Ginsenoside-containing Snack Using Ginseng Extract Residue And Preparing Method Thereof

The present invention provides a method for manufacturing a ginsenoside-containing snack comprising the following steps of: 1) pulverizing ginseng extraction residues to obtain powdered ginseng extraction residues; 2) preparing dough by mixing the powdered ginseng extract residues and water; and 3)...

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Bibliographische Detailangaben
Hauptverfasser:	CHA YO YEON, CHANG DONG PILL, KIM SUK JA
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention provides a method for manufacturing a ginsenoside-containing snack comprising the following steps of: 1) pulverizing ginseng extraction residues to obtain powdered ginseng extraction residues; 2) preparing dough by mixing the powdered ginseng extract residues and water; and 3) expanding the dough. The manufacturing method of the present invention has economic benefits in making the most of ginseng raw ingredients and the snack of the present invention does not contain sub-ingredients such as sugars or oils in a kneading step and contains a high ginsenoside content, thereby having a health benefit, having a crispy texture, and forming internal pores to provide fun to eat. 본 발명은 1) 인삼 추출 잔여물을 분쇄하여 분말화된 인삼 추출 잔여물을 수득하는 단계; 2) 상기 분말화된 인삼 추출 잔여물 및 물을 혼합하여 반죽물을 제조하는 단계; 및 3) 상기 반죽물을 팽화하는 단계;를 포함하는 진세노사이드 함유 스낵의 제조 방법을 제공한다. 본 발명의 제조 방법에 따르면, 인삼 원료를 최대한 활용하므로 경제적 이점이 있고, 본 발명의 스낵은 반죽 단계에서 당류나 유지류와 같은 부원료를 함유하지 않으면서 진세노사이드 함유량은 높기 때문에 건강에 이롭고, 바삭한 식감을 가지며 내부 기공이 형성되어 먹는 재미를 부여할 수 있다.