JUNG, IL HUN,정일헌,KIM, BONG CHAN,김봉찬,CHUNG, WOON SI,정운시,JANG, DONG KYUN,장동균
申请号：
KR1020110138536
公开号：
KR1020130071171A
申请日:
2011.12.20
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A sweetener including platycodon grandiflorum, condonopsis lanceolata traurv or ginseng juice and a manufacturing method thereof are provided to improve preference of platycodon grandiflorum, condonopsis lanceolata traurv or ginseng and to utilize as health supplements. CONSTITUTION: A manufacturing method of sweetener including platycodon grandiflorum, condonopsis lanceolata traurv or ginseng juice comprises the following steps: liquefying by adding alpha-amylase to whole grain； saccharizing by adding saccharogenic amylase to the liquefied solution； transferring by adding transferase to the saccharogenic amylase； adding juice of platycodon grandiflorum, condonopsis lanceolata Trautv or ginseng； and concentrating isomalto-oligosaccharides. The whole grain is one or more selected from a group consisting of rice, barley, bean, millet, hog millet, sorghum, wheat, corn, oat and buckwheat. The liquefaction is performed at initial pH of 4 to 7, at a temperature of 75 to 100 °；C for 30 to 360 minutes. The alpha-amylase is isomalto-oligosaccharide which is alpha - amylase. The saccharification is performed at pH of 4 to 7, at a temperature of 30 to 65 °；C for 6 to 48 hours. The transfer is performed at pH of 4 to 7 and at a temperature of 65 °；C for 6 to 48 hours. The transferring enzyme is isomalto-oligosaccharid which is transglucosidase. [Reference numerals] (AA) Wine； (BB) Liquidation； (CC) Temperature, pH, adjustment of concentration； (DD) First saccarification； (EE) Transition； (FF) Raise temperature； (GG) Filtering； (HH) Decolorization； (II) Ion exchange； (JJ) Concentration； (KK) Product； (LL) Chinese bellflower； (MM) Juice； (NN) Filtering본 발명은 도라지, 더덕 또는 인삼 착즙액을 포함하는 감미제 및 이의 제조 방법에 관한 것이다. 보다 구체적으로, 본 발명은 올리고당, 물엿 또는 조청의 제조 시에, 도라지, 더덕 또는 인삼의 착즙액을 첨가하여 제조된 감미제 및 이의 제조 방법에 관한 것이다.
