KR102411104B1 - Method for producing ginseng concentrate using plate evaporation concentration technology - Google Patents

Abstract

The present invention comprises the steps of (1) extracting ginseng by adding alcohol to the pulverized ginseng product, followed by filtration to prepare a ginseng extract; and (2) concentrating the ginseng extract prepared in step (1) with a plate-type evaporator.

Description

Method for producing ginseng concentrate using plate evaporation concentration technology

The present invention relates to a method for producing a ginseng concentrate, comprising the step of concentrating the ginseng extract obtained by extracting ginseng with a plate-type evaporator, and to a ginseng concentrate prepared by the method, wherein the ginseng concentrate of the present invention comprises an active ingredient It is possible to enhance the specific ginsenoside content and to concentrate more efficiently, while minimizing losses.

Since ancient times, Korean ginseng has been widely used in oriental medicine because its medicinal efficacy has been recognized worldwide. As a representative herbal medicine in Korea, ginseng defends the living body and exerts useful pharmacological effects such as protection against toxic substances in the liver, prevention of diabetes and hyperlipidemia, enhancement of immune function and anticancer function. is becoming

Harvested fresh ginseng contains about 75% water and is difficult to store, so processed red ginseng is mainly used. Fresh ginseng is called red ginseng because it shows reddish-brown color due to caramelization of amino acids and sugars contained in the steaming process based on heat treatment.

Therefore, the important reason for using red ginseng is that fresh ginseng and white ginseng contain about 24 kinds of ginsenoside, but in red ginseng, it increases to about 38 kinds or more, and Rg2, Rg3, Rg5, Rg2, Rg3, Rg5, The point is that specific ginsenoside components such as Rg6, Rk1, Rk3, Rh1, Rh2, Rh4, and F4 are newly created and increased.

The saponins contained in ginseng and red ginseng are plant glycosides composed of a sugar part and a non-saccharide part. In particular, saponins contained in ginseng and red ginseng are called ginsenosides. These ginsenosides are products in the form of prosapogenin produced by hydrolysis of ginseng saponin glycosides by thermal reaction. A manufacturing method is introduced.

Currently, many studies have revealed the mechanism by which new ginsenosides are generated during the process of red ginseng. The saponin of red ginseng is a triterpenoid saponin of the Dammarane series that hardly exists in other plant systems, and these are mainly protopanaxadiol (PPD), protopanaxatriol (PPT). ) are classified into groups.

Again, the protopanaxadiol-based ginsenoside has a structure having a sugar moiety (*sugar molecule, sugar chain, glycosidic bond) in the OH groups of C-3 and C-20, and protopanaxatriol-based Ginsenoside is a structure in which a sugar moiety is bonded to C-3, C-6 and C-20 OH groups. Among these sugar chains, the glycosidic bond of C-20 has relatively weak binding power, so first, the glycosidic bond of C-20 is hydrolyzed to obtain prosapogenin, and then C-3 or A sugar unit is also lost at the C-6 position.

Specific ginsenoside components such as Rg3, Rg5, Rg6, Rk1, Rs3, and F4 are increased or newly generated by the effect of heat and acid treatment of ginseng, but the total saponin content decreases or the burnt smell increases, or There is a problem that a lot of time is consumed in the overall process.

Korean Patent No. 1799256 discloses a method for producing a ginseng concentrate, and Korean Patent No. 1123642 discloses a method for producing a ginseng concentrate with reduced flavor and bitterness unique to ginseng, but the plate-type evaporation concentration technology of the present invention It is different from the manufacturing method of ginseng concentrate using

The present invention has been devised by the above needs, and an object of the present invention is to provide a method for producing a ginseng concentrate that can be concentrated more efficiently and a specific ginsenoside content is improved while minimizing the loss of active ingredients of ginseng. have.

In order to solve the above problems, the present invention comprises the steps of (1) extracting by adding alcohol to the pulverized ginseng pulverized ginseng, followed by filtration to prepare a ginseng extract; and (2) concentrating the ginseng extract prepared in step (1) with a plate-type evaporator.

In addition, the present invention provides a ginseng concentrate prepared by the above method.

The ginseng concentrate of the present invention can be concentrated more efficiently without loss of active ingredients, and the content of specific ginsenosides is also increased, so that the quality is excellent. In addition, the inherent bitter taste and strong flavor of ginseng are reduced, so that anyone can easily drink it.

1 is a schematic diagram comparing the principles of a vacuum concentrator and a plate-type evaporator for concentrating a ginseng extract.
2 is a schematic diagram showing a plate-type evaporator and a continuous heat treatment process for concentrating the ginseng extract of the present invention.
3 is a photograph comparing the diluted red ginseng solution diluted after concentration with a reduced pressure concentrator and a plate-type evaporator.
4 is a graph comparing the ginsenoside content of the red ginseng concentrate according to the continuous heat treatment time.
5 is a graph comparing the ginsenoside content of the black ginseng concentrate according to the continuous heat treatment time.

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

(1) preparing a ginseng extract by adding alcohol to the pulverized ginseng pulverized ginseng, followed by extraction; and

(2) It provides a method for producing a ginseng concentrate, comprising the step of concentrating the ginseng extract prepared in step (1) with a plate-type evaporator.

In the method for producing a ginseng concentrate of the present invention, the ginseng may be one or more ginseng selected from the group consisting of fresh ginseng, red ginseng, dried ginseng, white ginseng, black ginseng, Taegeuk ginseng, gok ginseng, wild ginseng, Jangnoe ginseng, wild ginseng cultured root, sprout ginseng, and wild ginseng. , but not limited thereto.

In addition, in the method for producing a ginseng concentrate of the present invention, the ginseng extract of step (1) is preferably 7 to 9 times (v/v) 60 to 80% (v/v) alcohol in the pulverized ginseng pulverized ginseng. w) It can be added and extracted at 55 to 60° C. for 1-3 hours and then filtered, and more preferably, 70% (v/v) alcohol is added to the ground ginseng pulverized ginseng 8 times (v/w). ) was added and extracted for 2 hours at 55 to 60° C., and then filtered to maximize the extraction of active ingredients in ginseng.

In addition, in the method for producing the ginseng concentrate of the present invention, the concentration in step (2) may preferably concentrate the ginseng extract to 67 to 71 brix at 50 to 60 ° C with a plate-type evaporator, more preferably ginseng The extract can be concentrated to 69~70 brix at 55℃ with a plate-type evaporator. Concentrating the ginseng extract under the same conditions as above was able to more efficiently concentrate while increasing the specific ginsenoside content.

In addition, in the method for producing a ginseng concentrate of the present invention, it may further include a step of heat-treating to further increase the specific ginsenoside content of the concentrated solution of step (2), wherein the heat treatment is more specifically 85 It can be heat-treated at ~95 ℃ for 5-7 hours, more specifically, it can be heat-treated at 85-95 ℃ for 6 hours.

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

(1) 60~80% (v/v) alcohol is added 7~9 times (v/w) to the pulverized ginseng product, extracted at 55~60℃ for 1~3 hours, and filtered to obtain a ginseng extract manufacturing; and

(2) may include the step of concentrating the ginseng extract prepared in step (1) to 67 to 71 brix at 50 to 60 ° C with a plate-type evaporator,

more specifically

(1) adding 70% (v/v) alcohol to the pulverized ginseng product by 8 times (v/w), extracting it at 55 to 60° C. for 2 hours, and then filtering to prepare a ginseng extract; and

(2) It may include the step of concentrating the ginseng extract prepared in step (1) at 55 ° C. to 69 to 70 brix with a plate-type evaporator.

In the method for producing a ginseng concentrate of the present invention, the ginseng of step (1) is extracted by adding water to a black ginseng mixture mixed with black ginseng, matari root, marigold leaf, and fern leaf, and then immersed in the filtered plant mixed extract and taken out It may be ginseng,

When using the ginseng, the method for preparing the ginseng concentrate is more specifically

(1) Based on the total weight of the black ginseng mixture, water 7~ Add 9 times (v/w), extract at 80~90℃ for 1~3 hours, and then soak ginseng in the filtered plant mixed extract for 2~4 hours at 45~55℃, take it out and add 60 to the pulverized ginseng powder Preparing a ginseng extract by adding ~80% (v/v) alcohol 7 to 9 times (v/w), extracting it at 55 to 60° C. for 1 to 3 hours, and then filtering; and

(2) may include the step of concentrating the ginseng extract prepared in step (1) to 67 to 71 brix at 50 to 60 ° C with a plate-type evaporator,

more specifically

(1) Based on the total weight of the black ginseng mixture, water was added 8 times (v/w) to the black ginseng mixture mixed with 50% by weight of black ginseng, 20% by weight of matari root, 20% by weight of ginseng leaves, and 10% by weight of fern leaves to 85 After extraction at ℃ for 2 hours, ginseng was immersed in the filtered plant mixed extract at 50℃ for 3 hours, taken out, and 70% (v/v) alcohol was added 8 times (v/w) to the pulverized ginseng pulverized product, 55 Preparing a ginseng extract by filtration after extraction at ~60 ℃ for 2 hours; and

(2) It may include the step of concentrating the ginseng extract prepared in step (1) at 55 ° C. to 69 to 70 brix with a plate-type evaporator.

Immersion of ginseng using the plant mixed extract prepared as described above of the present invention minimizes the elution of the active ingredient of ginseng, while further enhancing the ginsenoside content in ginseng, and it was possible to pre-treat with ginseng having a soft and excellent taste.

The present invention also provides a ginseng concentrate prepared by the above method.

The ginseng concentrate of the present invention is characterized in that the content of prosapogenin ginsenoside is increased, and the prosapogenin ginsenoside may be one or more ginsenosides selected from the group consisting of Rk1, Rg5 and Rg3, not limited

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

Preparation Example 1. Red ginseng concentrate (plate-type evaporation concentration)

(1) Red ginseng was prepared by steaming ginseng once at 100° C. for 2 hours and then drying it at 50° C. so that the moisture content was within 15%.

(2) 70% (v/v) alcohol was added 8 times (v/w) to the pulverized red ginseng obtained by pulverizing the red ginseng prepared in step (1), extracted at 55 to 60° C. for 2 hours, filtered and red ginseng An extract was prepared.

(3) The red ginseng extract prepared in step (2) was concentrated to 70 brix at 55°C using a plate-type evaporator.

Preparation Example 2. Red ginseng concentrate (extract immersion-plate-type evaporation concentration-heat treatment)

(1) Red ginseng was prepared by steaming ginseng once at 100° C. for 2 hours and then drying it at 50° C. so that the moisture content was within 15%.

(2) Based on the total weight of the black ginseng mixture, purified water was added 8 times (v/w ) was added and extracted at 85° C. for 2 hours, followed by filtration to prepare a mixed plant extract.

(3) The red ginseng prepared in step (1) was immersed in the plant mixed extract prepared in step (2) at 50° C. for 3 hours and then taken out.

(4) 70% (v/v) alcohol was added 8 times (v/w) to the pulverized red ginseng ground red ginseng taken out after immersion in step (3), extracted at 55 to 60° C. for 2 hours, and filtered Thus, a red ginseng extract was prepared.

(5) The red ginseng extract prepared in step (24) was concentrated to 70 brix at 55°C using a plate-type evaporator, and heat-treated at 85-95°C for 6 hours.

Comparative Example 1. Red Ginseng Concentrate (Pressure Concentration)

(1) Red ginseng was prepared by steaming ginseng once at 100° C. for 2 hours and then drying it at 50° C. so that the moisture content was within 15%.

(2) 70% (v/v) alcohol was added 8 times (v/w) to the pulverized red ginseng obtained by pulverizing the red ginseng prepared in step (1), extracted at 55 to 60° C. for 2 hours, filtered and red ginseng An extract was prepared.

(3) The red ginseng extract prepared in step (2) was concentrated to 70 brix at 65-70° C. with a reduced pressure concentrator.

Preparation Example 3. Black Ginseng Concentrate

(1) 70% (v/v) alcohol was added 8 times (v/w) to the ground black ginseng ground black ginseng, extracted at 55 to 60° C. for 2 hours, and then filtered to prepare a black ginseng extract.

(2) The black ginseng extract prepared in step (1) was concentrated to 69 brix at 55° C. using a plate-type evaporator.

1. Preparation of red ginseng concentrate

(1) Preparation of red ginseng

Red ginseng was prepared by steaming ginseng once at 100° C. for 2 hours, and then drying it at 50° C. so that the moisture content was within 15%.

(2) immersion

The prepared red ginseng was immersed in the plant mixed extract (step (2) of Preparation Example 2) at 50° C. for 3 hours and then taken out.

(3) alcohol extraction

Red ginseng extracted after immersion was added to the pulverized red ginseng powder by adding 70% (v/v) alcohol 8 times (v/w), followed by extraction at 55 to 60° C. for 2 hours, followed by filtration to prepare a red ginseng extract.

(4) Complex Concentration Technology

In the vacuum concentration method using a conventionally used vacuum concentrator, steam is supplied to the inside of the double jacket of the tank during the concentration process, and there is a possibility of continuous component destruction due to instantaneous thermal shock on the contact surface of the jacket during the evaporation of the extract (Fig. 1). ).

The plate evaporator used in the present invention is called a plate type heating concentrator, a plate concentrator or a plate type evaporator, and it compensates for the disadvantages of the reduced pressure concentration as described above to minimize damage to the extract by heat. In addition, in a manner in which heating, cooling, evaporation, and condensation are performed from the space formed between a plurality of plates, there is an advantage of better efficiency compared to the reduced pressure concentration method.

When the red ginseng extract prepared above is supplied to the lower part of the plate-type evaporator on which a plurality of plates are stacked, water vapor is generated from the extract due to the steam supplied from the upper portion and discharged as steam, and the steam is condensed by supply of cooling water. It was discharged in the form of condensed water, and the extract remaining after being discharged as steam was obtained in a concentrated form, and a final 70 brix red ginseng concentrate was recovered (FIG. 1 and Table 1).

Operation conditions of plate evaporator division flow rate concentrate (brix) Temperature (℃) pressure (bar) steam supply 1,300 to 1,400 kg/h - - 2.5~3.5 supply of extract 2,900~3,100 kg/h 12-16 8-12 1.2~1.8 coolant supply 3-5 m ³ /h - 8-12 1.8~2.2 Condensate recovery 3-5 m ³ /h 15-18 15-18 1.3~1.7 Concentrate recovery 550-570 kg/h 65-70 52-57 1.3~1.7

(5) heat treatment

In order to further increase the ginsenoside content of the recovered red ginseng concentrate, it was transferred to a heat treatment system and heat-treated at 85-95° C. for 6 hours ( FIG. 2 ).

2. Method for measuring ginsenoside content

The content analysis of ginsenosides was analyzed by High Performance Liquid Chromatography (HPLC) equipped with UVD (Ultra Visible Detector), the analysis conditions are as shown in Table 2 below, and the content calculation formula is as follows.

Ginsenoside content (mg/g) = S × × 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. Establishment of immersion conditions in plant mixed extract

The water content and the degree of red ginseng component leakage were compared by immersion temperature and time in the plant-mixed extract of red ginseng.

As a result of the moisture content, when the treatment temperature was 10°C and 30°C, the moisture content in red ginseng was less than 50% even after immersion for 6 hours, and immersion at 50°C or higher showed good immersion efficiency (Table 3).

Change in water content (%) of red ginseng processing temperature processing time Water content of red ginseng after treatment (%) 10℃ 1 hours 19.04 2 hours 23.83 3 hours 25.47 6 hours 29.69 30℃ 1 hours 16.46 2 hours 26.04 3 hours 30.83 6 hours 42.28 50℃ 1 hours 39.63 2 hours 67.85 3 hours 74.80 6 hours 85.23 70℃ 1 hours 16.57 2 hours 61.60 3 hours 80.44 6 hours >90

The results of comparing the contents of the immersion liquid for each immersion condition and the Brix of raw red ginseng after immersion, 3 types (sum of Rb1, Rg1, Rg3) and 3 types of black ginseng (sum of Rk1, Rg5, Rg3) are shown in Table 4 below.

As a result, it was confirmed that as the immersion temperature and time increased, the degree of outflow of ginsenosides in the immersion solution increased. In addition, the three types of black ginseng ginsenoside content of raw material red ginseng after immersion was found to be the highest when immersed at 50° C. for 3 hours, and immersion under the above conditions was finally determined.

Check the level of leakage of red ginseng ingredients sample immersion liquid Raw red ginseng after immersion temperature hour Brix change 3 types (mg/g) 3 types of black ginseng
(mg/g) 3 types (mg/g) 3 types of black ginseng
(mg/g) control 10.26 1.203 1.513 4.52 0.19 10℃ 1 hours 10.31 1.23 1.55 4.51 0.17 2 hours 10.34 1.23 1.55 4.49 0.16 3 hours 10.43 1.22 1.57 4.50 0.15 6 hours 10.50 1.25 1.50 4.48 0.20 30℃ 1 hours 10.33 1.24 1.56 4.53 0.22 2 hours 10.62 1.25 1.57 4.54 0.24 3 hours 10.87 1.27 1.59 4.50 0.23 6 hours 10.90 1.30 1.57 4.55 0.21 50℃ 1 hours 10.56 1.23 1.56 4.49 0.25 2 hours 11.28 1.30 1.65 4.59 0.33 3 hours 11.60 1.34 1.69 4.62 0.48 6 hours 11.89 1.37 1.65 4.89 0.37 70℃ 1 hours 10.44 1.39 1.75 4.57 0.27 2 hours 11.84 1.36 1.74 4.68 0.37 3 hours 13.19 1.43 1.8 4.59 0.39 6 hours 13.83 1.47 2.03 4.51 0.25

Example 2. pH and brownness of red ginseng concentrate according to the concentration method

The results of comparing the pH and brownness (turbidity) of the red ginseng concentrate (70 brix) concentrated by vacuum concentration and plate-type evaporation are shown in Table 5 below. As a result, the pH was higher in the plate-type evaporation-concentrated red ginseng concentrate, and the brownness was lower. For brownness measurement, the concentrate was diluted 100 times with distilled water, left at room temperature for 2 hours, filtered, and then absorbance at 420 nm was measured using a spectrophotometer. In addition, when the 100-fold dilution of the concentrated solution was compared, the plate-type evaporation concentrated solution was clearer than the reduced pressure concentrated solution (FIG. 3).

pH and brownness of red ginseng concentrate according to concentration method division reduced pressure evaporation plate-type evaporation pH 4.7 4.9 brown degree 0.5 0.3 note slightly cloudy Clearer than vacuum evaporation

Example 3. Yield and quality characteristics of red ginseng and black ginseng concentrate according to the concentration method

The results of comparing the production efficiency and ginsenoside content of red ginseng and black ginseng concentrates concentrated by vacuum concentration and plate-type evaporation concentration are shown in Table 6 below.

During conventional vacuum concentration, the steam temperature suddenly increases, which affects the quality of the concentrate, whereas the plate-type evaporation method used in the present invention allows concentration at a relatively low temperature and is not affected by the steam temperature. In addition, it was confirmed that the production efficiency is also about 8 times higher, and can be concentrated without loss of ginsenosides when the extract is prepared as a concentrate (Table 6).

Comparison of concentrated yield and ginsenoside content of red ginseng and black ginseng concentrate division extract
(20 brix) Concentrate (69 brix) Theoretical content of ginsenosides in extract concentration reduced pressure evaporation plate-type evaporation Concentration temperature (℃) - 65~70℃ 55~60℃ - Exposure time affected by steam temperature - 1-4 hours doesn't exist - production efficiency
(per concentrate volume/hour) - 300 kg/hr 2,500 kg/hr - Ginsenoside content (mg/g) Red Ginseng Concentrate* 3 total 4.44 13.92 15.09 15.33 Rg1 1.04 3.14 3.54 3.57 Rb1 3.27 10.45 11.06 11.27 Rg3 0.15 0.33 0.49 0.50 Black Ginseng Concentrate* 3 total 3.71 12.14 12.49 12.49 Rg3 1.29 4.34 4.45 4.45 Rg5 1.09 3.61 3.80 3.76 Rk1 1.24 4.09 4.24 4.28

* Comparison of ginsenoside contents with 3 types of prosapogenin ginsenosides (Rg3, Rk1, Rg5) in black ginseng concentrate

Example 4. Comparison of non-saponin components of red ginseng concentrate according to concentration method

The results of comparing the non-saponin components of the red ginseng concentrate according to the concentration method are shown in Table 7 below. As a result, the contents of polyphenols and flavonoids, total sugars, acidic polysaccharides, and saponin were higher in the concentrate concentrated by the plate type evaporator compared to the vacuum evaporation method.

Comparison of non-saponin components according to the concentration method division vacuum evaporation concentrate Plate Evaporation Concentrate Total polyphenols (mg/g) 8.45 9.19 Total flavonoids (mg/g) 3.01 3.47 Total sugar (g/100 g) 33.45 35.67 Acidic polysaccharide (g/100 g) 9.89 10.11 saponin (g/100 g) 9.65 10.35 pH 4.7~4.9 4.8~5.0 brown degree 0.5 0.3

Example 5. Sensory test of red ginseng concentrate

For the sensory test, 40 adults were diluted with the red ginseng concentrates of Preparation Examples 1 and 2 and Comparative Example 1 with different manufacturing methods according to their preference to ingest, and then, off-flavor, bitter taste, and overall preference were evaluated. Off-flavor and bitterness were given a higher score as the degree was lower, and overall preference gave a higher score to the more preferred concentrate, and was evaluated on a 5-point scale.

Sensory test of red ginseng concentrate according to manufacturing method division off-flavor bitter overall sign Preparation Example 1 3.9 4.1 4.0 Preparation 2 4.1 4.2 4.3 Comparative Example 1 3.5 3.5 3.6

As a result, the red ginseng concentrate prepared through the extract immersion, plate-type evaporation, and heat treatment processes of Preparation Example 2 showed the highest preference, and Comparative Example 1 showed the lowest preference.

Example 6. Changes in ginsenosides in the concentrate according to the continuous heat treatment process

Tables 9 and 10 show the results of comparison of prosapogenin ginsenoside content according to heat treatment time during continuous heat treatment of plate-type evaporation-concentrated red ginseng and black ginseng concentrates.

Ginsenoside content (mg/g) according to heat treatment time of red ginseng concentrate heat treatment time Rg3 Rk1 Rg5 3 kinds of sum content Increase (%) content Increase (%) content Increase (%) content Increase (%) control 1.19 - 1.04 - 1.04 - 3.27 - 30 minutes 1.33 12.0 1.21 15.9 1.14 10.1 3.68 12.7 1 hours 1.38 16.3 1.29 24.0 1.28 24.0 3.96 21.2 2 hours 1.49 25.5 1.41 35.0 1.44 38.6 4.34 32.7 3 hours 1.75 47.3 1.76 69.0 1.73 67.3 5.25 60.5 4 hours 1.87 56.9 1.91 82.6 1.91 84.5 5.68 73.9 6 hours 2.13 79.1 2.22 112.4 2.25 117.0 6.59 101.7

Ginsenoside content (mg/g) according to heat treatment time of black ginseng concentrate heat treatment time Rg3 Rk1 Rg5 3 kinds of sum content Increase (%) content Increase (%) content Increase (%) content Increase (%) control 4.45 - 3.80 - 4.24 - 12.49 - 30 minutes 4.54 2.00 3.94 3.66 4.32 1.83 12.79 2.45 1 hours 4.54 2.13 3.95 3.90 4.41 4.11 12.90 3.34 2 hours 4.65 4.58 4.10 7.85 4.58 8.07 13.33 6.76 3 hours 4.84 8.80 4.32 13.79 4.81 13.43 13.97 11.89 4 hours 5.14 15.57 4.62 21.60 5.20 22.61 14.96 19.80 6 hours 5.75 29.25 5.34 40.59 5.94 40.12 17.03 36.39

As a result, all of the Rg3, Rk1 and Rg5 contents in the red ginseng and black ginseng concentrates showed the highest content during heat treatment for 6 hours ( FIGS. 4 and 5 ).

Claims (8)

(1) Water is added to a mixture of black ginseng mixed with black ginseng, matari root, fern leaf, and horseradish leaves for extraction, and ginseng is immersed in the filtered plant mixed extract and taken out. to prepare a ginseng extract; and
(2) When the ginseng extract prepared in step (1) is supplied to the lower part of the plate-type evaporator in which a plurality of plates are stacked, water vapor is generated from the extract due to the steam supplied from the upper part and discharged as steam, and the steam is A method for producing a ginseng concentrate, characterized in that it is condensed by supply of cooling water and discharged in the form of condensed water, and the extract remaining after being discharged as steam is prepared including the step of concentrating. According to claim 1, wherein the ginseng is fresh ginseng, red ginseng, dried ginseng, white ginseng, black ginseng, Taegeuk ginseng, gok ginseng, wild ginseng, camphor ginseng, wild ginseng cultured root, sprout ginseng, and ginseng concentrate, characterized in that at least one ginseng selected from the group consisting of wild ginseng. manufacturing method. delete According to claim 1,
(1) Water is added to the black ginseng mixture mixed with black ginseng, matari root, ginseng leaf, and perilla leaf, followed by immersing ginseng in the filtered plant mixed extract, taking it out, and adding 60 to 80% (v/ v) preparing a ginseng extract by adding alcohol 7 to 9 times (v/w), extracting at 55 to 60° C. for 1 to 3 hours, and then filtering; and
(2) When the ginseng extract prepared in step (1) is supplied to the lower part of the plate-type evaporator at 50 to 60° C. in which a plurality of plates are stacked, steam is generated from the extract due to the steam supplied from the upper part and is converted to steam. Discharged, steam is condensed by supply of cooling water and discharged in the form of condensed water, and the extract remaining after being discharged as steam is a method for producing a ginseng concentrate, comprising the step of concentrating to 67 to 71 brix. The method of claim 4, further comprising heat-treating the concentrated ginseng concentrate in step (2) at 85 to 95° C. for 5 to 7 hours. According to claim 1,
(1) Based on the total weight of the black ginseng mixture, water 7~ Add 9 times (v/w), extract at 80~90℃ for 1~3 hours, immerse ginseng in the filtered plant mixed extract for 2~4 hours at 45~55℃, take it out and add 60 to the pulverized ginseng powder Preparing a ginseng extract by adding ~80% (v/v) alcohol 7 to 9 times (v/w), extracting it at 55 to 60° C. for 1 to 3 hours, and then filtering; and
(2) When the ginseng extract prepared in step (1) is supplied to the lower part of the plate-type evaporator at 50 to 60° C. in which a plurality of plates are stacked, steam is generated from the extract due to the steam supplied from the upper part and is converted to steam. Discharged, steam is condensed by supply of cooling water and discharged in the form of condensed water, and the extract remaining after being discharged as steam is a method for producing a ginseng concentrate, comprising the step of concentrating to 67 to 71 brix. The method for producing a ginseng concentrate according to claim 6, further comprising heat-treating the concentrated ginseng concentrate in step (2) at 85-95° C. for 5-7 hours. A ginseng concentrate prepared by the method of any one of claims 1, 2, and 4 to 7.

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