KR20180075375A - Method of Preparing Ginseng Syrup - Google Patents

Abstract

The present invention relates to a method of preparing ginseng syrup, wherein clear syrup with high contents of sugar can be obtained by extrude-molding ginseng before grinding the same, and processing the ginseng with cellulase, hemicellulase and glucoamylase. Thus, the method of preparing syrup of the present invention can be usefully used in food industries.

Description

{Method of Preparing Ginseng Syrup}

The present invention relates to a method for producing ginseng syrup.

Ginseng ( Panax Ginseng ) is a herbal medicine in the genus Araliaceae and Panax. Ginseng contains amino acids, vitamins, organic acids, carbohydrates and various minerals. It is known as an excellent herb to prevent and treat various diseases such as tonic action, thirst relief, strengthening of immune function, blood pressure, diabetes and fatigue recovery.

Red ginseng is produced through special cooking, drying and processing processes. During this process, the starch particles in the ginseng tissues become luxurious, the structure is robust, and various enzymes are inactivated to stabilize the quality. Secondary component changes occur during the temperature treatment process to produce active ingredients (ginsenosides Rs, Rg1, Rg2, Rh1, etc.) peculiar to red ginseng that are not present in ginseng and white ginseng, The content is increased.

Many techniques have been developed to utilize ginseng or red ginseng having such excellent effects as foods. For example, there are techniques for separating a specific ginsenoside from ginseng saponin, or fermenting ginseng or ginseng extract with lactic acid bacteria or intestinal bacteria to increase ginsenoside content. On the other hand, since ginseng is a plant, there is a plant cell wall, which makes it difficult to extract useful components from ginseng.

Plant cell walls consist of polysaccharide components such as cellulose, hemicellulose, and pectin, and lignin and glycoproteins. However, these constituents do not exist in a state free from each other, but mostly exist in an insoluble state by being strongly connected through covalent bonds, hydrogen bonds, ionic bonds, and hydrophobic bonds. Generally, acidic or alkaline solutions are used at high temperature as a conventional method for hydrolyzing or hydrolyzing polysaccharide components from plant cell walls. However, such chemical hydrolysis method has many problems such as generation of environmental wastewater and corrosion of containers And it is difficult to apply it industrially.

In order to solve such a problem, Patent Document 1 discloses a technique in which powdered red ginseng powder is treated with water or ethanol to prepare an extract to use the dietary fiber in red ginseng, and extracting the cellulose by centrifuging the extract have.

The inventors of the present invention focused on the fact that ginsenosides such as ginsenosides are present in large amounts, and studied to obtain an extract having an increased sugar content by treating ginseng under specific conditions. In addition, , And it was confirmed that ginseng syrup having an increased sugar content could be obtained by treating a specific combination of enzymes.

Korean Patent No. 854698

The present invention provides a method for producing ginseng syrup having a high sugar content and low turbidity by biological conversion using an enzyme instead of a technique of using an acid or an alkali solution under high temperature conditions in order to use a useful component in ginseng And the like.

In order to solve the above problems, the present invention provides a method for producing syrup from ginseng comprising the steps of: extruding ginseng; Pulverizing the extruded ginseng; Treating the pulverized ginseng with a cellulase, a hemicellulase, and a glucoamylase enzyme to react; And recovering the enzyme reaction solution.

By the ginseng syrup production method of the present invention, ginseng syrup having a high sugar content and low turbidity can be obtained.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
Fig. 2 shows the dietary fiber content according to extrusion molding application.
Figure 3 shows the turbidity of the enzyme reaction solution when the combination of enzymes is different.
Figure 4 shows the sugar content when different combinations of enzymes were used.
FIG. 5 shows the production yield and sugar content when different combinations of enzymes were used.
Fig. 6 shows the degree of turbidity improvement according to the order of enzyme treatment.
Fig. 7 shows the turbidity when the syrup production method of the present invention is applied to other raw materials derived from ginseng. The sample information was as follows: mature and untreated group of ginseng fruit (sample number: 1), matured and enzyme treated group of ginseng fruit (sample number: 2), enzyme untreated group of sample (sample number: 3) (Sample number: 4), the immature and untreated group of the ginseng fruit (sample number: 5), the immature and enzyme treated group of the ginseng fruit (sample number: 6), the untreated group of the ginseng leaf Sample No. 7), an enzyme-treated group of ginseng leaves (Sample No. 8)

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing a syrup from ginseng comprising the steps of: pulverizing ginseng; Treating the pulverized ginseng with a cellulase, a hemicellulase, and a glucoamylase enzyme to react; And recovering the enzyme reaction solution.

According to one embodiment of the present invention, the step of extruding the ginseng before grinding the ginseng may be further included, but the present invention is not limited thereto.

The ginseng may be any one selected from the group consisting of fresh ginseng, ginseng, black ginseng, taekguk ginseng, phyto-purified ginseng, enzyme-treated ginseng, fermented ginseng, red ginseng and fermented red ginseng, . Syrup can be obtained by applying the manufacturing method of the present invention to various types of ginsengs other than red ginseng. However, when applied to red ginseng, red ginseng having higher sugar content and lower turbidity can be obtained. The ginseng may be at least one selected from the group consisting of fine roots, main roots, main roots, pearls, foliage, flowers, flowers and fruits of ginseng. In addition, it may be at least one of phosphoric acid solution, exhaust solution, and red ginseng powder, but is not limited thereto. The ginseng liquid is a liquid which is formed on the surface of ginseng when it is cooked, and the liquid is a sediment of the ginseng extract, and is a liquid composed of starch and red ginseng extract. Preferably, the ginseng may be at least one selected from the group consisting of a red ginseng extract, a ginseng fruit, and a ginseng leaf. The fruit of the ginseng may be at least one of mature and immature fruit, and the fruit of ginseng may be any one selected from the group consisting of seeds of ginseng fruit, flesh of ginseng fruit and ginseng fruit. Preferably, the whole ginseng fruit can be used without separating the ginseng fruit into flesh, seeds, and rind when the ginseng fruit is used for fleshy fruit when ripe fruit, or when the ginseng fruit is an immature fruit. Among the fruits of ginseng, ripe is reddish and green color is green. The ginseng foliage may be any one selected from the group consisting of ginseng sprouts, ginseng leaves, and ginseng stem, preferably ginseng leaves, but is not limited thereto.

In one embodiment of the present invention, the red ginseng is extruded, the extruded red ginseng is pulverized, the pulverized red ginseng is first treated with cellulase and hemicellulase, and the glucoamylase is secondly treated with enzyme reaction. The turbidity of the enzyme reaction solution after the reaction was completed was 0.203 at 546 nm. The enzyme reaction solution was concentrated to prepare red ginseng syrup. The sugar content of red ginseng syrup was more than 62brix.

In another embodiment of the present invention, the ginseng is extruded, the extruded ginseng is pulverized, the ginseng syrup is prepared by first treating the pulverized ginseng with the cellulase and the hemicellulase, and then treating the ginseng with the glucoamylase. The sugar content of ginseng syrup was 76.4%.

The cellulase, the hemicellulase, and the glucoamylase may be added in an amount of 0.01 part by weight to 1.0 part by weight, preferably 0.05 part by weight to 0.7 part by weight, more preferably 0.1 part by weight, But it is not limited thereto. If the content is below the lower limit value, the sugar content may be lowered or the turbidity may be high. In addition, when the upper limit value is exceeded, the substrate is limited and the action of the enzyme is the same, so that the production cost is increased.

In one embodiment of the present invention, the red ginseng is extruded, the extruded red ginseng is pulverized, the pulverized red ginseng is first treated with cellulase and hemicellulase, and the glucoamylase is secondly treated to prepare red ginseng syrup. The treatment amount of each enzyme was added in an amount of 0.2 part by weight based on 100 parts by weight of the red ginseng input. The turbidity of the enzyme reaction solution after completion of the enzyme reaction was 0.203 at 546 nm, and the red ginseng syrup prepared by concentrating the enzyme reaction solution had a sugar content of 62 brix or more.

The cellulase, hemicellulase, and glucoamylase may be added in the same amount. Cellulase, hemicellulase, and glucoamylase are treated with a small amount of a specific enzyme or treated with a low amount of the enzyme, the sugar content of the red ginseng syrup is low and the turbidity may not be suitable for use as a syrup. Also, the production yield may be lowered.

In one embodiment of the present invention, it was confirmed that turbidity was not improved when the enzyme reaction was performed on the red ginseng roots obtained by extruding only the cellulase and the glucoamylase except the hemicellulase (Fig. 3) .

In another embodiment of the present invention, when the enzyme reaction is carried out on the red ginseng roots obtained by extruding only the cellulase and hemicellulase except for the glucoamylase, the saccharide content is reduced by about 2.6 times and a separate concentration process is required. (Fig. 4).

In another embodiment of the present invention, it was confirmed that when the hemicellulase and glucoamylase were processed by extrusion molding, only the hemicellulase and the glucoamylase were enzymatically reacted, the production yield was low and the sugar content was low (FIG. 5).

According to one embodiment of the present invention, 0.2 part by weight of each of cellulase, hemicellulase, and glucoamylase was added to 100 parts by weight of the input red ginseng and enzyme treatment was performed to obtain red ginseng syrup having excellent sugar content and low turbidity One).

The cellulase and hemicellulase may be treated first and the glucoamylase may be secondarily treated. When the enzymes are treated at the same time, the primary treatment order and the secondary treatment order are changed, or the treatment is carried out by dividing the primary to the tertiary, respectively, the desired sugar content can not be obtained and the final product is used as a syrup There is a problem that an additional concentration step has to be added. Also, since the turbidity of red ginseng syrup is high, it is opaque, and sediments are produced when used as a syrup, which can cause inconvenience to consumers.

The enzyme reaction temperature may be 50 캜 to 60 캜, preferably 52 캜 to 58 캜, and more preferably 54 캜 to 56 캜, but is not limited thereto. When the temperature is out of the above range, the enzyme is not completely activated, and only a part of the enzyme is reacted, so that the sugar content of the red ginseng syrup produced is low, making it difficult to use as a syrup. Further, since the action of the enzyme is limited, there is a problem that the turbidity of the red ginseng syrup can be increased.

Also, the present invention provides an enzyme reaction solution or ginseng syrup prepared by the above method.

The sugar content of the ginseng syrup is 50 to 70 brix, preferably 55 to 65 brix, and more preferably 60 to 65 brix. Also, the sugar content of ginseng syrup may be 65% to 100%, 70% to 90%, and 75% to 85% based on 100% of the solid content, but is not limited thereto. If the value is out of this range, it is not suitable for use as a syrup and must be subjected to additional concentration or dilution process.

The turbidity of the enzyme reaction liquid may be 0.180 to 0.220 at 546 nm, preferably 0.185 to 0.215, more preferably 0.190 to 0.210, but is not limited thereto. If the value is out of the above range, it is not suitable for use as a syrup, and additional processing such as filtration is required, so that the production cost can be increased. For example, when the upper limit value is exceeded, a large amount of precipitates are present in the enzyme reaction solution, and when it is concentrated, the fluidity becomes too low and the ease of use becomes low.

The ginseng syrup may be used singly or in combination with other ingredients such as dairy products such as meat, sausage, bread, chocolates, candies, snacks, confectionery, pizza, ramen noodles, gums, ice cream, soups, drinks, tea, Alcoholic beverages, and vitamin complexes, and may be added to health functional foods in a conventional sense.

Hereinafter, the present invention will be described in detail with reference to examples and comparative examples.

However, the following examples and comparative examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example 1: Preparation of ginseng syrup

The ginseng syrup was prepared according to the flow chart of Fig. Ginseng and red ginseng were used as raw materials. Red ginseng was processed and the ginseng residue, which is the residue of the ginseng, was dried and debris was removed.

<1-1> Extrusion molding of ginseng or red ginseng

2.0 kg of each of ginseng and red ginseng roots were extruded by extrusion molding in an extruder (SM-2-1001, Sun Food Co., Ltd., 100-120 占 폚, pressure 45 bar, nozzle size 15 mm, screw speed (rotation speed) 110 rpm). Extruded ginseng or red ginseng was pulverized using a pulverizer (PC-10-T (STS), Sung Chang Machinery, 4,600 rpm, 50 kg / hr, particle size 250 microns).

<1-2> Enzyme treatment of extruded ginseng or extruded red ginseng roots

The reaction vessel was charged 9 times with respect to the weight of extruded ginseng or red ginseng on the basis of weight, heated to 55 캜, and 2.0 kg of ground ginseng powder or 2.0 g of red ginseng powder was slowly added thereto. The enzymes (cellulase (Novozymes), hemicellulase (Shandong Longda Bio-Products Co., Ltd.), glucoamylase (Novozymes)) were added in an amount of 0.2% by weight based on the weight of the ginseng or red ginseng added. When the enzyme was added, the cellulase and the hemicellulase were first treated and reacted at 55 ° C for 24 hours, and the glucoamylase was treated. After the addition of glucoamylase, the reaction was carried out at 55 DEG C for 24 hours with stirring, and the enzyme was inactivated by heating at 90 DEG C for 30 minutes.

<1-3> Recovery of enzyme reaction solution

After enzyme inactivation, the reaction solution was cooled to 50 ° C or less, and the enzyme reaction solution was filtered using a filter. 0.2% of activated carbon was added to the weight of the filtered enzyme reaction liquid and stirred at 60 ° C for 2 hours. After the stirring was completed, the activated carbon treatment liquid was filtered using a filter. The filtered enzyme reaction solution was concentrated using a concentrator. The conditions of using the concentrator were 655 ± 20 mmHg and 55 ± 5 ℃. Concentration was completed to obtain 1.16 kg of ginseng syrup and 1.16 kg of red ginseng syrup.

<1-4> Analysis of properties of enzyme reaction solution and syrup

The turbidity of the enzyme reaction solution was measured, and the sugar content, sugar content and solid content of syrup were measured. The sugar content was measured using a refractometric sugar meter and the turbidity was measured using a spectrophotometer. The content of sugar in red ginseng syrup was measured by High Performance Ion-exchange Chromatography (HPIC), Dionex ^™ and ICS-500 +, and the solid content was measured by using Dry oven, DH.WOF01155, Korea Science and Technology Agency.

<1-4-1> Analysis of sugar content

For the free sugar analysis, High Performance Ion-exchange Chromatography (HPIC) method was used. Six standards (Galactose, Glucose, Fructose, Sucrose, Lactose and Maltose) were purchased from Supelco co. The pretreatment for the analysis of sugar content was carried out by dissolving 1 g of the sample in a predetermined amount of distilled water, and finally using 100 mL as the test solution. The diluted test solution was injected into high performance ion exchange chromatography (HPIC) by adding 975 μl of distilled water to 25 μl of the filtered solution. Respectively.

The high performance ion exchange chromatography used for the analysis was a Pado (pulsed amperometric detector) and an Au working electrode and an Ag / AgCl reference electrode connected to a Thermo Scientific Dionex ™ ICS-5000 + system. The analytical column was CarboPac PA-1 (250 mm x 4 mm; Dionex co., Sunnyvale, CA, USA).

The mobile phase used was 250 mM NaOH (A) and DI water (B) and the ratio of solution B was changed sequentially from 95% to 50% (35 min), 0% (45 min) and 95% The column temperature was fixed at 30 ° C and the sample tray temperature was maintained at 10 ° C to minimize component variation. The flow rate of the mobile phase was set at 1.0 mL per minute and the sample injection amount was analyzed as 10.0 μL.

Time (min) A (NaOH) B (DI water) 0 5 95 18 5 95 30 32 68 35 50 50 36 100 0 45 100 0 46 5 95 60 5 95

<1-4-2> Determination of solids content by moisture analysis

The dryer (Dry oven, DH.WOF01155, Korea Research Science Co., Ltd.) was set to 105 DEG C and the temperature was raised. The sample weighing bottle was dried for 30 minutes in a drier to make it constant, and the weight was precisely measured to 0.0001 g after cooling (a). A sample was weighed in a weighing bottle and weighed 2 g to 0.0001 g (b). The weighing bottle containing the sample is placed in a hot air circulating dryer and dried for 5 hours. The dried weighing bottle was allowed to cool for about 30 minutes in a desiccator and its weight was precisely measured to 0.0001 g (c). Based on the numerical values corresponding to (a) to (c), the solid content was determined using the following formula.

Water (%) = {(b-c) / (b-a)} 100

(a): weight of the weighing bottle which became constant weight (g)

(b) Weight of weighing bottle and sample (g)

(c): Weight after drying (g)

As a result, the turbidity of the enzyme reaction solution was 0.203 at 546 nm, the solid content of red ginseng syrup was 60%, the sugar content in red ginseng syrup was 78.8% based on 100% of the solid content, and the sugar content was 62 ± 2 ° Bx. Table 2 shows the sugar content of the ginseng syrup and red ginseng syrup according to Example 1 when the solid content is 100%.

Sample type Red ginseng powder Red ginseng Plus Ginseng
syrup Red ginseng syrup Party
content (%)



Galactose - - - 0.5 0.34 Glucose 0.92 0.52 1.09 42.8 78.46 Fructose 0.67 0.43 1.05 8.1 - Scros 7.04 1.07 6.85 25.0 - Lactose - - - 0 - Maltose 7.24 1.72 6.22 0 - Sum 15.88 3.74 15.23 76.4 78.8

The red ginseng syrup prepared according to Example 1 had a higher glucose content than the raw materials such as red ginseng powder and red ginseng roots and contained about 5 times higher sugar content than the red ginseng jelly produced by solvent extraction 100%).

As described above, when the production method of Example 1 is used, red ginseng syrup containing a large amount of sugar can be obtained, so that the production method of the present invention can be used effectively in the field of food production.

<Comparative Example 1> Confirmation of dietary fiber and sugar content by extrusion molding

The dietary fiber content and sugar content of the red ginseng syrup prepared in the same manner as in Example 1 except for the extrusion molding step in Example 1 were confirmed.

As a result, the insoluble fiber content in the extruded group (Ex_RGM) was 7%, the insoluble fiber content in the non-extruded group (RGM) was 25% The insoluble dietary fiber content was significantly reduced as compared to the control group (Fig. 2).

As for the sugar content, the sugar content was 78.8% at the time of extrusion molding application, and 65.1% when the extrusion molding was not applied. When the extrusion molding was applied, the sugar content was increased by 21% .

&Lt; Comparative Example 2 > Confirmation of turbidity by enzyme combination

The turbidity was confirmed by reacting red ginseng with an enzyme in the same manner as in Example 1, except that the combination of enzymes was changed. The combinations of the enzymes are shown in Table 3 below.

Sample number enzyme Treatment concentration (% by weight) One Cellulase 0.6 2 Hemicellulase 0.6 3 Glucoamylase 0.6 4 Cellulase + hemicellulase 0.3 per enzyme 5 Cellulase + glucoamylase 0.3 per enzyme 6 Hemicellulase + glucoamylase 0.3 per enzyme 7 Cellulase + hemicellulase + pectinase 0.2 per each enzyme 8 Cellulase + hemicellulase + glucoamylase 0.2 per each enzyme

As a result, it was found that the turbidity of the enzyme reaction solution was remarkably improved when the hemicellulase was added (enzyme reaction solutions 2, 4 and 6) and when the hemicellulase was not added (enzyme reaction solutions 1, 3 and 5) I could. In addition, in the case of using cellulase, hemicellulase and glucoamylase (enzyme reaction solution 8) even when added in the same amount in the case of using cellulase, hemicellulase and pectinase, which were previously used enzyme combinations (enzyme reaction solution 7) It was confirmed that the turbidity was not improved.

From these results, it can be seen that turbidity of red ginseng syrup can be improved by adding hemicellulase, and turbidity is remarkably improved when cellulase and glucoamylase are used rather than pectinase when using other enzymes while using hemicellulase (Fig. 3).

<Comparative Example 3> Confirmation of sugar content of red ginseng syrup according to enzyme combination

The sugar content was confirmed after preparing red ginseng syrup in the same manner as in Example 1 except that the combination of enzymes was changed. Table 4 shows the sugar content (based on 100% solids content) according to the combination of enzymes.

Sample number enzyme Sugar content (%) Treatment concentration
(weight%) One Cellulase 2.8 0.6 2 Hemicellulase 18.3 0.6 3 Glucoamylase 55.1 0.6 4 Cellulase + hemicellulase 22.0 0.3 per enzyme 5 Cellulase + glucoamylase 55.3 0.3 per enzyme 6 Hemicellulase + glucoamylase 57.3 0.3 per enzyme 7 Cellulase + hemicellulase + pectinase 35.1 0.2 per each enzyme 8 Cellulase + hemicellulase + glucoamylase 78.8 0.2 per each enzyme

As a result, the sugar content of 3, 5, 6 and 8 added with glucoamylase was 19 times higher than that of the other groups to which glucoamylase was not added (FIG. 4). In addition, in the case of the combination of treating cellulase, hemicellulase and glucoamylase, sugar content was significantly higher than that of using each enzyme alone or using only two enzymes in combination. Particularly, in the case of the combination of treating cellulase, hemicellulase and glucoamylase, it was confirmed that the sugar content was increased by 224% as compared with the combination of treating with cellulase, hemicellulase and pectinase.

From these results, it was found that the glucoamylase should be used to maximize the sugar content of the red ginseng syrup, and the red ginseng syrup having a high sugar content can be obtained when the cellulase, the hemicellulase, and the glucoamylase are used. It was also found that the sugar content was higher when the cellulase, the hemicellulase, and the glucoamylase were used than the enzyme such as pectinase.

<Comparative Example 4> Confirmation of production yield and sugar content of red ginseng syrup according to enzyme combination

Red ginseng syrup was prepared in the same manner as in Example 1 except that the combination of enzymes used was changed, and the yield and the sugar content were confirmed. Production yield and sugar content according to the combination of enzymes used are shown in Table 5 below.

Enzyme used
Manufacturing yield Sugar content % percentage % percentage Hemicellulase +
Glucoamylase 43.1 100.0 57.3 100.0 Cellulase +
Hemicellulase +
Glucoamylase 58.1 134.8 78.8 137.5

In the case of using the cellulase, the production yield and the sugar content were increased as compared with the case where the cellulase was not used (only the hemicellulase and the glucoamylase were used). When the cellulase was not used, when the cellulase was used, The production yield increased by 34.8% and the sugar content increased by 37.4% (FIG. 5).

From these results, it was found that the use of cellulase was necessary to increase the production yield and sugar content.

&Lt; Comparative Example 5 > Determination of change in sugar content according to the order of enzyme treatment

The red ginseng roots were reacted with the enzyme in the same manner as in Example 1 except that the order of processing the enzymes was changed, and the sugar content and turbidity were examined. Table 6 shows the order of enzyme treatment.

Enzyme treatment sequence result The first (24 hours) Secondary (24 hours) Sugar content
(%) Turbidity
(546 nm) Example 1 Cellulase,
Simultaneous treatment with hemicellulase Glucoamylase 78.8 0.203 One Glucoamylase Cellulase
Simultaneous treatment with hemicellulase 35.4 0.375 2 Cellulase,
Simultaneous treatment with hemicellulase α-amylase
(BAN 480L, Novozyme) 19.7 0.350 3 Cellulase,
Simultaneous treatment with hemicellulase α-amylase
(Liqouzyme Supra, Novozyme) 18.6 0.345

As a result of the enzymatic treatment, when the cellulase and the hemicellulase were first treated simultaneously, the sugar content was 78.8% (based on 100% solids) and the turbidity was 0.203 when the glucoamylase was treated secondarily. (Fig. 6).

On the other hand, even when the same enzyme combination was used, glucoamylase was first treated as in the case of the first treatment, and when the cellulase and the hemicellulase were treated simultaneously, the sugar content was lowered by two times or more than that in Example 1, It was found that it was unsuitable for use as red ginseng syrup because of its high turbidity. Further, even when the enzyme was treated in the same procedure as in Example 1 and a-amylase, which is a starcholytic enzyme, was treated in place of glucoamylase, the sugar content was low and the turbidity of the enzyme reaction solution was high and it was suitable for use as red ginseng syrup .

From the above results, it can be seen from the above results that the first treatment of the cellulase and the hemicellulase simultaneously with the enzyme treatment, the second treatment of the glucoamylase, and the use of the glucoamylase rather than the a-amylase in the starch degrading enzyme, Which is suitable for the production of red ginseng syrup.

&Lt; Example 2 > The results of applying the method of Example 1 to other materials derived from ginseng

Syrup was obtained by applying the method of Example 1 to the ripening of the ginseng fruit, the extract of the ginseng, the immature ginseng fruit, and the ginseng leaf. The ripening of ginseng fruit, the immature ginseng fruit, and the ginseng leaf were carried out in the same manner as in Example 1, except that the syrup was prepared in the same manner as in Example 1 except that the extrusion step . The turbidity of the manufactured syrup was visually inspected. The production method of each raw material is shown below.

<2-1> Production of ripe ginseng fruit

Ginseng fruit and matured fruits were ripened and ripened 10 kg of 6-year-old ginseng (Yeoju, Gyeonggi province) and seeds were removed. Dried powder (380g, 3.8%) was obtained by freeze-drying the ripened fruit pulp (OPERON, FDT-12012) .

&Lt; 2-2 >

Ginseng fruit and powder were obtained by freeze-drying (OPERON, FDT-12012) from dried ginseng (Yeoju, Gyeonggi Province, Kyonggi Province, Korea) and dried powder (2.0 kg, 20%).

<2-3> Production of ginseng leaves

10kg of ginseng leaf powder was taken from 6 year old ginseng (Yeoju, Gyeonggi province) and powder (700g, 7.0%) was obtained by hot air drying (DHF.

&Lt; 2-4 >

10 kg of 6-year old red ginseng ( P. ginseng CA Meyer, 75% of root, 25% of root) was dried at 100-120 ° C. for 15-20 minutes using a far infrared ray dryer (HKD-LAB) . Dried red ginseng was added with 4 to 8 times distilled water and extracted at 85 ° C for 8 to 12 hours. The extract was filtered and cooled to 0 to 10 ° C. For the residue, 4 ~ 8 times of distilled water was added and extraction for 8 to 12 hours was further performed 1 to 4 times. The extract was filtered and then cooled to 0 to 10 ° C. The precipitate (effluent) was recovered by freeze-drying (OPERON, FDT-12012) by centrifugation (Supra 22K) by centrifugation at 5 ° C to 8,000 rpm at 4 ° C for 10-20 minutes To give a precipitate powder (100 g, 1.0%).

As shown in FIG. 7, when the method of Example 1 was applied to other materials derived from ginseng prepared in the above preparation example and the turbidity was examined, the enzyme combination of Example 1 was added to other raw materials derived from ginseng roots or ginseng roots other than red ginseng roots (1), (3), (5) and (7), which were not treated with the enzyme.

From the above results, it can be seen that the syrup production method of the present invention can be applied to other raw materials derived from ginseng, and other parts of ginseng that have been discarded in addition to main raw materials of ginseng, It can be applied to the arithmetic operations occurring during the operation.

Claims (10)

Crushing ginseng;
Treating the pulverized ginseng with a cellulase, a hemicellulase, and a glucoamylase enzyme to react; And
And recovering the enzyme reaction solution
A method for producing syrup from ginseng. The method according to claim 1,
Further comprising extruding the ginseng before grinding the ginseng. The method according to claim 1,
Wherein the ginseng is at least one selected from the group consisting of fine roots, main roots, main roots, rhizome, foliage, flower buds, flowers and fruits of ginseng. The method according to claim 1,
Wherein the ginseng is a co-product obtained in the production of red ginseng. The method according to claim 1,
Wherein the cellulase, the hemicellulase, and the glucoamylase are added in an amount of 0.01 part by weight to 1.0 part by weight based on 100 parts by weight of the ground ginseng. The method according to claim 1,
A method in which a cellulase and a hemicellulase are treated first and a glucoamylase is secondarily treated. The method according to claim 1,
Wherein the enzyme reaction temperature is from 50 캜 to 60 캜. An enzyme reaction solution prepared by the method according to any one of claims 1 to 7 or ginseng syrup concentrate thereof. The method of claim 8,
Ginseng syrup has a sugar content of 50 to 70 brix. The method of claim 8,
The turbidity of the enzyme reaction solution is 0.180 to 0.220 at 546 nm.

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