| 摘要 |
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.
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