KR19990047786A - Red Ginseng Extract - Google Patents
Red Ginseng Extract Download PDFInfo
- Publication number
- KR19990047786A KR19990047786A KR1019970066303A KR19970066303A KR19990047786A KR 19990047786 A KR19990047786 A KR 19990047786A KR 1019970066303 A KR1019970066303 A KR 1019970066303A KR 19970066303 A KR19970066303 A KR 19970066303A KR 19990047786 A KR19990047786 A KR 19990047786A
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- South Korea
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- ginseng
- red ginseng
- water
- outer cylinder
- white
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 29
- 241000208340 Araliaceae Species 0.000 claims abstract description 43
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 43
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 43
- 235000008434 ginseng Nutrition 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 239000000779 smoke Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cosmetics (AREA)
- Devices For Medical Bathing And Washing (AREA)
Abstract
본 발명은 홍삼엑스 제조방법에 관한 것으로서, 수삼(또는 백삼)의 소정량을 소정의 물에 담은 후, 중탕으로 소정 시간동안 가열하여 가변화시켜 홍삼엑스를 제조할 수 있도록 구성함으로써 수삼(또는 백삼)으로부터 손쉽게 홍삼엑스를 얻을 수 있는 홍삼엑스 제조방법을 제공함에 그 목적이 있다.The present invention relates to a red ginseng extract manufacturing method, by putting a predetermined amount of ginseng (or white ginseng) in a predetermined water, and then heated to a variable time for a predetermined time to change the ginseng (or white ginseng) by configuring to manufacture red ginseng extract ) Is to provide a method for producing red ginseng extract that can be easily obtained from the red ginseng extract.
이를 위해 본 발명은 수삼 또는 백삼의 소정량을 내통에 담고, 상기 내통을 1000cc 내지 2000cc의 물이 담긴 외통에 담는 단계와, 외통을 가열하여 물을 비등점 이상으로 끊이는 단계 및 외통의 물을 중탕으로 12시간 내지 24시간 동안 가열하여 가변화시켜서 엑스화된 홍삼을 제조하는 단계로 이루어진다.To this end, the present invention contains a predetermined amount of fresh ginseng or white ginseng in the inner cylinder, the inner cylinder in the outer cylinder containing water of 1000cc to 2000cc, and heating the outer cylinder to cut off the water above the boiling point and the water of the outer cylinder Comprising the step of heating for 12 to 24 hours in a bath to vary the preparation of extruded red ginseng.
Description
본 발명은 홍삼엑기스(extract 이하,엑스라 함) 제조방법에 관한 것으로서, 더욱 상세하게는 수삼(또는 백삼)의 소정량을 소정의 물에 담은 후, 중탕으로 소정 시간동안 가열하여 갈색으로 가변화시켜 홍삼엑스를 제조할 수 있도록 한 홍삼엑스 제조방법에 관한 것이다.The present invention relates to a method of manufacturing red ginseng extract (hereinafter referred to as extract), and more particularly, a predetermined amount of fresh ginseng (or white ginseng) is contained in predetermined water, and then heated in a bath for a predetermined time to be changed to brown. It relates to a method for producing red ginseng extract to make red ginseng extract.
일반적으로 삼은 한방학적으로나 임상경험적으로 약효의 효능이 공인되고 있다. 수삼, 백삼 및 홍삼은 4년근 또는 6년근을 사용하는 것이 통상적인 바, 수삼은 말리지 않고 자연상태로 바로 채취한 삼을 말하며, 백삼은 수삼을 자연건조한 삼을 말하고, 홍삼은 수삼을 인위적인 방식, 예를 들면 연기로 건조하는 방식을 사용하여 제조하여 왔다.Generally, hemp has been approved for its efficacy in oriental medicine and clinical experience. Fresh ginseng, white ginseng, and red ginseng are commonly used 4 or 6 years old bar, ginseng is not dried, it refers to ginseng harvested in a natural state, white ginseng is a natural dry ginseng, red ginseng is artificial way, For example, it has been produced using a method of drying with smoke.
전술한 방식으로 제조된 홍삼은 각종 병을 치료하는 효능이 수삼 또는 백인보다 뛰어난 것으로 알려져 있으나 제조공정이 복잡하고 어려운 문제점이 있다.Red ginseng prepared in the above-described manner is known to be effective in treating various diseases than ginseng or white, but the manufacturing process is complicated and difficult problems.
본 발명은 전술한 문제점을 해결하기 위해 이루어진 것으로서, 수삼(또는 백삼)의 소정량을 소정의 물에 담은 후, 중탕으로 소정 시간동안 가열하여 가변화시켜 홍삼엑스를 제조할 수 있도록 구성함으로써 수삼(또는 백삼)으로부터 손쉽게 홍삼엑스를 얻을 수 있는 홍삼엑스 공정방법을 제공함에 그 목적이 있다.The present invention has been made to solve the above-described problems, by putting a predetermined amount of fresh ginseng (or white ginseng) in a predetermined water, and then heated to a variable time for a predetermined time to variably to prepare a red ginseng extract by ginseng Or to provide a red ginseng extract process to easily obtain red ginseng extract from white ginseng).
전술한 목적을 달성하기 위해 본 발명은, 수삼 또는 백삼의 소정량을 내통에 담고, 내통을 1000cc 내지 2000cc의 물이 담긴 외통에 담는 단계와, 외통을 가열하여 물을 비등점 이상으로 끊이는 단계 및 외통의 물을 중탕으로 12시간 내지 24시간 동안 가열하여 가변화시켜서 엑스화된 홍삼을 제조하는 단계로 이루어진 특징이 있다.In order to achieve the above object, the present invention, containing a predetermined amount of ginseng or white ginseng in the inner cylinder, the inner cylinder in an outer container containing water of 1000cc to 2000cc, and heating the outer cylinder to cut off the water above the boiling point And it is characterized in that the step of manufacturing the extruded red ginseng by varying by heating the water of the barrel in a hot water bath for 12 to 24 hours.
본 발명의 다른 특징은, 전술한 수삼의 중량은 300ｇ 내지 450ｇ로 하고 두께는 10mm 내지 20mm으로 된 것에 있다.Another feature of the present invention is that the weight of the aforementioned ginseng is 300 g to 450 g and the thickness is 10 mm to 20 mm.
본 발명의 또 다른 특징은, 백삼의 중량은 120ｇ 내지 180ｇ로 하고 두께는 두께는 10mm 내지 20mm으로 된 것에 있다.Another feature of the present invention is that the weight of white ginseng is 120g to 180g and the thickness is 10mm to 20mm.
도 1 은 본 발명의 홍삼 제조상태를 보이는 분해 사시도.1 is an exploded perspective view showing a red ginseng manufacturing state of the present invention.
도 2 는 본 발명의 홍삼엑스 제조공정을 도시한 순서도.Figure 2 is a flow chart illustrating a red ginseng extract manufacturing process of the present invention.
** 도면의 주요 부분에 대한 부호의 설명 **** Description of symbols for the main parts of the drawing **
100: 외통 110: 히터100: outer cylinder 110: heater
120: 본체 130: 수삼120: main body 130: fresh ginseng
140: 내통140: inner tube
이하에서는 첨부 도면을 참조하여 본 발명의 바람직한 실시 예를 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described a preferred embodiment of the present invention;
도 1 은 본 발명의 홍삼 제조상태를 보이는 분해 사시도이고, 도 2 는 본 발명의 홍삼엑스 공정을 도시한 순서도이다.1 is an exploded perspective view showing a red ginseng manufacturing state of the present invention, Figure 2 is a flow chart showing a red ginseng extract process of the present invention.
도 1 및 도 2 에 도시된 바와같이, 본 발명은 소정량의 물이 담겨지는 외통(100)과, 외통(100)에 담겨진 물을 소정시간으로 중탕 가열하는 히터(110)를 갖는 본체(120)와, 수삼(130)(또는 백삼)의 소정량을 담은 상태로 외통(100)내에 안착되는 내통(140)으로 크게 나뉘어진다.As shown in Fig. 1 and 2, the present invention is the main body 120 having an outer cylinder 100 in which a predetermined amount of water is contained, and a heater 110 for heating the water contained in the outer cylinder 100 in a predetermined time. ) And the inner cylinder 140 seated in the outer cylinder 100 in a state containing a predetermined amount of ginseng 130 (or white ginseng).
다시 말하면, 본체(120)의 상측에 설치된 히터(110)는 외통(100)을 소정시간, 예를 들면 12시간 내지 24시간 가열할 수 있도록 구성되어 있으며, 히터(110)의 상측에는 외통(100)이 안착되도록 되어있다.In other words, the heater 110 installed on the upper side of the main body 120 is configured to heat the outer cylinder 100 for a predetermined time, for example, 12 hours to 24 hours, and the outer cylinder 100 on the upper side of the heater 110. ) Is supposed to be seated.
외통(100)내에는 소정량, 예를 들면 1000cc 내지 2000cc 정도의 물을 담을 수 있도록 구성되어 있다. 여기에서, 히터(110)로 외통(100)을 가열하는 경우 너무 세지 않은 불로 서서히 가열할 수 있도록 구성함이 바람직하다.The outer cylinder 100 is configured to contain a predetermined amount of water, for example, about 1000 cc to 2000 cc. Here, when the outer cylinder 100 is heated by the heater 110, it is preferable to configure so that it can be slowly heated with a fire that is not too strong.
외통(100)내에는 내통(140)이 안착되는 바, 내통(140)내에는 수삼(130)(또는 백삼) 소정량, 예를 들면, 10mm 내지 20mm의 두께를 갖는 수삼일 경우에는 300ｇ 내지 450ｇ(백삼의 경우에는 120ｇ 내지 180ｇ)정도가 담겨져 있다.When the inner cylinder 140 is seated in the outer cylinder 100, the inner ginseng 140 has 300 g to 450 g of ginseng having a predetermined amount, for example, a thickness of 10 mm to 20 mm. (120g to 180g in the case of white ginseng) is contained.
이와 같이 구성된 본 발명은 도 1 및 도 2 에 도시된 바와같이, 우선 수삼(130) 소정량, 예를 들면 300ｇ 내지 450ｇ 정도를 채취하여 소정의 두께, 예를 들면 10mm 내지 20mm로 잘게 썰은 후 단계(200)으로 진행한다.In the present invention configured as described above, as shown in FIGS. 1 and 2, first, a predetermined amount of ginseng 130, for example, 300 g to 450 g is collected and chopped to a predetermined thickness, for example, 10 mm to 20 mm. Proceed to 200.
단계(200)에서는 전술한 소정량의 수삼(130)을 내통(140)에 담고, 다시 내통(140)을 1000cc 내지 2000cc의 물이 담기 외통(100)내에 담는다. 내통(140)이 외통(100)내에 안착되면 단계(210)으로 진행한다.In step 200, the above-described predetermined amount of ginseng 130 is placed in the inner barrel 140, and the inner barrel 140 is again contained in the outer cylinder 100 containing 1000cc to 2000cc of water. When the inner cylinder 140 is seated in the outer cylinder 100, the process proceeds to step 210.
단계(210)에서는 내통(140)이 담긴 외통(100)을 본체(120)의 히터(110)에 올려 놓고, 외통(100)내의 물을 비등점 이상으로 끊인후 단계(220)로 진행한다.In step 210, the outer cylinder 100 containing the inner cylinder 140 is placed on the heater 110 of the main body 120, and the water in the outer cylinder 100 is cut off above the boiling point and then proceeds to step 220.
단계(220)에서는 외통(100)내의 물이 비등점 이상으로 끊고 있는지를 판별한다.In step 220, it is determined whether the water in the outer cylinder 100 is cut above the boiling point.
단계(220)에서의 판별 결과, 외통(100)내의 물이 비등점 이상으로 끊지 않을 경우에는 단계(210)으로 진행하여 계속해서 물을 비등점 이상으로 끊인다.As a result of the determination in step 220, if the water in the outer cylinder 100 does not break above the boiling point, the flow proceeds to step 210 and continues to cut off the water above the boiling point.
그러나 외통(100)내의 물이 비등점 이상으로 끊을 경우에는 단계(230)으로 진행한다.However, if the water in the outer cylinder 100 is above the boiling point proceeds to step 230.
단계(230)에서는 내통(140)이 담긴 외통(100)내의 물을 대략 12시간 내지 24시간 동안 정도로 중탕 가열하여 갈색으로 가변화시킨다. 외통(100)내의 물이 갈색으로 변색되어 홍삼 엑스화되면 가열을 중지하고 작동을 중단한다.In step 230, the water in the outer cylinder 100 containing the inner cylinder 140 is heated to a high temperature for about 12 to 24 hours to vary the color to brown. When the water in the outer casing 100 is changed to brown and red ginseng X is stopped, the heating is stopped and the operation is stopped.
결과적으로, 수삼 또는 백삼의 소정량을 내통(140)에 담고, 내통(140)을 소정온도로 소정시간동안 가열하여 응축시킨 후, 다시 냉각시켜서 홍삼엑스를 제조하게 되는 것이다.As a result, a predetermined amount of ginseng or white ginseng is contained in the inner barrel 140, the inner cylinder 140 is heated to a predetermined temperature for condensation for a predetermined time, and then cooled again to manufacture red ginseng extract.
본 발명은 전술한 실시예에 국한되지 않고 본 발명의 기술사상이 허용하는 범위내에서 다양하게 변형하여 실시할 수가 있다.The present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the technical idea of the present invention.
예를 들면, 수삼 및 백삼의 중량, 두께를 한정하여 설명하였으나 대략적인 수치를 나타낸 것에 불과하므로 본 발명의 취지에 벗어나지 않는 한 그 이상 그 이하라도 가능하다 할 것이다.For example, the weight and thickness of the fresh ginseng and white ginseng are limited and described, but only the approximate numerical values may be used.
그리고, 외통내에 담겨지는 물의 양을 1000cc 내지 2000cc로 한정하여 설명하였으나 대략적인 수치를 나타낸 것에 불과하므로 본 발명의 취지에 벗어나지 않는 한 그 이상 그 이하라도 가능하다 할 것이다.In addition, the amount of water contained in the outer cylinder is limited to 1000 cc to 2000 cc. However, since only the approximate numerical values are shown, it will be possible to do more or less without departing from the spirit of the present invention.
또한, 가열시간을 12시간 내지 24시간 동안으로 한정하여 설명하였으나 대략적인 수치를 나타낸 것에 불과하므로 본 발명의 취지에 벗어나지 않는 한 그 이상 그 이하라도 가능하다 할 것이다.In addition, the heating time is limited to 12 hours to 24 hours, but only the approximate numerical values are shown. Therefore, more than the above may be possible without departing from the spirit of the present invention.
이상에서와 같이 본 발명에 따르면 수삼(또는 백삼)의 소정량을 소정의 물에 담은 후 중탕으로 소정 시간동안 가열하여 외통에 담긴 물을 갈색으로 가변화시켜 홍삼엑스를 제조할 수 있도록 구성함으로써, 즉 홍삼을 제조할 수 있는 공정이 매우 단순화 되었으며, 이러한 단순한 공정을 통하여 수삼(또는 백삼)을 손쉽게 홍삼엑스로 제조할 수 있는 효과가 있다.As described above, according to the present invention, by putting a predetermined amount of fresh ginseng (or white ginseng) in a predetermined water and heating it for a predetermined time in a water bath to configure the red ginseng extract by varying the water contained in the outer container to brown, That is, the process for producing red ginseng has been greatly simplified, and through this simple process, ginseng (or white ginseng) can be easily produced as red ginseng extract.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970066303A KR100256569B1 (en) | 1997-12-05 | 1997-12-05 | Ginseng steamed red production method |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019970066303A KR100256569B1 (en) | 1997-12-05 | 1997-12-05 | Ginseng steamed red production method |
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| KR19990047786A true KR19990047786A (en) | 1999-07-05 |
| KR100256569B1 KR100256569B1 (en) | 2000-05-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019970066303A KR100256569B1 (en) | 1997-12-05 | 1997-12-05 | Ginseng steamed red production method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000030545A (en) * | 2000-03-02 | 2000-06-05 | 김형극 | Red ginseng extract manufacturing method |
| KR20000030180A (en) * | 2000-01-26 | 2000-06-05 | 김형극 | Ginseng processing method containing red ginseng |
| KR100377525B1 (en) * | 2000-01-11 | 2003-03-26 | 대웅전기산업주식회사 | Ginseng extract make method |
| KR100420283B1 (en) * | 2000-01-05 | 2004-03-02 | 김형극 | Red ginseng extract manufacturing method |
| KR100713961B1 (en) * | 2003-01-06 | 2007-05-02 | 린린 야오 | A method and device for preparing liquid |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970070178A (en) * | 1996-04-15 | 1997-11-07 | 성태석 | How to prepare soluble ginseng for red ginseng |
-
1997
- 1997-12-05 KR KR1019970066303A patent/KR100256569B1/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100420283B1 (en) * | 2000-01-05 | 2004-03-02 | 김형극 | Red ginseng extract manufacturing method |
| KR100377525B1 (en) * | 2000-01-11 | 2003-03-26 | 대웅전기산업주식회사 | Ginseng extract make method |
| KR20000030180A (en) * | 2000-01-26 | 2000-06-05 | 김형극 | Ginseng processing method containing red ginseng |
| KR20000030545A (en) * | 2000-03-02 | 2000-06-05 | 김형극 | Red ginseng extract manufacturing method |
| KR100713961B1 (en) * | 2003-01-06 | 2007-05-02 | 린린 야오 | A method and device for preparing liquid |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100256569B1 (en) | 2000-05-15 |
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