KR102170545B1 - Preparation of red ginseng extract by puffing and roasting - Google Patents
Preparation of red ginseng extract by puffing and roasting Download PDFInfo
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- KR102170545B1 KR102170545B1 KR1020180153695A KR20180153695A KR102170545B1 KR 102170545 B1 KR102170545 B1 KR 102170545B1 KR 1020180153695 A KR1020180153695 A KR 1020180153695A KR 20180153695 A KR20180153695 A KR 20180153695A KR 102170545 B1 KR102170545 B1 KR 102170545B1
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- red ginseng
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- roasting
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 53
- 230000001007 puffing effect Effects 0.000 title abstract description 11
- 238000002360 preparation method Methods 0.000 title description 8
- 238000004519 manufacturing process Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000008961 swelling Effects 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 19
- JLYXXMFPNIAWKQ-UHFFFAOYSA-N γ Benzene hexachloride Chemical compound ClC1C(Cl)C(Cl)C(Cl)C(Cl)C1Cl JLYXXMFPNIAWKQ-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 230000001965 increasing effect Effects 0.000 abstract description 3
- 238000003809 water extraction Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 6
- 241000208340 Araliaceae Species 0.000 description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 235000008434 ginseng Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000000575 pesticide Substances 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000246354 Satureja Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- YUWBVKYVJWNVLE-UHFFFAOYSA-N [N].[P] Chemical compound [N].[P] YUWBVKYVJWNVLE-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000002686 anti-diuretic effect Effects 0.000 description 1
- 239000003160 antidiuretic agent Substances 0.000 description 1
- 229940124538 antidiuretic agent Drugs 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000005264 electron capture Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 홍삼 추출물의 제조방법에 관한 것으로서, 보다 구체적으로는 팽화와 로스팅 과정을 거쳐 풍미 증가와 잔류 벤젠헥사클로라이드 감소의 효과를 갖는 홍삼 추출물에 대한 것이다.The present invention relates to a method for preparing a red ginseng extract, and more specifically, to a red ginseng extract having an effect of increasing flavor and reducing residual benzene hexachloride through a puffing and roasting process.
Description
본 발명은 팽화 및 로스팅 과정을 통해 추출된 홍삼 추출물에 관한 것으로, 더욱 상세하게는 팽화 및 로스팅 과정을 거침으로서, 풍미를 증진시키고 잔류 벤젠헥사클로라이드를 감소시킨 홍삼 추출물의 제조 방법에 관한 것이다.The present invention relates to a red ginseng extract extracted through a puffing and roasting process, and more particularly, to a method for preparing a red ginseng extract in which flavor is improved and residual benzene hexachloride is reduced by passing through the puffing and roasting process.
홍삼(紅蔘)은 인삼(人蔘, 산삼)을 증숙(蒸熟, steaming process) 건조하여 만든 한약 처방이다. 현재까지 보고된 인삼의 효능은 신경의 기능을 조절하고, 체액과 신진대사 기능을 조절하며, 강심, 항 이뇨 및 성 기능을 증강시키는 효과가 있고, 스트레스에 대한 저항력을 높이며, 소화 흡수 및 면역항체 형성을 촉진시키는 것으로 보고되고 있다. Red ginseng (紅蔘) is a herbal medicine prescription made by drying ginseng (人蔘, wild ginseng) by steaming process. The efficacy of ginseng reported so far regulates nerve function, regulates body fluids and metabolic functions, has the effect of enhancing cardiac, anti-diuretic and sexual functions, increases resistance to stress, digestive absorption and immune antibodies. It is reported to promote formation.
전통적인 홍삼의 제조는 수삼을 세척, 선별, 증자, 1차 건조, 저장숙성, 2차 건조, 정형을 거쳐 완성되며, 저장성의 향상과 함께 열처리시에 인삼 내 성분의 화학적 변화가 일어나 새로운 생리활성물질과 기존 물질들의 함량이 증가한다.Traditional red ginseng manufacturing is completed through washing, sorting, steaming, first drying, storage aging, second drying, and shaping of fresh ginseng, and chemical changes in the ingredients in ginseng occur during heat treatment with improved storage properties, resulting in a new bioactive substance. And the content of existing substances increases.
다만 홍삼은 그 조직이 너무 단단해 그대로 식품으로 사용하기가 어려우며 특유의 쓴맛과 흙냄새 때문에 섭취를 꺼려하는 소비자가 많다. 또한 소비자의 수요를 충족하기 위해 값싼 중국산 홍삼을 수입하게 되면서 국내에서는 허용되지 않는 유독물질을 사용한 중국농약 때문에 잔류농약 문제가 대두되고 있다. 한국등록특허 10-695900호에서 발효, 팽화 처리에 의해 풍미와 사포닌 함량이 우수한 홍삼액의 제조방법에 관해 개시하고 있다.However, red ginseng is difficult to use as a food because its structure is so hard, and many consumers are reluctant to consume it because of its characteristic bitter taste and earthy smell. In addition, as cheap Chinese red ginseng is imported to meet consumer demand, the problem of residual pesticides has emerged due to Chinese pesticides using toxic substances that are not allowed in Korea. Korean Patent Registration No. 10-695900 discloses a method for preparing red ginseng liquid having excellent flavor and saponin content by fermentation and puffing treatment.
본 발명의 목적은 팽화 처리된 홍삼에 추가적으로 로스팅 단계를 거쳐, 열수 추출 처리의 시간과 온도를 단축하여 영양분의 파괴를 방지하고, 풍미를 증진시키고 잔류 벤젠헥사클로라이드를 감소시키는 홍삼 추출물의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for preparing a red ginseng extract which prevents the destruction of nutrients by reducing the time and temperature of hot water extraction treatment, improving flavor, and reducing residual benzene hexachloride through an additional roasting step on the puffed red ginseng. To provide.
본 발명의 다른 목적은 상기에서 언급한 홍삼 추출물의 제조방법에 의해 제조한 홍삼 추출물을 제공하고자 한다.Another object of the present invention is to provide a red ginseng extract prepared by the method for preparing the red ginseng extract mentioned above.
본 발명의 홍삼 추출물의 제조방법에 있어서, 홍삼을 절단하여 팽화시키는 단계(S11); 팽화된 홍삼을 로스팅하는 단계(S12); 로스팅된 홍삼을 열수추출하는 단계(S13); 가 포함되는 것을 특징으로 하는 홍삼 추출물 제조방법을 제공한다.In the method for preparing a red ginseng extract of the present invention, the step of cutting red ginseng to swell (S11); Roasting the swollen red ginseng (S12); Hot water extracting the roasted red ginseng (S13); It provides a red ginseng extract manufacturing method characterized in that it contains.
바람직하게는, 상기 팽화는 220 내지 260℃의 온도에서, 3 내지 3.5atm의 압력으로, 1분 30초 내지 2분 동안 이루어지는 것을 특징으로 하는 홍삼 추출물 제조방법이다.Preferably, the puffing is a method for preparing a red ginseng extract, characterized in that at a temperature of 220 to 260°C, a pressure of 3 to 3.5 atm, for 1 minute 30 seconds to 2 minutes.
바람직하게는, 상기 열수추출은, 50 내지 70℃의 온도에서, 3 내지 4시간동안 실시하는 것을 특징으로 하는 홍삼 추출물 제조방법이다.Preferably, the hot water extraction is a method for producing a red ginseng extract, characterized in that it is carried out for 3 to 4 hours at a temperature of 50 to 70 °C.
바람직하게는 상기 홍삼 추출물의 제조방법에 의해 제조되는 것을 특징으로 하는 홍삼 추출물이다.It is preferably a red ginseng extract, characterized in that produced by the method for producing the red ginseng extract.
본 발명은 홍삼을 팽화시킨 후 로스팅 단계를 거쳐 열수추출을 수행함으로서, 열수추출 단계에서 소요 시간을 단축하고, 풍미와 유효성분의 함량을 증가시키는 효과가 있다.The present invention has the effect of shortening the time required in the hot water extraction step and increasing the flavor and content of active ingredients by performing hot water extraction through the roasting step after the red ginseng is expanded.
이하, 본 발명의 구현예로 본 발명을 상세히 설명하기로 한다. 다만, 하기 구현예는 본 발명에 대한 예시로 제시되는 것으로, 이에 의해 본 발명이 제한되지는 않으며 본 발명은 후술하는 특허청구범위의 기재 및 그로부터 해석되는 균등 범주 내에서 다양한 변형 및 응용이 가능하다.Hereinafter, the present invention will be described in detail as an embodiment of the present invention. However, the following embodiments are presented as examples of the present invention, whereby the present invention is not limited, and the present invention can be variously modified and applied within the scope of equality interpreted from the description of the claims to be described later. .
본 발명에서 사용되는 모든 기술용어는, 달리 정의되지 않는 이상, 하기의 정의를 가지며 본 발명의 관련 분야에서 통상의 당업자가 일반적으로 이해하는 바와 같은 의미에 부합된다. 또한 본 명세서에는 바람직한 방법이나 시료가 기재되나, 이와 유사하거나 동등한 것들도 본 발명의 범주에 포함된다.All technical terms used in the present invention, unless otherwise defined, have the following definitions and correspond to the meanings as commonly understood by one of ordinary skill in the relevant fields of the present invention. In addition, although preferred methods or samples are described in the present specification, those similar or equivalent are included in the scope of the present invention.
용어 "약"이라는 것은 참조 양, 수준, 값, 수, 빈도, 퍼센트, 치수, 크기, 양, 중량 또는 길이에 대해 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 또는 1% 정도로 변하는 양, 수준, 값, 수, 빈도, 퍼센트, 치수, 크기, 양, 중량 또는 길이를 의미한다.The term “about” refers to 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, or 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, or relative to a reference amount, level, value, number, frequency, percentage, dimension, size, amount, weight or length. It means an amount, level, value, number, frequency, percentage, dimension, size, amount, weight or length varying by 4, 3, 2 or 1%.
본 명세서를 통해, 문맥에서 달리 필요하지 않으면, "포함하다" 및 "포함하는"이란 말은 제시된 단계 또는 구성요소, 또는 단계 또는 구성요소들의 군을 포함하나, 임의의 다른 단계 또는 구성요소, 또는 단계 또는 구성요소들의 군이 배제되지는 않음을 내포하는 것으로 이해하여야 한다.Throughout this specification, unless otherwise required by the context, the terms “comprise” and “comprising” include the steps or components presented, or groups of steps or components, but any other step or component, or It is to be understood that a step or group of components is not excluded.
본 발명의 일 구현예로서 단계별로 자세히 설명하면, 홍삼을 절단하여 팽화시키는 단계(S11), 팽화된 홍삼을 로스팅하는 단계(S12), 로스팅된 홍삼을 열수추출하는 단계(S13)가 홍삼 추출물 제조방법에 포함되는 것에 특징이 있다.If described in detail step by step as an embodiment of the present invention, the step of cutting and puffing red ginseng (S11), the step of roasting the puffed red ginseng (S12), and the step of extracting the roasted red ginseng with hot water (S13) are prepared red ginseng extract What is included in the method is characterized.
본 발명의 일 구현예인 S11 단계에 있어서, 홍삼은 두께가 2 내지 3cm의 절단된 형태로서 각각 2kg씩 팽화기에 넣어진다. 상기 팽화 단계에서 220 내지 260℃의 온도에서, 3 내지 4 kgf/cm2의 압력으로, 1분 30초 내지 2분간 가공된다. 상기 팽화 단계의 온도는 바람직하게는 240 내지 250℃의 온도에서 이루어진다. 상기 팽화단계의 가공시간은 바람직하게는 1분 40초 내지 1분 50초이다.In step S11, which is an embodiment of the present invention, red ginseng is a cut form having a thickness of 2 to 3 cm, and is put into the inflator by 2 kg each. In the puffing step, the process is performed at a temperature of 220 to 260° C., at a pressure of 3 to 4 kgf/cm 2 , for 1 minute 30 seconds to 2 minutes. The temperature of the swelling step is preferably performed at a temperature of 240 to 250 °C. The processing time of the swelling step is preferably 1 minute 40 seconds to 1 minute 50 seconds.
팽화 단계를 통해 홍삼 조직의 노출되는 겉표면적이 넓어지면서, 향후 추출 단계에 있어 유효성분의 양을 증가시킬 수 있다. 본 발명에서 팽화단계는 고온에서 단시간으로 이루어지는 바 영양소의 파괴를 최소화했다.As the exposed surface area of the red ginseng tissue is widened through the puffing step, the amount of active ingredients can be increased in the future extraction step. In the present invention, the swelling step is performed at a high temperature for a short time to minimize the destruction of nutrients.
본 발명의 일 구현예인 S12 단계에 있어서, 팽화된 홍삼은 200 내지 250℃의 온도에서, 5 내지 10분간 로스팅된다. 상기 로스팅 단계의 온도는 바람직하게는 220 내지 230℃이다. 상기 로스팅 단계의 가공시간은 바람직하게는 7 내지 8분이다.In step S12, an embodiment of the present invention, the puffed red ginseng is roasted for 5 to 10 minutes at a temperature of 200 to 250°C. The temperature of the roasting step is preferably 220 to 230°C. The processing time of the roasting step is preferably 7 to 8 minutes.
로스팅 단계를 거침으로서 홍삼에 남아있던 잔류농약인 벤젠헥사클로라이드가 휘발되고, 이어지는 열수 추출 단계에서 가공 시간을 단축할 수 있으며, 홍삼 특유의 쓴맛이 감소하며 구수한 맛이 생긴다.By going through the roasting step, benzenehexachloride, a residual pesticide remaining in red ginseng, is volatilized, and the processing time can be shortened in the subsequent hot water extraction step, and the bitter taste peculiar to red ginseng decreases, resulting in a savory taste.
본 발명의 일 구현예인 S13 단계에 있어서, 로스팅된 홍삼은 50 내지 70℃ 온도의 열수에서, 3 내지 4시간동안 추출된다.In step S13, an embodiment of the present invention, the roasted red ginseng is extracted for 3 to 4 hours in hot water at a temperature of 50 to 70°C.
기존 열수 추출은 24 내지 48 시간동안 고온의 끓는 물로 진행되나, 로스팅 단계를 거쳤기에 50 내지 70℃에서 3 내지 4시간만으로도 유효성분 추출이 가능하다. 상대적으로 낮은 온도에서 단시간동안 추출이 이루어지는 바 경제적으로도 효용성이 있으며, 유효성분의 변질 및 파괴도 감소한다.Existing hot water extraction proceeds with boiling water at high temperature for 24 to 48 hours, but it is possible to extract active ingredients in 3 to 4 hours at 50 to 70°C since the roasting step has been performed. Since extraction is performed for a short time at a relatively low temperature, it is economically effective, and the deterioration and destruction of active ingredients are also reduced.
이하, 실시예를 통하여 본 발명을 더욱 구체적으로 살펴본다. 그러나 본 발명이 하기 실시예에만 제한되는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. However, the present invention is not limited only to the following examples.
제조예 1. 일반 홍삼 추출물Preparation Example 1. General red ginseng extract
4년근의 원료 홍삼을 선별하여 이물질을 제거한 후 약 2 내지 3cm로 절단하여 수분함량을 13% 함유하도록 건조했다. 그 후 2kg의 건조 홍삼과 10배 중량%의 정제수를 혼합하고 온도 65℃에서 4시간 동안 열수 추출과정을 거쳐 일반 홍삼 추출액을 추출하였다.Four-year-old raw red ginseng was selected to remove foreign substances, cut into about 2 to 3 cm, and dried to contain 13% moisture. After that, 2kg of dried red ginseng and 10 times wt% of purified water were mixed, and a general red ginseng extract was extracted through hot water extraction at 65°C for 4 hours.
제조예 2. 팽화 홍삼 추출물Preparation Example 2. Puffed red ginseng extract
4년근의 원료 홍삼을 선별하여 이물질을 제거한 후 약 2 내지 3cm로 절단하여 수분함량을 13% 함유하도록 건조했다. 그 후 팽화기에서 230℃의 온도로, 1분 40초 동안 3.5kgf/cm2의 압력으로 가공했다. 가공된 팽화 홍삼과 10배 중량%의 정제수를 혼합하고 온도 65℃에서 4시간 동안 열수 추출과정을 거쳐 팽화 홍삼 추출액을 추출하였다.Four-year-old raw red ginseng was selected to remove foreign substances, cut into about 2 to 3 cm, and dried to contain 13% moisture. Then, it was processed at a temperature of 230° C. in a expander and a pressure of 3.5 kgf/cm 2 for 1 minute and 40 seconds. The processed puffed red ginseng was mixed with 10 times wt% of purified water, and the puffed red ginseng extract was extracted through a hot water extraction process at a temperature of 65°C for 4 hours.
제조예 3. 팽화 로스팅 홍삼 추출물Preparation Example 3. Puffed Roasted Red Ginseng Extract
4년근의 원료 홍삼을 선별하여 이물질을 제거한 후 약 2 내지 3cm로 절단하여 수분함량을 13% 함유하도록 건조했다. 그 후 팽화기에서 230℃의 온도로, 1분 40초동안 3.5kgf/cm2의 압력으로 가공했다. 225℃에서 7분간 로스팅 과정을 거친 후 10배 중량%의 정제수를 혼합하고 온도 65℃에서 4시간 동안 열수 추출과정을 거쳐 팽화 로스팅 홍삼 추출액을 추출하였다.Four-year-old raw red ginseng was selected to remove foreign substances, cut into about 2 to 3 cm, and dried to contain 13% moisture. Then, it was processed at a temperature of 230° C. in a expander and a pressure of 3.5 kgf/cm 2 for 1 minute and 40 seconds. After roasting at 225°C for 7 minutes, 10 times wt% of purified water was mixed, and hot water extraction was performed at 65°C for 4 hours to extract the expanded roasted red ginseng extract.
실험예 1. 풍미의 변화 측정Experimental Example 1. Measurement of change in flavor
제조예 1 내지 3의 가공 과정에 따른 맛의 차이를 확인하기 위해 20대에서 40대 사이의 건강한 성인 남녀 30여명을 모아, 제조예 1 내지 3을 섭취하고 쓴맛, 구수한 맛 및 종합적인 맛의 정도를 1~5 사이의 수치로 기록하게 하는 관능 평가를 실시했다. 그 결과의 평균값을 하기 표 1에 나타냈다.In order to check the difference in taste according to the processing process of Preparation Examples 1 to 3, about 30 healthy adult men and women between their 20s and 40s were collected, and Preparation Examples 1 to 3 were taken, and the degree of bitter taste, bitter taste, and overall taste The sensory evaluation was performed to make it record as a numerical value between 1 and 5. The average values of the results are shown in Table 1 below.
표 1의 결과에 따르면, 팽화 후 로스팅 과정을 거친 제조예 3이 가장 구수한 맛이 좋고, 쓴 맛이 적어 종합적인 맛에서 우수한 평가를 받았다.According to the results of Table 1, Preparation Example 3, which had undergone a roasting process after puffing, had the best taste and had little bitter taste, and thus received excellent evaluation in the overall taste.
실험예 2. 잔류 벤젠헥사클로라이드 측정Experimental Example 2. Measurement of residual benzene hexachloride
홍삼에 잔류한 벤젠헥사클로라이드를 측정하기 위해 가스 크로마토그래피는 일렉트론 캡쳐 디텍터(ECD)와 나이트로젠 포스포러스 디텍터(NPD)을 장착한 Hewlet Packard사의 Agilent 6890 series에 HP-5 칼럼을 연결한 것을 사용했으며, Varian Saturn 2000 가스 크로마토그래피/질량 분석법을 이용하여 정성 확인하였다. 3회 반복 측정하여 상대표준편차 20% 이하의 값을 구하였다. 국립농산물품질관리원에 따르면 홍삼에서 잔류 벤젠헥사클로라이드의 허용치는 0.2ppm이다. 측정 결과를 하기 표 2에 나타내었다.In order to measure the benzene hexachloride remaining in red ginseng, gas chromatography was used to connect an HP-5 column to Hewlet Packard's Agilent 6890 series equipped with an Electron Capture Detector (ECD) and a Nitrogen Phosphorus Detector (NPD). , Varian Saturn 2000 was qualitatively confirmed using gas chromatography/mass spectrometry. The measurement was repeated three times to obtain a value of 20% or less of the relative standard deviation. According to the National Agricultural Products Quality Management Service, the allowable value of residual benzene hexachloride in red ginseng is 0.2 ppm. The measurement results are shown in Table 2 below.
팽화 후 로스팅 과정을 거친 홍삼 추출물인 제조예 3에서 벤젠헥사클로라이드의 잔류량이 기준치보다 매우 낮게 검출되었다.In Preparation Example 3, which is a red ginseng extract that has undergone a roasting process after puffing, the residual amount of benzene hexachloride was detected to be much lower than the reference value.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다. As described above, specific parts of the present invention have been described in detail, and it is obvious that these specific techniques are only preferred embodiments for those of ordinary skill in the art, and the scope of the present invention is not limited thereto. Therefore, it will be said that the practical scope of the present invention is defined by the appended claims and their equivalents.
Claims (3)
팽화된 홍삼을 200 내지 250℃의 온도에서 5 내지 10분간 로스팅하는 단계(S12); 및
로스팅된 홍삼을 50 내지 70℃의 온도에서 3 내지 4시간 동안 열수추출하는 단계(S13)를 포함하는, 홍삼 추출물의 제조방법.Cutting the red ginseng at a temperature of 220 to 260° C. and swelling at a pressure of 3 to 3.5 atm for 1 minute 30 seconds to 2 minutes (S11);
Roasting the swollen red ginseng at a temperature of 200 to 250° C. for 5 to 10 minutes (S12); And
A method for producing a red ginseng extract comprising the step (S13) of extracting the roasted red ginseng in hot water for 3 to 4 hours at a temperature of 50 to 70°C.
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| KR20230174663A (en) | 2022-06-21 | 2023-12-28 | 여세현 | Method of red ginseng extract using swelling and roasting |
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