KR100908014B1 - 사출 성형을 통한 홍삼 추출액의 제조 방법 - Google Patents
사출 성형을 통한 홍삼 추출액의 제조 방법 Download PDFInfo
- Publication number
- KR100908014B1 KR100908014B1 KR1020070102059A KR20070102059A KR100908014B1 KR 100908014 B1 KR100908014 B1 KR 100908014B1 KR 1020070102059 A KR1020070102059 A KR 1020070102059A KR 20070102059 A KR20070102059 A KR 20070102059A KR 100908014 B1 KR100908014 B1 KR 100908014B1
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- extraction
- extract
- injection molding
- ginseng extract
- Prior art date
Links
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 131
- 239000000284 extract Substances 0.000 title claims abstract description 42
- 238000001746 injection moulding Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims description 21
- 238000000605 extraction Methods 0.000 claims abstract description 42
- 238000000227 grinding Methods 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000002347 injection Methods 0.000 claims description 18
- 239000007924 injection Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 abstract description 14
- 230000015572 biosynthetic process Effects 0.000 abstract description 4
- 239000002831 pharmacologic agent Substances 0.000 abstract description 2
- 240000004371 Panax ginseng Species 0.000 description 14
- 235000008434 ginseng Nutrition 0.000 description 14
- 229930182490 saponin Natural products 0.000 description 13
- 150000007949 saponins Chemical class 0.000 description 13
- 235000017709 saponins Nutrition 0.000 description 13
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 12
- 235000013361 beverage Nutrition 0.000 description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 description 8
- 239000007787 solid Substances 0.000 description 7
- 238000003860 storage Methods 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000356 contaminant Substances 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229930182494 ginsenoside Natural products 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 235000002791 Panax Nutrition 0.000 description 1
- 241000208343 Panax Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 210000003050 axon Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 230000009702 cancer cell proliferation Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007779 soft material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
- A23N1/02—Machines or apparatus for extracting juice combined with disintegrating or cutting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/16—Extrusion
Abstract
Description
추출온도(℃) | 사포닌 함량(㎎/g) |
10 | 53.28 |
20 | 62.28 |
40 | 62.78 |
60 | 63.24 |
80 | 62.94 |
90 | 62.90 |
대조구 | 61.99 |
사출구 온도(℃) | 사포닌 함량((㎎/g) |
120 | 61.85 |
130 | 63.29 |
140 | 63.34 |
150 | 62.78 |
대조구 | 61.99 |
분류조건 | 저장조건 | 3주 후 | 6주 후 | 9주 후 | 12주 후 | 15주 후 | 18주 후 | 21주 후 | ||
실 시 예 1 | 20℃ | 상온 | - | - | - | - | - | - | - | |
32℃ | - | - | - | - | - | - | - | |||
4℃ | - | - | - | - | - | - | - | |||
40℃ | 상온 | - | - | - | - | - | - | - | ||
32℃ | - | - | - | - | - | - | - | |||
4℃ | - | - | - | - | - | - | - | |||
60℃ | 상온 | - | - | - | - | - | - | - | ||
32℃ | - | - | - | - | - | - | - | |||
4℃ | - | - | - | - | - | - | - | |||
80℃ | 상온 | - | - | - | - | - | - | - | ||
32℃ | - | - | - | - | - | - | - | |||
4℃ | - | - | - | - | - | - | - | |||
실 시 예 2 | 120℃ | 상온 | - | - | - | - | - | - | - | |
32℃ | - | - | - | - | - | - | - | |||
4℃ | - | - | - | - | - | - | - | |||
130℃ | 상온 | - | - | - | - | - | - | - | ||
32℃ | - | - | - | - | - | - | - | |||
4℃ | - | - | - | - | - | - | - | |||
140℃ | 상온 | - | - | - | - | - | - | - | ||
32℃ | - | - | - | - | - | - | - | |||
4℃ | - | - | - | - | - | - | - | |||
150℃ | 상온 | - | - | - | - | - | - | - | ||
32℃ | - | - | - | - | - | - | - | |||
4℃ | - | - | - | - | - | - | - | |||
대조구 | 상온 | - | - | + | + | + | + | + | ||
32℃ | + | + | + | + | + | + | + | |||
4℃ | - | - | - | - | - | - | + |
홍삼량(%) | 최종 추출액 양(g) | Bx | 홍삼 고형분 양(g/%) |
1 | 1889 | 0.52 | 9.82 |
3 | 1877 | 1.59 | 9.94 |
7 | 1843 | 3.72 | 9.79 |
10 | 1803 | 5.5 | 9.91 |
13 | 1764 | 6.77 | 9.18 |
Claims (7)
- 홍삼의 수분 함량이 1~8%이 되도록 홍삼을 1차 건조 후 1차 분쇄하는 단계;상기 1차 분쇄한 홍삼을 사출구 온도 120~150℃에서 사출 성형한 후 2차 건조하는 단계; 및상기 2차 건조한 홍삼을 2차 분쇄하고 추출 및 여과하는 단계;를 포함하는 것을 특징으로 하는 홍삼 추출액 제조 방법.
- 삭제
- 제1항에 있어서,상기 1차 분쇄는 홍삼의 크기가 20~200 메쉬가 되도록 이루어지는 것을 특징으로 하는 홍삼 추출액 제조 방법.
- 삭제
- 제1항에 있어서,상기 2차 분쇄는 홍삼의 크기가 10~100메쉬가 되도록 이루어지는 것을 특징으로 하는 홍삼 추출액 제조 방법.
- 제1항에 있어서,상기 추출은 2차 분쇄한 홍삼을 추출수 중량 대비 1~10%의 비율로 10~30분간 교반 추출하는 것을 특징으로 하는 홍삼 추출액 제조 방법.
- 제1항 또는 제6항에 있어서,상기 추출은 20~60℃ 내에서 이루어지는 것을 특징으로 하는 홍삼 추출액 제조 방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070102059A KR100908014B1 (ko) | 2007-10-10 | 2007-10-10 | 사출 성형을 통한 홍삼 추출액의 제조 방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070102059A KR100908014B1 (ko) | 2007-10-10 | 2007-10-10 | 사출 성형을 통한 홍삼 추출액의 제조 방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20090036798A KR20090036798A (ko) | 2009-04-15 |
KR100908014B1 true KR100908014B1 (ko) | 2009-07-16 |
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KR1020070102059A KR100908014B1 (ko) | 2007-10-10 | 2007-10-10 | 사출 성형을 통한 홍삼 추출액의 제조 방법 |
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CN112314957B (zh) * | 2020-10-29 | 2021-09-07 | 湖南佰诺酒业股份有限公司 | 高效杨梅榨汁装置及榨汁方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR890004618A (ko) * | 1987-09-19 | 1989-05-09 | 이홍희 | 인삼엑기스의 제조방법 |
KR20050013386A (ko) * | 2003-07-28 | 2005-02-04 | 류기형 | 압출성형공법을 이용한 인삼 침출차의 제조방법 및 그 제품 |
KR20060060391A (ko) * | 2004-11-30 | 2006-06-05 | 류기형 | 압출성형공정에 의한 인삼가공식품의 제조방법 |
KR20070025810A (ko) * | 2005-09-05 | 2007-03-08 | 유정상 | 인삼의 가용성분 제조방법 |
-
2007
- 2007-10-10 KR KR1020070102059A patent/KR100908014B1/ko active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR890004618A (ko) * | 1987-09-19 | 1989-05-09 | 이홍희 | 인삼엑기스의 제조방법 |
KR20050013386A (ko) * | 2003-07-28 | 2005-02-04 | 류기형 | 압출성형공법을 이용한 인삼 침출차의 제조방법 및 그 제품 |
KR20060060391A (ko) * | 2004-11-30 | 2006-06-05 | 류기형 | 압출성형공정에 의한 인삼가공식품의 제조방법 |
KR20070025810A (ko) * | 2005-09-05 | 2007-03-08 | 유정상 | 인삼의 가용성분 제조방법 |
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KR20090036798A (ko) | 2009-04-15 |
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