KR100549623B1 - The method of Manufacture for high grade red ginseng produce - Google Patents

Abstract

The present invention relates to a method of manufacturing red ginseng without inner pores and white skin in internal tissues, and more particularly, by performing a constant temperature drying method of drying and maintaining a constant temperature in a drying step after the step of increasing the ginseng It relates to a manufacturing method of red ginseng to increase the production rate of high-quality red ginseng without internal pores and white skin in the internal structure of red ginseng.

That is, the present invention is the primary drying step of constant temperature drying while maintaining a constant temperature within the range of 55 ~ 60 ℃ about 15 hours after increasing the red ginseng according to a conventional method; Red ginseng, which improves the production rate of high-quality red ginseng without internal pores and white skin in the internal tissues of red ginseng by performing a second drying step of drying until the moisture content reaches 13-15% by daylight or 55 ℃ constant temperature drying. It relates to a manufacturing method.

Red ginseng, manufacturing method, constant temperature drying method, variable drying temperature,

Description

The method of Manufacture for high grade red ginseng produce}             

1 is a photograph showing the internal structure of the red ginseng at constant temperature by maintaining the drying temperature at 70 ℃.

Figure 2 is a photograph showing the internal structure of the red ginseng at a constant temperature by maintaining the drying temperature at 60 ℃.

Figure 3 is a chart showing the relationship between the constant temperature drying temperature and high-grade red ginseng production rate.

Figure 4 is a chart showing the relationship between the initial variable drying temperature and the advanced red ginseng production rate.

The present invention relates to a method of manufacturing red ginseng without internal pores and white skin in internal tissues, and more specifically, red ginseng by performing a constant temperature drying method of drying and maintaining a constant temperature in a drying step after the step of increasing the ginseng It relates to a manufacturing method of red ginseng to increase the production rate of high-quality red ginseng without inner pores and white skin in its internal tissues.

In general, red ginseng is manufactured by steaming steaming steamed ginseng (about 75% of water) with steam under a certain temperature condition and drying step of drying steamed ginseng. When boiled, the contents are well mixed and the digestion and absorption is good due to gelatinization of starch.

Red ginseng produced through this manufacturing method is classified into Cheonsam (天 蔘), Jisam (地 蔘), Yangsam (良 蔘) according to the internal structure. Cheonsam is dense and firm in internal tissues and has no internal and inner linings. Ginseng is dense and firm in internal tissues and has some internal and inner spaces.Yangsam has less than one third of the body length or internal length of internal organs. Say less than 1/2

By the way, red ginseng is processed even with high quality ginseng, so it is important to prevent red ginseng from producing white ginseng.

The drying step of manufacturing red ginseng is only recognized to prevent the decay of mold and the like by removing moisture of about 75% of ginseng quickly, the conventional invention related to the manufacturing method of red ginseng to improve the quality of red ginseng The focus was mainly on the capital increase stage.

However, even if the ginseng of the ginseng is not properly dried in the drying step, there is a difference in the content of moisture inside and outside the red ginseng, and as a result, the inner pores and white skin inside the red ginseng may occur. Here "inner" (內 空) refers to the space inside the trunk or legs of red ginseng, "inner" (內 白) refers to the gray or white part of the body or legs of red ginseng is not browned, "baekpi (白皮) "means the skin of red ginseng becomes white.

In the prior art of the drying step of the manufacturing method of red ginseng, the Republic of Korea Patent Publication No. 1998-19946, after three weeks of primary drying (70 ℃, 3 hours) after secondary drying (65 ℃, 3 hours), drying for 3 hours, A manufacturing method of high quality red ginseng using heat treatment conditions including a drying step of repeating 3 hours of leaving is provided.

Korean Unexamined Patent Publication No. 2001-38802 discloses advanced red ginseng by adding red ginseng, cooling, and primary drying at 50 to 75 ° C. for 15 to 30 hours by hot air recycling, followed by secondary drying using a heat source. A method for preparing red ginseng is presented,

Korean Unexamined Patent Publication No. 2003-5089 proposes a method for producing black ginseng and black rice ginseng by repeating the drying process to a moisture content of 14% or less at a temperature of 60 to 70 ° C. in a drier at least seven times.

Korean Unexamined Patent Publication No. 2003-33895 discloses a method for producing red ginseng containing saponin by infiltration of red ginseng in Makgeolli for 2 hours and then drying at 70-75 ° C. until moisture reaches about 40%. have.

However, the drying method proposed in the prior art in the drying step Since the drying temperature for manufacturing high-quality red ginseng is set to a variable temperature that can be changed within the range of 50 to 75 ° C, the red ginseng surface is dried and the inside of the red ginseng varies depending on the drying temperature. However, it was found that there is still a problem that a large amount of lower red ginseng with internal pores and white skin is produced in the internal structure of red ginseng.

The present inventors focused on the drying conditions of the red ginseng while researching a drying method to improve the quality of the red ginseng while using a constant temperature drying method to maintain the drying temperature at a constant temperature in the red ginseng produced internal pores in the internal tissue and Almost no occurrence of white skin, confirmed that the production rate of high-quality red ginseng can be improved and completed the present invention.

Accordingly, an object of the present invention is to provide a method for producing red ginseng, which reduces the occurrence of internal pores and white skin of internal tissues in the drying step and improves the production rate of high-quality red ginseng.

    In order to achieve the above object, the present invention comprises a constant temperature drying method of drying and maintaining a constant temperature in the drying step after the step of increasing the fresh ginseng by making the internal tissues of the red ginseng without inner pores and white skin It provides a manufacturing method of red ginseng with improved production rate of high-quality red ginseng.

The step of increasing the fresh ginseng to produce the red ginseng of the present invention can be carried out through a known method.

The present invention relates to a constant temperature drying method of drying while maintaining a constant temperature in the drying step after the step of increasing the fresh ginseng.

Drying method according to the present invention is the first constant temperature drying step of drying the red ginseng for about 15 hours while maintaining the air in the dryer within the range of 55 ~ 60 ℃ constant; After the first drying is a constant temperature drying method comprising a secondary drying step of constant temperature drying at 55 ℃ in daylight or dryer until the moisture is 13 to 15%. In addition, it is a constant temperature drying method including a variable drying step of lowering the initial variable drying temperature to a temperature within the range of 55 ~ 60 ℃ starting from 75 ℃ before the first constant temperature drying step.

Constant temperature drying method according to the present invention is to generate a hot wind using electricity or heat in the dryer to force air blowing to heat the air to maintain a constant temperature within the 55 ~ 60 ℃ range, at this time to control the humidity For this purpose, forced dehumidification can be used in combination.

The term "constant temperature drying" used in the present invention means to dry while maintaining a constant temperature within the range of 55 ~ 60 ℃, "variable temperature drying" means to dry slowly changing the temperature within the range of 75 ~ 50 ℃ Means that.

The first constant temperature drying step according to the present invention is to dry red steamed red ginseng while keeping the temperature constant within the air in the dryer in the range of 55 to 60 ° C, preferably the drying temperature is kept constant at 55 ° C and constant temperature drying Good to do.

In addition, the first constant temperature drying step of the present invention does not maintain the temperature constant within the range of 55 ~ 60 ℃ from the beginning, the initial variable drying temperature at a drying temperature higher than 55 ~ 60 ℃ range, that is, about 75 ℃ The drying may be performed, followed by a variable drying step of lowering the temperature to a temperature in the range of 55 to 60 ° C, and then a constant temperature drying method of drying at a constant drying temperature in the range of 55 to 60 ° C may be performed.

However, when the drying time is increased at the initial variable drying temperature, the surface and internal drying conditions of the red ginseng are changed so that the whole red ginseng is not uniformly dried, and there is still a possibility that internal pores and white skin are generated in the red ginseng internal tissue. Therefore, if the drying time by the initial variable drying temperature within 3 hours has the advantage that the drying time can be shortened, in which case the production rate of high-quality red ginseng is almost no difference.

In the present invention, when the constant temperature drying temperature is a high temperature of 60 ℃ or more, the surface of the thick dried material such as red ginseng is rapidly dried and a hard film is formed on the outside to prevent the moisture from moving inside. As a result, internal and external tissues may be separated, and internal pore inner bag and white skin may occur inside red ginseng.

In addition, the drying rate is less than 55 ℃ when the drying speed is slow, it takes a long time to dry, if the first constant temperature drying for the same time as the present invention, the red ginseng moisture content remains high in the second drying step The frequency of mold development is high.

Therefore, in the first constant temperature drying step of the present invention, the drying time may be shortened by drying at a constant temperature within a range of 55 to 60 ° C. for 15 hours. Can be.

The secondary drying step of the present invention is to dry so that the moisture content of red ginseng is about 13-15%, it can be dried in daylight.

 Alternatively, the first drying may be performed at a constant temperature to maintain 55 ° C. in a drier and to contain about 13-15% of red ginseng. In the case of constant temperature drying in a dryer, it should be dried until the moisture content is 13 to 15%, and the drying time usually takes about 5 to 6 days. In this case, however, the amount of red ginseng that can be produced may be limited depending on the number of dryers and the size of the dryer. On the other hand, daylight drying (including vinyl house drying) has the advantage of producing more red ginseng with natural energy at the same time.

Manufacturing red ginseng according to the production method of the present invention can increase the production rate of high-quality red ginseng without internal pores and white skin in the internal structure of red ginseng, and red ginseng prepared according to the present invention has good taste and flavor.

The following examples embody the invention, but the invention is not limited to these examples.

<Example 1>

Four and six years of fresh ginseng was used to increase the temperature according to a known method for increasing the temperature. After drying the dryer at a constant temperature of 55 ° C. for 15 hours, it was dried in daylight until the moisture reached 15%. .

<Example 2>

Four and six years of fresh ginseng was used to increase steam according to a known method for increasing the temperature. After drying the dryer at a constant temperature of 60 ° C. for 15 hours, the product was dried in daylight until the moisture reached 15%. .

Comparative Example

After steaming according to the known method of steaming using fresh ginseng for 4 years and 6 years, the drying temperature of the dryer is kept constant at 40 ° C, 45 ° C, 50 ° C, 65 ° C, 70 ° C, 75 ° C and 80 ° C, respectively. After drying at room temperature for 15 hours, it was dried in daylight until the moisture reached 15%.

Constant-temperature drying at 40 degreeC, 45 degreeC, 50 degreeC, 65 degreeC, 70 degreeC, 75 degreeC, and 80 degreeC was made into the control examples as Comparative Examples 1-7.

<Examples 3 to 10>

The initial variable drying temperature was increased at 80 ℃, 75 ℃, 72.5 ℃, 69 ℃, 64.5 ℃, 62 ℃, 58.5 ℃ and 55 at the drying stage after increasing the pot according to the well-known method of steaming using 4 and 6 years old ginseng. The temperature was lowered to 55 ° C. for 3 hours, dried at 55 ° C. for 15 hours, and dried at room temperature for 15 hours, and then dried in daylight until moisture reached 15%. 80 ° C., 75 ° C., and 72.5 ° C. , And constant temperature dried at 69 ° C, 64.5 ° C, 62 ° C, 58.5 ° C, and 55 ° C were used as Examples 3 to 10, respectively.

Experimental Example 1 Investigation of the Internal Structure of Red Ginseng by Constant Temperature Drying Temperature in the First Drying Step

The red ginseng prepared in Example 2 (60 ℃ constant temperature drying) and the red ginseng prepared in Comparative Example 5 (70 ℃ constant temperature drying) was cut to determine whether the deficient factors such as inner pores and white skin in the internal structure of red ginseng.

1 shows the internal structure of dried red ginseng at constant temperature by maintaining the drying temperature at 70 ℃, Figure 2 shows the internal structure of red ginseng at constant temperature dried at 60 ℃.

As can be seen in Figure 1 the internal temperature of internal pores and white skin was generated in the internal structure of red ginseng at a constant temperature by maintaining the drying temperature at 70 ℃, as shown in Figure 2 internal structure of red ginseng at a constant temperature drying at 60 ℃ as shown in FIG. Showed normal morphology without internal endothelium and white skin.

<Experiment 2> Production of high-quality red ginseng by temperature in the first constant temperature drying step

The red ginsengs prepared in Examples 1 and 2 and Comparative Examples 1 to 7 were randomly selected from 30 pieces each, and the grades of the red ginseng were selected, and the production rate of the high-quality red ginseng was examined. The results are shown in FIG.

As can be seen in Figure 3, the production rate of high-quality red ginseng received the highest grade of red ginseng in the constant temperature dried red ginseng within the 50 ~ 60 ℃ range, high-grade red ginseng when dried at less than 50 ℃ or 60 ℃ The production rate of was low. However, when drying at a temperature below 55 ° C., the moisture content of red ginseng remains high, which is undesirable because of the high frequency of mold development in the second drying step.

This is an advanced red ginseng production rate increased by 200% compared to the current method, when using a constant temperature drying method within the range of 55 ~ 60 ℃ can increase the production rate of high quality red ginseng.

Experimental Example 3 Production Rate of High-Grade Red Ginseng by Initial Variable Drying Temperature

The red ginseng prepared in Examples 3 to 10 was randomly selected for each of 30 pieces, and the grades of the red ginseng were selected, and the production rate of the advanced red ginseng was examined. The results are shown in FIG.

As can be seen in Figure 4 even if the initial variable drying temperature starting at 75 ~ 50 ℃ drying does not lower the high-quality red ginseng production rate. Therefore, it can be seen that the initial variable drying temperature can be dried starting at 75 to 50 ° C. before the constant temperature drying in the range of 55 to 60 ° C., and the first drying time can be shortened.

Experimental Example 4 Flavor Sensory Investigation

In order to analyze the palatability pattern of the red ginsengs prepared in Examples 1 and 2 and Comparative Examples 1 to 7, 14 panels were stired sufficiently by adding 1.0 g of red ginseng powder to 100 ml of cold water by a flavor profile method. Then, flavor evaluation was conducted.

Smell shakes the cup to make the odor component volatilize well, and then inhales quickly. Taste is cut into 2mm thick sample and put in the mouth and spread evenly over the front of the tongue. Table 1 shows the results by quantitative descriptive analysis (QDA) method.

<Table 1>

As can be seen in Table 1, the taste and aroma of the red ginseng at room temperature dried in the range of 55 ~ 60 ℃ of Examples 1, 2 was better than other constant temperature drying temperature conditions. Therefore, when the red ginseng is prepared using the method of drying at a constant temperature within the range of 55 to 60 ° C, red ginseng having excellent taste and aroma can be obtained.

As described above, the present invention passes through the step of increasing the ginseng ginseng in the drying step to maintain a constant temperature within the range of 55 ~ 60 ℃ to include a constant temperature drying method to prepare by essentially including the internal pores of red ginseng It can increase the production rate of high-quality red ginseng by producing red ginseng without inner bag and white skin.

In addition, red ginseng prepared according to the present invention has a better taste and aroma than red ginseng prepared by using a conventional variable temperature drying method or forced heating and drying at a high temperature of 60 ° C. or higher.

Claims (8)

delete A first constant temperature drying step of drying and maintaining a constant temperature within a range of 55 to 60 ° C. in the drying step after increasing the fresh ginseng; Red ginseng drying method characterized in that it comprises a secondary drying step of drying until the moisture content is 13 to 15%. The method of claim 2, wherein the red ginseng drying method characterized in that the drying is maintained at 55 ℃ in the first constant temperature drying step. delete The method of claim 2, wherein the secondary drying step, the red ginseng drying method characterized in that the drying is maintained at 55 ℃ in a dryer. Variable drying step of increasing the fresh ginseng and then lowering the initial variable drying temperature in the drying step to a temperature in the range of 55 to 60 ° C. at 75 ° C .; A primary constant temperature drying step of drying while maintaining a constant temperature within the range of 55 to 60 ℃; Red ginseng drying method characterized in that it comprises a secondary drying step of drying until the water content is 13 to 15%. 7. The method of claim 6, wherein the variable drying step is dried within 3 hours. Increasing fresh ginseng; A primary constant temperature drying step of drying while maintaining a constant temperature within the range of 55 to 60 ℃; Red ginseng production method for improving the production rate of high-quality red ginseng without internal pores and white skin in the internal structure of red ginseng, characterized in that it comprises a second drying step of drying until the water content is 13-15%.

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