KR101777018B1

KR101777018B1 - Manufacturing Process Of Honeyed Red Ginseng

Info

Publication number: KR101777018B1
Application number: KR1020150158139A
Authority: KR
Inventors: 박호근
Original assignee: 박호근
Priority date: 2015-11-11
Filing date: 2015-11-11
Publication date: 2017-09-19
Also published as: KR20170055224A

Abstract

The present invention relates to a method for preparing a fermented composition, which comprises sterilizing rice gruel produced by mixing rice gruel and milk, boiling the rice gruel, mixing red ginseng paste, mixing red ginseng with root roots in the kneaded mixture, The present invention relates to a red ginseng preparation and a method for preparing red ginseng which can effectively ingest an effective ingredient of rice ginseng while maintaining the original shape of the red ginseng without affecting the efficacy of the red ginseng and promoting digestibility.
That is, the present invention relates to a method for producing a rice gruel, which comprises a first step of mixing rice gruel and milk which have undergone roasting process and kneading the rice gruel to form a rice gruel, a second step of boiling the rice gruel, A third step of mixing the kneaded product with the fermented milk of lactic acid bacteria and kneading the kneaded product to produce a kneaded mixture of the fermented product, a fourth step of adding fermented red ginseng to the fermented product of the third step and fermenting the mixture, The fermented and semi-dried red ginseng is obtained by fermenting red ginseng only in the fermented product and semi-drying the fermented red ginseng product.

Description

{Manufacturing Process Of Honeyed Red Ginseng}

The present invention relates to a method for preparing a fermented composition, which comprises sterilizing rice gruel produced by mixing rice gruel and milk, boiling the rice gruel, mixing red ginseng paste, mixing red ginseng with root roots in the kneaded mixture, The present invention relates to a red ginseng preparation and a method for preparing red ginseng which can effectively ingest an effective ingredient of rice ginseng while maintaining the original shape of the red ginseng without affecting the efficacy of the red ginseng and promoting digestibility.

Generally, ginseng is a perennial plant of Araliaceae. Since ancient times, ginseng has been known to exert excellent effects on the human body, such as protecting the plant, strengthening lung function and relaxing the heart, It is known that it has excellent pharmacological effects such as cerebral cortex excitation and inhibition, equilibrium, anti-fatigue, anti-aging, immunity enhancement, kidney contraction, hyperglycemia inhibition, promotion of protein synthesis, homeostasis, anti- have.

According to the results of the analysis of the components of ginseng, it was found that it contains glycosides, panacen, polyacetylene, nitrogen, flavonoid, vitamins, trace elements and various components It is known.

In addition, red ginseng is red ginseng red ginseng made by extracting ginseng. Red ginseng has a sedative action and excitatory action against the central nervous system and acts on the circulatory system to prevent hypertension and arteriosclerosis. In addition, it also acts as an anti-inflammatory and antitumor agent, acts to protect the liver, protects the liver, softens the skin while protecting the liver and acts indirectly to the reproductive effect by acting on the endocrine system. This is known to be excellent.

In addition, it is scientifically proved that the important role of the red ginseng effect is the adaptogen effect, which is capable of increasing the ability of the living body to adapt to various diseases such as illnesses and various stresses from the surrounding environment, .

It is known that red ginseng contains glycosides, phenacene, polyacetylene compounds, nitrogenous compounds, flavonoids, vitamins (B group), trace elements and enzymes, antioxidants, organic acids and amino acids as important components of red ginseng have.

However, in spite of the usefulness of red ginseng in terms of effective ingredients, Korean red ginseng is recognized as a medicinal ingredient in the domestic market, and development as a food is still insufficient. Therefore, recently in Korea, red ginseng has been added with honey or sugar, and the red ginseng and red ginseng have been developed.

Korean Patent Registration No. 10-0543940 relates to a method for producing red ginseng as described above, which comprises collecting and washing ginseng; Cutting the washed ginseng to a thickness of 2 to 3 mm; Pouring the cut ginseng slices at a temperature of 95 to 98 DEG C for 2 to 3 hours; Drying the steamed ginseng slurry at a temperature of 50 to 55 캜 for 8 to 10 hours to contain 20 to 30% of water; Drying the dried ginseng slices in a sugar bath for 3 days; And drying the dried ginseng slices at a temperature of 50 to 55 ° C for 8 to 10 hours to allow the ginseng to be deeply dipped into the ginseng slices so that the ginseng sugar can be evenly distributed in the inside and outside of the ginseng slices. A manufacturing method is known.

However, in the conventional red ginseng preparation method described above, there is a problem that the effective ingredient of red ginseng escapes to the party side and thus the intrinsic component of red ginseng is lost and the preparation time is considerably long, There is a problem in that the honey is completely hardened in a short period of time and the storage property such as lowering the product value is lowered and it is not enough to give flavor and aroma unique to red ginseng and bitter taste is strong.

There has been proposed a method of increasing the reliability and merchantability of the product while enhancing the texture and the digestive and absorbing power of the product so that the active ingredient of the red ginseng can be sufficiently consumed.

In addition, rice bran is a fine bruise which is separated from the process of removing rice hulls from rice and then turning brown rice into white rice. It contains various nutrients such as vitamin A, B1, B6, iron, phosphorus and minerals.

The standard chemical composition of rice bran is moisture 13.5%, fat 18.3%, carbohydrate 38.3%, fiber 7.8% and ash 8.9%. Vitamin B1 contains 2.5mg of 100g and vitamin E. When you eat rice bran, the action of the intestines becomes active due to the plant fiber, so the defecation can be accelerated and the worst constipation can be solved. In addition, the plant fiber can increase the number of bifidobacteria in the intestines, and it also prevents the colon cancer because it also functions to maintain the balance of the bacteria parasitic in the intestines.

When bifidobacteria are increased, the intestines become healthy and play a large part in prevention of aging. It is also effective in preventing fatty liver. Ingredients of rice bran are also good for people who are likely to develop stones because they act to inhibit the absorption of calcium in the small intestine. Put the rice bran in a pocket made of cotton or silk cloth to wipe the face and skin, and the face becomes glazed and the body becomes surprisingly clean. The cleaning effect of the soap will not be compared. In addition, it is said that if you wipe your body with rice bran, you can maintain a beautiful skin flowing with shine, and it is also effective in the treatment of dermatosis, and it is said that it has an excellent effect in terms of health and beauty.

The present invention relates to a method for producing a fermented rice cake, which comprises mixing rice bran extracted from brown rice with milk, kneading the raw rice bran by kneading the raw rice bran product, kneading the rice bran paste with the lactic acid bacteria fermented milk, Which is prepared by fermenting red ginseng in the form of ginseng and semi-drying the ginseng to make ginseng on the surface of the red ginseng.

The present invention can increase the value of the product visually displayed by the red ginseng jelly which is easy to store for a long time and maintain the round shape of red ginseng rooted to consumers, and also can enhance the product value of the effective ingredient of red ginseng, And which is easy to ingest and can take an active ingredient of rice gangue together.

The present invention relates to a method for producing a rice cake, comprising the steps of: mixing a raw rice raw meat and milk having been roasted and kneading them, kneading them, A third step of mixing fermented milk of lactic acid bacteria with the fermented milk and kneading the fermented milk to make a fermented product dough; a fourth step of adding fermented red ginseng to the fermented preparation dough of the third step and fermenting the mixture; And a sixth step of sugar coating the surface of the fermented and semi-dried red ginseng, and a fifth step of obtaining only red ginseng fermented in the preparation batter and semi-drying it.

In the first step, the rice bran is roasted for 20 to 30 minutes, then 500-1000 cc of milk is added to 1 kg of the roasted rice bran and kneaded to make rice bran paste.

In the second step, rice bran paste is matured at a temperature of 90 to 100 ° C for 20 to 30 minutes.

In the fourth step, red ginseng is mixed with rice germ, milk and lactic acid bacteria, and the red ginseng is added to the kneaded mixture. The red ginseng having a moisture content of 75% or more is fermented at a temperature of 36 to 39 ° C for 70 to 80 hours.

In the fourth step, red ginseng is mixed with rice germ, milk and lactic acid bacteria, and the red ginseng is added to the kneaded mixture, and the dried red ginseng having a moisture content of 20% or less is fermented at a temperature of 36 to 39 ° C for 100 to 140 hours do.

In the fourth step, red ginseng is root-shaped.

In the fifth step, red ginseng fermented with fermented red ginseng is put into a dryer and semi-dried to have a moisture content of 30 to 50%.

In the sixth step, the sugar coating solution for sugar coating the surface of red ginseng is characterized by being one of high fructose, oligosaccharide, honey, glucose, and sweet potato.

As described above, the red ginseng juice of the present invention is fermented using rice bran, milk and lactic acid bacteria, thereby minimizing the fluidity of water, enabling effective ingredients of red ginseng to be fermented without leaching, and improving digestibility.

The present invention also relates to a method for producing a red ginseng product, which comprises preparing red ginseng roots having a root shape close to that of red ginseng and fermenting the fermented lactic acid bacteria, There is an effect of increasing visual merchandise value and consumer confidence shown to consumers by red ginseng jelly.

In addition, the red ginseng juice of the present invention has a mouthfeel with a taste and aroma that can be eaten by children who do not like red ginseng because of its bitter taste, and has an effect of being able to ingest an effective ingredient of rice ghouls together.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a red ginseng preparation according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The present invention relates to a method for producing a rice cake, comprising a first step (S1) of mixing a rice gruel extracted from brown rice and roasted with milk and kneading the rice gruel to form a rice gruel, a second step (S2) A third step (S3) of mixing the fermented milk of lactic acid bacteria with the pasteurized rice gruel of the second step and kneading the resulting mixture to form a fermented product kneaded product; and a third step (S3) (S5) of obtaining fermented red ginseng fermented in the fermentation preparation dough in the fourth step and semi-drying the fermented red ginseng fermented and semi-dried red ginseng, And a sixth step (S6).

In the red ginseng applied to the present invention, ginseng is collected, and the selected ginseng is washed with water and then red ginseng is used as the red ginseng. Preferably, the red ginseng is ginseng grown for 4 to 6 years, From the external appearance of each part leading to the brain part, ginsengs with root roots that can clearly grasp the prototype of ginseng are selected, and then cleaned with water to remove foreign matter such as soil adhering to the outside of ginseng.

After the ginseng is washed, red ginseng is prepared. The washed ginseng is placed in a container and steamed for a predetermined time according to the size of the ginseng using heated steam. The steam is placed in a position where it is not in direct contact with the ginseng And the heated steam is contacted with ginseng to produce red ginseng.

In the present invention, the red ginseng which is not dried immediately after the red ginseng is made and the moisture content is not less than 75% is fermented in the fermentation preparation dough or the red ginseng is dried to have a moisture content of 20% Is put into the fermentation composition dough and fermented.

In the first step (S1), rice bran is extracted from rice hulls from which rice husk has been removed, and then roasted in a frying pan for 20 to 30 minutes. Then, 500 to 1000 cc of milk is added to 1 kg of the obtained rice bran, and rice bran is kneaded . Milk contained in the rice micropowder plays a role in promoting the activation of the lactic acid bacteria in the fermentation process of the lactic acid bacteria of the red ginseng in the later process.

The content of milk contained in the rice bran paste is 500-1000 cc of milk, 500cc of red ginseng having a moisture content of 75% or more, and 1000cc of a red ginseng having a moisture content of 20% or less are preferably kneaded The dried red ginseng having a low water content preferably contains 1000 cc of milk and dilutes the rice gruel so that the active ingredient of lactic acid bacteria and rice gruel can be easily penetrated and fermented at the time of fermentation of red ginseng.

The rice gum is a fine pickle that separates rice husk from brown rice and then turns brown rice into white rice. Fat, protein, and dietary fiber make up a large part of nutrients, and vitamin A, thiamine, pyridoxine, Niacin and other vitamin B groups, vitamin E and minerals such as calcium, zinc, iron and the like.

In other words, the nutrients of rice are concentrated and it is fermented using rice bran having nutrients such as vegetable protein and vitamin, so that the active ingredient of rice bran can be taken together, and the rice bran is rich in dietary fiber, And the rice bran is used in the roasted rice bran through the roasting process, so that the rice bran is made to have a flavor that is well suited to the lactic acid fermentation composition of the post-process.

In the second step (S2), rice bran paste is matured at a temperature of 90 to 100 ° C for 20 to 30 minutes to sterilize the rice bran by blocking the production of harmful microbes by mixing with rice milk. And to ensure the quality stability of the red ginseng product produced by the process.

In the third step (S3), the rice bran paste is mixed with 150 ~ 200 ml of fermented milk of lactic acid bacteria, kneaded and kneaded with the kneaded product to make a fermentation product paste which can be fermented with red ginseng.

The fermentation composition dough further activates the activity of the lactic acid bacteria and promotes the growth of the lactic acid bacteria by the rice bran and the milk contained therein, and the fermentation preparation dough reduces the fluidity of the water. Therefore, So that the effective ingredient of red ginseng does not come out and the red ginseng can be fermented.

In other words, it contains sedatives (glycosides), ginseng ingredients (panacen), polyacetylene compounds, nitrogen compounds, flavonoids, enzymes, antioxidants, organic acids and amino acids, which are important components of red ginseng, It acts on the circulatory system to prevent hypertension and atherosclerosis, to lower the hematopoietic action (hematopoietic action) and blood glucose level (blood sugar level), to protect the liver, to work effectively in the endocrine system, And the tumor action (antitumor action), etc., are sufficiently exhibited and the fermentation is carried out.

In the fourth step (S4), the fermented composition dough mixed with rice gruel, milk, and lactic acid bacteria is kneaded in a fermentation vessel. Then, red ginseng is added to the fermentation composition dough, and the ginseng having a moisture content of 75% The fermented red ginseng fermented at a temperature of 70-80 hours and having a moisture content of 20% or less is fermented at a temperature of 36-39 ° C for 100-140 hours to ferment red ginseng.

When red ginseng is put into the fermentation composition, red ginseng is kept in contact with each other so that red ginseng is evenly contacted with the fermentation composition to facilitate fermentation.

In the fifth step (S5), red ginseng fermented by putting roots in a fermentation composition is put into a dryer and semi-dried to have a moisture content of 30-50% to have a texture.

In the sixth step (S6), the surface of fermented and semi-dried red ginseng is coated with sugar, and red ginseng is put in a sugar coating solution composed of high fructose, oligosaccharide, honey, glucose, Or sugar coating is applied to the surface of red ginseng by coating the surface of red ginseng with sugar coating solution.

The fermented, semi-dried and sugar-coated red ginseng jelly is in the form of a red ginseng with its original roots and has a good moisture content to facilitate ingestion.

As described above, the present invention provides a method for fermenting red ginseng, which comprises fermenting red ginseng in a fermented food preparation mixed with rice bran, milk, and lactic acid bacteria to minimize the fluidity of water, thereby fermenting the effective ingredient of red ginseng to be fermented without being spilled from red ginseng, And it is possible to take the active ingredient of rice ghouls absorbed at the time of fermentation of red ginseng together.

In addition, red ginseng roots in the root form of red ginseng are produced and they are fermented by lactic acid bacteria to inhibit the growth of fungi. Therefore, it is easy to store the red ginseng juice for a long time, It is possible to increase visual merchandise value and consumer's trust shown to consumers by the red ginseng jelly which is in the close form.

While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

S1: Mixing rice bran and milk to make rice bran water,
S2: steam sterilization of the rice bran paste,
S3: Mixing lactic acid bacteria fermented milk with water-free sterilized rice bran water and kneading the mixture to make a fermented composition batter,
S4: Fermenting the red ginseng in the fermented composition dough,
S5: Only fermented red ginseng is obtained from the fermented composition kneaded and semi-dried
S6: sugar-coated surface of fermented and semi-dried red ginseng

Claims

Roasted rice bran for 20 to 30 minutes, and then fried. The first step (S1) is to add 500 to 1000 cc of milk to 1 kg of rice bran, knead the rice bran,
A second step (S2) of mashing the rice bran paste at a temperature of 90 to 100 ° C for 20 to 30 minutes,
A third step (S3) of mixing the steamed rice bran product of the second stage with the mixture of the lactic acid bacteria fermented milk at a ratio of 150 to 200 ml and kneading the mixture to form a fermentation product paste,
A fourth step (S4) of adding red ginseng root roots to the fermented composition dough of the third step and fermenting the mixture at a temperature of 36 to 39 DEG C for 70 to 140 hours;
A fifth step (S5) of obtaining only red ginseng fermented in the fermented composition kneaded and semi-drying it,
And a sixth step (S6) of sugar coating the surfaces of the fermented and semi-dried red ginseng.

delete

The method according to claim 1,
In the fifth step (S5), the red ginseng fermented by putting the red ginseng in the fermentation composition is put in a dryer and semi-dried to have a moisture content of 30 to 50%.

The method according to claim 1,
Wherein the saccharide coating solution for sugar coating the surface of red ginseng is one of high fructose, oligosaccharide, honey, glucose, and seasoning in the sixth step (S6).