公开(公告)号：KR100385914B1

公开(公告)日：2003-06-02

申请号：KR1020000066137

申请日：2000-11-08

Applicant: 황재관

Inventor： 황재관 ,  김승욱 ,  이혜림

IPC: A23L2/38

Abstract: PURPOSE: Provided is a process of preparing the titled functional beverage by wet-milling ginseng cake as residue of a ginseng extract, hydrolyzing the obtained ginseng paste with a polysaccharidase or an acid and then mixing the obtained ginseng dietary fiber and ginseng oligosaccharide. By the addition of ginseng dietary fiber and ginseng oligosaccharide to a beverage or fermented milk, the fermented milk or beverage improved in functionality is obtained. CONSTITUTION: Ginseng cake is poured into a wet miller with a clearance of 0.02 to 0.3mm and ground and the ground ginseng cake is subjected to retort sterilization at 121deg.C for 10 to 30 min. Thereafter, the obtained ginseng paste is hydrolyzed with cellulase, hemicellulose and pectinase alone or a mixed solution of enzyme thereof in a weight ratio of 1:1 to 1:0.001 at 30 to 60deg.C for 30 min to 6 hr, or with an acid at 60 to 100deg.C for 30 min to 4 hr. The hydrolyzed sample is subjected to centrifugal separation and drying at room temperature to give insoluble ginseng dietary fiber. The supernatant obtained after centrifugal separation is filtered, added with isopropanol and washed with isopropanol and acetone to give soluble ginseng dietary fiber. The supernatant obtained during the addition of isopropanol is concentrated under vacuum to give soluble ginseng oligosaccharide and then mixed with the previously obtained ginseng dietary fiber.

Abstract translation: 目的：提供一种通过湿磨人参滤饼作为人参提取物残渣制备标题功能饮料的方法，用多糖酶或酸水解所得人参浆糊，然后混合所得人参膳食纤维和人参寡糖。 通过在饮料或发酵乳中添加人参膳食纤维和人参寡糖，可以获得功能性得到改善的发酵乳或饮料。 组成：将人参饼倒入一个间距为0.02-0.3mm的湿磨机中，研磨并将磨碎的人参块在121℃进行蒸煮灭菌10-30分钟。 此后，将获得的人参糊状物用纤维素酶，半纤维素和果胶酶单独或其酶的混合溶液以1：1至1：0.001的重量比在30至60℃下水解30分钟至6小时，或者用 在60至100℃下酸30分钟至4小时。 将水解样品进行离心分离并在室温下干燥，得到不溶性人参膳食纤维。 过滤离心分离后得到的上清液，加入异丙醇，用异丙醇和丙酮洗涤，得到可溶性人参膳食纤维。 加入异丙醇期间获得的上清液在真空下浓缩，得到可溶性人参寡糖，然后与先前获得的人参膳食纤维混合。

公开(公告)号：KR1020020036120A

公开(公告)日：2002-05-16

申请号：KR1020000066137

申请日：2000-11-08

Applicant: 황재관

Inventor： 황재관 ,  김승욱 ,  이혜림

IPC: A23L2/38

Abstract: PURPOSE: Provided is a process of preparing the titled functional beverage by wet-milling ginseng cake as residue of a ginseng extract, hydrolyzing the obtained ginseng paste with a polysaccharidase or an acid and then mixing the obtained ginseng dietary fiber and ginseng oligosaccharide. By the addition of ginseng dietary fiber and ginseng oligosaccharide to a beverage or fermented milk, the fermented milk or beverage improved in functionality is obtained. CONSTITUTION: Ginseng cake is poured into a wet miller with a clearance of 0.02 to 0.3mm and ground and the ground ginseng cake is subjected to retort sterilization at 121deg.C for 10 to 30 min. Thereafter, the obtained ginseng paste is hydrolyzed with cellulase, hemicellulose and pectinase alone or a mixed solution of enzyme thereof in a weight ratio of 1:1 to 1:0.001 at 30 to 60deg.C for 30 min to 6 hr, or with an acid at 60 to 100deg.C for 30 min to 4 hr. The hydrolyzed sample is subjected to centrifugal separation and drying at room temperature to give insoluble ginseng dietary fiber. The supernatant obtained after centrifugal separation is filtered, added with isopropanol and washed with isopropanol and acetone to give soluble ginseng dietary fiber. The supernatant obtained during the addition of isopropanol is concentrated under vacuum to give soluble ginseng oligosaccharide and then mixed with the previously obtained ginseng dietary fiber.

Abstract translation: 目的：提供通过湿磨人参饼作为人参提取物的残渣来制备标题功能饮料的方法，用多糖酶或酸水解所得人参糊，然后混合所得人参膳食纤维和人参寡糖。 通过将人参膳食纤维和人参寡糖加入到饮料或发酵乳中，获得功能性提高的发酵乳或饮料。 规定：将人参蛋糕倒入0.02〜0.3mm的湿磨机中，研磨，将人参饼在121℃下进行蒸煮灭菌10〜30分钟。 然后，将所得到的人参糊剂在纤维素酶，半纤维素和果胶酶单独或其混合溶液中以30:1至1:0.001的重量比在30至60℃下水解30分钟至6小时，或用 酸60〜100℃30分钟〜4小时。 将水解的样品在室温下进行离心分离和干燥，得到不溶人参的膳食纤维。 离心分离后得到的上清液过滤，加入异丙醇，用异丙醇和丙酮洗涤，得到可溶性人参膳食纤维。 在加入异丙醇时得到的上清液真空浓缩，得到可溶性人参寡糖，然后与先前获得的人参膳食纤维混合。