Methods for preparing red ginseng and puffed snack enriched...

Details Methods for preparing red ginseng and puffed snack enriched... Methods for preparing red ginseng and puffed snack enriched...

2007-02-06

2007-02-06

Tate, Christopher (Department: 1661)

Drug, bio-affecting and body treating compositions

Plant material or plant extract of undetermined constitution...

Containing or obtained from panax or acanthopanax

C426S448000, C426S498000

Reexamination Certificate

active

10895293

ABSTRACT:
The present invention relates to methods for preparing red ginseng and puffed snack enriched with red ginseng, from raw ginseng or white ginseng, using an extrusion process. The red ginseng and red ginseng powder prepared according to the present invention can be produced at larger amounts within a shorter time period than those of the conventional method for preparing red ginseng. In addition, since the red ginseng and red ginseng powder of the present invention need not to be subjected to an additional powdering step, they may be directly used as a raw material of secondary processed red ginseng products. Furthermore, as the directly puffed snack and indirectly puffed pellet prepared according to the method of present invention contain a high concentration of red ginseng, they may be used for light meals and cocktail appetizers while providing a health promotion effect.

REFERENCES:
patent: 6899902 (2005-05-01), Hwang
patent: 100 08 293 (2000-02-01), None
* Sang-Dal Kim et al., “Effects of Processing Methods on the Quality of Ginseng Leaf Tea”, Korean J. Food Sci. Technol., vol. 13, No. 4 (1981), pp. 267-272. English abstract only.
* Dae-Cherl Ha et al., “Drying Rate and Physicochemical Characteristics of Dried Ginseng Root at Different Temperature”, J. Korean Soc. Food Sci. Nutr., 33(4), (2004), pp. 741-746. English abstract only.
* Gi-Hyung Ryu, “Treatment of Biji by Extrustion-Cooking and Its Utilization”, Korea Soybean Digest 12(2) (1995), pp. 43-48.
* Judson M. Harper, “Extrusion of Foods”, vol. 1, published by CRC Press, Inc., Boca Raton, Florida, Chapter 1, pp. 1-15 (1981).
* C. Mercier et al., “Extrusion Cooking”, published by American Association of Cereal Chemists, Inc., Chapter 1, pp. 1-6 (1989).

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