KR101776288B1 - Black ginseng liquor using decocting black ginseng and the manufacturing method thereof - Google Patents

Abstract

More particularly, the present invention relates to a process for preparing a black ginseng product by mixing a black ginseng dried slice less dry than ordinary black ginseng with hot water, The present invention relates to a black ginseng using black ginseng which is improved in taste, flavor and nutrition by increasing the extraction rate and a method for producing the same.
The black ginseng using the concerned black ginseng according to the present invention and its preparation method are prepared by mixing ginseng at 80 to 90 ° C for 2 to 3 hours and drying at 50 to 60 ° C for 23 to 25 hours for 9 times to prepare black ginseng (S10); (S20) of boiling the black ginseng at 60 to 80 DEG C for 30 to 60 minutes; Cutting the roasted black ginseng stem to a thickness of 3 to 5 mm and the root roots to a length of 1 to 2 cm (S30); Drying each of the cut and dried roots of the black ginseng to prepare a dried ginseng slice (S40); Mixing the prepared black ginseng slice with hot water at a weight ratio of 1:20 to 30 and stirring for 3 to 5 hours (S50); (S60) mixing the black ginseng solution and the diluted ginseng solution obtained in the above-mentioned step at a weight ratio of 1: 4 to 6 to prepare a black ginseng; .

Description

[0001] The present invention relates to a black ginseng liquor using black ginseng and a method for producing the same,

More particularly, the present invention relates to a process for preparing a black ginseng product by mixing a black ginseng dried slice less dry than ordinary black ginseng with hot water, The present invention relates to a black ginseng using black ginseng which is improved in taste, flavor and nutrition by increasing the extraction rate and a method for producing the same.

Generally, ginseng is generally called ginseng (ginseng) because it is not dried after ginseng has been mined for 4 ~ 6 years. Ginseng usually contains about 75% moisture, so it is difficult to store for more than a week as it is mined. It is especially prone to corruption or damage during the distribution process.

Therefore, it is dried for long-term storage. White ginseng is called peeled dried ginseng. Red ginseng is selected from 4 to 6 years old fresh ginseng without peeling and steamed. Steamed and dried pale yellow brown or light reddish brown ginseng.

Ginseng is not simply made to store ginseng for a long period of time, and many new physiologically active ingredients that are beneficial to our body are produced during the manufacturing process.

In other words, in the red ginseng manufacturing process, the chemical component changes due to the partial molecular structure change due to pyrolysis of ginsenoside, resulting in a beneficial special ingredient. In the red ginseng, only special ingredients of red ginseng Maltol and Ginsenoside Re3. Maltol has anti-aging properties. Ginsenoside Re3 inhibits cancer cell proliferation and anti-tumor activity. Has been proven to have the function of.

The red ginseng is divided into three classes according to its quality: ginseng (ginseng), ginseng (ginseng), and ginseng (ginseng), which are usually red ginseng. , And inner and outer whites. Therefore, quality and price of red ginseng depends on the ginseng technology.

In the case of general red ginseng manufacturing process, the ginseng is washed in the state of removing the roots of the ginseng, put in the ginseng, steamed at 94-100 ° C., especially 96 ° C. and dried.

In addition, the black ginseng that has been in the limelight recently, saponin constitutes the immunity enhancing component ginsenoside content of ginseng or red ginseng than 3 to 4 times higher than the ginseng and immunity, Recently, as the quality of black ginseng has been known along with red ginseng, it has become so popular that it is sold at a high price.

The most outstanding of the effects of black ginseng is not only excellent in the efficacy of cardiac decline, diabetes, and liver function improvement, but also exhibits various pharmacological effects such as suppression and hyperactivity of circulatory and digestive functions.

The ginseng (ginseng, white ginseng, red ginseng, and black ginseng) is ingested by itself, but may be ingested in various forms such as ginseng juice and ginseng kimchi in various forms.

Among them, prior art documents related to ginseng include Korean red ginseng in which the content of saponin and ginsenoside content are increased as disclosed in Korean Patent No. 10-1295846, and a method of manufacturing red ginseng, However, in general, ginseng has a higher extraction efficiency of active ingredient from water than ethanol. In the above prior art documents, the extracting efficiency of red ginseng is low by preparing red ginseng by mixing the prepared red gins directly with alcohol, .

In order to solve the above problems, there has been proposed a dried red ginseng or black ginseng slice disclosed in Korean Patent No. 10-1302513 filed by the present applicant, a method for producing the red ginseng or black ginseng slice, and a method for producing the red ginseng or black ginseng tea Black ginseng dried slices were subjected to hot water without hot water extraction, and then mixed with a diluting alcohol to prepare black ginseng. By increasing the extraction ratio of active ingredients of black ginseng, black ginseng using the concerned black ginseng with improved taste, Invented.

Korean Patent No. 10-1295846 (2013.08.06) Korean Registered Patent No. 10-1156462 (June 6, 2012)

Disclosure of Invention Technical Problem [7] Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method for producing black ginseng, The present invention also provides a method for producing the black ginseng, which uses the black ginseng to which concern is promoted, and a method for producing the same.

In order to achieve the above object, the present invention provides a method for producing black ginseng, comprising the steps of: (1) mixing ginseng at 80 to 90 ° C for 2 to 3 hours and drying at 50 to 60 ° C for 23 to 25 hours, ; (S20) of boiling the black ginseng at 60 to 80 DEG C for 30 to 60 minutes; Cutting the roasted black ginseng stem to a thickness of 3 to 5 mm and the root roots to a length of 1 to 2 cm (S30); Drying each of the cut and dried roots of the black ginseng to prepare a dried ginseng slice (S40); Mixing the prepared black ginseng slice with hot water at a weight ratio of 1:20 to 30 and stirring for 3 to 5 hours (S50); (S60) mixing the black ginseng solution and the diluted ginseng solution obtained in the above-mentioned step at a weight ratio of 1: 4 to 6 to prepare a black ginseng; .

The black ginseng using the concerned black ginseng according to the present invention as described above is not concerned with the diluted alcohol directly to the black ginseng dried section, but firstly, the black ginseng liquid is obtained by considering the hot water, and then the black ginseng is mixed with the diluting alcohol to prepare the black ginseng Thereby increasing the effective component content of black ginseng. This is because the extraction efficiency of ginseng is higher in water than in ethanol.

In addition, it is possible to remarkably improve the problem of the breakage of the active ingredient due to heating by concern about the hot water instead of the hot water extraction method in which the black ginseng dried slice is heated when concerned.

Also, it is prepared by drying so that the moisture content of the cut black ginseng stem and the root roots is 15 ~ 20% when preparing the dried ginseng slices. In order to increase the preservative power in the conventional red ginseng and black ginseng production, it is preferable to dry the ginseng so that the moisture content is less than 14%. However, since the present invention is to produce black ginseng instead of being stored in the black ginseng slice, This has the effect of being able to reach the solvent well.

FIG. 1 is a flowchart showing a method of manufacturing black ginseng using a concerned black ginseng according to an embodiment of the present invention.
2 is a graph showing the results of sensory evaluation of Examples and Comparative Examples of black ginseng according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. These examples are for further illustrating the present invention, and the scope of rights of the present invention is not limited to these examples.

1 and 2, the structure of the embodiment of the black ginseng using the concerned black ginseng according to the present invention and the method for producing the same are as follows.

First, ginseng is steamed at 80 to 90 ° C for 2 to 3 hours and then dried at 50 to 60 ° C for 23 to 25 hours. This procedure is repeated 9 times to prepare black ginseng (S10).

Next, the black ginseng is matured at 60 to 80 ° C for 30 to 60 minutes (S20).

Next, the steamed black ginseng stem is cut to a thickness of 3 to 5 mm and the root roots are cut to a length of 1 to 2 cm (S30).

Next, the cut and dried roots of the black ginseng are respectively dried to prepare a dried ginseng of black ginseng (S40).

At this time, the dried pieces of the black ginseng are dried so that the water content of the cut and the black roots is 15 to 20% to prepare a dried ginseng section. In order to increase the preservative power in the conventional red ginseng and black ginseng production, it is preferable to dry the ginseng so that the moisture content is less than 14%. However, since the present invention is to produce black ginseng instead of being stored in the black ginseng slice, This has the effect of being able to reach the solvent well.

If the moisture content is more than 20%, the active ingredient generated in the drying process during the production of black gins may be lowered. If the moisture content is less than 15%, the black ginseng dried slice may not be well dried There is a problem.

Next, the prepared black ginseng slice and hot water are mixed at a weight ratio of 1:20 to 30, and the mixture is stirred for 3 to 5 hours (S50).

In this case, the hot water is 90 to 94 ° C. If the temperature of the hot water exceeds 94 ° C, the effective component of the black ginseng may be destroyed. If the temperature of the hot water is less than 90 ° C, the effective component of the black ginseng may not be satisfactorily.

This is an effect that the problem of the breakage of the active ingredient due to heating can be remarkably improved by concern with hot water rather than with hot water extraction by heating.

Next, the black ginseng solution obtained through the above-mentioned step and the diluted alcohol are mixed at a weight ratio of 1: 4 to 6 to prepare a black ginseng (S60).

Wherein the diluted alcohol contains 15 to 30% ethyl alcohol.

Here, the black ginseng dried slice is not directly concerned with the dilution alcohol. The black ginseng liquid is firstly concentrated in hot water to obtain the black ginseng solution. The reason why the black ginseng liquid is mixed with the diluting alcohol is that the effective ingredient of ginseng is lower than the ethanol extract The higher the content of black ginseng black ginseng active ingredient is effective. (See Table 1)

(Table 1) Comparison of extraction yield of ginseng components by solvent

Example 1 Production of Black Ginseng Using Concerned Black Ginseng

The process of mixing ginseng at 80 ° C for 2 hours and drying at 50 ° C for 24 hours is repeated 9 times to prepare black ginseng.

The black ginseng thus prepared is boiled at 70 DEG C for 50 minutes.

The steamed black ginseng stem is cut into a thickness of 5 mm and the root roots are cut into a length of 2 cm.

The cut and dried roots of the black ginseng were dried to have a water content of 17%, respectively, to prepare a black ginseng dried slice.

10 g of the thus prepared black gum-dried slices and 200 ml of hot water having a temperature of 92 캜 are mixed and stirred for 4 hours.

200 ml of the black ginseng solution obtained through the above-mentioned step and 800 ml of diluted alcohol containing 20% of ethyl alcohol are mixed to prepare 1000 ml of black ginseng.

≪ Comparative Example 1 >

In order to compare with Example 1, each of the stem and the root roots of the black ginseng was further dried to further lower the moisture content of the dried ginseng-dried slice, omitting the step of heating the black ginseng dried slice to hot water, 1.

The process of mixing ginseng at 80 ° C for 2 hours and drying at 50 ° C for 24 hours is repeated 9 times to prepare black ginseng.

The black ginseng thus prepared is boiled at 70 DEG C for 50 minutes.

The steamed black ginseng stem is cut into a thickness of 5 mm and the root roots are cut into a length of 2 cm.

The cut and dried roots of the black ginseng were dried to have a water content of 10%, respectively, to prepare a black ginseng dried section.

10 g of the thus prepared black gum-dried slices and 1000 ml of diluted alcohol containing 20% of ethyl alcohol were mixed and aged by a known method to prepare 1000 ml of black ginseng.

< Experimental Example  1> Sensory evaluation

Twenty healthy men and women aged between 20 and 40 who did not have any abnormality in alcohol metabolism were selected, and about 100 ml of the black ginseng prepared in Example 1 and Comparative Example 1 was tasted and the taste, color, flavor and overall preference The results are shown in Table 2 and Fig. 2 below.

(Table 2) Sensory evaluation results

* Sensory evaluation criteria: 7 point method

(1 point: very bad, 2 points: bad, 3 points: slightly worse, 4 points: normal, 5 points: slightly better, 6 points: good, 7 points: very good)

As shown in Table 2 and FIG. 2, in the drying process of the black ginseng dried black ginseng using the worsted black gins produced through the manufacturing method of the present invention, the drying content of the dried black ginseng was less than that of the ordinary black ginseng, The black ginseng obtained from the hot water was mixed with the diluted ginseng instead of mixing the black ginseng dried slice directly into the dilution alcohol, so that the active ingredient and the fragrance were well mixed. Thus, in Example 1, 1, the taste, aroma, and overall preference are high.

Claims (5)

The content of ginsenoside, an immunopotentiating ingredient that constitutes saponin, is higher than that of ginseng and red ginseng,
(S10) mixing ginseng at 80 to 90 ° C for 2 to 3 hours and drying at 50 to 60 ° C for 23 to 25 hours to produce black ginseng 9 times;
(S20) of boiling the black ginseng at 60 to 80 DEG C for 30 to 60 minutes;
Cutting the roasted black ginseng stem to a thickness of 3 to 5 mm and the root roots to a length of 1 to 2 cm (S30);
Drying each of the cut and dried roots of the black ginseng to prepare a dried ginseng slice (S40);
Mixing the prepared black ginseng slice with hot water at a weight ratio of 1:20 to 30 and stirring for 3 to 5 hours (S50);
(S60) mixing the black ginseng solution and the diluted ginseng solution obtained in the above-mentioned step at a weight ratio of 1: 4 to 6 to prepare a black ginseng; / RTI &gt;
The step (S40) of preparing the black ginseng slice comprises:
The cut pieces of the black ginseng were dried to have a moisture content of 15 to 20%, thereby preparing a dried ginseng slice which can be well-
The concerned step (S50)
In order to solve the problem of breaking of the active ingredient due to heating, the hot water is 90 to 94 占 폚,
The step (S60) of producing the black ginseng comprises:
Wherein the diluted alcohol contains 15 to 30% ethyl alcohol. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt;
delete delete delete A black ginseng prepared by the method according to claim 1, using the concerned black ginseng.

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