KR101949919B1 - Preserving method of raw ginseng using ethanol - Google Patents

Abstract

The method for storing fresh ginseng according to the present invention can be stored for a long period of time while maintaining the freshness of the ginseng compared with the existing low temperature storage method. In addition, since it can be stored for a long time without damaging the structure of ginseng, it can prevent decay of ginseng by bacteria and can be stored and transported at room temperature stably.
The storage method of fresh ginseng according to the present invention is expected to greatly contribute to the storage and distribution of fresh ginseng, which accounts for 45% of the ginseng distribution, and particularly to the stable distribution of high quality ginseng.

Description

{Preserving method of raw ginseng using ethanol}

The present invention relates to a method for storing fresh ginseng using a drinking water, and more particularly, to a method for storing fresh ginseng which can prevent the decay and oxidation of fresh ginseng by using a drinking water and can be preserved for a long period of time .

Ginseng (Panaxginseng CAMeyer) has been used as a blood-donating tonic for thousands of years in Korea and other Asian countries due to its efficacy of relieving fatigue, improving immunity and improving blood circulation. In particular, Korean ginseng is a representative product of Korea, .

Korean ginseng has been processed and exported mainly in the form of red ginseng and white ginseng products. The size of ginseng has steadily increased since 2005 $ 55 million and expanded to $ 109 million in 2009. However, recently, Korean and Chinese ginseng has been weakened in domestic and foreign competitiveness due to mass production of Korean ginseng and Korean ginseng and distribution at low prices in China and Western countries. In order to enhance the competitiveness of Korean ginseng in this situation, we are pursuing diversification of products such as tea, concentrate and powder using red ginseng and white ginseng.

However, related research and technological development are absolutely insufficient for ginseng, which is a raw material of processed ginseng products and accounts for 45% of total sales. Therefore, in order to strengthen the production base of Korea ginseng and enhance its competitiveness, it is essential to study the utilization of ginseng and extension of the distribution period.

Fresh ginseng is mainly used for samgyetang and ginseng shake, so it is essential to maintain freshness and original shape. However, damage to the tissue is likely to occur at the harvesting stage, and damage from the soil to the damaged parts of the soil such as Cylindrocapon destructans, Erwinia carotivora, Pseudomonas panacis, Botrytis cinerea, Because of easy penetration of pathogens such as Rhizoctonia solani, Fusarium solani, Fsarium oxysporum and Bacillus spp., There are many qualitative and quantitative losses during transportation and storage. .

Therefore, the preservation period of fresh ginseng is very short, even at low temperature, for one month. In order to store low-temperature ginseng at 3 ~ 8 ℃, Although 0 to 5 ° C is recommended, it is almost impossible to completely prevent corruption, even though the fresh ginseng can maintain its inherent characteristics as an organism even after harvesting.

Therefore, for stable distribution of high quality fresh ginseng, proper storage method considering the physiological characteristics and quality of ginseng should be prioritized. However, the method of storing ginseng in the form of red ginseng by storing or growing ginseng is widely known, There is no way to do this yet.

Korean Patent Publication No. 10-1997-0032464 (July 22, 1997)

The present invention has been made in order to solve the above problems. In detail, the present invention provides a method of preserving fresh ginseng by using corn spoilage to prevent corruption and oxidation of fresh ginseng and preserving it for a long time without changing the structure or composition of ginseng It is intended to provide a method for storing fresh ginseng.

The present invention relates to a method of storing fresh ginseng using a drinking water.

One aspect of the present invention is

A) Washing the fresh ginseng and finishing the root roots;

B) preparing a stock solution comprising the alcohol; And

C) immersing the fresh ginseng in the storage solution;

The present invention relates to a method for storing fresh ginseng using a drinking water containing a drinking water.

In the present invention, the ethanol concentration of the storage liquid may be 30 to 60% by weight, and the step C) may be performed by immersing 50 to 150% by weight of the ginseng in 100 parts by weight of the storage liquid.

Further, in the present invention,

a) pulverizing the raw material of the raw material and adding steam to increase the raw material;

b) adding yeast to the stock material to produce ethanol;

c) distilling the produced ethanol and concentrating it; And

d) diluting the concentrated ethanol with a certain concentration;

. ≪ / RTI >

In the present invention, the raw material for the raw material is one obtained by mixing any one or two or more starch raw materials selected from corn, tapioca, potato, rice, barley and sweet potato and one or two or more fruit raw materials selected from lemon, apple, .

In addition, in the above-mentioned method of manufacturing a spirulina, one or more saccharides selected from sucrose, fructose, glucose, maltose and lactose may be further added to the raw material of the step b) or further germinated grain extract may be further included.

Further, the method for preparing the alcohol may further include: after the step d), e) deodorizing the diluted alcohol using one or more activated carbon selected from peat, charcoal and bamboo charcoal.

In the present invention, the temperature of the storage liquid may be 5 to 20 캜.

Another aspect of the present invention relates to a fresh ginseng containing a liquor stored for at least six months by the above storage method.

The method for storing fresh ginseng according to the present invention can be stored for a long period of time while maintaining the freshness of the ginseng compared with the existing low temperature storage method. In addition, since it can be stored for a long time without damaging the structure of ginseng, it can prevent decay of ginseng by bacteria and can be stored and transported at room temperature stably.

Also, it is possible to store and distribute large amount of fresh ginseng easily, and it is possible to supply to the restaurant and processed food factory which need to supply large amount of fresh ginseng, while maintaining the leading, and it can be stored for a long time. . ≪ / RTI >

In addition, since the main ingredient of the storage liquid is evaporated easily by heating, even if used in Samgyetang or other cooking, there is an advantage that it does not affect taste and flavor at all.

The storage method of fresh ginseng according to the present invention is expected to greatly contribute to the storage and distribution of fresh ginseng, which accounts for 45% of the ginseng distribution, and particularly to the stable distribution of high quality ginseng.

Hereinafter, a method for manufacturing an egg white food using the mold according to the present invention and an egg white food prepared therefrom will be described in detail with reference to specific examples. The following specific embodiments are provided by way of example so that those skilled in the art can fully understand the spirit of the present invention.

Therefore, the present invention is not limited to the embodiments shown below, but may be embodied in other forms. The embodiments shown below are only for clarifying the spirit of the present invention, and the present invention is not limited thereto.

Here, unless otherwise defined, technical terms and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. In the following description, the gist of the present invention is unnecessarily blurred And a description of the known function and configuration will be omitted.

In addition, the following drawings are provided by way of example so that those skilled in the art can fully understand the spirit of the present invention. Therefore, the present invention is not limited to the following drawings, but may be embodied in other forms, and the drawings presented below may be exaggerated in order to clarify the spirit of the present invention. Also, throughout the specification, like reference numerals designate like elements.

Also, the singular forms as used in the specification and the appended claims are intended to include the plural forms as well, unless the context clearly indicates otherwise.

In describing the components of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are intended to distinguish the constituent elements from other constituent elements, and the terms do not limit the nature, order or order of the constituent elements. When a component is described as being "connected", "coupled", or "connected" to another component, the component may be directly connected to or connected to the other component, It should be understood that an element may be "connected," "coupled," or "connected."

In the present invention, ginseng is ginseng that is not dried and refers to raw ginseng that does not undergo any other processing after being harvested on the ground, regardless of harvest location or scientific name.

As a method for mass storage of fresh ginseng, refrigeration storage, decompression storage method, MA (Modified Atomosphere) storage method and CA (Controlled Air) storage method have been developed. However, ginseng farmers and ginseng handling merchants are mainly used for refrigerated storage . Even when fresh ginseng is refrigerated at 4 ° C, the lead is maintained for only about one month, and quality deteriorates due to the occurrence of most molds. In domestic traditional markets, fresh ginseng is still sold with soil. In some department stores and some convenience stores, ginseng is covered with moss and circulated, or wrapped in plastic wrap with small pieces. Can not extend the lead retention period sufficiently.

The inventors of the present invention have conducted extensive studies to solve the problem that most of the ginseng is distributed in the form of fresh ginseng, but the ginseng has a short preservation period and easy penetration of pathogens, It is possible to dramatically increase the preservation period at room temperature without affecting the growth of fresh ginseng by immersing the ginseng in the alcohol having a specific ethanol concentration.

The method for storing fresh ginseng according to the present invention comprises

A) Washing the fresh ginseng and finishing the root roots;

B) preparing a stock solution comprising the alcohol; And

C) immersing the fresh ginseng in the storage solution;

. ≪ / RTI >

In the present invention, step A) is a step of treating fresh ginseng. First, raw ginseng is inspected to remove ginseng, damaged ginseng and the like, and then soil or other foreign substances are thoroughly washed or cleaned using a conventional ginseng machine. Cleaned ginseng is used to smooth out the roots and remove unnecessary parts.

Next, a stock solution containing the alcohol is prepared. To explain this in more detail,

a) pulverizing the raw material of the raw material and adding steam to increase the raw material;

b) adding yeast to the stock material to produce ethanol;

c) distilling the produced ethanol and concentrating it; And

d) diluting the concentrated ethanol with a certain concentration;

. ≪ / RTI >

In the present invention, the above-mentioned dietary material is a substance which is converted into alcohol through the activity of yeast, and it is a substance which has starch and is decomposed to supply saccharide to be fed to the yeast, or all natural raw materials . ≪ / RTI >

In the present invention, it is possible to divide the raw material of the above-mentioned raw materials, more specifically, the cereal raw material having starch and the fruit raw material having the saccharide.

Examples of the cereal raw materials include corn, tapioca, potato, rice, barley and sweet potato, and sweet potato or corn is preferred from the viewpoint of raw material supply.

Examples of the above-mentioned fruit raw materials include one or two or more selected from lemon, apple, grape and persimmon. In particular, it is more preferable that the vitamin C (ascorbic acid), which is excellent in lemon and persimmon antioxidant, is abundant, and the stability of vitamin C is increased by the acid generated during fermentation, so that the antioxidant effect of the ginseng can be maintained for a long time.

The above-mentioned raw material of the raw material is not limited in the composition ratio of the raw material of the cereal and the raw material of the fruit, and it is preferable to freely adjust the raw material so as not to affect the ethanol production. For example, the fruit raw material may be mixed at a weight ratio of 0.5 to 2 by weight with respect to the weight ratio of the cereal raw material to the whole grain raw material.

When the raw material of the alcohol is prepared as described above, the prepared alcohol raw material is pulverized and mixed with water. The pulverization of the raw material for the starch has an effect on the fermentation efficiency in order to facilitate the conversion of the starch to the sugar and the conversion to sugar. However, excessive pulverization increases the power consumption, It is preferable to have a particle size.

As a pulverization method of the raw material for the raw material, a method commonly used in the art can be applied. For example, roll mill, Impact grinder, Hammer type and the like can be mentioned according to the pulverizing method.

Water which is mixed with the raw material of the raw material is preferably used for general drinking water and it is preferable to keep the temperature of the water at an appropriate level. If it is too high, it is advantageous to reduce the energy to be supplied at the time of increase. However, It is good to keep it.

Next, steam can be added to the raw material mixed with water to increase it. This is to make the raw material of the raw material into a paste-like state to facilitate penetration of the enzyme and to sterilize the harmful microorganisms attached to the raw material.

In the present invention, the addition of the raw material of the starch does not limit the conditions under which the starch can easily be enhanced. For example, the starch has a breakdown temperature of approximately 55 to 65 ° C. Considering this, the starch is controlled to have a gelatinization temperature of 65 to 80 ° C. However, starch has inherent gelatinization and starch particle destruction temperature depending on the type of starch, Since the optimum operating temperature and pH are different depending on the kind of enzyme, it is preferable to appropriately control the conditions of the growth depending on the kind of the raw material of the raw material.

For example, when wheat is used as a cereal raw material, the breaking temperature of the wheat starch is about 10 ° C higher than that of barley or rice starch, so it is desirable to increase the temperature of the broth as compared with the case of using other raw materials. Also, in the case of sweet potato or tapioca, the gel temperature is lower than other cereal raw materials by at least 15 ° C.

In the present invention, a method commonly used in the art such as a batch type, a continuous type, and a semi-continuous type can be applied as a method for increasing the raw material of the raw material, but the present invention is not limited thereto.

In addition, when cereal raw materials and fruit raw materials are used simultaneously as the raw material of the alcoholic beverages, it is preferable to mix the raw materials of the crushed fruit after the increase of the cereal raw materials because the vitamin C contained in the fruit raw materials is destroyed in the process of increasing the raw materials.

Next, as in step b), yeast may be added to the above-mentioned raw material for the growth of ethanol to produce ethanol. However, in case of using only raw material of grain as a raw material of the alcoholic beverages, since the starch contained therein is not directly available to the yeast, the saccharification which converts it to glucose can be preceded.

The above-mentioned saccharification may be applied to the general process in the related art, although the conditions such as temperature and action time are different depending on the kind of raw materials and enzymes used, but it is possible to carry out the simultaneous saccharification fermentation process in which cooling and saccharification are repeated, Can be carried out at the same time, so that a simple process and high-purity ethanol can be obtained.

The saccharification preferably proceeds at 50 to 60 ° C, and the saccharifying enzyme is preferably an enzyme commonly used in the art such as glucose.

In order to increase the purity of ethanol, one or more saccharides selected from sucrose, fructose, glucose, maltose and lactose may be further added to the raw material of the step b). All of these saccharides are used as food for yeast, and it is preferable to produce more ethanol through fermentation of the raw material of the dietary material.

The addition amount of the saccharide is not limited in the present invention, but it is preferable to add the saccharide in an amount of 10 to 50 parts by weight based on 100 parts by weight of the raw material of the raw material.

In addition, it is preferable that the above-mentioned raw material for corn further includes a germinated grain extract in order to compensate the fact that the effective ingredient contained in the grain is destroyed during the growth and saccharification.

 The germinated grains are preserved in the seeds of the grains and supplied with appropriate temperature, oxygen and moisture, and the germinated seeds may have different nutrient contents depending on the length of the shoots. In general, germinated grains are germinated young shoots about 5 to 7 days old. When germinated, inactivated DNA genetic information, various enzymes, and nutrients are activated, which is highly nutritious compared to germinated grains. Also, since it is before pesticide and chemical fertilizer is used, it has the advantage of being pollution-free.

In the present invention, the grain is not limited to any kind as long as it is commonly used in the art for reproductive use. For example, the grain is selected from brown rice, soybean, red bean, corn, sorghum, corn, One or two or more.

It is preferable that the germinated grain extract has a form in which at least one saccharifying enzyme is added to the ground germinated grain. The saccharifying enzyme may be added with a general saccharifying enzyme.

The amount of the germinated grain extract to be added is not limited in the present invention, but it is preferable to add 10 to 50 parts by weight of the germinated grain extract to 100 parts by weight of the raw material of the raw material, because it is possible to achieve the purpose of addition.

The yeast used in step b) may be any yeast that is used to perform alcohol fermentation, and may be any yeast, and may be selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces fermentati, Saccharomyces bayanus, and the like are preferably used.

The fermentation is carried out by inoculating yeast at a rate of 1 to 5 parts by weight with respect to 100 parts by weight of the raw material of step (b), incubating at 25 to 35 ° C for 20 to 30 hours, It is preferable to ferment at a temperature for 5 to 15 days.

Next, the step of concentrating the ethanol produced through the fermentation can be proceeded. The distillation of the ethanol can be carried out by a method commonly used in the art. For example, a batch method, a continuous method, a semi-continuous method, or the like may be applied, or an ultrasonic atomization method in which ethanol is concentrated by irradiating ultrasonic waves without heating may be applied.

The concentrated ethanol is then diluted. The concentration of ethanol concentrated through step c) reaches 95%. It is difficult to use the ethanol directly because it is difficult to handle it, so it is preferable to adjust it to an appropriate concentration.

The dilution of ethanol is preferably performed by mixing water such as ionized water, and the concentration of ethanol is preferably adjusted to 80 to 90% by weight.

Further, the alcohol according to the present invention may further include, after step d), deodorizing the diluted alcohol using one or more activated carbon selected from peat, charcoal and bamboo charcoal, if necessary.

Generally, spirits are produced from various raw materials, and in this process, the raw materials, such as odor, odor, pigment, etc., are left intact, which may adversely affect the storage of fresh ginseng. It is therefore desirable to remove all of them before immersing the ginseng in the alcoholic beverage.

 In the present invention, the activated carbon is a material having pores inside thereof, having a large surface area, strong adsorbability, and quick chemical reaction. It can be obtained by activating a common charcoal using a gas such as steam, carbonic acid, or oxygen, or using a chemical using phosphoric acid or zinc chloride.

The activated carbon may be divided into peat, charcoal and bamboo charcoal according to the raw material, but they may be used alone. However, since the pore characteristics are different depending on the type of activated carbon, mixing them to effectively remove various odors .

In the present invention, the range of mixing and the amount of the activated carbon is not limited, but preferably 100 parts by weight of activated carbon mixed with a mixture of peat: charcoal: bamboo charcoal in a weight ratio of 1: 2: 1 to 3: It is possible to remove odor peculiar to the alcoholic beverage without affecting the turbidity of the alcoholic beverage.

The present invention does not limit the method of deodorizing the alcohol using the activated carbon. For example, the diluted alcohol can circulate and pass through the column tower filled with activated carbon of the composition ratio, and the deodorization process can be performed.

It is preferable to mix water such as the prepared silver-ionized water and dilute it to an appropriate concentration to prepare a storage liquid and then immerse in fresh ginseng. At this time, it is preferable that the storage liquid is diluted so that the concentration of ethanol in the total storage liquid is 30 to 60% by weight, because denaturation of the fresh ginseng can be effectively maintained.

The storage solution is preferably adjusted to a constant temperature before being immersed in the ginseng. Preferably, the ginseng is kept at 5 to 20 캜 and immersed in the ginseng to inhibit bacterial growth even after storage, thereby maintaining the quality of the ginseng .

In the step C), it is preferable that 50 to 150 parts by weight of the ginseng is immersed in 100 parts by weight of the stock solution, because microbes are inhibited and the ginseng is prevented from corruption.

In addition, the method for storing fresh ginseng according to the present invention may further include one or two or more extracts selected from willow extract, Nova gigantum extract, and persimmon extract in a drinking water or a preservative solution.

Willow (Salix pierotii) is a large tree of the willow tree, distributed throughout Korea, Japan, China, etc., and can be seen frequently in wetlands such as sunny valleys, roads, and waterways. Early on the willow bark, acetyl salicylic acid is extracted and used as an antipyretic analgesic drug called aspirin.

In addition to acetylsalicylic acid, willow trees contain tannins, flavonoids, and ascorbic acid. They have excellent antipyretic, antiseptic and anti-inflammatory properties and excellent preservative effect. It also has the effect of neutralizing the warm properties of Novak vines and ginseng, which are added together because they have no properties and are poisonous.

The Celastrus orbiculatus is a vine-bearing bush tree belonging to the arrow-headed tree, and is called the stem, root, fruit and leaf.

Novak vine is warm and tasteless, has no poison and is similar to ginseng, and has a preservative effect on ingredients contained in the fruit, which can greatly enhance storage of ginseng. In addition, there is additional efficacy to calm your mind, lower your blood pressure, and help your blood circulation.

Persimmon (Diospyros kaki) is a fruit tree of persimmon, and leaves and fruits are used as medicines. In particular, the leaves of persimmon contain a lot of vitamin C, excellent antioxidant effect, and has the effect of reducing the amount of cholesterol.

Persimmon fruit contains tannin, which is excellent in preservative effect and good for treating high blood pressure. It also has a cold nature like willow trees, which neutralizes the warm properties of Novak vines and ginseng added together.

Each of the above components alone has excellent preservative effect, but it is preferable to mix them because they have a property of complementing the disadvantages of each other as described above. At this time, the mixing ratio is not limited, but it is preferable to mix beech wood: Novak vine: persimmon at a ratio of 1: 3: 1: 1 to 3, because the property complementing effect is maximized.

The above components may be added per se, but it is preferable to add them in the form of an extract to maximize the preservative effect. At this time, the extraction method is not limited to the present invention, and it is preferable to apply the solvent extraction method using a solvent such as ethanol.

It is recommended that the extract be added to distilled ethanol in the preparation of the alcohol, or to be added to the stock solution together with fresh ginseng when the ginseng is immersed in the stock solution. In this case, the addition amount is preferably 1 to 10 parts by weight, more preferably 3 to 5 parts by weight, relative to 100 parts by weight of ethanol. The addition of less than 1 part by weight does not remarkably increase the preservative effect, while the addition of more than 10 parts by weight affects the flavor and taste of fresh ginseng, which is not preferable.

The present invention includes fresh ginseng containing the alcohol stored for 6 months or more by the above-mentioned storage method. The fresh ginseng stored by the storage method according to the present invention is advantageous in that it can be stored and distributed for a long period of time without being spoiled by microorganisms without losing flavor and texture inherent to fresh ginseng even for long-term storage for 6 months or longer.

Also, it is possible to store and distribute large amount of fresh ginseng easily, and it is possible to supply to the restaurant and processed food factory which need to supply large amount of fresh ginseng, while maintaining the leading, and it can be stored for a long time. . ≪ / RTI >

Here, since the main ingredient of the storage liquid is evaporated easily by heating, there is an advantage that it does not affect taste and flavor even if it is used in Samgyetang and other cooked and processed foods.

Hereinafter, the method for storing fresh ginseng according to the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples and comparative examples are only illustrative examples for explaining the present invention in more detail, and the present invention is not limited thereto.

The physical properties of the specimens prepared through Examples and Comparative Examples were measured as follows.

(Antibacterial activity)

The antimicrobial activity of the extract was measured by the agar diffusion method (paper disc plate method). (Bacillus spp., 1/100 v / v) was added to the medium medium (0.75% agar), and 5 ml each of the medium was added to the base medium After dispensing, it was solidified and used as a laboratory medium.

The stock solutions prepared in Examples and Comparative Examples were dissolved in sterilized water in a sterilized filter paper disc (TOYO seisakusho, 8 mm) in an amount of 100 μl per well, and then adhered on a plate medium. Mu] L of water. Next, after incubation for 24 hours in an incubator set at 37 ° C., the diameter of the clear zone (㎝) around the disc was measured to confirm the antibacterial activity.

(Whether ginseng is corrupt)

The surface of the body of the ginseng was scratched with a knife and immersed in the storage solution prepared in Examples and Comparative Examples for 5 minutes, then inoculated with Bacillus spp. In the scratch area and stored at 30 ° C for 24 hours, , And when no odor was observed or color did not change, it was marked as " X ", when odor occurred, or when the color changed to brown.

(Sensory test)

Fifty adults with ages ranging from 25 to 35 years were selected as sensory test agents. Sensory senses were studied and the ginsengs stored for 6 months were taken out of the storage solution for sensory evaluation. The scale was rated as 5 (poor) (1), bad (2), moderate (3), good (4) and very good (5). The test items were evaluated for flavor, taste, color, ginseng form and overall preference.

(Example 1)

First, fresh ginseng was added to the ginseng to remove the foreign substances first, and the ginseng was sprayed with high pressure water to remove the foreign substances remaining on the surface.

Next, corn was pulverized to an average grain size of about 2 mm and mixed with water at a weight ratio of 1: 1 using a roll mill to prepare a stock solution. Then, a mixture of water and corn was added to the batch reactor, steam was added at 80 ° C, and the autoclave was autoclaved for 12 hours.

Next, glucose was added to the mixture to which the saccharified enzyme was added. At this time, the amount of the feed was 15 parts by weight based on 100 parts by weight of corn. After the addition, the temperature of the reactor was adjusted to 55 ° C, and the mixture was reacted for 6 hours with stirring.

Saccharomyces cerevisiae was added to the mixture after saccharification in an amount of 2 parts by weight based on 100 parts by weight of corn, followed by incubation at 28 DEG C for 30 hours, followed by lowering the temperature to 20 DEG C and fermentation for 8 days to obtain ethanol Respectively. The obtained ethanol was distilled and concentrated to a concentration of 99%, and then 15% of ionized water was mixed to reduce the concentration to 50% to prepare a preservative. The test specimens were prepared by adding fresh ginseng at a weight ratio of 1: 1 to the prepared storage solution. The physical properties of the finished specimen were measured and are shown in Table 1 below.

(Example 2)

In the following Example 1, a mixture of lemon powder was further added as a raw material to the mixture. At this time, the addition amount was 80 parts by weight of the ground lemon to 100 parts by weight of corn, and the test piece was completed in the same manner. The physical properties of the finished specimen were measured and are shown in Table 1 below.

(Example 3)

In the following Example 2, except for adding ethanol and ionized water, 3 parts by weight of willow extract was added to 100 parts by weight of ethanol. The physical properties of the finished specimen were measured and are shown in Table 1 below.

(Example 4)

The specimen was prepared in the same manner as in Example 2, except that ethanol and ionized water were added in addition to ethanol and 100 parts by weight of ethanol in addition to 3 parts by weight of ethanol extract. The physical properties of the finished specimen were measured and are shown in Table 1 below.

(Example 5)

In the following Example 2, except for adding ethanol and ionized water in addition to ethanol and 100 parts by weight of ethanol extract in addition to ethanol and ionized water, a test piece was prepared in the same manner. The physical properties of the finished specimen were measured and are shown in Table 1 below.

(Example 6)

Except that, in the preparation of the preservative in Example 2, an extract of Willow Tree, Nova Vine Extract and Sensai Extract mixed at a weight ratio of 2: 1: 2, in addition to ethanol and ionized water, was further added in an amount of 5 parts by weight based on 100 parts by weight of ethanol The specimens were completed in the same manner. The physical properties of the finished specimen were measured and are shown in Table 1 below.

(Comparative Example 1)

The specimen was completed in the same manner as in Example 1, except that the temperature of the stock solution was maintained at 15 占 폚 to 40 占 폚. The physical properties of the finished specimen were measured and are shown in Table 1 below.

(Comparative Example 2)

In Example 1, 99% ethanol was used as a storage solution without diluting the stock solution. Otherwise, the specimens were completed in the same manner, and the physical properties of the finished specimens were measured and are shown in Table 1 below.

(Comparative Example 3)

The specimens were completed in the same manner as in Example 1, except that ordinary drinking water was used as a storage solution. Physical properties of the resultant specimens were measured and reported in Table 1 below.

[Table 1]

As shown in Table 1, the ginseng preserved samples prepared according to the present invention have excellent antimicrobial activity, anti-corruption, and sensory test results. In particular, Example 2, in which lemon crumbs were simultaneously used as a raw material for cereals and as a fruit raw material in the alcoholic beverage, showed that the odor peculiar to the alcoholic beverage was masked by lemon in comparison with Example 1, and the antioxidative effect was increased, .

In addition, Examples 3 to 5, in which willow extract, oak extract and persimmon extract, respectively, were added to the stock solution, showed more excellent antibacterial activity than Examples 1 and 2, And exhibits antibacterial activity.

On the contrary, Comparative Example 1 in which the temperature of the storage liquid was higher than the standard value, the ginseng tissue was dismantled to such a degree that it could not be distributed as a product due to the high temperature, and Comparative Example 2 using almost pure ethanol as a storage liquid showed excellent storage performance, The flavor and aroma of the fresh ginseng were greatly changed. In addition, in Comparative Example 3 in which general drinking water was used as a storage liquid, corruption was seriously advanced and storage effect was not observed.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

Claims (10)

A) Washing the fresh ginseng and finishing the root roots;
B) preparing a stock solution containing one or more extracts selected from willow extract, Nova Vine extract and persimmon extract in the alcohol; And
C) immersing the fresh ginseng in the storage solution;
Wherein the alcohol is selected from the group consisting of:
a) A raw material containing one or two or more fruits selected from lemon, apple, grape and persimmon is mixed with one or two or more starch raw materials selected from corn, tapioca, potato, rice, barley and sweet potato , Adding steam to increase the amount;
b) adding yeast to the stock material to produce ethanol;
c) distilling the produced ethanol and concentrating it; And
d) diluting the concentrated ethanol with a certain concentration;
Wherein the method comprises the steps of:
The method according to claim 1,
Wherein the ethanol concentration of the storage liquid is 30 to 60% by weight.
The method according to claim 1,
Wherein the step (C) comprises immersing 50 to 150 parts by weight of ginseng in 100 parts by weight of the stock solution.
delete delete The method according to claim 1,
Wherein one or more saccharides selected from sucrose, fructose, glucose, maltose, and lactose are further added to the raw material of the step b).
The method according to claim 1,
Wherein the germinated seed extract further comprises a germinated grain extract in the raw material of step (b).
The method according to claim 1,
After the step d)
e) deodorizing the diluted alcohol with one or more activated carbon selected from peat, charcoal and bamboo charcoal;
The method comprising the steps of:
The method according to claim 1,
Wherein the temperature of the storage liquid is 5 to 20 占 폚.
A fresh ginseng containing a diet stored for at least six months in a storage method according to any one of claims 1 to 3 and 6 to 9.