PALATABILITY ENHANCED FOOD CONTAINING RED GINSENG

The present invention relates to a red ginseng-containing food and a manufacturing method thereof. The red ginseng-containing food has enhanced palatability through an optimal mixing ratio of major and minor ingredients. The manufacturing method of the present invention and the red ginseng-containin...

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Bibliographische Detailangaben
Hauptverfasser:	CHO, WOONG JE, HA, SANG KEUN, CHOI, HEE DON, KIM, YOON SOOK, PARK, YONG KON, PARK, HO YOUNG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a red ginseng-containing food and a manufacturing method thereof. The red ginseng-containing food has enhanced palatability through an optimal mixing ratio of major and minor ingredients. The manufacturing method of the present invention and the red ginseng-containing beverage manufactured with the mixing ratio have reduced bitter taste and reduced soil odor, have high palatability, and can be easily drunk as water with red ginseng in boiling water. The red ginseng-containing food having enhanced palatability comprises at least one selected from the group consisting of sodium ascorbate, sodium hydrogen carbonate, and ginseng fragrance in a selective red ginseng concentrate. 본 발명은 첨가되는 원부재료들의 최적 배합비를 통해 기호성이 증진된 홍삼 함유 식품 및 이의 제조방법에 관한 것이다. 본 발명의 제조방법 및 배합비에 따라 제조된 홍삼 함유 음료는 쓴맛과 흙 냄새가 적으면서 기호도가 높아 홍삼 달인 물 개념의 쉬운 음용이 가능하다.