KR101487245B1 - Yakgwa comprising red ginseng and Preparation method thereof - Google Patents

Abstract

The present invention relates to a traditional yakgwa comprising red ginseng, and a preparation method thereof, and more specifically, to a red ginseng yakgwa in which a basic dough plate prepared by mixing flour, corn powder, dry milk, yeast, salt, soju, eggs, rice kernel oil, and dough, and kneading the mixture, and a red ginseng dough plate prepared by mixing flour, dry milk, sodium bicarbonate, salt, soju, eggs, rice kernel oil, red ginseng, and dough, and kneading the mixture are crossed and arranged. The yakgwa of the present invention prepares dough layers containing a red ginseng component separately, and arranges the same to lie one upon another, maintains unique color sense of the yakgaw, forms dough in layers, and solves a problem that texture declines in spite of increase of red ginseng content.

Description

[0001] The present invention relates to a traditional medicine containing red ginseng and a preparation method thereof,

More particularly, the present invention relates to a medicine containing red ginseng and a method for producing the same.

Recently, it has been used in many foods due to the beneficial effect of red ginseng. These red ginsengs have been recognized as "functional for restoring fatigue", "improving immunity" and "helping blood flow through inhibition of platelet aggregation".

Accordingly, attempts have been made to utilize red ginseng in medicine and Korean Patent Laid-Open No. 2001-0009010 discloses a preparation method for a medicine containing ginseng.

However, in Korean Patent Laid-Open No. 2001-0009010, ginseng is simply mixed with raw materials, and the medicine containing these red ginseng ingredients shows a red color due to the content of red ginseng ingredients, . In addition, as the content of red ginseng component increases, the tendency of fragility tends to become strong, and it is difficult to increase the content of red ginseng ingredient due to the problem of lowering the texture of the medicine. Accordingly, There is a problem that can not be felt.

Accordingly, it is an object of the present invention to provide a method for producing a medicinal product and a medicinal product which solve the problem caused by an increase in the content of red ginseng ingredients.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a kneaded mixture, which comprises mixing a basic kneaded mixture prepared by mixing and kneading wheat flour, corn meal, powdered milk, yeast, salt, soju, egg, rice bran oil, , Egg, rice bran oil, red ginseng, and kneaded water are mixed and kneaded, and the red ginseng kneading plate is laminated at the crossing points.

The present invention also provides a method for preparing a basic dough, comprising: (S1) mixing and kneading wheat flour, corn meal, powdered milk, yeast, salt, soju, egg, rice bran oil, (S2) mixing red flour, powdered milk, sodium bicarbonate, salt, soju, egg, rice bran oil, red ginseng and kneaded water and kneading them to prepare red ginseng dough; (S3) aging the basic dough and the red ginseng paste and pushing the dough into a press to produce a basic dough plate and a red ginseng kneading plate; (S4) stacking the base of the basic kneading plate so that the lower face of the red ginseng kneading plate is in contact with the base, and pushing the kneading plate to form a two-step kneading plate; (S5) folding the two-stage kneading board in half so that the upper surfaces of the laminated red germinate kneading boards are opposed to each other, and stacking them and pushing them with a pusher to form a laminated kneading board; (S6) forming a multilayer kneaded plate by folding the laminated kneaded plate in half and stacking the laminated kneaded plate and pushing the kneaded plate back to form a laminated kneaded plate at least twice or more; (S7) using the multi-layered kneading plate to form a pellet, and frying the pellet using the seed oil; And (S8) bringing the fried medicinal product into a sanitary ware. The red ginseng is preferably red ginseng powder or red ginseng solution. The cleanliness may include red ginseng.

The present invention provides a red ginseng herb prepared by the above-mentioned method.

The present invention solves the problem that a dough layer containing red ginseng ingredients is separately prepared and laminated so as to be superimposed inward to form a dough in multiple layers while maintaining the medicine and specific color, thereby reducing the texture of red ginseng.

Hereinafter, the present invention will be described in detail. The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

The present invention relates to a basic kneading plate prepared by mixing and kneading wheat flour, corn flour, powdered milk, yeast, salt, soju, egg, rice bran oil and kneaded water, and flour, powdered milk, sodium bicarbonate, salt, soju, egg, And a red ginseng kneader prepared by kneading and kneading the kneaded wastes, wherein the red ginseng kneader is laminated at an intersection with each other.

According to a preferred embodiment, the basic kneading plate comprises 15 to 30 parts by weight of corn flour, 5 to 10 parts by weight of powdered milk, 0.5 to 1 part by weight of yeast, 1 to 5 parts by weight of salt, 7 to 7 parts by weight of eggs, 3 to 7 parts by weight of eggs, 5 to 10 parts by weight of rice bran oil, and 7 to 12 parts by weight of batter.

According to a preferred embodiment, the red ginseng kneading plate comprises 5 to 10 parts by weight of powdered milk, 0.1 to 0.5 parts by weight of sodium bicarbonate, 1 to 4 parts by weight of salt, 3 to 6 parts by weight of soju, 3 to 6 parts by weight of eggs, 5 to 8 parts by weight of rice bran, 0.1 to 1 part by weight of red ginseng and 7 to 12 parts by weight of batter. In the case of the red ginseng, the flavor of the red ginseng is less than 0.1 part by weight, and when it is used in excess of 1 part by weight, the bitterness of red ginseng is emphasized.

Recently, it has been used in many foods due to the beneficial effect of red ginseng and its unique flavor.

'Red ginseng' is ginseng (Panax ginseng C.A. Meyer) as a raw material, steamed or other methods used to dry uncooked ginseng, dried and boiled. Ginseng refers to the roots of Araliaceae and Ginseng. It is called as Korean Ginseng (Korean peninsula), American Sampler (USA and Canada), Jeollanam (China), Jangseum Sam (Japan) according to the cultivation area. According to the first processing method of maintaining the original shape of ginseng, White ginseng, sugar, and sesame seeds.

Research on ginseng began by Garriques of the United States. Garriques separated the amorphous saponin mixture from ginseng in 1854 and named it panaquilon. Shibada and Tanaka (1963, 1966) in Japan in the 1960s separated 12 individual saponin components (ginsenosides) from Korean ginseng and revealed their chemical structure And it was possible to study the pharmacological effects of ginseng by single components.

Korean ginseng (Panax ginseng C.A. Meyer) has been widely used for promotion of health in Korea, China, and Japan. The effective components of ginseng are known to be significantly different depending on the type of ginseng, root area, harvest age, harvesting time, and manufacturing method. The ginseng root is generally known to have a high sugar content in low-grade roots and a high saponin content in high roots . In addition, it is known that there is a difference between crude saponin content and ginsenoside type between red ginseng and white ginseng steamed with steam. In general, crude saponin is reported to be 10 to 15% or more crude saponin and 3 to 5% in fuselage. In other words, crude saponin contains about 13% in the fine root, 6.5% in the root, and 4% in the fuselage, and the non-saponin active ingredient is contained in the body much more than the fine root.

The 'red ginseng' used in health functional foods is ginseng (Panax ginseng C.A. Meyer) as a raw material and steamed or otherwise steamed the uncooked ginseng to be boiled and dried. It should be powdered, extracted with water or alcohol, concentrated or fermented to make it suitable for edible use, and the sum of ginsenosides Rg1 and Rb1 should be controlled to be 0.8 to 34 mg / g. The standard of ginsenosides was as follows: Powder Rg1: 2.0-4.0 mg / g, Rb1: 4.0-12.0 mg / g / water extract Rg1: 0.3-6.0 mg / g, Rb1: 0.5-10.0 mg / g / Extract Rg1: 0.3 to 13.0 mg / g, Rb1: 0.5 to 21.0 dmg / g). Ginseng roots used as raw materials should conform to the 'Ginseng Industrial Act' and should not be used for more than 4 years old. Chungsam, Seomyeom, Sampy, Ginseng roots can not be used.

Red ginseng has been recognized as "functional for restoring fatigue", "improving immunity" and "helping blood flow through inhibition of platelet aggregation".

In the West, the function of ginseng is sometimes referred to as ergogenic. Ergogenic is a synonym for Ergo and Genetics in Greek, meaning that it usually improves the potential to work. Bahrke et al. (2000) analyzed the ergogenic effects of ginseng on exercise, Stress response effect, cognitive ability, and psychological stability. As a result of examining the functional data of ginseng, it can be concluded that ginseng and red ginseng can be recognized only by the recovery effect on physical fatigue, and that the function concerning stress and psychological stability is not sufficiently studied in the human body Respectively.

In this study, the effects of ginseng on corticotropin (corticotropin, ACTH) and cortisol in experimental animals and humans were investigated by the method of Popov et al. (1973), Hu et al. (1976), Li et al. (1973), Perry et al. (1980) and Baranov et al. And that the body's ability to resist external stimuli such as increased secretion of hormones were reported. In fact, Liang et al. (2005) observed that the average blood pressure decreased and the maximum oxygen uptake and exercise duration increased during the exercise period by taking 1350 mg of ginseng extract per day for 29 healthy people aged 20 to 35 years, Marasco et al. (1996) found that the intake of 200 mg of ginseng extract for 12 weeks increased the quality of life associated with fatigue recovery in 501 healthy subjects. Cherdrungsi et al. (1995) reported that the intake of 300 mg of ginseng extract for eight weeks to 45 college students increased maximum oxygen uptake and increased leg strength compared to the control group. Kim et al. (2004) reported that red ginseng extract ingested 50 mg / kg daily for 3 weeks and continued running in a treadmill with a slope, the recovery of creatinine kinase level in the blood could be quicker to recover after muscle injury.

In addition, the results of analyzing the other body application tests revealed that the ingestion of dried ginseng more than 2g / day for more than 8 weeks confirmed significant fatigue recovery function (Popov et al., 1973; Revers et al., 1976; Dorling et al. Forgo et al., 1980; Forgo et al., 1981; Forgo et al., 1982). However, no improvement was observed in tests consisting of low dose, short duration administration, small number of subjects, and the like. In Allen et al. (1998) who consumed 200 mg of ginseng extract for three weeks per day in 28 healthy volunteers with an average age of 23 years, no significant improvement was observed in exercise time and blood lactate concentration. Lifton et al. (1997), Engels et al. (1995), Engels et al. (1996) and Engels et al. Therefore, it can be said that the ginseng extract improves muscle strength and aerobic exercise volume when appropriate conditions are met.

Ginseng as an immunoregulatory effect is classified as adaptogen or immunostimulator. "Adaptogen" refers to a substance that makes our body resistant to physiological or biological stimuli, while "immunostimulant" refers to a substance that activates a nonspecific defense against a foreign body such as infectious agents of the body. (1990) observed that the ingestion of 200 mg of ginseng extract for 8 weeks resulted in an increase in the phagocytic activity of PBMC. In a 1996 study, 227 patients received 100 mg / day for 12 weeks, Gerald et al. (2005) found that 400 mg of American ginseng extract was consumed in 323 patients with weak immunity for 4 months, reducing the number of colds, (1998) reported that patients who underwent digestive organs surgery received red ginseng at a dose of 4,500 mg per day for six months T cell count, NK cell count, and activated T cell count were significantly increased after the immune cells were examined.

Yu et al. (2006) showed that platelet aggregation induced by platelet aggregation inducers (collagen, arachidonic acid, thrombin, etc.) was dose-dependently inhibited by APTT (Activated Partial Thromboplastin Time ) And PT (Prothrombin Time). It was found that the inhibition of platelet aggregation itself was not effected on blood coagulation factors. In Park et al. (1993), panaxadiol saponins in red ginseng reduced TXA2 production by thrombin in normal adult platelets. (2007) conducted a double-blind, double-blind, randomized controlled study in which 3 g of red ginseng concentrate was taken daily for healthy people aged 20 to 65 years. Platelet aggregation was significantly reduced and APTT was not significantly different. In addition, in the study of Lee, Jeong-Hee, et al. (1998), who compared long-term intake of Korean red ginseng products to those who did not take long-term feeds for 4 to 5 years, platelet aggregation response in the long-term intake group was significantly decreased and blood coagulation time was significantly increased.

However, since these red ginseng components are reddish, the medicines containing these red ginseng components exhibit a red color due to the presence of red ginseng component, thereby causing visual impairment there is a problem.

In addition, as the content of red ginseng component increases, the fragile characteristics become stronger, and there is a problem that it is difficult to increase the content of red ginseng component due to the problem of lowering the texture of the ginseng. In fact, conventional medicines containing red ginseng components can not contain more than a certain amount of red ginseng due to the problem of deterioration of texture, so there is a problem that the fragrance of red ginseng can not be felt.

Therefore, in the present invention, the basic kneaded batter prepared by kneading a mixture of wheat flour, corn flour, powdered milk, yeast, salt, soju, egg, and rice bran oil in a kneaded mixture, and flour, powdered milk, sodium bicarbonate, salt, soju, And red ginseng paste prepared by kneading red ginseng are separately prepared and laminated to each other at an intersection and laminated so that the red ginseng kneading board is superimposed on the inside thereof to maintain the medicine and unique color, Thereby solving the problem of deterioration of texture.

The basic kneader is prepared by mixing and kneading wheat flour, corn flour, powdered milk, yeast, salt, soju, egg, rice bran oil and kneaded water.

The corn flour doubles the flavor and improves the color of the finished drug.

The yeast refers to baker's yeast that causes alcohol fermentation when mixed with sugar or nutrient-added moisture-containing wheat flour. The yeast generates carbon dioxide through alcohol fermentation to bloom the bread, and at the same time, It plays a role of producing a deep flavor.

The above-mentioned shochu means, in principle, a distiller's drink obtained by boiling soy sauce or sweet potato, but it is also possible to use a diluted shochu which is easily available on the market. This shochu prevents the gluten production of flour, so it can prevent the medicine from becoming hard or tangled.

The rice bran oil is oil extracted from rice bran when it is brown rice. Usually, the rice bran is heated to inactivate the lipase in the rice bran, and then the solvent is extracted and purified through a process such as deodorization, deoxidation, dewaxing, decolorization, deodorization, and wintering. Refined, high-quality rice bran oil is widely used as edible, especially fried, and is favored by people who eat rice because of its unique flavor. Therefore, it adds flavor to the taste of Korean who prefer rice as a stock.

The kneaded product may be a kneaded product generally used in medicine, and may be a product mainly composed of starch.

On the other hand, the red ginseng kneading plate is prepared by mixing and kneading wheat flour, powdered milk, sodium bicarbonate, salt, soju, egg, rice bran oil, red ginseng and kneaded water.

Unlike the basic dough board, the red ginseng kneading board does not use corn flour and yeast.

Since the corn powder has a yellowish color, it may interfere with the coloring of the original red ginseng component. Therefore, it is more effective in coloring red ginseng to use only colorless flour in the red ginseng kneading board.

In addition, since the yeast is composed of yeast, which is a microorganism, the ingredient of red ginseng contains many antioxidant components, it can interfere with fermentation of yeast, and since yeast may ferment red ginseng abnormally, . Therefore, it is preferable to use sodium bicarbonate without using yeast to cause the red ginseng batter to bloat the dough.

The prepared basic dough board and the red ginseng kneading board are stacked at the intersections, molded in the form of medicine, fried in oil, and collected in the clean room to produce the medicine.

At this time, the laminated basic dough plate and the red ginseng kneading plate are repeatedly laminated repeatedly to prepare a multilayer kneading plate to prevent the deterioration of texture due to red ginseng. This is because the basic kneading board is laminated between the red ginseng kneading boards, so that the basic kneading board having excellent texture is prevented from deteriorating the texture due to the red ginseng kneading board.

According to a preferred embodiment of the present invention, when the basic dough plate and the red ginseng kneading plate are laminated and the red ginseng layer is folded so as to face each other, the basic dough plate is exposed on the outermost surface, Since the color of the red ginseng kneading plate is not exposed to the outside, the color and distinctive color can be maintained, so that deterioration of the visual point aesthetic due to the use of red ginseng can be prevented.

In conclusion, since the problem of deterioration of visually aesthetic feeling and deterioration of texture due to use of red gins are all solved, the content of red ginseng can be increased, so that it is possible to provide a medicine with rich flavor of red ginseng.

These red ginseng pesticides can be prepared by the following production methods.

First, flour, corn flour, powdered milk, yeast, salt, soju, egg, rice bran oil and kneaded water are mixed and kneaded to prepare a basic dough (step S1).

According to a preferred embodiment, it is preferable to knead the mixture of wheat flour, corn flour, powdered milk and yeast by mixing the rice bran oil evenly and then mixing the salt, soju and egg with the kneaded product.

According to a preferred embodiment, the basic kneading plate comprises 15 to 30 parts by weight of corn flour, 5 to 10 parts by weight of powdered milk, 0.5 to 1 part by weight of yeast, 1 to 5 parts by weight of salt, 7 to 7 parts by weight of eggs, 3 to 7 parts by weight of eggs, 5 to 10 parts by weight of rice bran oil, and 7 to 12 parts by weight of batter.

Then, flour, milk powder, sodium bicarbonate, salt, soju, egg, rice bran oil, red ginseng and kneading water are mixed and kneaded to prepare red ginseng paste (step S2).

According to a preferred embodiment, it is preferable to knead the mixture of wheat flour, powdered milk, sodium bicarbonate and red gum by mixing the rice bran oil evenly and then mixing the salt, soju and egg with the batter.

According to a preferred embodiment, the red ginseng kneading plate comprises 5 to 10 parts by weight of powdered milk, 0.1 to 0.5 parts by weight of sodium bicarbonate, 1 to 4 parts by weight of salt, 3 to 6 parts by weight of soju, 3 to 6 parts by weight of eggs, 5 to 8 parts by weight of rice bran, 0.1 to 1 part by weight of red ginseng and 7 to 12 parts by weight of batter. In the case of the red ginseng, the flavor of the red ginseng is less than 0.1 part by weight, and when it is used in excess of 1 part by weight, the bitterness of red ginseng is emphasized.

The above-mentioned red ginseng is not particularly limited, but it is preferable to use red ginseng powder or red ginseng solution in which the red ginseng is distilled with water.

Thereafter, the basic dough and the red ginseng dough are aged and pressed with a pusher to produce a basic dough plate and a red ginseng kneaded plate (step S3).

The basic dough and the red ginseng dough are aged to soften the dough and improve the texture. At this time, it is preferable that aging is performed at 15 to 30 DEG C for 2 to 6 hours.

Then, the lower surface of the red ginseng kneading plate is laminated on the upper surface of the basic kneading plate, and the kneaded product is pushed to form a two-stage kneading plate (step S4).

The thickness of the basic kneaded plate and the red ginseng kneaded plate laminated is not particularly limited, but it is preferable that the thickness of the basic kneaded plate is about 1 to 2 times the thickness of the red ginseng kneaded plate. This is because the red ginseng kneading plate has a problem in that the texture of the kneaded gums is deteriorated, so that it is preferable that the thickness of the basic kneading plate is relatively thick in order to complement the basic kneading plate.

Thereafter, the two-stage kneading board is folded in half so that the upper surfaces of the laminated red germinate kneading boards are opposed to each other, and the kneaded mixture is stacked and pressed to form a laminated kneading board (step S5).

When the two-stage kneading plate is folded in half so that the upper surfaces of the laminated red ginseng kneading plates face each other, the red ginseng kneading plate is positioned inside the laminated kneading plate and only the basic kneading plate is exposed to the outside. Thus, the medicines containing these red ginseng components can exhibit a red color due to the presence of red ginseng components and thus can prevent the visual impairment of the aesthetics.

Then, the multilayer kneading plate is folded in half and laminated, and then the kneaded mixture is pressed to form a laminated kneaded plate again. This step is repeated at least twice to form a multilayer kneaded plate (step S6).

The laminated kneading board is folded in half and the kneading process is repeated to form a plurality of layers, which can compensate for the deterioration of texture caused by using red ginseng.

The multi-layer kneader is molded into a pellet form and fried using the seed oil (step S7).

The seed oil is oil extracted from rapeseed oil, and the crude oil extracted from rapeseed is treated to be suitable for edible use and is also called "seed oil" or "canola oil". These vegetable oils maintain crispness for a long time when fried, have excellent oxidation stability and heat stability, and are suitable for medicine and manufacture.

The frying temperature is preferably 80 to 170 DEG C, and preferably fried for 5 to 20 minutes. According to a preferred embodiment, it is preferable to perform primary frying at 80 to 120 ° C and secondary frying at 130 to 170 ° C with increasing temperature.

Finally, the fried medicines and the like are collected in the clean room (step S8).

Syrup, honey, and water, to prepare a medicine. In addition, the flavor of red ginseng may be enhanced by incorporating red ginseng in the purified water according to a preferred embodiment.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the above-described embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example

Example 1. Red ginseng prawn with 0.1 g of red ginseng content

Prepare the basic dough by mixing and kneading 100g of wheat flour, 20g of corn flour, 7g of powdered milk, 0.7g of yeast, 3g of salt, 5g of soju, 5g of egg, 7g of rice bran oil and 10g of kneaded water, aged at room temperature for 3 hours, To prepare a basic kneaded plate.

Prepare red ginseng paste by mixing 100 g of powdered milk, 7 g of powdered milk, 0.3 g of sodium bicarbonate, 3 g of salt, 5 g of soju, 5 g of egg, 7 g of rice bran oil, 0.1 g of red ginseng and 10 g of kneaded water. To prepare a red ginseng kneading plate.

The red ginseng kneading board was stacked on the prepared basic kneading board, the red ginseng kneading board was folded inward facing each other, and then folded back, and then the kneading board was pushed to the stack to prepare a laminated kneading board.

The multi-layer kneaded plate was prepared by folding and pressing the stacked kneading plate 10 times, and then molding it into a medicine and a shape.

Heat the seed oil to 90 ℃ and fry the medicine first. Heat the seed oil again to 130 ° C and fry the medicine two times.

The above-mentioned fried medicines and the like were collected in the prepared clean room to prepare a final product, a medicine.

Example 2. Red ginseng herb having a red ginseng content of 1 part by weight

Prepare the basic dough by mixing and kneading 100g of wheat flour, 20g of corn flour, 7g of powdered milk, 0.7g of yeast, 3g of salt, 5g of soju, 5g of egg, 7g of rice bran oil and 10g of kneaded water, aged at room temperature for 3 hours, To prepare a basic kneaded plate.

Prepare red ginseng paste by mixing 100 g of powdered milk, 7 g of powdered milk, 0.3 g of sodium bicarbonate, 3 g of salt, 5 g of soju, 5 g of egg, 7 g of rice bran oil, 1 g of red ginseng and 10 g of kneaded water. The red ginseng paste was prepared by pushing.

The red ginseng kneading board was stacked on the prepared basic kneading board, the red ginseng kneading board was folded inward facing each other, and then folded back, and then the kneading board was pushed to the stack to prepare a laminated kneading board.

The multi-layer kneaded plate was prepared by folding and pressing the stacked kneading plate 10 times, and then molding it into a medicine and a shape.

Heat the seed oil to 90 ℃ and fry the medicine first. Heat the seed oil again to 130 ° C and fry the medicine two times.

The above-mentioned fried medicines and the like were collected in the prepared clean room to prepare a final product, a medicine.

Comparative Example

The red ginseng medicine of Oh Sung confectionery which can be purchased on the market was prepared.

Test Example

As a result of inspecting the surface of the medicinal composition prepared in Example 1-2 and the medicinal composition prepared in Example 1-2 by eye, it was confirmed that the medicinal composition of the comparative example had a red color on the surface, but the medicinal material of Example 1-2 was reddish .

In addition, it was confirmed that the medicines of Example 1-2 were superior in both the flavor and texture of red ginseng to those of the medicines of the above Comparative Examples.

Claims (5)

The basic kneading plate prepared by mixing and kneading flour, corn flour, powdered milk, yeast, salt, soju, egg, rice bran oil and kneaded water, and flour, powdered milk, sodium bicarbonate, salt, soju, egg, rice bran oil, And a red ginseng plate prepared by mixing and kneading are stacked at an intersection with each other. (S1) mixing flour, corn flour, powdered milk, yeast, salt, soju, egg, rice bran oil and kneaded water and kneading to prepare a basic dough;
(S2) mixing red flour, powdered milk, sodium bicarbonate, salt, soju, egg, rice bran oil, red ginseng and kneaded water and kneading them to prepare red ginseng dough;
(S3) aging the basic dough and the red ginseng paste and pushing the dough into a press to produce a basic dough plate and a red ginseng kneading plate;
(S4) stacking the base of the basic kneading plate so that the lower surface of the red ginseng kneading plate is in contact with the base, and pushing the kneading plate to form a two-step kneading plate;
(S5) folding the two-stage kneading board in half so that the upper surfaces of the laminated red germinate kneading boards are opposed to each other, and stacking them and pushing them with a pusher to form a laminated kneading board;
(S6) forming a multilayer kneaded plate by folding the laminated kneaded plate in half and stacking the laminated kneaded plate and pushing the kneaded plate back to form a laminated kneaded plate at least twice or more;
(S7) using the multi-layered kneading plate to form a pellet, and frying the pellet using the seed oil; And
(S8) bringing the fried medicinal product into a sanitary ware. 3. The method of claim 2,
Wherein the red ginseng is red ginseng powder or red ginseng solution. 3. The method of claim 2,
Wherein the purified water contains red ginseng. A red ginseng herb prepared by the method of any one of claims 2 to 4.