KR102024272B1 - Manufacturing method for black ginseng drink and black ginseng drink manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing a black ginseng beverage, and a black ginseng beverage prepared thereby. In particular, the method for preparing a black ginseng beverage comprises: a sorting step (S100) for harvesting, washing, and sorting fresh ginsengs; an immersion step (S200) for immersing the washed fresh ginsengs in grape juice and an antibrowning agent; a permeation step (S300) for taking out the fresh ginsengs immersed in the grape juice and the antibrowning agent and causing components of the grape juice and the antibrowning agent to penetrate into the fresh ginsengs; a steaming step (S400) for steaming the fresh ginsengs impregnated with the components of the grape juice and the antibrowning agent; a sulfur smoking step (S500) for treating the steamed fresh ginsengs with sulfur smokes; a first drying step (S600) for drying the sulfur-smoked fresh ginsengs; a washing step (S700) for washing the dried fresh ginsengs with one or more acids selected from among acetic acid and citric acid; a fermentation preparation step (S800) for preparing rice straws sprayed with Bacillus subtilis leachate and culture fluid for fermenting the washed fresh ginsengs; a fermentation step (S900) for mixing the fresh ginsengs with the rice straws sprayed with the Bacillus subtilis leachate and culture fluid, and fermenting the same to black ginsengs by maintaining uniform temperature and humidity; a second drying step (S1000) for drying the fermented black ginsengs with cool air currents; and a black ginseng beverage preparation step (S1100) for preparing a black ginseng beverage by using the fermented black ginsengs. The present invention produces black ginsengs by drying, aging, and fermenting harvested ginsengs, and thus can produce black ginsengs fermented at a low cost, and since the fermentation is promoted by beneficial bacteria, the black ginsengs thus produced contain an abundance of nutrients.

Description

TECHNICAL MANUFACTURING METHOD OF BLACK GINSENG DRINK AND MANUFACTURED BY THEREOF {MANUFACTURING METHOD FOR BLACK GINSENG DRINK AND BLACK GINSENG DRINK MANUFACTURED BY THE SAME}

The present invention relates to a method for producing black ginseng beverages and black ginseng beverages prepared by the above, and more specifically, to harvest black ginseng by drying, ripening and fermenting harvested ginseng to produce black ginseng at low cost and to useful strains. By fermentation is promoted by the present invention relates to a method for producing a black ginseng beverage containing a large amount of nutrients and a black ginseng beverage produced thereby.

Ginseng (Panax ginseng C.A.Meyer) is a perennial herb of the dicotyledon plant hawthorn arthropod. Ginseng, which is known as the medicinal blouse of the blouse, is considered the best medicine among herbal medicines, and the herbal medicine book, 'New Agricultural Plants,' says that ginseng boosts the nourishment of the liver, heart, lung, kidney, and spleen and stabilizes the spirit. Ginseng is not only effective in preventing and treating various diseases, but also as a tonic to give strength and vitality to those who have no disease at all. It has a wide range of effects and is known to have no side effects even after long-term use. Geriatric disease, hyperlipidemia, coronary atherosclerosis, leukopenia, hepatic function of acute hepatitis.

Since ginseng contains about 70% water, it is easily rotted and damaged when stored or transported as it is, and steamed ginseng for long-term storage is made into red ginseng. Red ginseng produces 2-Methoxyl-3,3-hydroxypyrone (maltol), a unique ingredient not found in fresh ginseng.

In addition, during the manufacture of red ginseng, a bioactive substance of red ginseng is produced by using the organic acid of ginseng from the fresh ginseng and they have pharmacological and potent action. The efficacy of red ginseng due to physiologically active substances has an antipsychotic effect, and saponins of red ginseng have been reported to have immunity enhancement and cholesterol metabolism improvement effects.

Unlike red ginseng, which is produced through one steaming and drying process, black ginseng is prepared by nine steaming and drying methods. It has a high saponin content and has a dark brown color. It contains a large amount of effective saponin, which is absent in white ginseng and red ginseng, and affects the production of adrenaline and insulin required for diabetes. It helps to strengthen diabetes, liver function, restores various liver diseases, regulates metabolism of cholesterol and produces It acts to suppress. It strengthens the heart function to normalize the symptoms of hypertension, hypotension, anti-cancer effect that inhibits the growth of cancer cells, coldness of women, excessive menstruation, uterine bleeding and postpartum, are very effective in nervous breakdown caused by fertility.

In addition, it is effective in preventing aging, promoting digestion, and chronic gastrointestinal disorders, and increases stamina and immunity. Excellent recovery from fatigue, alcohol (alcohol), calms autonomic nerves that inhibit the secretion of gastric acid or pepsin, which causes gastric ulcers, and anti-rheumatic active ingredients expand the terminal capillaries It improves the metabolism and promotes metabolism to facilitate the oxygen and nutrients throughout the body, so it is excellent in treating rheumatism.

Therefore, a method of manufacturing black ginseng having various effects as described above has been developed, and in particular, Korean Patent Registration No. 543862 shows that the content of active ingredients is much higher than that of ordinary black ginseng, and Korean Patent Registration No. 754253 No. Shortened and mass-produced black ginseng, Republic of Korea Patent Registration No. 753771 is a black ginseng, Korea Patent Registration No. 729214, prepared by adding alcohol in the manufacturing process to the best state of the raw material, saponin and useful to the human body Black ginseng, which contains a large amount of irradiated phononine and ginsenoside Rg3, Korean Patent Publication No. 2009-76580 discloses an enzyme treatment in which ginseng is immersed in a saturated aqueous solution of amino acid, and the structure of ginsenoside is modified by adding a glycolytic enzyme. Korean black ginseng, Korean Patent Publication No. 2009-93310 discloses red ginseng and black ginseng Black ginseng with reduced benzopyrene produced in Korea, Korean Patent Registration No. 910585 is fermented with a plum fermentation solution to increase the active ingredient, and the content of the active ingredient is superior to the existing red ginseng or black ginseng, while the manufacturing method is simple and the process is easy to proceed. Fermented black ginseng and the like that are capable of mass production of uniform products are known.

As described above, a method for producing black ginseng that increases the active ingredient of ginseng and is capable of mass production is known, but such a manufacturing method gives rapid temperature change or steams fresh ginseng at a high temperature, such as color ginseng, cracks, pores, and whites of black ginseng. Causes a quality deterioration factor.

Domestic Patent Publication No. 10-2015-0083339 (published Jul. 17, 2015) Domestic Patent No. 10-1454315 (registered October 17, 2014) Korean Patent Publication No. 10-2015-0026722 (released March 11, 2015)

The present invention can produce black ginseng fermented at low cost by drying, aging and fermenting the harvested ginseng, and fermentation is promoted by useful strains, and a method for producing black ginseng beverages containing a large amount of nutrients and thereby To provide a manufactured black ginseng drink.

In addition, the present invention by fermenting black ginseng, the bitterness peculiar to black ginseng is alleviated to improve the taste and flavor, excellent color and sugar, increase shelf life and distribution, and produce a nutritious black ginseng beverage and the black ginseng beverage produced thereby To provide.

In addition, the present invention is provided with the unique texture and flavor of black ginseng as well as physiological function can be more beneficial to the health of the consumer, expand the use value and consumption of black ginseng, as well as the competitiveness of external black ginseng products and the use of black ginseng The present invention provides a method for producing black ginseng drink and a black ginseng drink produced thereby.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

Method for producing a black ginseng beverage according to the present invention, the harvesting step of harvesting and washing the selected ginseng (S100); Immersion step of immersing the washed ginseng in grape juice and browning inhibitor (S200); Infiltration step (S300) to take out the ginseng immersed in the grape juice and browning inhibitor to penetrate the components of the grape juice and browning inhibitor into the inside of the ginseng; Steaming step of steaming ginseng penetrated the components of the grape juice and browning inhibitor (S400); Sulfur fumigation step to give sulfur smoke to the steamed ginseng (S500); A first drying step (S600) of drying the sulfur-fumed ginseng; Washing the dried ginseng with any one or more acids of acetic acid or citric acid (S700); Fermentation preparation step of preparing rice straw sprayed with Bacillus subtilis and culture medium for fermenting the washed ginseng (S800); Fermentation step (S900) to mix the rice straw sprayed with the Bacillus subtilis and the culture solution and the fresh ginseng, and then maintained at a constant temperature and humidity to ferment into black ginseng (S900); A second drying step (S1000) of preparing fermented black ginseng by cold drying the fermented black ginseng; And using the fermented black ginseng comprises a black ginseng beverage manufacturing step (S1100).

In the immersion step (S200), the grape juice and browning inhibitor are mixed in a weight ratio of 1: 1, the browning inhibitor is mixed in a weight ratio of vitamin C and salt solution of 1: 1, the salt solution has a concentration of 0.3 To 0.5% by weight of the salt solution, and immersed in a weight ratio of 100 to 150 parts by weight of grape juice and browning inhibitor with respect to 100 parts by weight of the washed ginseng proceeds by maintaining for 10 to 30 minutes, the penetration step (S300) By proceeding by storing the ginseng for 30 to 60 minutes at a temperature of 20 to 25 ℃, the steaming step (S400) is 30 minutes to steam ginseng in which the components of the grape juice and browning inhibitor penetrated with steam of 100 to 110 ℃ temperature It can be done by steaming for 100 minutes.

The first drying step (S600) is carried out for 3 to 5 days the sulfur-fumed ginseng at a temperature of 35 to 40 ℃, in the fermentation step (S900) rice straw and sprayed with the Bacillus subtilis and culture broth, 100 to 300 parts by weight of rice straw and 5 to 15 parts by weight of fresh ginseng, respectively, and then mixed by fermentation by storing for 5 to 10 days in a storage container maintaining a temperature of 60 to 65 ℃ and humidity of 60 to 65% Fermented to obtain a black ginseng, in the second drying step (S1000) after separating the fermented black ginseng and cold-dried for 20 to 30 hours at a temperature of 3 to 6 ℃, 5 to a temperature of 50 to 60 ℃ By maintaining for 10 to 10 days may be dried so that the content of water contained in the black ginseng is 10 to 15% by weight.

In addition, the present invention includes a black ginseng beverage prepared by the above-described manufacturing method.

Specific details of other embodiments are included in the detailed description.

The black ginseng beverage according to the present invention can produce fermented black ginseng at low cost by drying, aging and fermenting the harvested ginseng, and fermentation is promoted by useful strains and contains a large amount of nutrients.

In addition, the black ginseng drink according to the present invention by fermenting the black ginseng, the bitter taste peculiar to the black ginseng is alleviated to improve the taste and flavor, excellent color and sugar, increase shelf life and distribution and high nutritional value.

In addition, the black ginseng drink according to the present invention is given the unique texture and flavor of black ginseng, as well as physiological function can be more beneficial to the health of consumers, expand the use value and consumption of black ginseng, as well as the competitiveness of external black ginseng products And black ginseng can lead to the popularization.

It will be fully understood that embodiments of the inventive concept may provide various effects that are not specifically mentioned.

1 is a flowchart illustrating a method for manufacturing black ginseng beverage according to the present invention.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the present invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, a method of manufacturing black ginseng beverage according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method for manufacturing black ginseng beverage according to the present invention.

Referring to Figure 1, the manufacturing method of the black ginseng beverage according to the present invention selection step (S100), immersion step (S200), infiltration step (S300), steaming step (S400), sulfur fumigation step (S500), the first drying It includes a step (S600), washing step (S700), fermentation preparation step (S800), fermentation step (S900), the second drying step (S1000) and black ginseng beverage production step (S1100).

1. Selection step (S100)

The sorting step (S100) is a step of screening by washing clean in water after harvesting the excellent quality ginseng. The fresh ginseng can be classified and selected according to the size, it is possible to use excellent varieties ginseng. For example, the ginseng is 6 years old ginseng, it is preferable to use a ginseng constant thickness.

2. Immersion step (S200)

The dipping step (S200) is a step of dipping the washed ginseng in juice and browning inhibitor.

In the dipping step (S200), the washed ginseng may be immersed in the juice and browning inhibitor, the juice and browning inhibitor may be mixed in a weight ratio of 1: 1, the browning inhibitor is a vitamin C and salt solution It may be mixed in a weight ratio of 1: 1.

In the immersion step (S200), the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and may help improve memory, and the salt solution used as the browning inhibitor has a concentration of 0.3 to 0.5% by weight. Phosphorus salt solution may be, and immersed in a weight ratio of 100 to 150 parts by weight of grape juice and browning inhibitor with respect to 100 parts by weight of the washed ginseng may be carried out by maintaining for 10 to 30 minutes.

3. Penetration stage (S300)

The penetrating step (S300) is a step of taking out the ginseng immersed in the grape juice and browning inhibitor to allow the components of the grape juice and browning inhibitor to penetrate into the inside of the fresh ginseng.

In the penetration step (S300) by allowing the active ingredient of the grape juice and browning inhibitor to penetrate the surface of the fresh ginseng can be prevented browning even if a long time passes, the penetration step (S500) It can proceed by storing for 30 to 60 minutes at a temperature of 20 to 25 ℃.

4. Steaming step (S400)

The steaming step (S400) is a step of steaming ginseng penetrated the components of the grape juice and browning inhibitor.

The steaming step (S400) may be carried out by steaming the ginseng penetrated the components of the grape juice and browning inhibitor for 30 minutes to 100 minutes with steam at a temperature of 100 to 110 ℃, steaming step (S200) is the lower limit described above If it is carried out below the range there is a problem that not enough steam is made, if it is carried out above the above upper limit range, the difference in the effect of the increase in steaming time may be insignificant.

5. Sulfur Fumigation Stage (S500)

The sulfur fumigation step (S500) is a step of sending sulfur smoke to the steamed ginseng.

The sulfur fumigation step (S500) is because the polyphenols such as tannins in the fresh ginseng are oxidized and dried during drying, so that the sulfur smoke is steamed in the steamed ginseng, the color of steamed ginseng is prevented by sulfur treatment. Can make it good.

6. First drying step (S600)

The first drying step (S600) is a step of drying the sulfur-fumed ginseng for a predetermined time.

In the present invention, the first drying step (S600) may be performed for 3 to 5 days the sulfur-fumed ginseng at a temperature of 35 to 40 ℃, in order to meet a constant temperature in the first drying step (S400) Drying may be used a mechanical drying with a dryer.

7. Cleaning step (S700)

The washing step (S700) is a step of washing the dried ginseng with any one or more acids of acetic acid or citric acid.

In the washing step (S700) by washing the surface of the dried ginseng with any one or more acids of acetic acid or citric acid, there is an effect of improving the flavor, color, cracking and whitening incidence of black ginseng prepared through a later fermentation process.

8. Fermentation Preparation Step (S800)

The fermentation preparation step (S800) is a step of preparing rice straw for fermenting the washed ginseng.

In the present invention, black ginseng may be prepared by fermenting ginseng by heat of rice straw absorbed by moisture, and rice straw prepared by the following method may be used.

First, in order to ferment ginseng, rice straw grown in an organic manner may be washed in purified water to remove foreign matters of the rice straw and cut to a predetermined length (for example, 5 to 10 cm in length).

Next, the cut rice straw may be wet sterilized, and the germinated rice straw may be wet sterilized to kill germs such as bacteria or mold remaining in the rice straw, and then fermented ginseng using the rice straw. It can prevent the growth of germs such as bacteria and fungi that can be produced when the process.

Wet sterilization treatment of the rice straw in the present invention is carried out by using an autoclave, it can be carried out by supplying steam at 125 to 135 ℃ temperature for 30 to 60 minutes.

Next, the wet sterilized rice straw may be sprayed with fermentation bacteria and culture medium which may promote fermentation or ripening of rice straw. That is, in general, when the rice straw is sufficiently immersed in water, fermentation of the straw containing water proceeds, and during the fermentation of the rice straw, Bacillus bacteria and the like can be multiplied, and the straw can be fermented. And by spraying the culture solution, to promote the fermentation of the rice straw, it is possible to promote the fermentation of black ginseng by the heat of fermentation of the rice straw.

In the present invention, as the fermentation bacteria known Bacillus subtilis Bacillus subtilis ( Bacillus subtilis ) can be used to leach water, the culture medium is peptone, malt extract (Malt extract), noni juice, sodium citrate ( Sodium citrate, Potassium phosphate dibasic, glucose and distilled water, the culture medium is 15 to 25 parts by weight of peptone, 5 to 15 parts by weight of malt extract, 2 to 4 parts by weight of noni juice , 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of dibasic potassium phosphate, 1 to 3 parts by weight of glucose and 100 to 200 parts by weight of distilled water may be mixed, the Bacillus subtilis leachate and the culture medium, respectively 20 to 40 parts by weight and 500 to 1000 parts by weight of the culture solution may be mixed and sprayed on rice straw.

In the culture solution, the peptone is a nitrogen source for supplying protein and supplies protein necessary for the growth of microorganisms, and the malt extract contains various minerals, vitamin B groups, and amino acids, which may help the growth of microorganisms. Silver is a mineral that maintains the optimized state for the growth of microorganisms by adjusting the pH of the culture medium, it can provide nutrition, and the glucose can function as an important component that fermentation bacteria metabolize sugar to produce organic acids.

The noni juice in the present invention can be prepared by the following method.

That is, in order to prepare the noni juice used in the culture solution, the noni may be prepared and washed, and the skin of the noni may be removed. The washing of the noni may wash the prepared noni using flowing water, but may also be performed using purified water in which sodium bicarbonate is dissolved. That is, the sodium hydrogen carbonate (NaHCO ₃ ) is also used as a food additive, there is no toxicity and may have a function such as penetration, diffusion, expansion, in the present invention 1 to 3 (w / w)% concentration range The eggplant can be sterilized and washed by using a sodium hydrogen carbonate solution. Next, the skin can be fermented by fermenting the noni is removed, the fermentation is removed by the shell, the nutrients contained in the noni can be easily juiced. The ripening of the noni can be fermented for 5 to 10 days at a temperature of 30 to 40 ℃, when the ripening of the noni is carried out below the lower limit may cause a problem that the noni is not fully aged fermentation In case of being carried out in excess of the upper limit range, there may be a problem that the physical properties of the noni are degraded due to excessive aging. Next, the fermented ripened noni can be produced by pressing the fermented noni juice, by pressing the fermented ripened noni at a pressure of 2 to 3kgf / cm ² , the useful components of the noni are sufficiently leached. Noni juice can be prepared. Subsequently, the noni juice can be sterilized by heating the noni juice, the sterilization of the noni juice can be performed by heating for 3 to 7 seconds at a temperature of 130 to 140 ℃.

Bacillus subtilis used as fermentation bacteria in the present invention can be obtained by the following method.

First, the cleansed rice straw is placed in a container containing water, and boiled and sterilized for 30 to 60 minutes at a temperature of 105 to 110 ° C. to remove germs remaining in the rice straw. The present invention can sterilize molds and other various bacteria by boiling for 30 to 60 minutes at a temperature of 105 to 110 ℃ as described above, because Bacillus subtilis is sterilized only after a long time at a temperature of 120 ℃ or more so as to prevent the killing of Bacillus subtilis. Rice straw can be boiled and sterilized for 30 to 60 minutes at a temperature of 110 ℃.

Next, by boiling and sterilizing as described above, by cooling the water left in the container by natural cooling can be obtained leachate containing Bacillus subtilis in the water remaining in the container.

Subsequently, by maintaining the Bacillus subtilis immersion water in which the rice straw is immersed for 3 to 6 hours at a temperature of 60 to 70 ℃ it is possible to propagate Bacillus subtilis contained in the Bacillus subtilis. The present invention maintains the Bacillus subtilis leachate at a temperature of 60 to 70 ℃ so that the Bacillus subtilis is suitable for propagation, and the nutrients required when the Bacillus microbial growth is to be supplied from rice straw immersed in Bacillus subtilis leachate Can multiply.

Subsequently, rice straw is separated and removed from the subtilis of the Bacillus subtilis grown by Bacillus subtilis as described above, and sterilized by removing only the Bacillus subsidiary water at a temperature of 105 to 110 ° C. for 30 minutes to sterilize and remove various germs that may be generated in Bacillus subtilis growth. By cooling the supernatant leachate naturally, it is possible to manufacture the subtilis leachate containing Bacillus subtilis.

9. Fermentation stage (S900)

The fermentation step (S900) is a step of fermenting black ginseng by maintaining the temperature and humidity after mixing the rice straw sprayed with the Bacillus subtilis and the culture solution, and ginseng.

In the fermentation step (S900), after mixing the rice straw sprayed with the Bacillus subtilis and the culture solution in a weight ratio of 100 to 300 parts by weight of rice straw and 5 to 15 parts by weight of fresh ginseng, the temperature of 60 to 65 ℃ and 60 to Black ginseng may be obtained by fermenting ginseng by fermentation by storing for 5 to 10 days in a storage container maintaining a humidity of 65%.

10. Second drying step (S1000)

The second drying step (S1000) is a step of preparing the fermented black ginseng by cold-drying the fermented black ginseng.

In the second drying step (S1000) by separating the fermented black ginseng and cold-dried for 20 to 30 hours at a temperature of 3 to 6 ℃, by maintaining at a temperature of 50 to 60 ℃ for 5 to 10 days It can be dried so that the content of water contained in the black ginseng is 10 to 15% by weight.

11. Black ginseng beverage manufacturing step (S1100)

The black ginseng beverage manufacturing step (S1100) is a step of preparing a black ginseng drink using the fermented black ginseng.

In the black ginseng beverage manufacturing step (S1100) it is possible to manufacture a variety of known drinks to include a certain amount of the fermented black ginseng, the process for preparing the beverage can vary depending on the type of beverage and such techniques are known techniques For convenience of clarity and explanation of the technical idea of the present invention, a detailed description of the process for preparing the beverage will be omitted.

Hereinafter, with reference to the accompanying drawings, an embodiment of the method for producing black ginseng beverage according to the present invention will be described in more detail.

<Example>

First, after harvesting the fresh ginseng, it was selected and washed thoroughly, and after the washed ginseng was immersed in grape juice and browning inhibitor, the fresh ginseng was stored at a temperature of 23 ° C. for 50 minutes.

Next, steamed steamed ginseng in which the components of the grape juice and browning inhibitor were infiltrated with steam at 105 ° C. for 70 minutes, and smoked sulfur in the steamed ginseng to give sulfur fumigation, and the sulfur-fed ginseng at 38 ° C. Dry at temperature for 4 days.

Next, the dried ginseng was washed with acetic acid, and the rice straw was wet sterilized, and then the Bacillus subtilis leachate and the culture solution were sprayed onto the rice straw. Fermentation was carried out by storing for 7 days in a storage vessel maintaining a temperature of 62 ℃ and a humidity of 62%.

For example, the fermented black ginseng is cold-dried at a temperature of 5 ° C. for 25 hours, and dried at a temperature of 55 ° C. for 7 days to dry 10 to 15% by weight of moisture contained in the black ginseng. Fermented black ginseng was prepared.

<Comparative Example 1>

After selecting ginseng, steamed red ginseng was prepared, and the red ginseng according to Comparative Example 1 was dried and used to have a water content of 15% or less.

<Comparative Example 2>

Fresh ginseng was selected and washed thoroughly to use the fresh ginseng according to Comparative Example 2.

<Sensory evaluation>

The sensory evaluation was performed on the taste, aroma, appearance and overall preference of the fermented black ginseng prepared according to the Example and the red ginseng prepared according to Comparative Example 1 and the ginseng according to Comparative Example 2 as described above. 2]. The sensory test was conducted on 50 food-related experts and 50 general consumers. The 9-point scoring method was used for scoring and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor incense Appearance (color) Overall preference Example 8.6 8.4 8.5 8.6 Comparative Example 1 7.8 7.5 7.9 7.8 Comparative Example 2 5.6 5.3 6.0 5.7

Referring to [Table 2], it was found that the fermented black ginseng prepared according to the Example was superior in taste, aroma, appearance (color) and overall preference as compared to red ginseng of Comparative Example 1 or fresh ginseng of Comparative Example 2.

This is because the fermented black ginseng prepared in accordance with the embodiment is relieved of color taste or peculiar bitter taste, thereby improving taste and flavor, and excellent color and sweetness, thereby doubling consumer preference.

<Ginsenoside content measurement>

In order to compare the content of ginsenosides for the fermented black ginseng and red ginseng prepared according to Comparative Example 1 according to the embodiment, the content of ginsenosides was measured by liquid chromatography (LC), and the results of the following [ Table 3].

Rg1 Re Rf Rh1 Rg2s Rg2r Rb1 Rc Rb2 Rd Rg3s Rg3r Example 1.48 1.85 2.22 1.31 2.34 2.14 8.44 3.67 3.52 2.64 4.61 1.85 Comparative Example 1 1.32 1.83 2.11 1.20 2.11 1.86 8.11 3.56 3.41 2.12 4.32 1.66

Referring to [Table 3], it was confirmed that the fermented black ginseng prepared according to the Example has a superior ginsenoid content than the red ginseng prepared according to Comparative Example 1.

<Carcinogen (PAHs) Test>

Fermented black ginseng prepared according to the Example was tested for carcinogens (PAHs). The experiment was commissioned by the Institute of Drug Abuse, Kongju National University, and the results are shown in Table 4 below.

ingredient Detection amount (µg / kg) Benz (a) anthracene Not detected Benzo (b) fluoranthene Not detected Benzo (k) fluoranthene Not detected Benzo (a) pyrene Not detected Benzo (ghi) perylene Not detected

As mentioned above, although an exemplary embodiment of the present invention has been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may realize the present invention in another specific form without changing its technical spirit or essential features. It will be appreciated that it may be practiced. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

A harvesting step of harvesting and washing fresh ginseng (S100);
Immersion step of immersing the washed ginseng in grape juice and browning inhibitor (S200);
Infiltration step (S300) to take out the ginseng immersed in the grape juice and browning inhibitor to penetrate the components of the grape juice and browning inhibitor into the inside of the ginseng;
Steaming step of steaming ginseng penetrated the components of the grape juice and browning inhibitor (S400);
Sulfur fumigation step to give sulfur smoke to the steamed ginseng (S500);
A first drying step (S600) of drying the sulfur-fumed ginseng;
Washing the dried ginseng with any one or more acids of acetic acid or citric acid (S700);
Fermentation preparation step of preparing rice straw sprayed with Bacillus subtilis and culture medium for fermenting the washed ginseng (S800);
Fermentation step (S900) to mix the rice straw sprayed with the Bacillus subtilis and the culture solution and the fresh ginseng, and then maintained at a constant temperature and humidity to ferment into black ginseng (S900);
A second drying step (S1000) of preparing fermented black ginseng by cold drying the fermented black ginseng; And
It comprises a black ginseng beverage manufacturing step (S1100) for producing a black ginseng drink using the fermented black ginseng,
In the immersion step (S200), the grape juice and browning inhibitor are mixed in a weight ratio of 1: 1, the browning inhibitor is mixed in a weight ratio of vitamin C and salt solution of 1: 1, the salt solution has a concentration of 0.3 To 0.5% by weight of the salt solution, the immersion in a weight ratio of 100 to 150 parts by weight of the grape juice and browning inhibitor with respect to 100 parts by weight of the washed ginseng proceeds by maintaining for 10 to 30 minutes,
The penetration step (S300) is carried out by storing the ginseng for 30 to 60 minutes at a temperature of 20 to 25 ℃,
The steaming step (S400) is a method for producing black ginseng drink, characterized in that steamed ginseng penetrated the components of the grape juice and browning inhibitor for 30 minutes to 100 minutes by steam at a temperature of 100 to 110 ℃.
delete The method of claim 1,
The first drying step (S600) is carried out for 3 to 5 days the sulfur-fumed ginseng at a temperature of 35 to 40 ℃,
In the fermentation step (S900), after mixing the rice straw sprayed with the Bacillus subtilis and the culture solution in a weight ratio of 100 to 300 parts by weight of rice straw and 5 to 15 parts by weight of fresh ginseng, the temperature of 60 to 65 ℃ and 60 to Fermented ginseng by storing for 5 to 10 days in a storage container maintaining humidity of 65% to obtain black ginseng,
In the second drying step (S1000) by separating the fermented black ginseng and cold-dried for 20 to 30 hours at a temperature of 3 to 6 ℃, by maintaining at a temperature of 50 to 60 ℃ for 5 to 10 days Method for producing a black ginseng drink, characterized in that the dry so that the content of water contained in the black ginseng is 10 to 15% by weight.
Black ginseng drink, characterized in that produced by the manufacturing method of claim 1.

Images