KR102346875B1 - Method for aging red ginseng, black ginseng and taekuksam with enhanced ginsenoside content using Makgeolli - Google Patents

Abstract

The present invention relates to a method for preparing aged ginseng with enhanced ginsenoside content, and aged ginseng with enhanced ginsenoside content prepared by the method, wherein the method comprises the steps of: immersing red ginseng, black ginseng or taekuksam in makgeolli; and taking out the immersed red ginseng, black ginseng or taekuksam and then aging the same.

Description

Method for aging red ginseng, black ginseng and taekuksam with enhanced ginsenoside content using Makgeolli}

The present invention comprises the steps of (1) ripening a mixture of persimmon leaves, buckwheat sprouts and plum enzyme solution, followed by filtering to prepare a filtrate; (2) immersing the rice in water, then draining the water, and putting it in a steamer to prepare godubap; (3) adding yeast to the godubap prepared in step (2) and aging; (4) preparing makgeolli by adding yeast powder, water, and the filtrate prepared in step (1) to the aged mixture in step (3), mixing them, then aging and filtering; (5) immersing red ginseng, black ginseng or Taegeuk ginseng in the makgeolli prepared in step (4); And (6) a method for producing aged ginseng with enhanced ginsenoside content, characterized in that it comprises the step of taking out the soaked red ginseng, black ginseng or Taegeuk ginseng in step (5) and then aging it It is about mature ginseng.

Ginseng ( Panax ginseng CA Meyer) is a perennial semi-shade succulent root plant belonging to the genus Panax of the Araliaceae family. Ginseng includes white ginseng, red ginseng, and Taegeuk ginseng, which are primary processing types that maintain their original shape depending on the processing type. The root of ginseng contains saponins, fat-soluble components, polysaccharides, nitrogen-containing compounds, free sugars, free acids, vitamins, inorganic components, etc. It has been found that ginsenosides have important pharmacological effects among them.

In general, red ginseng refers to ginseng with a light yellowish-brown or light reddish-brown color that has been carefully selected fresh ginseng that has been grown for 4-6 years, steamed without peeling, and then dried. As for the traditional manufacturing process of black ginseng, the method of manufacturing black ginseng by gujeunggupo, a method by heat treatment, is known. As it changes, its taste and usefulness change. Taegeuk ginseng is a product between ginseng and red ginseng by steaming and drying fresh ginseng. Red ginseng, black ginseng, and Taegeuk ginseng are dried so that the moisture content is less than 14% and can be stored for a long period of time. .

Korean Patent Application Laid-Open No. 2016-0057989 discloses a method for producing functional aged red ginseng, and Korean Patent No. 1728343 discloses a method for aging red ginseng. It is different from the aging method of red ginseng, black ginseng and Taegeuk ginseng.

The present invention has been derived from the above needs, and an object of the present invention is to increase the pharmacological efficacy of red ginseng, black ginseng and Taegeuk ginseng while reducing bitterness and enhancing soft taste and flavor, selection of auxiliary materials, makgeolli production, immersion, etc. It is to provide a manufacturing method of aged ginseng with excellent taste while increasing specific ginsenoside content by optimizing the manufacturing conditions.

In order to solve the above problems, the present invention comprises the steps of (1) aging a mixture of persimmon leaves, buckwheat sprouts and plum enzyme solution, followed by filtering to prepare a filtrate; (2) immersing the rice in water, then draining the water, and putting it in a steamer to prepare godubap; (3) adding yeast to the godubap prepared in step (2) and aging; (4) preparing makgeolli by adding yeast powder, water, and the filtrate prepared in step (1) to the aged mixture in step (3), mixing them, then aging and filtering; (5) immersing red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng in the makgeolli prepared in step (4); and (6) removing the soaked red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng from step (5) and then aging it. do.

In addition, the present invention provides an enhanced ginsenoside content aged ginseng prepared by the above method.

The present invention increases the specific ginsenoside content through the aging of red ginseng, black ginseng or Taegeuk ginseng in makgeolli, so that it can be used in health functional foods or various fields, and it is possible to produce high-quality products differentiated from conventional ginseng processed foods. It is expected.

In order to achieve the object of the present invention, the present invention

(1) preparing a filtrate by ripening a mixture of persimmon leaves, buckwheat sprouts and plum enzyme solution and then filtering;

(2) immersing the rice in water, then draining the water, and putting it in a steamer to prepare godubap;

(3) adding yeast to the godubap prepared in step (2) and aging;

(4) preparing makgeolli by adding yeast powder, water, and the filtrate prepared in step (1) to the aged mixture in step (3), mixing them, then aging and filtering;

(5) immersing red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng in the makgeolli prepared in step (4); and

(6) It provides a method for producing aged ginseng with enhanced ginsenoside content, characterized in that it comprises the step of aging after taking out the soaked red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng of step (5) .

In the manufacturing method of aged ginseng of the present invention, the filtrate of step (1) is preferably a mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7-3.3:1.8-2.2:4.5-5.5, 20- After aging for 1 to 3 months at 30°C, it can be filtered, and more preferably, a mixture of persimmon leaf, buckwheat sprout, and plum enzyme solution in a 3:2:5 weight ratio is aged at 25°C for 2 months and then filtered can be manufactured. In the preliminary experiment, the present inventors found that, compared to preparing makgeolli using the filtrate using only a portion of the filtrate or not adding the filtrate, it is better to prepare makgeolli using the filtrate prepared in the same manner as above. It was possible to further enhance the ginsenoside content.

The plum enzyme solution is preferably mixed with plum and sugar in a weight ratio of 0.8 to 1.2: 0.8 to 1.2, aged at 25 to 30° C. for 1-3 months, and then filtered to prepare, more preferably plum and It can be prepared by mixing sugar in a 1:1 weight ratio, aging it at 25-30° C. for 2 months, and then filtering it.

In addition, in the method for producing aged ginseng of the present invention, the godubap in step (2) is preferably prepared by immersing 0.8 to 1.2 kg of rice in water for 3 to 5 hours, then draining the water and putting it in a steamer. More preferably, 1 kg of rice is immersed in water for 4 hours and then drained, and it can be prepared by putting it in a steamer. Preparation of godubap under the same conditions as described above made it possible to sufficiently gelatinize the starch of the rice, thereby facilitating the aging in the later stage, the ripening stage.

In addition, in the manufacturing method of the aged ginseng of the present invention, the step (3) may include preferably putting 45 to 55 g of yeast in godubap and aging it at 20 to 30° C. for 16 to 20 hours, more preferably godubap. You can put 50 g of yeast into the and aged for 18 hours at 25 ℃. Aging under the above conditions minimized the occurrence of off-flavor and sufficiently expanded the yeast culture to prepare a mixture suitable for makgeolli production.

In addition, in the method for producing aged ginseng of the present invention, the makgeolli of step (4) is preferably mixed with 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of filtrate in the aged mixture. Then, it can be aged for 5-7 days at 25-35 ℃ and filtered, and more preferably, 500 g of yeast powder, 1200 mL of water, and 1 L of filtrate are added to the aged mixture, mixed, and then 6 at 30 ℃ It can be prepared by aging for days and filtration. Makgeolli produced by aging under the same material types, mixing ratios and aging conditions as described above reduces the bitter taste, has a soft and refreshing taste, and can be prepared as makgeolli suitable for ginseng pretreatment that can further improve the ginsenoside content. .

In addition, in the method for producing aged ginseng of the present invention, the immersion in step (5) is preferably immersed in red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng in makgeolli at 25-35° C. for 20-28 hours, More preferably, red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng may be immersed in makgeolli at 30° C. for 24 hours. Soaking under the same conditions as described above was able to pre-treat ginseng so that the characteristic bitter taste of ginseng was reduced, the flavor was well harmonized with makgeolli, and the ginsenoside enhancing effect was excellent.

Specifically, the red ginseng powder is fresh ginseng steamed at 90-100 ° C. for 2-3 hours, dried first at 60-70 ° C. with a hot air dryer until the moisture content becomes 35-40%, then cooled to room temperature, and again Red ginseng prepared by secondary drying at 60~70℃ so that the moisture content is within 18% (v/w) may be pulverized to 8~12 mesh, and more specifically, fresh ginseng at 98~100℃ After steaming for 2~3 hours, dry it first with a hot air dryer at 60~70℃ until the moisture content becomes 35~40%, then cool to room temperature, and then again at 60~70℃ the moisture content is 15% (v/w) ) may be manufactured by grinding red ginseng prepared by secondary drying to 10 mesh.

In addition, the cut red ginseng is specifically steamed for 2 to 3 hours at 90 ~ 100 ℃ of fresh ginseng, then dried first at 60 ~ 70 ℃ with a hot air dryer until the moisture content is 35 ~ 40%, and then cooled to room temperature. , may be prepared by cutting red ginseng prepared by secondary drying at 60-70° C. so that the moisture content is within 18% (v/w) of 1.5 to 2.5 cm, more specifically, 98 fresh ginseng After steaming at ~100℃ for 2~3 hours, dry first with a hot air dryer at 60~70℃ until the moisture content is 35~40%, then cool to room temperature and then again at 60~70℃ the moisture content is 15% (v/w) may be prepared by cutting red ginseng prepared by secondary drying to a length of 1.5 to 2.5 cm.

In addition, the black ginseng specifically steams fresh ginseng at 90-100 ° C. for 2-3 hours and then dries with a hot air dryer so that the moisture content is within 18% (v/w) at 60-70 ° C., the steamed ginseng and It may be manufactured by repeating the drying process 3 to 9 times, and more specifically, steaming fresh ginseng at 98 to 100 ° C for 2 to 3 hours, and then using a hot air dryer to achieve a moisture content of 15% (v) at 60 to 70 ° C. /w) may be prepared by repeating the process of steaming and drying three times, drying to within.

In addition, the Taegeuk ginseng may be specifically prepared by steaming fresh ginseng at 90-100 ° C. for 0.5 to 1 hour and then drying it with a hot air dryer so that the moisture content is within 18% (v/w) at 60-70 ° C. And, more specifically, it may be prepared by steaming fresh ginseng at 98-100 ° C. for 0.5 to 1 hour and then drying it with a hot air dryer at 60-70 ° C. so that the moisture content is within 15% (v/w).

In addition, in the method for producing aged ginseng of the present invention, the aging in step (6) may preferably be aged at 33-40 ° C. for 2 to 8 days, more preferably at 37 ° C. for 3 days. can Aging under the above conditions was able to increase the specific ginsenoside content while improving the soft taste and flavor of ginseng.

In addition, in the method for producing aged ginseng of the present invention, the ginsenoside is one selected from the group consisting of Rg1, Re, Rf, Rg2, Rc, Rb2, Rb3, Rd, Rk1 and Rg5 when the aged ginseng is aged red ginseng powder. It may be more than one ginsenoside, and when the aged ginseng is aged cut red ginseng, aged black ginseng or aged Taegeuk ginseng, selected from the group consisting of Rg1, Re, Rf, Rb1, Rg2, Rc, Rb2, Rb3, Rd, Rg3, Rk1 and Rg5 It may be one or more ginsenosides, but is not limited thereto.

The manufacturing method of aged ginseng of the present invention, more specifically,

(1) A mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7~3.3:1.8~2.2:4.5~5.5 is aged at 20~30℃ for 1~3 months and filtered to prepare a filtrate ;

(2) immersing 0.8 to 1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer to prepare godubap;

(3) adding 45 to 55 g of yeast to the godubap prepared in step (2) and aging at 20 to 30° C. for 16 to 20 hours;

(4) Add 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then at 25 to 35° C. Aging for 5-7 days and filtering to prepare makgeolli;

(5) immersing red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng in the makgeolli prepared in step (4) at 25-35° C. for 20-28 hours; and

(6) may include the step of taking out the immersed red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng in step (5) and then aging it at 33-40 ° C. for 2-8 days,

more specifically

(1) A mixture of persimmon leaves, buckwheat sprouts and plum enzyme solution in a 3:2:5 weight ratio was aged at 25° C. for 2 months and then filtered to prepare a filtrate;

(2) immersing 1 kg of rice in water for 4 hours, then draining the water, and putting it in a steamer to prepare godubap;

(3) adding 50 g of yeast to the godubap prepared in step (2) and aging at 25° C. for 18 hours;

(4) Put 500 g of yeast powder, 1200 mL of water, and 1 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then aged at 30° C. for 6 days, filtered and filtered to make makgeolli manufacturing a;

(5) immersing red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng in the makgeolli prepared in step (4) at 30° C. for 24 hours; and

(6) After taking out the immersed red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng in step (5), it can be aged at 37° C. for 3 days.

The present invention also provides an enhanced ginsenoside content aged ginseng prepared by the above method.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Aged red ginseng Chumal

(1) A mixture of persimmon leaf, buckwheat sprout, and plum enzyme solution in a 3:2:5 weight ratio was aged at 25° C. for 2 months and filtered to prepare a filtrate.

(2) 1 kg of non-glutinous rice was immersed in water for 4 hours, drained, and put in a steamer to prepare godubap.

(3) A mixture of 50 g of yeast (Fresh yeast, Ottogi, Anyang, Korea) added to the godubap prepared in step (2) was aged at 25° C. for 18 hours.

(4) Put 500 g of yeast powder, 1200 mL of water, and 1 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then aged at 30° C. for 6 days, filtered and filtered to make makgeolli was prepared.

(5) Red ginseng Chumal (powder type, 10 mesh) was immersed in the makgeolli prepared in step (4) at 30° C. for 24 hours.

(6) After taking out the immersed red ginseng root in step (5), it was aged for 3 days at a temperature of 37°C and a humidity of 60% in a thermo-hygrostat.

Preparation Example 2. Aged red ginseng

Aged red ginseng was prepared by the method of Preparation Example 1, but using red ginseng cut to 1.5-2.5 cm instead of red ginseng chumal in step (5).

For the red ginseng, after immersing the mined raw material fresh ginseng in a water tank for 20 to 30 minutes, the water pressure ^{is maintained at 1 to 2 kg/cm 2} , and the fresh ginseng (4-year-old root) that has been completely washed such as foreign matter or soil attached to the fresh ginseng is not overlapped on the swash plate. After arranging so as not to, the arranged fresh ginseng was added to the steam ginseng apparatus and steamed. The steaming temperature was 98-100° C., steam pressure of 3 kg/cm ^{2 ,} and steaming apparatus pressure of 1.5 kg/cm ² were steamed for 2-3 hours. After steaming, dry it first at 60~70℃ with a hot air dryer until the moisture content becomes 35~40%, then cool it to room temperature, and then again at 60~70℃ so that the moisture content is within 15% (v/w) It is red ginseng prepared by secondary drying.

Preparation Example 3. Aged Black Ginseng

Aged black ginseng was prepared by the method of Preparation Example 1, but using black ginseng cut to 1.5-2.5 cm instead of red ginseng chumal in step (5).

The black ginseng was steamed for 2 to 3 hours at a temperature of 98-100° C., a steam pressure of 3 kg/cm ² and a steaming device pressure of 1.5 kg/cm ^{2 of the washed fresh ginseng (4-year-old).} It is black ginseng manufactured by repeating the steaming and drying process three or more times, in which the water content is within 15% (v/w) at 60-70° C. with a hot air dryer after the steaming.

Preparation Example 4. Aged Taegeuk Ginseng

It was prepared by the method of Preparation Example 1, but aged Taegeuk ginseng was prepared using Taegeuk ginseng cut into 1.5-2.5 cm instead of red ginseng chumal in step (5).

The Taegeuk ginseng was steamed for 0.5 to 1 hour at a temperature of 98-100 ° C, steam pressure of 3 kg/cm ^{2 ,} and steam pressure of 1.5 kg/cm ^{2 of the washed fresh ginseng (4-year-old).} This is Taegeuk ginseng prepared by steaming the ginseng and drying it with a hot air dryer at 60-70° C. so that the moisture content is within 15% (v/w).

Comparative Example 1. Aged red ginseng Chumal

(1) 1 kg of non-glutinous rice was immersed in water for 4 hours, drained, and put in a steamer to prepare godubap.

(2) 50 g of yeast (Fresh yeast, Ottogi, Anyang, Korea) was added to the godubap prepared in step (1) and aged at 25° C. for 18 hours.

(3) 500 g of yeast powder and 1200 mL of water were added to the aged mixture in step (2), mixed, aged at 30° C. for 6 days, and filtered to prepare makgeolli.

(4) Red ginseng Chumal (powdered) was immersed in the makgeolli prepared in step (3) at 30° C. for 24 hours.

(5) After taking out the immersed red ginseng root in step (4), it was aged for 7 days at 37°C and 60% humidity in a thermo-hygrostat.

Comparative Example 2. Aged red ginseng

Aged red ginseng was prepared by the method of Comparative Example 1, but using red ginseng cut to 1.5 to 2.5 cm instead of red ginseng chumal in step (4).

Comparative Example 3. Aged black ginseng

Aged black ginseng was prepared by the method of Comparative Example 1, but using black ginseng cut to 1.5-2.5 cm instead of red ginseng chumal in step (4).

Comparative Example 4. Aged Taegeuk Ginseng

It was prepared by the method of Comparative Example 1, but aged Taegeuk ginseng was prepared using Taegeuk ginseng cut into 1.5-2.5 cm instead of red ginseng chumal in step (4).

Comparative Example 5. Aged red ginseng Chumal

(1) A mixture of persimmon leaf, buckwheat sprout, and plum enzyme solution in a 3:2:5 weight ratio was aged at 25° C. for 2 months and filtered to prepare a filtrate.

(2) Red ginseng powder (powder type) was immersed in the filtrate prepared in step (1) at 30° C. for 24 hours.

(3) After taking out the red ginseng chumal soaked in step (2), it was aged for 3 days at 37° C. and 60% humidity in a thermo-hygrostat.

Comparative Example 6. Aged red ginseng

Aged red ginseng was prepared by the method of Comparative Example 5, but using red ginseng cut to 1.5-2.5 cm instead of red ginseng chumal in step (2).

Comparative Example 7. Aged black ginseng

Aged black ginseng was prepared by the method of Comparative Example 5, but using black ginseng cut to 1.5-2.5 cm instead of red ginseng chumal in step (2).

Comparative Example 8. Aged Taegeuk Ginseng

It was prepared by the method of Comparative Example 5, but aged Taegeuk ginseng was prepared using Taegeuk ginseng cut into 1.5-2.5 cm instead of red ginseng chumal in step (2).

1. Method for measuring ginsenoside content

The content analysis of ginsenosides was analyzed by High Performance Liquid Chromatography (HPLC) equipped with UVD (Ultra Visible Detector), and the analysis conditions are shown in Table 1 below, and the content calculation formula is as follows.

Ginsenoside content (mg/g) = S × (a×b)/sample amount (g)

S: Individual ginsenoside concentration in test solution (mg/ml)

a: Total amount of test solution (ml)

b: dilution factor

Ginsenoside analysis conditions equipment HPLC Agilent 1260 series detector DAD detector (203 nm) column Prontosil 120-5-C18-ace-EPS
(4.6 mm×250 mm, 5.0 μm) column temperature 40℃ mobile phase Acetonitrile: D.W. (gradient) flow rate 1.0 ml/min infusion dose 10 μl

Example 1. Ginsenoside content and increase rate (%) before and after ripening of red ginseng Chumal

The results of comparison of the ginsenoside content before (control) and after ripening of red ginseng chumal are shown in Table 2 below. When red ginseng Chumal was aged, ginsenosides were found to increase overall. Ginsenoside Rd showed the largest increase rate, and the increase trend of ginsenoside Rg2, Rb2, Rc, Rg5 was evident. When fully aged, the increase rate of ginsenosides was 62.43%.

Ginsenoside content before and after ripening of red ginseng Chumal Ginsenoside types control Aging red ginseng at the end of the year Content (mg/g) Increase (%) Rg1 1.25 1.98 59.09 Re 1.16 1.90 63.2 Rf 0.32 0.53 66.08 Rb1 1.65 1.61 -2.93 Rg2 0.08 0.19 129.2 Rc 0.64 1.15 78.59 Rb2 0.45 0.81 78.6 Rb3 0.09 0.14 47.61 Rd 0.15 1.66 1027 Rg3 - - - Rk1 2.90 3.61 24.35 Rg5 5.81 9.98 71.95 3 synthesis (Rg1+Rb1+Rg3) 2.90 3.61 24.35 Synthesis 14.51 23.58 62.43

Example 2. Ginsenoside content and increase rate (%) before and after ripening of red ginseng

The results of comparing the ginsenoside content before (control) and after ripening of red ginseng are shown in Table 3 below. As a result, when red ginseng was aged, the overall increase rate of ginsenosides increased by 67.67% compared to before aging (control), and after aging, the three types of ginsenosides (Rg1, Rb1, Rg3) showed an increase rate of 77.59%. Ginsenosides Rg1 and Re showed the highest increase rate with an increase rate of 84.98 and 83.6%, respectively.

Ginsenoside content before and after ripening of red ginseng Ginsenoside types control Red ginseng ripening Content (mg/g) Increase (%) Rg1 1.20 2.23 84.98 Re 1.03 1.89 83.6 Rf 0.38 0.62 62.2 Rb1 2.09 3.65 74.96 Rg2 0.13 0.2 54.5 Rc 0.97 1.51 55.8 Rb2 0.71 1.06 50.2 Rb3 0.1 0.17 64.4 Rd 0.44 0.55 24 Rg3 0.09 0.13 40.86 Rk1 0.06 0.08 47.4 Rg5 0.07 0.11 47.9 3 synthesis (Rg1+Rb1+Rg3) 3.38 6.00 77.59 Synthesis 7.27 12.2 67.67

Example 3. Ginsenoside content and increase rate (%) before and after ripening of black ginseng

The results of comparison of the ginsenoside content before (control) and after ripening of black ginseng are shown in Table 4 below. As a result, when black ginseng was aged, the overall increase rate of ginsenosides increased by 63.4% compared to before aging (control), and after aging, the three types of ginsenosides (Rg1, Rb1, Rg3) showed an increase rate of 77.6%. Ginsenoside Re showed the highest increase rate of 2288%, and ginsenoside Rc, Rg1, and Rb1 showed an increase rate of 175.7%, 161.4%, and 156.3%, respectively.

Ginsenoside content before and after ripening of black ginseng Ginsenoside types control Black ginseng ripening Content (mg/g) Increase (%) Rg1 0.16 0.41 161.4 Re 0.01 0.26 2288.0 Rf 0.40 0.57 44.2 Rb1 0.48 1.22 156.3 Rg2 0.26 0.35 37.7 Rc 0.22 0.60 175.7 Rb2 0.66 1.20 80.8 Rb3 - 0.07 - Rd 0.18 0.28 53.2 Rg3 1.09 1.43 31.1 Rk1 1.11 1.59 42.6 Rg5 1.35 1.66 23.1 3 synthesis (Rg1+Rb1+Rg3) 1.72 3.06 77.6 Synthesis 5.90 9.65 63.4

Example 4. Ginsenoside content and increase rate (%) before and after ripening of Taegeuk ginseng

The results of comparison of the ginsenoside content before (control) and after ripening of Taegeuk ginseng are shown in Table 5 below. As a result, when Taegeuk ginseng was aged, the overall increase rate of ginsenosides increased by 21.3% compared to before aging (control), and after aging, the three types of ginsenosides (Rg1, Rb1, Rg3) showed an increase rate of 16.4%. In addition, ginsenosides Rg5 and Rk1 showed an increase rate of 606.8% and 345.9%, respectively.

Ginsenoside content before and after ripening of Taegeuk ginseng Ginsenoside types control Aged Taegeuk Ginseng Content (mg/g) Increase (%) Rg1 2.71 2.98 9.9 Re 1.68 1.95 16.3 Rf 0.61 0.73 19.8 Rb1 3.34 4.06 21.4 Rg2 0.12 0.15 23.1 Rc 1.64 2.10 28.3 Rb2 1.30 1.56 20.1 Rb3 0.19 0.24 25.6 Rd 0.42 0.55 33.0 Rg3 0.06 0.08 35.3 Rk1 0.06 0.26 345.9 Rg5 0.01 0.05 606.8 3 synthesis (Rg1+Rb1+Rg3) 6.12 7.13 16.4 Synthesis 12.14 14.73 21.3

Example 5. Sensory evaluation

A sensory evaluation was conducted to compare the taste of red ginseng extraction, red ginseng, black ginseng, and Taegeuk ginseng before and after ripening and according to manufacturing conditions of the manufacturing examples and comparative examples, and extracting red ginseng processed by each processing method for 40 adults. After ingestion of red ginseng, black ginseng and Taegeuk ginseng, the flavor, taste, and overall preference were evaluated on a scale of 1 point for very bad and 5 points for very good.

sensory evaluation Kinds incense taste overall symbolism Red Ginseng Chumal Control (before aging) 3.3 3.3 3.4 Preparation Example 1 4.0 4.0 4.1 Comparative Example 1 3.6 3.8 3.7 Comparative Example 5 3.5 3.6 3.6 red ginseng Control (before aging) 3.5 3.5 3.5 Preparation 2 4.4 4.5 4.4 Comparative Example 2 3.9 4.1 4.0 Comparative Example 6 3.7 3.8 3.8 black ginseng Control (before aging) 3.4 3.3 3.4 Preparation 3 4.2 4.3 4.3 Comparative Example 3 4.0 4.0 4.0 Comparative Example 7 3.7 3.4 3.6 Taegeuksam Control (before aging) 3.3 3.2 3.2 Preparation 4 4.1 4.2 4.2 Comparative Example 4 3.8 3.7 3.7 Comparative Example 8 3.5 3.4 3.4

As a result, aged red ginseng Chumal, red ginseng, black ginseng and Taegeuk ginseng aged with makgeolli prepared under the same conditions as in Preparation Examples showed the highest score, and the control sample before aging showed the lowest score. Therefore, it was confirmed that aging ginseng under the conditions of the preparations could reduce the characteristic bitter taste of ginseng and enhance the soft taste and aroma, thereby enhancing the preference.

Claims (6)

delete delete (1) A mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7~3.3:1.8~2.2:4.5~5.5 is aged at 20~30℃ for 1~3 months and filtered to prepare a filtrate ;
(2) immersing 0.8 to 1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer to prepare godubap;
(3) adding 45 to 55 g of yeast to the godubap prepared in step (2) and aging at 20 to 30° C. for 16 to 20 hours;
(4) Add 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then at 25 to 35° C. Aging for 5-7 days and filtering to prepare makgeolli;
(5) immersing red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng in the makgeolli prepared in step (4) at 25-35° C. for 20-28 hours; and
(6) ginsenoside content, characterized in that it is prepared including the step of taking out the immersed red ginseng powder, cut red ginseng, black ginseng or Taegeuk ginseng in step (5) and then aging it at 33-40 ° C. for 2-8 days A method for manufacturing improved aged ginseng. 4. The method of claim 3,
(1) A mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7~3.3:1.8~2.2:4.5~5.5 is aged at 20~30℃ for 1~3 months and filtered to prepare a filtrate ;
(2) immersing 0.8 to 1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer to prepare godubap;
(3) adding 45 to 55 g of yeast to the godubap prepared in step (2) and aging at 20 to 30° C. for 16 to 20 hours;
(4) Add 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then at 25 to 35° C. Aging for 5-7 days and filtering to prepare makgeolli;
(5) immersing the red ginseng powder in the makgeolli prepared in step (4) at 25 to 35° C. for 20 to 28 hours; and
(6) Rg1, Re, Rf, Rg2, Rc, Rb2, characterized in that it comprises the step of taking out the red ginseng powder soaked in step (5) and then aging it at 33-40 ° C. for 2-8 days; A method for producing aged ginseng with enhanced content of one or more ginsenosides selected from the group consisting of Rb3, Rd, Rk1 and Rg5. 4. The method of claim 3,
(1) A mixture of persimmon leaf, buckwheat sprout and plum enzyme solution in a weight ratio of 2.7~3.3:1.8~2.2:4.5~5.5 is aged at 20~30℃ for 1~3 months and filtered to prepare a filtrate ;
(2) immersing 0.8 to 1.2 kg of rice in water for 3 to 5 hours, then draining the water, and putting it in a steamer to prepare godubap;
(3) adding 45 to 55 g of yeast to the godubap prepared in step (2) and aging at 20 to 30° C. for 16 to 20 hours;
(4) Add 450 to 550 g of yeast powder, 1000 to 1400 mL of water, and 0.8 to 1.2 L of the filtrate prepared in step (1) to the aged mixture in step (3), mix, and then at 25 to 35° C. Aging for 5-7 days and filtering to prepare makgeolli;
(5) immersing the cut red ginseng, black ginseng or Taegeuk ginseng in the makgeolli prepared in step (4) at 25-35° C. for 20-28 hours; and
(6) Rg1, Re, Rf, Rb1, characterized in that it comprises the step of taking out the cut red ginseng, black ginseng or Taegeuk ginseng soaked in step (5) and then aging it for 6-8 days at 33-40 ° C. Rg2, Rc, Rb2, Rb3, Rd, Rg3, Rk1 and Rg5 production method of aged ginseng with enhanced content of one or more ginsenosides selected from the group consisting of. Aged ginseng with enhanced ginsenoside content prepared by the method of any one of claims 3 to 5.