KR101149504B1 - Manufacturing method of an undried ginseng boited and ginseng drink extractod in aluminum can fron an undried ginseng and chinese date etc - Google Patents
Manufacturing method of an undried ginseng boited and ginseng drink extractod in aluminum can fron an undried ginseng and chinese date etc Download PDFInfo
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- KR101149504B1 KR101149504B1 KR1020090121168A KR20090121168A KR101149504B1 KR 101149504 B1 KR101149504 B1 KR 101149504B1 KR 1020090121168 A KR1020090121168 A KR 1020090121168A KR 20090121168 A KR20090121168 A KR 20090121168A KR 101149504 B1 KR101149504 B1 KR 101149504B1
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- ginseng
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- jujube
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- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- 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
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- 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
- A23V2300/14—Extraction
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- 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
- A23V2300/24—Heat, thermal treatment
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- Polymers & Plastics (AREA)
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Abstract
잔뿌리가 달린 수삼한뿌리 12ｇ~20ｇ을 세척한 주재료와 말린 대추 1.5ｇ~2.5ｇ를 직경 5㎝~7㎝, 높이 10㎝~12㎝의 원통형 알루미늄캔 또는 스틸캔에 넣고 농도60%의 음양곽 엑기스 0.1ｇ~1.5ｇ, 농도60%의 삼백초엑기스 0.1ｇ~1.5ｇ, 농도 60%의 전칠엑기스 0.1ｇ~1.5ｇ을 첨가한 후, 캔의 용량의 85%~90% 되게 물을 채운 다음, 캔을 개봉하는 손잡이가 부착된 뚜껑으로 밀봉한 후, 상,하,방과 전,후,좌,우에 원형공인 천공되고 스텐레스스틸로 제작된 직육면체 또는 정육면체형 상자 내에 상기한 알루미늄캔 또는 스틸캔 다수 개를 고압살균기로 120℃~125℃의 고압고온수증기를 분사시켜서 30~35분간 가열한 후 급속하게 냉각시키는 것을 특징으로 하는 알루미늄캔 내에 수삼한뿌리, 대추, 음양곽엑기스, 삼백초엑기스, 전칠엑기스와 물로 제조된 익힌 수삼한뿌리가 매입되고 인삼성분이 추출된 인삼음료의 제조방법에 관한 것이다. 12g ~ 20g of fresh ginseng root with fine root and 1.5g ~ 2.5g of dried jujube in a cylindrical aluminum can or steel can with 5cm ~ 7cm in diameter and 10cm ~ 12cm in height. Add g-1.5g, 60% concentration 300g extract 0.1g-1.5g, 60% concentration pre-chill extract 0.1g-1.5g, fill water to 85% -90% of the capacity of the can, and then After sealing with the lid attached to the opening handle, the above-mentioned up and down, before and after, before, after, left and right, a plurality of the aluminum cans or steel cans described above in a rectangular or cuboid box made of perforated stainless steel Roasted with high-pressure hot water steam of 120 ℃ ~ 125 ℃ by heating for 30-35 minutes and then rapidly cooled in an aluminum can, which is cooked with fresh roots, jujube, Yin Yang Kwak extract, 300 seconds extract, whole lacquer extract and water Fresh ginseng root is bought It relates to a manufacturing method of ginseng beverage extracted ginseng component.
수삼, 대추, 음양곽엑기스, 삼백초엑기스, 전칠엑기스 Fresh ginseng, Jujube, Eumyangkwak extract, Sambaekcho extract, Jeonchil extract
Description
본 발명은 세척한 주재료인 잔뿌리가 달린 12ｇ~20ｇ의 수삼한뿌리와 부재료인 대추와 농도60%의 음양곽엑기스 0.1g~0.15g, 농도60%의 삼백초엑기스 0.1g~0.15g, 농도60%의 전칠엑기스 0.1g~0.15g 을 알루미늄캔 또는 스틸캔에 넣고 다시 물을 상기한 캔의 용량의 85%~90% 정도 채운 다음 캔 개봉용 손잡이가 달린 뚜껑을 밀봉한 후, 상기한 알루미늄캔 또는 스틸캔 다수 개를 하방과 전후좌우에 원형공이 다수천공된 직육면체 또는 정육면체형 상자에 넣고 다시 고압살균기(레토르트기)로 120℃~125℃의 고압수증기를 분사하여 온도를 상승시키면서 30~35분간 가열한 후 급속하게 냉각시켜서 알루미늄캔 또는 스틸캔 내에서 토양 균이 완전히 살균되고 인삼성분 중 미량의 휘발성 유효성분이 손실되지 않고 진세노이드류의 인삼성분함량을 100% 보존할 수 있는 알루미늄캔 내에서 수삼한뿌리, 대추, 음양곽엑기스, 삼백초엑기스, 전칠엑기스와 물로 제조된 익힌 수삼한뿌리가 매입되고 인삼성분이 추출된 인삼음료의 제조방법에 관한 것이다.The present invention is 12g ~ 20g of fresh ginseng roots and small jujube jujube and 60% Yin-Yang Kok extract 0.1g ~ 0.15g, 60% concentration of 300g extract 0.1g ~ 0.15g, 60% concentration 0.1g ~ 0.15g of pre-chill extract is put into aluminum can or steel can, and water is filled again by 85% ~ 90% of the capacity of the can, and then the lid with the handle for opening the can is sealed. Place the dog in a rectangular or cuboid box with a large number of circular holes in the bottom, front, rear, left and right, and then heat it with a high-pressure sterilizer (retort machine) to spray high-pressure steam at 120 ℃ ~ 125 ℃ for 30 ~ 35 minutes while raising the temperature. Aluminum cans that can be completely cooled to sterilize soil bacteria in aluminum cans or steel cans and preserve 100% of ginseng components in ginseng without losing trace amounts of volatile active ingredients. A root, date palm, to a EK extract, Houttuynia cordata extract, jeonchil extract with the manufacturing method of a ginseng beverage ginseng roots are embedded and the ginseng extract prepared with water, boiled in fresh ginseng.
본 발명의 목적은 종래의 수삼을 9회 증숙한 후 9회 건조하여 홍삼을 제조하고 다시 그 홍삼을 잘게 썰어서 달여먹거나, 분쇄하여 가루 또는 캡술에 담아 섭취하는 것과 달리, 알루미늄캔 또는 스틸캔 내에 주, 부재료인 수삼한뿌리와 대추에 음양곽엑기스, 삼백초엑기스, 전칠엑기스를 소량 첨가하여 물을 캔 용량의 85%~90% 되게 채우고 뚜껑을 밀봉한 후, 상,하,방과 전,후,좌,우에 원형공이 다수천공된 스텐레스스틸제 직육면체 또는 정육면체형 상자 내에 상기한 알미늄캔 또는 스틸캔을 다수개 넣고 고압살균기로 120℃~125℃의 고압고온수증기를 30~35분간 분사하여 가열한 후 급속하게 냉각하여 인삼성분 중 휘발성이 강한 미량의 유효성분의 손실 없이 100% 전세노이드류의 함량이 보존되는 알루미늄캔 내에 수삼한뿌리, 대추, 음양곽엑기스, 삼백초엑기스, 전칠엑기스와 물로 제조된 익힌 수삼한뿌리가 매입되고 인삼성분이 추출된 인삼음료의 제조방법에 관한 것이다.It is an object of the present invention to prepare red ginseng by steaming nine times of conventional ginseng and then drying it nine times. Add a small amount of Eumyang Kwak Extract, Sambaekcho Extract and Whole Chil Extract to the subsidiary ginseng root and jujube, and fill the water with 85% ~ 90% of the can capacity, seal the lid, and before, after, after, left and right The aluminum cans or steel cans are placed in a stainless steel cube or cube box with a large number of circular holes.Then, a high-pressure sterilizer is sprayed with high-pressure hot water steam at 120 ° C to 125 ° C for 30 to 35 minutes, heated and cooled rapidly. Fresh ginseng roots, jujube, umyang gwak extract, and three hundred vine extracts in aluminum cans containing 100% total senoids without loss of highly volatile active ingredients. , A method for producing the roots is embedded ginseng and ginseng extract is ginseng beverages cooked prepared jeonchil extract and water.
본 발명의 또 다른 목적은 수삼한뿌리를 알루미늄캔 또는 스틸캔 내에서 제조함으로써 그 생산이 간편하여 경제적이고 대량생산이 가능하며, 소비자가 캔 개봉용 손잡이를 따서 홍삼화된 수삼한뿌리와 인삼성분이 추출된 임삼음료를 저렴한 가격으로 복용할 수 있도록 한 것에 있다.Still another object of the present invention is to produce a simple ginseng root in an aluminum can or steel can, so that the production is simple and economical and mass production is possible. Extracted ginseng beverages can be taken at an affordable price.
본 발명은 종래의 수삼을 9회 증속하여 9회 건조시켜서 홍삼을 제조하여 다시 썰어서 달여먹거나 분말 화한 상태로 또는 분말을 캡술에 담아 먹는 것과 달리, 섭취가 용이하도록 알루미늄캔 내에 주, 부재료인 수삼한뿌리와 대추에 음양곽 고형엑기스, 삼백초 고형엑기스, 전칠고형엑기스를 소량 첨과 하여 물과 함께 알루미늄캔 내에 85~90% 되게 넣고, 캔 개봉용 손잡이가 부착된 뚜껑을 밀봉한 후, 상,하,방과 전,후,좌,우에 원형공이 다수천공된 스텐레스스틸제 직육면체 또는 정육면체형 상자에 넣고, 고압살균기로 120℃~125℃ 고압 고온의 수증기를 30~35분간 분사하여 가열한 후 급속하게 냉각하여 제조하는 것을 특징으로 하는 알루미늄캔 내에 수삼한뿌리, 대추, 음양곽엑기스, 삼백초엑기스, 전칠엑기스와 물로 제조된 익힌 수삼한뿌리가 매입되고 인삼성분이 추출된 인삼음료의 제조방법에 관한 것이다.According to the present invention, the conventional ginseng is increased 9 times and dried 9 times to prepare red ginseng and cut it again and eat it in a dehydrated state or in powdered state or in powdered capsule. Add a small amount of yinyanggok solid extract, three hundred seconds solid extract, and pre-chill solid extract to the root and jujube in water and put 85 ~ 90% in aluminum cans, and seal the lid with the handle for opening the can. Put in a stainless steel cuboid or cube box with a lot of circular holes before and after school, left and right, and heated by spraying steam at 120 ℃ ~ 125 ℃ high pressure high temperature with a high pressure sterilizer for 30 ~ 35 minutes and then cooling it rapidly. The fresh ginseng root, which is made of fresh ginseng root, jujube, yin and yang giblet extract, three hundred sec extract, whole lactose extract and water is purchased and Component relates to a process for the preparation of the extract of ginseng beverages.
홍삼엑기스 또는 홍삼액은 일반적으로 수삼을 9회 증숙한 후 9회 건조하여 홍삼을 제조하고 다시 홍삼에서 홍삼액 또는 홍삼엑기스를 추출하였으나, 상기와 같은 홍삼액 또는 홍삼엑기스를 제조하는 공정은 매우 복잡하고 고급홍삼의 수율은 고작 12% 정도이므로 일반 소비자가 고가인 홍삼액을 구입하여 복용하기 어려운 실정에 있다.In general, red ginseng extract or red ginseng extract is steamed nine times, dried nine times to prepare red ginseng, and red ginseng extract or red ginseng extract is extracted from red ginseng. However, the process for preparing red ginseng extract or red ginseng extract is very complicated and high-quality red ginseng Yield is only about 12% of the average consumer to buy expensive red ginseng is difficult to take the situation.
종래에는 수삼을 용기 내에 증숙하여 인삼성분을 추출하여 복용하는 것이 일반적이나, 일반가정에서 수삼을 증숙가열하여 인삼성분을 추출하는 경우에는 인삼성분중 미량의 휘발성 유효성분이 휘발 되어 허실 되고 비경제적이고 인삼액의 약효가 저하되므로 본 발명에서는 알루미늄캔내에 주, 부재료인 수삼한뿌리와 대추에 음양곽, 삼백초, 전칠을 미량 첨가하여 뚜껑을 밀폐한 다음, 상기한 캔다수개를 상,하,방과 전,후,좌,우에 원형공이 다수개 천공되고 스텐레스스틸 직육면체 또는 정육면체형제로된 상자에 넣고, 고압살균기로 120℃~125℃의 고온고압의 수증기를 30~35분간 분사하여 가열한 후 급속하게 냉각시킴을 특징으로 하는 알루미늄캔 내에 익힌 수삼한뿌리가 매입되고 인삼성분이 추출된 인삼음료의 제조방법을 제공하게 되었다.Conventionally, steaming ginseng is extracted by taking steamed ginseng in a container, but in case of extracting ginseng by steaming and heating ginseng in general home, trace amount of volatile active ingredient among ginseng components is volatilized, and it is uneconomical and ginseng liquid. In the present invention, a small amount of yin and yang ginseng, three hundred seconds, and whole lacquer were added to the main and subsidiary ginseng roots and jujube in aluminum cans to seal the lid. A large number of round holes are drilled on the left and right sides and placed in a box made of stainless steel cuboids or cubes, and heated by high pressure sterilizer for 30 ~ 35 minutes by spraying high temperature and high pressure steam at 120 ℃ ~ 125 ℃ for rapid cooling. The ginseng roots cooked in aluminum cans were purchased and the ginseng component was extracted.
본 발명에서는 알루미늄캔 내에 주, 부재료인 수삼한뿌리와 대추에 농도60%의 음양곽엑기스, 농도60%의 삼백초엑기스, 농도60%의 전칠엑기스를 소량 첨가하여 알루미늄캔 또는 스틸캔에 넣고, 물을 캔 용량의 85~90% 정도 되게 채운 다음, 캔 개봉용 손잡이가 부착된 뚜껑을 밀봉한 후, 상기한 다수개의 알루미늄캔을 또는 스틸캔을 하방과 전후 좌우에 원형공이 다수개천공된 스텐레스스틸제 직사각형 또는 정사각형 상자에 넣고 고압살균기로 120℃~125℃의 고압고온 수증기로 30~35분간 분사하여 가열한 후, 급속하게 냉각시켜서 알루미늄캔 또는 스틸캔내에서 토양균을 완전히 살균하고 인삼성분중 휘발성 유효성분이 전혀 손실되지 않고 진세노이드류의 함량을 100% 보존할 수 있게된 알루미늄캔 내에 수삼한뿌리, 대추, 음양곽엑기스, 삼백초엑기스, 전칠엑기스와 물로 제조된 익힌 수삼한뿌리가 매입되고 인삼성분이 추출된 인삼음료의 제조방법을 제공하게 되므로 그 제조공정이 간편하고 경제적이며 대량생산, 대량보급이 가능하여 일반소비자가 저렴한 가격으로 쉽게 구입하여 복용할 수 있게 되었다.In the present invention, the main and subsidiary ginseng root and jujube in the aluminum can is added to the aluminum cans or steel cans by adding a small amount of 60% yinyang gwak extract, a concentration of 60% three hundred seconds, 60% concentration of the whole lacquer extract After filling up to 85 to 90% of the capacity, and then sealing the lid with the can opening handle, and then the stainless steel rectangular or the plurality of aluminum cans or the steel cans are drilled in a number of circular holes in the bottom, front and rear left and right or Place it in a square box and heat it by autoclaving with high pressure and high temperature steam at 120 ℃ ~ 125 ℃ for 30 ~ 35 minutes, then rapidly cool it to completely sterilize soil bacteria in aluminum or steel cans and have no volatile active ingredients in ginseng components. Fresh ginseng root, jujube, Yin Yang Kwak extract, three hundred s. Extract, Jeonchil in aluminum cans that can preserve 100% of ginsenoid content without loss. Prepared ginseng root made with ginseng and water is purchased, and the ginseng extract extracted ginseng drink provides a manufacturing method, the manufacturing process is simple, economical, mass production, mass supply is possible, so that ordinary consumers can easily purchase at low price. You can take it.
본 발명은 주, 부재료인 수삼한뿌리와 대추에 소량의 농도60%의 음양곽엑기스 0.1g~0.15g, 농도60%의 삼백초엑기스 0.1g~0.15g 및 농도60%의 전칠엑기스0.1g~0.15g 을 직경 5㎝~7㎝, 높이 10㎝~12㎝의 알루미늄캔 또는 스틸캔에 넣고 캔 용량의 85~90% 정도의 물을 채우고 뚜껑을 밀봉한 후, 상기한 다수개의 캔을 상,하,방과 전,후,좌,우에 원형공이 천공되고 스텐레스스틸인 직육면체 또는 정육면체형의 상자에 넣고 고압살균기로 120℃~125℃의 고압고온의수중기를 30~35분간 분사하여 가열한 후 급속하게 냉각함으로써 통상의 홍삼제조시의 온도인 94℃~100℃보다 고온에서 가열되므로 수삼한뿌리가 알루미늄캔 또는 스틸캔내에서 고열을 받게되어 진세노사이드 성분이 신속하게 홍삼화되고 수삼한뿌리의 형태와 대추의 원형이 그대로 보존되며, 대추의 당분으로 인삼의 쓴맛을 완화시켜주므로 인삼고유의 향을 그대로 보존되는 효과가 있다. 또한, 소량의 음양곽, 삼백초 및 전질의 성분과 융합되어 주재료인 인삼액이 건강보조식품으로 적합한 기능을 갖는 효과가 있고, 또한 본 발명은 알루미늄캔내에 주, 부재료인 수삼한뿌리와 대추에 소량의 음양곽엑기스, 삼백초엑기스, 전칠엑기스를 첨가하여 넣고 고압살균기로 120℃~125℃의 고온고압수증기로 30~35분의 단시간 가열한 후 급속하게 냉각하여 신속하게 추출한 홍삼화된 수삼한뿌리와 인삼액으로된 인삼음료를 제조할 수 있으므로 그 공정이 간편하고 경제적이며 대량생산이 가능하여 일반소비자가 저렴한 가격으로 알루미늄캔 내에 익힌 수삼한뿌리가 매입되고 인삼성분이 추출된 인삼음료를 복용할 수 있는 효과가 있다.The present invention is a main, subsidiary ginseng root and jujube in a small amount of 60% Yinyang Kwak extract 0.1g ~ 0.15g, 60% concentration of 300g extract 0.1g ~ 0.15g and 60% concentration of 0.17 ~ 0.15g Into a can of 5cm ~ 7cm in diameter or 10cm ~ 12cm in aluminum or steel can, filled with water of 85 ~ 90% of the capacity of the can, sealing the lid, and then storing the above cans In the front, back, left and right, a circular hole is drilled and placed in a stainless steel rectangular box or cube-shaped box, which is then heated by high pressure sterilizer and sprayed with a high pressure, high temperature underwater water of 120 ° C to 125 ° C for 30 to 35 minutes, followed by rapid cooling. Since red ginseng is heated at a higher temperature than 94 ℃ ~ 100 ℃, the red ginseng root is subjected to high heat in aluminum can or steel can, so the ginsenoside component is rapidly reddened and the shape of red ginseng root and jujube This is preserved as it is, the sugar of jujube It relieves bitter taste, so it preserves the original fragrance of ginseng. In addition, a small amount of yin and yang gwak, three hundred seconds and whole ingredients fused ginseng liquid has the effect of having a suitable function as a health supplement food, and the present invention is also a small amount of the main and subsidiary ginseng root and jujube in aluminum cans Red ginseng root root and ginseng extract extracted by adding Eumyang Kwak Extract, Sambaekcho Extract and Whole Chil Extract and heating it for 30 ~ 35 minutes with high temperature and high pressure steam of 120 ℃ ~ 125 ℃ with high pressure sterilizer and rapidly cooling them. Ginseng beverages can be manufactured, the process is simple, economical, and mass production is possible, so that consumers can buy ginseng roots cooked in aluminum cans at low price and take ginseng extract extracted from ginseng There is.
인삼은 신농본초경에 상품으로 수재 되어 있을 뿐 아니라, 예로부터 귀중한 보약으로 사용되어 오고 있으며, 자양강장제로서 인삼은 그 성분과 약효에 관한 약리, 생리학적 연구결과가 많이 이루어져 그 신비한 약효가 과학적 방법에 의하여 입증되어 가고 있다. 인삼의 효능은 노화억제, 동맥경화예방, 면역기능증강, 현존개선, 뇌기능개선, 뇌세포보호, 항암효과 등 다양하여 인체의 모든 병리상태를 정상 상태로 바꾸는데 양호한 역할을 하는 것도 알려져 있으며, 최근에는 기능성 보조식품으로 각광을 받고 있다.Ginseng has been used as a commodity in the new agricultural plant, and has been used as a valuable remedy since ancient times. As a tonic tonic, ginseng has a lot of pharmacological and physiological studies on its ingredients, efficacy, Are going to be proven. Ginseng's efficacy is known to play a good role in changing all pathologies of the human body to various states such as aging inhibition, arteriosclerosis prevention, immune function enhancement, existing improvement, brain function improvement, brain cell protection, and anticancer effect. Has been spotlighted as a functional supplement.
일반적으로 수삼으로 홍삼을 제조하는 방법은 크게 수삼을 가열처리한 후 건조하는 방법(9증9포)과 가열증숙후 동결건조하는 방법이 있는데, 수삼을 가열처리하는 방법에서도 최초 예열, 중간의 증숙온도 및 시간, 중간처리 후 열풍건조 및 시간등 많은 시간 (9시간~18시간) 소요되고 복잡한 과정을 거쳐야 하므로 그 공정이 복잡하여 비경제적이고, 또한 수삼을 열처리가공할 경우 미량이나마 인삼의 휘 발성 유효성분이 손실되는 결점이 있었다.In general, there are two methods for preparing red ginseng with fresh ginseng: drying the ginseng and drying it (9, 9 sachets) and freeze-drying after heating and steaming. It takes a lot of time (9 hours to 18 hours) such as temperature and time, hot air drying after intermediate treatment and time, and it has to go through a complicated process, which makes the process complicated and uneconomical. There was a drawback of losing minutes.
상술한 바와 같은 목적을 달성하기 위한 본 발명은 먼저 수삼에서 흙 모래 등 이물질과 유해균을 제거하기 위하여 깨끗한 물로 수회 세척을 한다.The present invention for achieving the above object is first washed several times with clean water in order to remove foreign substances such as soil sand and harmful bacteria in fresh ginseng.
또한, 수삼을 참나무, 소나무, 대나무 중에서 선택된 어느 하나 이상의 목초액에 침지또는 세척할 수도 있다. 그러나 본 발명에서는 120℃~125℃의 고온의 수증기로 30~35분간 증숙하게 되므로 수삼을 목초액에 침지 또는 세척하지 않아도 거의 토양균이 완전히 멸균되므로 별다른 문제가 발생되지 않는다는 사실을 연구결과 알게 되었다.In addition, the ginseng may be dipped or washed in any one or more wood vinegar selected from oak, pine, bamboo. However, in the present invention, since the steam is steamed for 30 to 35 minutes with high temperature steam of 120 ° C to 125 ° C, the soil bacteria are completely sterilized even if the ginseng is not immersed or washed in the wood vinegar solution.
상기한 수삼한뿌리 12ｇ~20ｇ와, 대추 1.5ｇ~2.5ｇ과, 농도60%의 음양곽엑기스 0.1g~0.15g과, 농도60%의 삼백초엑기스 0.1g~0.15g, 및 농도60%의 전칠엑기스 0.1g~0.15g 을 직경 5㎝~7㎝, 높이 10㎝~12㎝의 원통형 알루미늄캔 또는 스틸캔내에 넣고, 여기에 다시 캔용량의 85%~90% 정도 되게 물을 채운다음, 캔 개봉용 손잡이가 부착된 뚜껑으로 밀봉한 후, 상,하,방과 전,후,좌,우에 원형공인 천공되고 스텐레스스틸제인 직육면체 또는 정육면체형의 상자 내에 상기한 알루미늄캔 또는 스틸캔 다수개를 넣고 고압살균기로 120℃~125℃의 고압고온수증기를 분사시켜서 30~35분간 가열한 후 급속하게 냉각시키는 것을 특징으로 하는 알루미늄캔 또는 스틸캔 내에서 주, 부재료인 수삼한뿌리와 대추에 소량의 음양곽엑기스 삼백초엑기스 및 전칠엑기스를 첨가하여 추출한 알루미늄캔 내에 수삼한뿌리, 대추, 음양곽엑기스, 삼백초엑기스, 전칠엑기스와 물로 제조된 익힌 수삼한뿌리가 매입되고 인삼성분이 추출된 인삼음료의 제조방법에 관한 것이다.12 g to 20 g of the fresh ginseng root, 1.5 g to 2.5 g of jujube, 0.1 g to 0.15 g of 60% Yin-Yang extract, 0.1 g to 0.15 g of 60% of concentration, and 60% of whole lactose extract 0.1g to 0.15g is placed in a cylindrical aluminum can or steel can 5cm to 7cm in diameter and 10cm to 12cm in height, filled again with water of 85% to 90% of the can capacity, and then the can opening handle. After sealing with a lid attached to the top, bottom, before and after school, left and right, put a plurality of aluminum cans or steel cans as described above in a perforated, stainless steel rectangular or cuboid box with circular holes, A small amount of yin-yang extract, three hundred-second extract and whole lactose extract in the main and subsidiary ginseng root and jujube in aluminum cans or steel cans, which are rapidly cooled by spraying high-temperature hot water vapor at ~ 125 ° C. and heating them for 30 to 35 minutes. Aluminum cans extracted by adding Fresh ginseng root, jujube, Eumyang gwak extract, three hundred ss extract, whole chil extract and water prepared in ginseng extract and ginseng extract extracted ginseng ingredients.
여기에서 부재료로 대추 1.5ｇ~2.5ｇ을 넣는 것은 대추에 단백질, 유기산, 점액질 외에 비타민 A, B2, C와 칼륨, 칼슘, 인의 무기질과 비타민 당분 등이 함유되어 있어 수삼에서 추출되는 인삼액과 혼합되어 인삼성분 중 사포닌의 쓴맛을 다소 완화하고 또한 대추의 효능으로 스트레스해소 수족냉증기료 효능, 강장효과, 노화장치효능, 항암효과, 간기능향상 등이 있으므로 대추를 소량 첨가함으로써 건강보조식품으로 적합함을 알게 되었기 때문이다.Here, add 1.5g ~ 2.5g of jujube as a subsidiary material.In addition to protein, organic acid, and mucus, jujube contains vitamins A, B2, C, potassium, calcium, phosphorus minerals, and vitamin sugars. It is suitable for health supplement food by adding a small amount of jujube as it relieves the bitter taste of saponin among ginseng components and relieves stress by the effect of jujube. Because I got to know.
또한, 여기에 농도60%의 음양곽엑기스 0.1g~0.15g을 첨가하게 되는데, 음양곽은 발기부진, 유정, 자궁냉증, 사지냉증, 피부마비, 구인 와서, 건망증, 반신불수, 허리와 무릎연약증, 고혈압, 소아마비 등에 쓰이는 것이고, 약리작용으로 정액분비촉진, 혈압강화, 관상동맥혈류량증가, 혈당강하, 콜레스테롤강화, 면역기능증진, 진해, 거담, 평천, 진정작용, 억균, 소염작용, 닭의 대퇴골 생장과 단백 다당합성 활성화 등이 보고되고 있으며, 음양곽은 냄새가 없으며 맞은 약각맵고 단맛이 있으므로 본 발명에서 농도60%의 음양곽엑기스 0.1g~0.15g을 첨가하였는데 만일 농도60%의 음양곽엑기스 0.1g~0.15g이상을 첨가할 경우에는 인삼액의 맛을 잃게 될 우려가 있다.In addition, 0.1% to 0.15g of Yin-Yang Extract, which is 60% of the concentration, is added. It is used for hypertension and polio, and pharmacological action promotes semen secretion, strengthens blood pressure, increases coronary blood flow, lowers blood sugar, lowers cholesterol, enhances immune function, antitussives, expectoration, cheoncheon, sedation, fungi, anti-inflammatory effect, and chicken femur growth. And protein polysaccharides and activation has been reported, and Yin and Yang Kwak has no odor and has a good sense of spicy taste and sweet taste, so in the present invention, 60% Yinyang Kok Extract 0.1g ~ 0.15g was added. If more than g is added, the taste of ginseng may be lost.
또한, 본 발명에서 농도60%의 삼백초엑기스 0.1g~0.15g을 첨가하게 되는데, 삼백초의 성분은 각종 아미노산, 루틴, 당류, 유기산, 타닌 및 수용성 타닌의 성분을 갖는 것으로 해독작용으로 간장병 및 공해물질에 의한 중독으로 발생되는 병 및 신장염 등을 예방 및 치료하는 효능이 있고, 염증제거 및 항암작용으로 암에 관하여 탁월한 예방 및 치료효능이 있으며, 부인병 치료효능, 당뇨병치료효능, 고혈압 및 동맥경화치료효능이 있고, 변비 제거효능 있으므로 본 발명의 주재료인 수삼한뿌리와의 상승효과를 기대하고저 농도60%의 삼백초엑기스 0.1g~0.15g 정도 소량을 첨가하여 된 것입니다.In addition, the present invention is to add 0.1g ~ 0.15g of three hundred seconds extract of 60% concentration, the components of three hundred seconds has a variety of amino acids, rutin, sugars, organic acids, tannins and water-soluble tannins as a detoxification effect of liver disease and pollutants Efficacy in preventing and treating diseases and nephritis caused by intoxication, and excellent in preventing and treating cancer by removing inflammation and anti-cancer, and treating gynecological diseases, treating diabetes, treating high blood pressure and arteriosclerosis. In addition, it is effective in removing constipation, so it is expected to be synergistic with the root of fresh ginseng, the main ingredient of the present invention, and a small amount of 0.1g to 0.15g of 300% extract with a low concentration of 60% is added.
또한, 여기에 농도60%의 전칠엑기스 0.1g~0.15g을 첨가하게 되는데 전칠(田七)은 한약재로서 주요효능으로 지혈, 장출혈, 자궁출형, 폭주후대토혈, 뇨형등에 효능이 있는 것으로 알려져 있어 농도60%의 전칠 0.1g~0.15g 정도 소량을 첨가하게 되었다.In addition, 60% of the pre-extract 0.1g ~ 0.15g is added to the Chilchi (田七) is a Chinese herbal medicine is known to be effective in hemostasis, intestinal bleeding, uterine bleeding, congestion after a congestion, urine type, etc. A small amount of 0.1% to 0.15g of 60% whole wheat paste was added.
본 발명을 아래와 그 실시 예를 상세히 설명한다.The present invention will be described below in detail with reference to examples thereof.
실시 예 상기한 수삼한뿌리와, 대추, 음양곽엑기스, 삼백초엑기스, 전칠엑기스와 물이 충진된 다수개의 알루미늄캔 또는 스틸캔을 상,하,방과 전,후,좌,우에 원형공이 다수개 천공되고 스텐레스스틸제로 만든 직육면체 또는 정육면체형의 상자 내에 넣고 고압살균기로 사방에서 120℃~125℃의 고압고온수증기로 30~35분간 분사하여 가열한 후 급속하게 냉각시키는 것을 특징으로 하는 알루미늄캔 내에 수삼한뿌리, 대추, 음양곽엑기스, 삼백초엑기스, 전칠엑기스와 물로 제조된 익힌 수삼한뿌리가 매입되고 인삼성분이 추출된 인삼음료의 제조방법을 제공하였다. EXAMPLES A number of aluminum cans or steel cans filled with the ginseng root and jujube, jujube, umyang gwak extract, three hundred s extract, water chill extract and water can be drilled a plurality of circular holes in the upper, lower, before and after school, left and right, and stainless steel. Fresh roots in aluminum cans, which are placed in a box made of steel or in a cube or cube, sprayed with high-pressure sterilizer at high temperature and high temperature water vapor at 120 ° C. to 125 ° C. for 30 to 35 minutes from all directions, and then rapidly cooled. Provided was a method of preparing ginseng beverages from which Korean ginseng roots prepared with jujube, Eumyangkwak extract, Sambaekcho extract, whole chil extract and water were purchased and ginseng components were extracted.
도 1은 본 발명에 의한 인삼액과 그 과육 및 그 제조공정도1 is a ginseng solution and its pulp according to the present invention and the manufacturing process diagram
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| KR910009175A (en) * | 1989-11-28 | 1991-06-28 | 최상선 | Manufacturing method of ginseng tang for long term preservation |
| KR960000070A (en) * | 1994-06-28 | 1996-01-25 | 김종두 | Canned Ginseng and Manufacturing Method |
| KR960020772A (en) * | 1994-12-17 | 1996-07-18 | 이영길 | Ginseng tang using herbal medicine and preparation method thereof |
| KR970000095A (en) * | 1995-06-21 | 1997-01-21 | 남성희 | Ginseng Beverage Manufacturing Method |
-
2009
- 2009-12-08 KR KR1020090121168A patent/KR101149504B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910009175A (en) * | 1989-11-28 | 1991-06-28 | 최상선 | Manufacturing method of ginseng tang for long term preservation |
| KR960000070A (en) * | 1994-06-28 | 1996-01-25 | 김종두 | Canned Ginseng and Manufacturing Method |
| KR960020772A (en) * | 1994-12-17 | 1996-07-18 | 이영길 | Ginseng tang using herbal medicine and preparation method thereof |
| KR970000095A (en) * | 1995-06-21 | 1997-01-21 | 남성희 | Ginseng Beverage Manufacturing Method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200048727A (en) | 2018-10-30 | 2020-05-08 | (주)유셀 | Cosmetics containing ginseng and process for preparing the same |
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| KR20110064515A (en) | 2011-06-15 |
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