KR102220664B1 - Method for processing red ginseng and processed red ginseng products manufactured by the same - Google Patents

Abstract

The present invention generally relates to a method of processing red ginseng and a processed red ginseng product manufactured thereby. More specifically, the present invention relates to a method of processing red ginseng by a steaming method and a processed red ginseng product having a good flavor and an increased active ingredient, and a processed red ginseng food made by using the processed red ginseng product.

Description

Processing method of red ginseng and red ginseng processed product manufactured thereby {METHOD FOR PROCESSING RED GINSENG AND PROCESSED RED GINSENG PRODUCTS MANUFACTURED BY THE SAME}

The present invention generally relates to a method of processing red ginseng and a processed red ginseng product manufactured thereby. More specifically, the present invention relates to a method of processing red ginseng by a steaming method and a processed red ginseng product having a good flavor and an increased active ingredient, and a processed red ginseng food made by using the processed red ginseng product.

Traditionally, black ginseng is harvested in the fall of Goryeo Geumsan ginseng, steamed nine times with pine firewood containing sulfur in a conventional cauldron (gujeung), dried nine times in a solar drying plant (gupo), and completed over 50 days. In black ginseng, ginsenoside Rg3, the main component of red ginseng, is known to have excellent functionality because it is increased in the process of gujeunggupo. However, during the process of converting fresh ginseng into red ginseng and black ginseng, benzopyrene, which is harmful to the human body, may be generated in a heat treatment step such as steaming or drying at high temperature for several times.

Ginsenoside is a saponin found in ginseng, and recently, as its anticancer, antioxidant, and cholesterol-lowering effects have been revealed, it has begun to be spotlighted as a physiologically active substance. Ginseng saponin has a unique chemical structure different from saponins found in other plants and has a unique pharmacological effect, so it is called'ginsenoside' in the meaning of Ginseng glycoside.

In particular, it was found that black ginseng is more effective than red ginseng by increasing the ginsenoside Rg3, which has excellent physiological effects such as immunity enhancement and cancer cell growth inhibition, by repeating the process of steaming and drying fresh ginseng several times 9 times.

On the other hand, benzopyrene is a kind of environmental hormone and is a kind of polycyclic aromatic hydrocarbon produced in the process of incomplete combustion of fossil fuels. When accumulated in the human body, it causes various cancers and causes mutations. Benzopyrene is contained in ginseng, foods that have been blackened by heating, cigarette smoke, and automobile exhaust gas.

Regarding the manufacturing method of processed ginseng with increased ginsenoside content using radiation irradiation, Korean Patent No. 10-1117072 has been disclosed, and fresh ginseng that has undergone nine drying and steaming processes is dried 10 times to within 10% moisture content. Thus, Korean Patent No. 10-0600795 has been disclosed for black ginseng and black ginseng concentrate having excellent content of ginsenoside Rg3 component. The method for producing red ginseng and black ginseng in which the generation of benzopyrene is minimized by steaming at 80 to 120°C for 2 to 4 hours and drying at 30 to 50°C for 24 hours is disclosed in Korean Patent No. 10-1093899 by the present inventors. In addition, a processed ginseng product with reduced benzopyrene content prepared by treating fiber or polysaccharide degrading enzyme after heat treatment and then freeze-drying has been disclosed in Korean Patent No. 10-1070770 by the present inventors.

An object of the present invention is to provide a processed red ginseng product with an increase in substances beneficial to health, a reduced content of harmful ingredients, a good flavor, and a longer storage period, and a processed red ginseng food made from the processed red ginseng product.

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

In order to solve this problem, according to an embodiment of the present invention, a) steaming the dried red ginseng, b) drying the red ginseng steamed in the a) step, and c) drying the red ginseng steamed in the step b). It provides a red ginseng processing method comprising the steps of aging red ginseng, d) steaming the red ginseng aged in step c), and d) repeating steps b) to d) five times.

In some embodiments, step a) and step d) are performed for 8 to 12 minutes at a temperature of 155 to 156°C, and step b) is performed for 35 to 37 hours at a temperature of 83 to 84°C, The step c) is carried out at a temperature of 36 to 37 °C for 239 to 241 hours, further comprising the step of adding dried and powdered onion peel and ethanol after step b) and before step c), The amount of the dried and powdered onion peel is 195 to 205 mg per 1 kg of red ginseng, the amount of ethanol is 145 to 155 ml per 1 kg of red ginseng, and the alcohol content of the ethanol may be 33 to 35%.

Unlike conventional red ginseng processing methods that destroy beneficial active ingredients, have a short shelf life, and produce red ginseng processed products with strong bitter taste, the present invention has an active ingredient, particularly ginsenoside Rg3, and flavor. It is excellent, reduces harmful ingredients such as benzopyrene, and provides a method of processing red ginseng with a longer storage period and a processed red ginseng product prepared thereby.

1 shows a flow chart of the red ginseng processing method of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments to be posted below, but may be implemented in a variety of different forms, and only these embodiments make the posting of the present invention complete and common knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to those who have, and the invention is only defined by the scope of the claims. The same reference numerals refer to the same components throughout the specification.

Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used as meanings that can be commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not interpreted ideally or excessively unless explicitly defined specifically.

In addition, in the present specification, the singular form may also be included in the plural form unless specifically stated in the phrase. As used in the specification, "comprises" and/or "comprising" refers to the presence of one or more other components, steps, actions and/or elements, and/or elements, steps, actions and/or elements mentioned. Or does not exclude additions.

The present invention relates to a method of processing red ginseng through a steaming method.

The red ginseng processing method of the present invention comprises the steps of: a) steaming the dried red ginseng, b) drying the red ginseng steamed in the a) step, c) drying and powdered onion skins and ethanol b) Adding to the red ginseng dried in step and then aging; d) steaming the red ginseng aged in step c); and d) repeating steps b) to c) five times.

First, as described above, the dried red ginseng is put into a steamer and heated, and the first steaming is performed at a temperature of 155 to 156°C for 8 to 12 minutes. Thereafter, it is dried to reduce the moisture in the red ginseng, aged, and then steamed again (ie, secondary steaming).

After the second steaming, the drying/aging/steaming step (third steaming) is performed again, and the same steaming step is repeated 6 times in this method.

As a result of repeated experiments, it was found that the flavor and active ingredients of red ginseng after the 6th steaming were more suitable than the 5th or 7th steaming. Therefore, it is most preferable to perform the steaming step a total of 6 times.

On the other hand, between these steaming steps, drying and aging steps are essentially present. As a result of the repeated experiments of the present inventors, carrying out this drying and aging step each time improved the properties of the red ginseng processed product. In particular, the steaming step was performed at a temperature of 155 to 156°C for 8 to 12 minutes, and the drying step Is performed at a temperature of 83 to 84°C for 35 to 37 hours, the aging step is performed at a temperature of 36 to 37°C for 239 to 241 hours, and the dried and powdered onion peel added in the aging step It has been found that the amount is 195 to 205 mg per kg of red ginseng, and the amount of ethanol is 145 to 155 ml per kg of red ginseng. The degree of ethanol may be 33 to 35%.

The inventors of the present invention believe that by repeating the steps of steaming red ginseng at high temperature and then drying and maturing red ginseng under the above conditions, the components inside red ginseng naturally change in a desirable direction, but the exact mechanism has not been found in the present invention. .

This additive addition step, as a result of repeated experiments by the present inventors, is preferably performed each time in the sixth steaming process. That is, while the 6th steaming is performed, the additive addition is performed 5 times.

After the red ginseng processed according to the above processing method is pulverized to prepare red ginseng powder, the red ginseng processed food can be prepared by preparing red ginseng granules, red ginseng extract, red ginseng drink, red ginseng pill, etc.

Hereinafter, an embodiment of the above-described embodiment is provided. The examples provided below are for the purpose of illustrating the present invention and are not intended to limit the scope of the present invention.

Experimental example

1. Processing method through steaming of red ginseng

1) Example 1 (6 steaming)

Commercially dried red ginseng was purchased (marketing source: Geumsan Ginseng Wholesale Center Farming Association, Grade: Jisam), and 1 kg of red ginseng was evenly placed in a 5 liter steamer (steam pot) so that the red ginseng was evenly heated. The steamer was self-made. Then, the steamer was sealed and it was heated. The internal temperature of the steamer was then approximately 155°C, and steaming was performed at this temperature for approximately 10 minutes. After finishing the steaming, the steamed red ginseng was taken out (1st steaming step).

This was spread evenly in a wide dryer (general crop dryer), and the moisture contained in each red ginseng was evaporated. The drying and aging step is to adequately evaporate the moisture inside the red ginseng and leave a resting period before the next steaming step. The dryer temperature was approximately 83-84°C. Drying time was 35 to 37 hours. Subsequently, the dried red ginseng was aged for 239 to 241 hours at a temperature of 36 to 37°C (first drying and aging step). After the first drying and aging step, the second steaming was performed under the same conditions as the first steaming step. After finishing the second steaming, the 2nd to 5th drying and aging steps and the 3rd to 6th steaming steps were repeatedly performed under the same conditions.

2) Example 2 (dried and powdered onion skin and ethanol added)

Example 1 as it is, but after the drying step and before the aging step, each experiment was performed using Yantai Goryangju (product name: Penglai Yeontae Goryangju, importer: Taean Trade, frequency: 34%), and approximately 150 ml per kg of red ginseng Used in quantity.

3) Comparative Example 1 (5 steaming)

Under the same conditions as those described in Example 1, only the fourth drying and aging, and the fifth steaming were repeated.

4) Comparative Example 2 (7 times steaming)

The sixth drying and aging, and the seventh steaming step were further performed under the same conditions as those described in Example 1.

2. Analysis of processed red ginseng

Ingredient name Example 1 Example 2 Before processing Comparative Example 1 Comparative Example 2 Rb1 (mg/g) 1.7 0.8 11.1 6.1 3.8 Rb (mg/g) 2.1 2.3 2.5 2.5 2.1 Rg3 (mg/g) 15.5 23.5 1.5 13.6 13.0

As can be seen in Table 1, the Rg3 content of Example 1 increased by about 10 times compared to the red ginseng before processing and about 1.1 times or more compared to Comparative Examples 1 and 2, and the Rg3 content of Example 2 was about 15 times compared to red ginseng before processing. , It was confirmed that the increase was approximately 1.7 times or more compared to Comparative Examples 1 and 2. Those of ordinary skill in the technical field related to the present example found that the above-described substrate may be implemented in a modified form within a range not departing from the essential characteristics. You can understand. Therefore, the disclosed methods should be considered from an explanatory point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the above description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (2)

a) steaming the dried red ginseng, and
b) drying the red ginseng steamed in step a),
c) adding dried and powdered onion skin and ethanol to the red ginseng dried in step b),
d) aging the dried and powdered onion skin and red ginseng to which the ethanol was added in step c),
e) steaming the red ginseng aged in step d), and
f) repeating steps b) to e) 5 times,
The steps a) and e) are performed for 8 to 12 minutes at a temperature of 155 to 156°C,
The step b) is performed for 35 to 37 hours at a temperature of 83 to 84 °C,
The amount of the dried and powdered onion skin in step c) is 195 to 205 mg per kg of red ginseng, and the amount of ethanol is 145 to 155 ml per kg of red ginseng, and the alcohol content of ethanol is 33 to 35%,
The step d) is performed for 239 to 241 hours at a temperature of 36 to 37 °C, red ginseng processing method. delete

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