torr, 300 to 700 Torr, 300 to 650 Torr, 300 to 600 Torr, 300 to 550 Torr, 300 to 500 Torr, 350 to 750 Torr, 350 to 700 Torr, 350 to 650 Torr, 350 to 600 Torr, 350 to 550 Torr, 350 to 500 Torr. If the third pressure is lower than the first pressure, the peel or flesh of the ginseng may be excessively expanded and damaged due to re-decompression.

[0036] The treatment time for reducing the pressure to a third pressure that is lower than the atmospheric pressure and higher than the first pressure may be within a range that allows the treatment water with added vinegar to be effectively injected into the ginseng without damaging the ginseng. For example, the reduction may be performed for 1 to 10 minutes, 1 to 9 minutes, 1 to 8 minutes, 2 to 10 minutes, 2 to 9 minutes, or 2 to 8 minutes. Within the range of the treatment time, the ginseng may be gradually expanded to minimize damage to the ginseng.

[0037] The time for maintaining the third pressure may be within a range in which the vinegar-added treatment water can be sufficiently injected into the ginseng. For example, the time for maintaining the third pressure may be 5 to 30 minutes, 5 to 25 minutes, 5 to 20 minutes, 10 to 30 minutes, 10 to 25 minutes, or 10 to 20 minutes. Within the range of the above-mentioned maintenance time, the amount of vinegar-added treatment water added into the ginseng may be increased.

[0038] The step of pressurizing to a fourth pressure that is higher than the atmospheric pressure and lower than the second pressure is a step of repressurizing the ginseng that has been depressurized to the third pressure while being immersed in the treatment water to which vinegar has been added. The fourth pressure may be a range that allows the expanded ginseng to contract again so that the treatment water to which vinegar has been added, which has been injected into the ginseng, can be maintained. For example, the second pressure may be 1.2 to 4 bar, 1.2 to 3.8 bar, 1.2 to 3.6 bar, 1.5 to 4 bar, 1.8 to 4 bar, or 2 to 4 bar.

[0039] The pressurization time from the third pressure to the fourth pressure may be within a range that does not damage the ginseng. For example, the pressurization may be performed for 1 to 10 minutes, 1 to 9 minutes, 1 to 8 minutes, 2 to 10 minutes, 2 to 9 minutes, or 2 to 8 minutes. Within the range of the above processing times, the ginseng may be gradually contracted, thereby minimizing damage to the ginseng.

[0040] The time for maintaining the fourth pressure may be within a range in which the vinegar-added treatment water within the ginseng can sufficiently penetrate into the pulp. For example, the time for maintaining the fourth pressure may be 5 to 30 minutes, 5 to 25 minutes, 5 to 20 minutes, 10 to 30 minutes, 10 to 25 minutes, or 10 to 20 minutes. Within the range of the above-mentioned maintenance time, the amount of vinegar-added treatment water added to the ginseng may be increased.

[0041] The step of removing the fourth pressure is a step of returning the pressure inside the processing vessel to normal pressure. The time for removing the fourth pressure may be within a range that does not damage the ginseng. For example, the removal of the fourth pressure may be performed for 1 to 10 minutes, 1 to 9 minutes, 1 to 8 minutes, 2 to 10 minutes, 2 to 9 minutes, or 2 to 8 minutes. By gradually expanding the ginseng within the above processing time range, damage to the ginseng can be minimized.

[0042] The above washing step is a step for washing ginseng, and can wash away foreign substances or treated water remaining on the surface of ginseng.

[0043] The above drying step is a step of drying the ginseng washed in the above washing step, and may include a process of removing about 20 to 30% of moisture, drying with a blower until the moisture on the outer surface is completely dry, and then drying with a dryer.

[0044]

[0045] The present invention is described in detail below.

[0046]

[0047] Example

[0048] Treated water was prepared by mixing a sweetener (stevia: sucralose = 3.5:1) into purified water to make 0.1% (w / w).

[0049] Ginseng was immersed in a treatment vessel containing enough treatment water to completely submerge 10 kg of the ginseng, and the pressure was gradually reduced to 50 torr over 5 minutes, after which it was maintained for 15 minutes. Thereafter, the pressure was gradually increased to 7 bar over 7 minutes, after which it was maintained for 15 minutes.

[0050] After releasing the pressure from the treatment vessel, vinegar was added to make 0.05% (w / w) of the amount of the treatment water. The pressure was gradually reduced to 500 torr over 3 minutes and maintained for 15 minutes. Thereafter, the pressure was gradually increased to 3 bar over 5 minutes and maintained for 15 minutes. After releasing the pressure, the fresh ginseng was washed, dried, and dried using a blower and a dryer to produce fresh ginseng treated with a sweetener. Fresh ginseng treated with a sweetener could be produced without damaging the fresh ginseng.

[0051] The present invention can be used in the production of fresh ginseng with added sweeteners that can improve the health promotion effect and preference of consumers by containing a sugar component that has a lower absorption rate in the body than sugar while minimizing damage to fresh ginseng and exhibiting an excellent sweetness.

Claims

1. A step of soaking ginseng in a sweetener containing stevia; A step of reducing pressure to a first pressure below atmospheric pressure; A step of maintaining the first pressure; A step of pressurizing to a second pressure exceeding the atmospheric pressure; A step of maintaining the second pressure; Step of removing the second pressure and adding vinegar; A step of reducing the pressure to a third pressure which is lower than the atmospheric pressure and higher than the first pressure; A step of maintaining the above third pressure; A step of pressurizing to a fourth pressure which is higher than the atmospheric pressure and lower than the second pressure; A step of maintaining the fourth pressure; a step of removing the fourth pressure; and A method for producing ginseng with added sweetener, comprising the steps of washing and drying.

2. In claim 1, A method for producing ginseng with added sweetener, wherein the first pressure is 10 to 200 Torr.

3. In claim 1, A method for producing ginseng with added sweetener, wherein the second pressure is 5 to 10 bar.

4. In claim 1, A method for producing ginseng with added sweetener, wherein the third pressure is 300 to 750 Torr.

5. In claim 1, A method for producing ginseng with added sweetener, wherein the fourth pressure is 1.2 to 4 bar.

6. In claim 1, A method for producing ginseng with added sweetener, wherein the steps of reducing the pressure to the first pressure and the third pressure are each performed for 1 to 10 minutes.

7. In claim 1, A method for producing ginseng with added sweetener, wherein the steps of maintaining the first pressure and the third pressure are each performed for 5 to 30 minutes.

8. In claim 1, A method for producing ginseng with added sweetener, wherein the steps of pressurizing with the second pressure and the fourth pressure are each performed for 1 to 10 minutes.

9. In claim 1, A method for producing ginseng with added sweetener, wherein the steps of maintaining the second pressure and the fourth pressure are each performed for 5 to 30 minutes.