KR102074810B1 - Manufacturing method for processed ginseng and processed ginseng manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing processed ginseng and processed ginseng manufactured thereby. The method for manufacturing processed ginseng according to the present invention comprises: a pre-processing step (S100) of harvesting and collecting fresh ginseng, and cutting and pre-processing a non-edible part thereof; a washing and drying step (S200) of washing and drying the pre-processed fresh ginseng; a sulfur fumigation step (S300) of steaming the dried fresh ginseng in sulfur smoke, and washing the same; a fermentation bacillus inoculating step (S400) of spraying a mineral and a lactic acid bacteria culture solution onto the washed fresh ginseng after the sulfur fumigation, and inoculating the same; a fermenting step (S500) of fermenting the fresh ginseng inoculated with the mineral and the lactic acid bacteria culture solution; a steaming and aging step (S600) of manufacturing red ginseng or black ginseng by heating, steaming and aging the fermented fresh ginseng by using any one selected from paraffin or edible oil; and a low-temperature aging drying step (S700) of manufacturing processed ginseng by aging the red ginseng or black ginseng at a low temperature. According to the present invention, red ginseng or black ginseng is manufactured by including a process of steaming fresh ginseng by using any one selected from paraffin or edible oil instead of water, thereby preventing loss of nutritional ingredients due to leakage of resin of fresh ginseng involved in a conventional steaming process, and manufacturing processed ginseng capable of increasing external competitiveness of red ginseng or black ginseng due to high content of ginsenoside.

Description

Manufacturing Method of Processed Ginseng and Processed Ginseng Prepared by the Process {manufacturing METHOD FOR PROCESSED GINSENG AND PROCESSED GINSENG MANUFACTURED BY THE SAME}

The present invention relates to a method for producing processed ginseng and processed ginseng prepared by this, more specifically, by preparing red ginseng or black ginseng, including the process of increasing ginseng using any one selected from paraffin or cooking oil, not water. , A method for preparing processed ginseng, which can prevent the loss of nutritional components due to the outflow of fresh ginseng essences in the process of conventional red ginseng, and to increase the external competitiveness of red ginseng or black ginseng due to the high content of ginsenosides It is about ginseng.

Ginseng (Panax ginseng C.A.Meyer) is a perennial herb of the dicotyledon plant hawthorn arthropod. Ginseng, known as the bloated medicinal herb, is considered one of the best medicines among herbal medicines, and the herbal medicine book, 'New Agricultural Plants', says that ginseng stimulates the nourishment of the liver, heart, lung, kidney and spleen and stabilizes the mind. Ginseng is not only excellent for the prevention and treatment of various diseases, but also for people who have no disease at all. It is known as a tonic, which has a wide range of medicinal effects and has no side effects even after long-term use.It is known to have low blood pressure, high blood pressure, atherosclerosis, Geriatric disease, hyperlipidemia, coronary atherosclerosis, leukopenia, hepatic function of acute hepatitis.

Since ginseng contains about 70% of moisture, it is easy to rot and damage 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 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 improving effects.

Red ginseng and black ginseng are prepared by steaming and aging process with gujeungbu method, which takes about 12 ~ 60 hours, has a high saponin content, and has a brownish brown color. It contains a large amount of effective saponin, which is not found in white ginseng, affects the production of adrenaline and insulin required for diabetes, which helps to strengthen diabetes, liver function, restores various liver diseases, regulates metabolism of cholesterol and inhibits production. It works. 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, and is 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 and 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.

Domestic Patent No. 10-1015700 (registered Feb. 22, 2011) Domestic Registration No. 10-1641284 (July 14, 2016 registration) Domestic Patent No. 10-1993623 (registered June 21, 2019)

The present invention by manufacturing red ginseng or black ginseng, including the process of increasing the ginseng using any one selected from paraffin or cooking oil instead of water, to prevent the loss of nutritional components due to the outflow of the fresh ginseng extract in the process It can be, the ginsenoside content is high to provide a manufacturing method of the processed ginseng and the processed ginseng prepared thereby to increase the external competitiveness of red ginseng or black ginseng.

In addition, the present invention, the bitter taste peculiar to red ginseng or black ginseng is alleviated to improve taste and flavor, increase shelf life and distribution, as well as provide physiological functions, thereby making the health of consumers more beneficial and popularizing red ginseng or black ginseng. The present invention provides a method for producing processed ginseng and processed ginseng produced by the same.

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

Method for producing a processed ginseng according to the present invention is the pre-treatment step (S100) for harvesting and harvesting the ginseng and then cutting the non-edible portion; Washing and drying step of washing the pretreated fresh ginseng (S200); Sulfur fumigation step of washing the dried ginseng in sulfur smoke after washing (S300); Fermentation bacteria inoculation step of inoculating by spraying mineral and lactic acid bacteria culture solution in the washed ginseng after sulfur fumigation (S400); Fermentation step (S500) to ferment the ginseng inoculated with the mineral and lactic acid bacteria culture solution; Steaming and ripening step of producing red ginseng or black ginseng by heating and steaming the fermented ginseng using any one selected from paraffin or cooking oil (S600); And low-temperature aging drying step (S700) for producing a processed ginseng by low-temperature aging of the red ginseng or black ginseng.

In the steaming and ripening step (S600), any one selected from paraffin or cooking oil with respect to 100 parts by weight of the fermented ginseng was added to a heating vessel at a weight ratio of 2000 to 3000 parts by weight, and then 8 to 12 at a temperature of 90 to 95 ° C. It can proceed by heating for minutes and then aging for 45-55 minutes at a temperature of 60-70 ° C.

The cooking oil may be used by mixing corn oil and canola oil in the red ginseng and ripening step (S600), and the cooking oil may be prepared by mixing corn oil and canola oil in a weight ratio of 1: 1 to 1: 5.

In the low temperature aging drying step (S700), the red ginseng or black ginseng is stored at a temperature of 3 to 5 ° C. for 20 to 30 hours, and then aged at low temperature, and then the low temperature aged red ginseng or black ginseng is 3 to 3 at a temperature of 10 to 12 ° C. It can be kept for 5 days and dried to have a water content of 28 to 32%.

In addition, the present invention includes a processed ginseng prepared by the above production method.

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

Process for producing processed ginseng according to the present invention by manufacturing red ginseng or black ginseng, including the process of increasing the ginseng using any one selected from paraffin or cooking oil, not water, according to the outflow of the fresh ginseng essence accompanying the conventional ginseng process Loss of nutrients can be prevented, and ginsenoside content is high, it is possible to manufacture processed ginseng that can increase the external competitiveness of red ginseng or black ginseng.

In addition, the processed ginseng according to the present invention, the bitter taste peculiar to red ginseng or black ginseng is alleviated to improve taste and flavor, increase shelf life and distribution, as well as give physiological functionality to the consumer's health. It can lead to the popularization of black ginseng.

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

1 is a flow chart illustrating a method of manufacturing processed ginseng according to the present invention.
Figure 2a is a photograph showing a heating vessel (heavy water bath) used in the step of increasing ginseng in the manufacturing method of processed ginseng according to the present invention.
Figure 2b is a photograph showing the process of adding the cooking oil in the jeungsam step in the manufacturing method of processed ginseng according to the present invention.
Figure 3 is a photograph showing a red ginseng processed ginseng prepared 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 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, with reference to the accompanying drawings will be described in detail with reference to a preferred embodiment of the method for producing a processed ginseng according to the present invention.

Figure 1 is a flow chart for explaining the manufacturing method of processed ginseng according to the present invention, Figure 2a is a photograph showing a heating vessel (heat bath) used in the step of increasing ginseng in the method of manufacturing processed ginseng according to the present invention, Figure 2b In the manufacturing method of the processed ginseng according to the present invention is a photograph showing the process of adding the cooking oil in the jeungsam step, Figure 3 is a photograph showing the red ginseng of the processed ginseng prepared according to the present invention.

1 to 3, the manufacturing method of processed ginseng according to the present invention is a pretreatment step (S100), washing and drying step (S200), sulfur fumigation step (S300), fermentation bacteria inoculation step (S400), fermentation step ( S500), red ginseng and aging step (S600), and low temperature aging drying step (S700).

1. Pretreatment step (S100)

The pretreatment step (S100) is a step of pretreatment by harvesting and harvesting excellent quality ginseng, cutting and removing non-edible parts such as brain heads.

In the pre-treatment step (S100), the fresh ginseng can be classified according to the size, it is possible to use the excellent ginseng varieties, for example, the fresh ginseng is preferably used for six years old ginseng and use a constant thickness ginseng Do.

2. Wash and dry step (S200)

The washing and drying step (S200) is a step of washing and then drying the pretreated ginseng.

In the washing and drying step (S200), the soil and foreign matter remaining in the fresh ginseng may be removed by washing the pretreated ginseng using purified water, and the washed ginseng may have a temperature of 20 to 25 ° C. and 55 to 60%. The moisture remaining in the washed ginseng can be removed by drying for 10 to 20 hours at a humidity of.

In the washing and drying step (S200), by drying the washed ginseng under the same conditions as above, the moisture contained in the washed ginseng is gradually evaporated evenly, thereby removing the bitterness or strong aroma unique to the ginseng. In addition, the destruction of cellular tissues of fresh ginseng facilitates the penetration of air, thereby facilitating fermentation and red ginseng.

On the other hand, in the washing and drying step (S200), the pretreated ginseng is washed with purified water and then immersed in a mixed solution of grape juice, lemon juice and salt solution, and then the process of drying after separating the immersed ginseng It may be.

In the washing and drying step (S200), the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis, and heart disease, and helps improve memory, and the lemon juice has a high content of vitamin C, strong acidity, and skin health. Efficacy in fatigue recovery, cold prevention, headache, etc. The lemon juice and salt solution can prevent the color of ginseng from discoloring over time, the mixed solution is 1 part by weight of grape juice, 1 part by weight of lemon juice and It is prepared by mixing in a weight ratio of 10 parts by weight of the salt solution, the salt solution may be a salt solution having a concentration of 0.3 to 0.5% by weight.

Specifically, in the washing and drying step (S200), the pretreated ginseng is washed with purified water, and the washed ginseng is immersed in a mixed solution of grape juice, lemon juice and salt solution at a temperature of 25 to 30 ° C. After maintaining for 5 to 10 minutes, the immersed ginseng may then be separated and dried for 5 to 10 hours at a temperature of 20 to 25 ℃ to remove the moisture remaining in the fresh ginseng.

3. Sulfur fumigation stage (S300)

The sulfur fumigation step (S300) is a step of washing after pouring the dried ginseng in sulfur smoke.

In the sulfur fumigation step (S300), by drying the dried ginseng in sulfur smoke, polyphenols, such as tannins present in the dried ginseng, are prevented from being oxidized and blackened in a later process to improve the color of the dried ginseng. can do.

In addition, the sulfur fumigation step (S300) may be washed with any one or more acids of acetic acid or citric acid, the fresh ginseng breathed sulfur sulfur, washed with any one or more acids of acetic acid or citric acid. By doing so, it is possible to improve the flavor, color tack, cracking and whitening incidence of red ginseng or black ginseng prepared through a later process.

4. Fermentation bacteria inoculation step (S400)

The fermentation bacteria inoculation step (S400) is a step of inoculating by spraying mineral and lactic acid bacteria culture solution in the fresh ginseng washed after the sulfur fumigation.

In the fermentation bacteria inoculation step (S400) can be inoculated by spraying at a weight ratio of 0.5 to 1.5 parts by weight of minerals and 10 to 20 parts by weight of lactic acid bacteria culture medium with respect to 100 parts by weight of fresh ginseng washed after sulfur fumigation, the mineral and lactic acid bacteria cultures If it is included below the lower limit, there may be a problem that a sufficient fermentation may not be made in a later process, and if it is included in excess of the above upper limit, the property of ginseng may be degraded by excessive fermentation. have.

In the fermentation bacteria inoculation step (S400), the mineral means a mineral that is absorbed by the fresh ginseng during the fermentation and red ginseng process in a later process, and is a relatively small amount of nutritional substance necessary for the growth, maintenance and reproduction of the human body. Any one or more selected from the group consisting of potassium, magnesium, manganese, iodine, selenium, molybdenum and cobalt may be used.

In addition, in the fermentation bacteria inoculation step (S400), the lactic acid bacteria may use a lactic acid strain isolated from fermented food kimchi, specifically, as the lactic acid strain Lactobacillus curvatus ( Lactobacillus curvatus ) , Bisella viridesense Weissella viridescens , Lactobacillus plantarum and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis can be used.

For example, in the fermentation bacteria inoculation step (S400) to adjust the pH of the medium to 2.8 ~ 3.2 using 1.2N HCl in order to prepare a lactic acid bacteria culture solution from kimchi and then to separate the lactic acid strain from kimchi, the isolated lactic acid strain Was incubated for 20 to 25 hours at 37 ~ 39 ℃ using MRS broth (Oxoid, England) and then diluted to 1 × 1.0 ⁸ ~ 5 × 1.0 ⁸ CFU / mL, then 10 ~ 15 at 10,000 to 15,000 rpm Centrifuged for a minute to separate only the supernatant, and the supernatant was filtered with a 0.45 μm syringe filter, and then sterilized with 100 to 200 parts by weight of sterilized distilled water at a weight ratio of 1,000 to 2,000 parts by weight. Lactobacillus cultures can be prepared by mixing and diluting.

5. Fermentation step (S500)

The fermentation step (S500) is a step of fermenting ginseng inoculated with the mineral and lactic acid bacteria culture solution.

In the fermentation step (S500), the ginseng inoculated with the mineral and lactic acid bacteria culture medium may be fermented for 2 to 4 days after maintaining the temperature of 38 to 42 ℃ and humidity of 60 to 62%, fermentation of the ginseng If the ginseng is carried out below the lower limit may cause a problem that the ginseng is not fermented sufficiently, if the ginseng is carried out above the upper limit, the texture and flavor of the red ginseng or black ginseng produced by excessive fermentation is reduced Can cause problems.

6. Red ginseng and ripening step (S600)

The red ginseng and ripening step (S600) is a step of preparing red ginseng or black ginseng by steaming the fermented ginseng using any one selected from paraffin or cooking oil.

In the steaming and aging step (S600), the fermented ginseng may be proceeded by repeating the heating and aging process after putting the fermented ginseng into a heating vessel (eg, a water bath or a warm rice cooker) in which any one selected from paraffin or cooking oil is accommodated. However, the present invention is not steamed ginseng using water in the jeungsam stage as in the prior art, the fermented ginseng into the heating vessel containing any one selected from paraffin or cooking oil as described above proceeds the heating, ripening process By doing so, it is possible to prevent the loss of nutrients due to the leakage of the fermented ginseng extract of the ginseng, thereby producing a red ginseng or black ginseng with a high content of ginsenosides.

In the steaming and aging step (S600), any one selected from paraffin or cooking oil with respect to 100 parts by weight of the fermented ginseng is added to a heating vessel at a weight ratio of 2000 to 3000 parts by weight, and then 8 to 12 at a temperature of 90 to 95 ° C. It can proceed by heating for minutes and then aging for 45-55 minutes at a temperature of 60-70 ° C.

On the other hand, in the red ginseng and ripening step (S600) may be steamed fermented ginseng using a mixture of the paraffin and cooking oil, the mixture of paraffin and cooking oil is 20 to 40 parts by weight of paraffin and 60 to 100 parts by weight of cooking oil It can be formulated in a ratio, the jeungsam and ripening step (S600) is added to the heating vessel in a weight ratio of 2000 to 3000 parts by weight of a mixture of paraffin and cooking oil with respect to 100 parts by weight of the fermented ginseng 90 to 95 ℃ It can proceed by heating at a temperature of 8 to 12 minutes and then aging for 45 to 55 minutes at a temperature of 60 to 70 ℃.

The paraffin in the ginseng and aging step (S600) may use a liquid paraffin, the liquid paraffin (liquid paraffin) is a non-drying oil having a property that does not dry hydrocarbon-based mineral oil, for example, NF or FDA White mineral oil with a molecular weight of Grade C ₈ ~ C ₃₂ can be used. At this time, the standard of the kinematic viscosity is ISO VG (Viscosity Grade) may have a range of 6 ~ 100CST at 37.8 ℃.

In addition, the cooking oil is a fatty acid ester (Glyceride) of glycerol obtained from the seeds, nuts, fruits, etc. of animal or plant, in the red ginseng and aging step (S600), added as a seasoning to flavor the food, or various fish or Edible oil is widely used to fry or fry meat.

In the steaming and ripening step (S600), the cooking oil may be used by mixing corn oil and canola oil. For example, the cooking oil may be prepared by mixing corn oil and canola oil in a weight ratio of 1: 1 to 1: 5. Can be.

In addition, in the red ginseng and ripening step (S600), the steamed ginseng aged after simmering using a mixture of paraffin and cooking oil as described above is repeated a plurality of times (for example, nine times or more), and the red ginseng and ripening step (S600). The red ginseng or black ginseng may be prepared by performing the above step, and the technique of preparing red ginseng or black ginseng by repeating the above-mentioned ginseng and aging step (S600) is well known to those skilled in the art, and convenience of description. And a detailed description thereof will be omitted for the convenience of the technical idea of the present invention.

Meanwhile, the cooking oil may further include green tea oil in addition to corn oil and canola oil in the red ginseng and ripening step (S600), and the green tea oil may be included in a weight ratio of 50 parts by weight based on 100 parts by weight of the cooking oil. As the green tea oil, green tea oil prepared by the following manufacturing method may be used.

The green tea oil can be extracted from the seeds of the tea tree (Camellia sinensis), 30-40% of the polyphenols found in the green tea are known as flavonol and catechin, and the main component of the green tea catechin is epicatechin (epicatechin). , Epicatechin-3-gallate, epigallocatechin, epigallocatechin-3-gallate (EGCG), and epigallocatechin- It is known that the content of the 3-gallate component is the highest, and the polyphenol component of the green tea is known to have various effects such as antioxidant, anticancer, anti-inflammatory and antibacterial effects.

For example, the green tea oil is (a) 1.5 kg of crushed green tea seeds with 15 l of 75% (v / v) ethanol aqueous solution at 80 to 85 ° C. for 4 hours, followed by 8 l of the same solvent. Completing the secondary extraction under reduced pressure, and preparing a concentrated solution in a vacuum rotary evaporator to 1200 to 1400 ml; (b) 75% (v / v) ethanol solution was added to the concentrate, diluted 2 to 3 times by weight, centrifuged at 14,000 to 15,000 rpm for 30 to 40 minutes to completely remove the solid components, and then the collected supernatant was 1.5 times. Extract twice with chloroform; And (c) removing the chloroform layer and extracting the aqueous layer five times with 1.5 times ethyl acetate to obtain green tea oil.

7. Low temperature aging drying step (S700)

The low temperature aging drying step (S700) is a step of producing a processed ginseng by low temperature aging of the red ginseng or black ginseng.

In the low temperature aging drying step (S700), the red ginseng or black ginseng is stored at a temperature of 3 to 5 ° C. for 20 to 30 hours, and then aged at low temperature, and then the low temperature aged red ginseng or black ginseng is 3 to 3 at a temperature of 10 to 12 ° C. By maintaining for 5 days to dry the moisture content of the processed ginseng to 28 to 32%, while maintaining a moist texture can be prepared processed ginseng with improved taste and aroma.

Hereinafter, with reference to the accompanying drawings it will be described in more detail for the preferred embodiment and comparative example for the method of manufacturing a processed ginseng according to the present invention.

<Example 1>

First, 6 years old ginseng prepared by cutting non-edible parts such as brain head and washed with purified water, the washed ginseng by drying for 15 hours at a temperature of 22 to 23 ℃ and humidity of 57 to 58% Moisture remaining in the was removed.

Next, the dried ginseng was flushed with sulfur smoke and washed with citric acid, and then lactic acid bacteria were sprayed at a weight ratio of 1 part by weight of minerals and 15 parts by weight of lactic acid bacteria culture medium to 100 parts by weight of the washed ginseng after sulfur fumigation. Inoculation.

Next, the ginseng inoculated with the mineral and lactic acid bacteria culture solution was maintained at a temperature of 40 to 41 ° C. and a humidity of 60 to 62%, and then fermented for 3 days, and paraffin was used for 100 parts by weight of the fermented ginseng. 2,500 parts by weight of the mixture at a weight ratio of 30 parts by weight and 80 parts by weight of edible oil were added to the water bath, and then heated at a temperature of 92 to 93 ° C. for 10 minutes, and then aged at a temperature of 65 to 66 ° C. for 50 minutes. Red ginseng was prepared by nine times of heating and ripening (gujeungbu). At this time, the cooking oil was prepared by mixing corn oil and canola oil in a weight ratio of 1: 3.

Subsequently, the red ginseng is stored at a temperature of 3 to 4 ° C. for 25 hours to be ripened at low temperature, and then the cold aged red ginseng is maintained at a temperature of 11 to 12 ° C. for 4 days to prepare a red ginseng having a moisture content of 30%. It was.

<Example 2>

Red ginseng was prepared in the same manner as in Example 1, but in Example 2, cooking oil was prepared so as to further include 50 parts by weight of green tea oil based on 100 parts by weight of the cooking oil.

<Comparative Example 1>

Red ginseng was prepared in the same manner as in Example 1. In Comparative Example 1, red ginseng was prepared by heating purified water by steaming steamed water without using a mixture of paraffin and cooking oil when steaming and drying the ginseng.

<Comparative Example 2>

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

<Sensory evaluation>

Sensory evaluation was performed on the taste, aroma, appearance and overall preference of red ginseng prepared according to Examples 1 and 2, red ginseng prepared according to Comparative Example 1 and fresh ginseng prepared according to Comparative Example 2 as described above. It is shown in [Table 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 1 8.6 8.4 8.5 8.5 Example 2 8.6 8.5 8.6 8.6 Comparative Example 1 7.5 7.4 7.7 7.5 Comparative Example 2 5.1 5.3 5.2 5.2

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

This, by preparing the red ginseng red ginseng prepared by the mixture of paraffin and cooking oil in the red ginseng prepared according to Examples 1, 2, to prevent the loss of nutritional components due to the outflow of the fresh ginseng extract in the conventional red ginseng process, Due to the fermentation process, the bitterness of red ginseng was alleviated considerably, which seems to meet the consumer's preference.

<Ginsenoside content measurement>

In order to compare the content of ginsenosides of red ginseng according to Example 1 and red ginseng prepared according to Comparative Example 1, 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 1.49 1.89 2.23 1.33 2.37 2.15 8.45 3.60 3.55 2.6 4.63 1.86 Comparative Example 1 1.31 1.86 2.01 1.22 2.12 1.96 8.25 3.48 3.44 2.1 4.21 1.62

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

Accordingly, it was confirmed that the red ginseng prepared according to Example 1 is rich in nutrients.

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 (5)

Harvesting and harvesting fresh ginseng and then pretreatment by cutting the non-edible portion (S100);
Washing and drying step of washing the pretreated fresh ginseng (S200);
Sulfur fumigation step of washing the dried ginseng with sulfur smoke and washing with any one or more acids of acetic acid or citric acid (S300);
Fermentation bacteria inoculation step of inoculating by spraying mineral and lactic acid bacteria culture solution in the washed ginseng after sulfur fumigation (S400);
Fermentation step (S500) to ferment the ginseng inoculated with the mineral and lactic acid bacteria culture solution;
Steamed and fermented ginseng using a mixture of paraffin and cooking oil, steamed and matured to produce red ginseng or black ginseng (S600); And
Including low-temperature aging drying step (S700) for producing a processed ginseng by low-temperature aging of the red ginseng or black ginseng,
In the washing and drying step (S200), the pretreated ginseng is washed with purified water, and the washed ginseng is immersed in a mixed solution of grape juice, lemon juice and salt solution at a temperature of 25 to 30 ° C., 5 to 10 degrees. After maintaining for minutes, the immersed ginseng is separated and dried for 5 to 10 hours at a temperature of 20 to 25 ℃, wherein the mixed solution is 1 part by weight of grape juice, 1 part by weight of lemon juice and 10 parts by weight of salt solution It is prepared by mixing with, the salt solution has a concentration of 0.3 to 0.5% by weight,
In the fermentation bacteria inoculation step (S400) is sprayed by spraying at a weight ratio of 0.5 to 1.5 parts by weight of minerals and 10 to 20 parts by weight of lactic acid bacteria culture medium with respect to 100 parts by weight of the fresh ginseng washed after sulfur fumigation, the minerals are calcium, phosphorus, potassium , Magnesium, manganese, iodine, selenium, molybdenum and cobalt is selected from the group consisting of any one or more, and the lactic acid bacteria using lactic acid strain isolated from kimchi, Lactobacillus curvatus ( Lactobacillus curvatus ) , Vicella viri Weissella viridescens , Lactobacillus plantarum and One or more lactic acid strains selected from the group consisting of Leuconostoc lactis are used, and the lactic acid bacteria culture medium is adjusted to pH 2.8-3.2 using 1.2 N HCl, and then the lactic acid strains are separated from kimchi. , The isolated lactic acid strain was incubated for 20 to 25 hours at 37 ~ 39 ℃ using MRS broth and then diluted to 1 × 1.0 ⁸ ~ 5 × 1.0 ⁸ CFU / mL, then 10 ~ at 10,000 to 15,000 rpm After centrifugation for 15 minutes, only the supernatant was separated, and the supernatant was filtered with a 0.45 μm syringe filter, and then the weight ratio of 1,000 to 2,000 parts by weight of sterilized distilled water was added to 100 parts by weight of the filtered supernatant. Prepared by dilution by mixing
In the fermentation step (S500), the ginseng inoculated with the mineral and lactic acid bacteria culture solution is maintained at a temperature of 38 to 42 ° C. and a humidity of 60 to 62%, and then fermented for 2 to 4 days.
The mixture of paraffin and edible oil in the red ginseng and aging step (S600) is prepared by mixing in a weight ratio of 20 to 40 parts by weight of paraffin and 60 to 100 parts by weight of cooking oil, and the paraffin and cooking oil of 100 parts by weight of the fermented ginseng The mixture was put into a heating vessel at a weight ratio of 2000 to 3000 parts by weight, and then heated for 8 to 12 minutes at a temperature of 90 to 95 ° C, and then aged at 45 to 55 minutes at a temperature of 60 to 70 ° C. Is prepared by combining corn oil and canola oil in a weight ratio of 1: 1 to 1: 5,
In the low temperature aging drying step (S700), the red ginseng or black ginseng is stored at a temperature of 3 to 5 ° C. for 20 to 30 hours, and then aged at low temperature, and then the low temperature aged red ginseng or black ginseng is 3 to 3 at a temperature of 10 to 12 ° C. Method for producing a processed ginseng, characterized in that for 5 days to maintain the moisture content of 28 to 32% to dry.
delete delete delete Processed ginseng, characterized in that prepared by the method of claim 1.

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