KR19990078807A - Process for the Preparation of a Red Ginseng Tea by Employing Pressurized Transfer Technique - Google Patents

Abstract

In the present invention, the red ginseng refers to a mixture of red ginseng and red ginseng (紅 尾 蔘). The present invention relates to a method for producing a leaching tea containing red ginseng as a main component of the red ginseng which matures red ginseng, mixes with a carrier, and transfers and lands the carrier to red ginseng by a method of pressurization and transfer. The present invention has an object to provide a red ginseng leaching tea free of sugars. After crushing and drying red ginseng, it is pressurized by mixing 30 to 70% (Ｗ / Ｗ) of red ginseng and 30 to 70% (Ｗ / Ｗ) selected from vinegar, root, neck, blood, flower, fruit, grain, vegetable, etc. Mixing and crushing, and a step of crushing and homogenizing to a suitable size by instant drying of the obtained product in a pressure cooker and expanding or expanding the tissue of the obtained product. The present invention is a double-sided process for ground-transferring a red ginseng carrier by pressurizing, mixing, pulverizing and pressing roasting the red ginseng, and a complex component of the red ginseng and carrier provides a unique aroma and taste. Is the first to provide a high quality red ginseng leaching tea that contains these active ingredients.

The red ginseng leaching tea of the present invention is a high-performance sugar-free red ginseng leaching tea suitable for the needs of foreigners and children who do not like the aroma and taste of ginseng, young people in their 40s after avoiding sugar, and young people in their 20s who are concerned about obesity. It is clear that it will open new horizons with various functional differences.

Description

Process for the Preparation of a Red Ginseng Tea by Employing Pressurized Transfer Technique}

The present invention relates to a method of manufacturing red ginseng leaching tea. More specifically, the present invention is a method for preparing a red ginseng crushed red ginseng and carrier mixed with a carrier, and the red ginseng is mixed with a carrier and pressurized, transferred to the red ginseng and a leachate tea mixed with a red ginseng and a carrier and It relates to a red ginseng leaching tea manufactured in the former.

The conventional red ginseng tea is extracted from high temperature, concentrated for a long time, mixed with glucose or lactose, granulated and dried to contain 80 to 90% of sugar, and it is specified that the products are irrelevant to the method of the present invention.

Korean ginseng (Panax ginseng C.A. Meyer) is the best medicine in Chinese medicine since ancient times, and it is considered that mysterious medicinal effect is the origin of the world unmatched by other herbal medicines. It is said that our ancestors became the best traders of the East with the mysterious effects of ginseng and red ginseng.

The accelerated research of red ginseng and ginseng and the first international ginseng symposium held in 1974 (hosted by Seoul) are thought to be the result of the excellence of red ginseng. It is reported that red ginseng contains carbohydrates, amino acids, saponins, and fatty acids such as stearic acid, palmitic acid and oleic acid, and the volatile substance unique to red ginseng has been proved to be panacene. Red ginseng saponin refers to a plant component that causes continuous foaming when shaking red ginseng aqueous solution and has been found to be involved in the efficacy of red ginseng.

Specifically, we will look at the saponin. Ginseng and red ginseng are found in small amounts of saponin in the center (body), which accounts for about 60% of the total weight. Most saponins are known to be present in the roots, outer skin and cortex, and large ginseng contains saponins as compared to small ginseng. It is confirmed that the ratio is small, and saponin content of each part is 1.9% in the main root and 4.8% in the inner part, and a strong bitter taste is high in saponin content and high in efficacy.

The total saponin content is 2.84% for 4 years of root and 2.19% for 6 years of root, showing a difference of about 30%. However, the content of saponins is jagged between 4 and 6 years of age.

The efficacy of ginseng and red ginseng proved by modern medicine is 1) adaptogen effect, 2) safe and nontoxic 3) resistance enhancement, 4) endocrine control, 5) blood pressure control, 6) metabolism promotion, 7) anti-inflammatory, 8 ) Weak recovery, 9) Efficiency control, 10) Neurostable, 11) Life extension, 12) Vascular strengthening, 13) Hematopoiesis, 14) Stomach, 15) Gangjeong, 16) DNA synthesis, 17) Anticancer, 18) Sperm promotion , 19) antidiabetic, 20) growth, etc., can be seen as a ruling to control all kinds of diseases.

Ginseng having such efficacy was produced by mountain, lotus root, large and small, form, region and grade.

They are categorized and have a deep relationship with each other. Ginseng is divided into medicines and foods and classified according to their function and responsibility.They are used as medicines for the purpose of treatment and prevention, and processed foods with relaxed conditions are classified as foods such as ginseng tea, ginseng wine, ginseng confectionery or health supplement foods. Are managed. Ginseng (raw ginseng), which is not dried, is processed for the purpose of long-term preservation such as white ginseng or red ginseng. Protected.

General commercial red ginseng products are as described in Table 1 above, the following will be described with respect to their preparation.

Red ginseng tea has been managed by extracting and concentrating red ginseng into extract tea using extract and powder tea using powder.

Representative of red ginseng tea is extract granulated tea, which is concentrated red ginseng extract, mixed with glucose and lactose, granulated and dried. Granule-molded with sugar as a carrier, and its palatability is gradually lost due to the avoidance of sugars in modern people. have. Considering this reality, the inventors of the invention focused on the invention of red ginseng leaching tea without sugar for the sake of excellence and national interest of Korean red ginseng.

The demand for red ginseng tea is gradually decreasing due to the consciousness structure that avoids sugars that cause obesity due to industrial development and income increase, and the case of avoiding all-round ginseng due to anxiety of diabetes. Are there no red ginseng teas without sugar or red ginseng teas without fear of obesity? The present invention has been completed in view of the unfortunate reality that red ginseng tea, which is essential for red ginseng tea, cannot drink red ginseng which is effective for skin beauty, growth and development or anti-cancer as tea. In addition, for foreigners who do not like the aroma and taste of red ginseng saponin, the necessity of the present invention is further emphasized to complete the invention, restoring the pride of the nation suffered from coffee as our souvenirs, and inventing the invention for another purpose of increasing national interest through export. Completed.

On the other hand, the carrier is a tea that can always drink as a plant without poison and harmless. It is developed by leaching tea with various functions by using vinegar, root, tree, blood, flower or grain and fruit in nature as a carrier. In order to improve the quality of life by providing teas for diabetics and obese patients suffering from diseases, the government wanted to fulfill the duty of coexistence.

In the health-oriented culture where the necessity of red ginseng tea that can be eaten by anyone is constantly emerging, the red ginseng tea, which is fully loaded with the ingredients of red ginseng and mixed with a carrier, has an increased flavor, is a necessity of the times that we want. It is an invention that can boast of the superiority and its efficacy selected as red ginseng seed soup that can prove efficacy and function in the world.

Accordingly, the present inventors have attempted to develop a tea that is easy to drink, has high palatability, and maintains the function of red ginseng by using red ginseng, which is suitable for the taste of the world and contributes to health promotion. Transition and landing on the red ginseng without loss of flavor and taste of the carrier by pressurization and transfer, etc. When it is processed through drying, roasting and crushing process and pressure roasting process, it improves the maintenance and preference of Korean red ginseng It was confirmed that the red ginseng complex leaching car can be manufactured and convenient for the user and completed the present invention.

It is a main object of the present invention to provide a method for producing a sugar-free leaching tea in which only red ginseng and a carrier are mixed by transferring and landing the components of the carrier to red ginseng by pressurizing and transferring methods. It is another object of the present invention to provide an excellent sugar-free red ginseng leach tea blended with red ginseng prepared by the electric manufacturing method and one or more or several dozen carrier components to provide a leach tea using a mixture of various carriers with red ginseng. will be. In another aspect, the present invention provides a leaching tea consisting of only red ginseng does not contain a carrier. In another aspect, the present invention provides a leaching tea consisting of any one selected from red ginseng, white ginseng, and grain ginseng.

1 is a process chart showing a manufacturing method of red ginseng leaching tea by the pressure transition of the present invention.

The manufacturing method of the red ginseng leaching tea of the present invention is a process for obtaining red ginseng for washing, screening, steam sterilization and aging of red ginseng and vinegar, root, neck, blood, flower, fruit, grain, Selective processing of selected carriers from vegetables, mixing the red ginseng with the carrier, pressing, mixing and pulverizing at the same time, pressing and roasting to enlarge the structure of the obtained product, and red ginseng and carrier according to the blending ratio Mixing and ripening processes in which the difference in odor occurs.

The process of mixing red ginseng and carrier to 30 to 70% (w / w) and 30 to 70% (w / w) of red ginseng and carrier on the basis of the mixed weight, and pressurizing and transferring to obtain a red and red ginseng and carrier mixture. Drying and crushing. In the present invention, red ginseng leaching tea refers to a sugar-free leaching tea having excellent functions including washing and screening ginseng harvested in the ginseng field, including the main components of ginseng and the main components of the carrier.

Another process of the present invention is to mix, pressurize, mix and mix any one selected from red ginseng, white ginseng, and grain ginseng to 10 to 90% (w / w) and 10 to 90% (w / w) of red rice ginseng without using a carrier. Simultaneous grinding process, pressure roasting process to expand the structure of the obtained product, and mixing and ripening process in which the difference in taste and aroma occurs depending on the blending ratio of red and red ginseng.

In the present invention, red ginseng refers to a mixture of red ginseng (Thong red ginseng) and red ginseng having a brain and body. Carrier refers to foods that humans can eat such as grains, processed products of grains, algae, leaves, vegetables, herbs, fruits, seafood, etc. Specifically, grains refer to corn, rice, beans, wheat, crude, sorghum, etc. , Processed products of grains refers to nurungji, sputum rice cake, etc., seaweeds, kelp, etc., leaves green tea leaves, ginkgo leaves, pine needles, aloe gel, tofu leaves, etc., vegetables such as spinach, buttercups, Herbs include cordyceps, agaricus, ganoderma lucidum, shiitake mushrooms, chestnuts, hemp, celestial organs, donkeys, sperm and goji, goji, schisandra, jujube, and yulmu. Say.

Hereinafter, the red ginseng leaching method of the present invention will be described in more detail by dividing the process.

First step: obtain red ginseng

Preparation of the red ginseng leaching tea of the present invention begins with the selection of raw ginseng. In order to be used as a raw material of red ginseng, it takes at least 4 to 6 years to grow, and the raw material has an absolute effect on the quality of red ginseng. The number of years of planting depends on the soil and environment. Raw materials are harvested from fresh ginseng and stored at the Jeoncheong Office in September-October. Shorter root lengths and larger fuselages are generally unsuitable for red ginseng due to their large holes. Although it varies depending on the place of origin, six-year-olds are generally 0.81-1.51, accounting for around 0.97 on average. The manufacturing process of red ginseng is selected from the selected ginseng 『Storage』-『Sesam』-『Selection』-『Ginseng』-“Drying”-“Chimi”-“Ilgeon”-“Cooking”-“Selection by Grade”-『Rectus』- Red ginseng is produced through processes such as `` welding and pressing '', `` redrying '' and `` packaging. '' The main technology of the process is the steaming ginseng, the so-called steaming process. The ginseng is put into the kiln and the small pieces are steamed for about 2 hours, the middle parts for 2 hours and 30 minutes, and the large parts are steamed for about 3 hours. After steaming and drying a little, three stages are divided into brain head, main root (body), and root, and the root and thread roots are cut out, leaving only the head, main root, and thick root. This work is called chimi. After retreating, it is reconstructed and selected into 4 grades such as Cheonsam (天 蔘), Jisam (地 蔘), Yangsam (良 蔘), and Ginseng (雜 蔘). The red ginseng prepared through such a complicated process has a length of 10 to 35 cm, a diameter of about 1 to 4 cm, which maintains the original shape of ginseng, and is preferably pale brown pale yellow red. Red ginseng is produced as a by-product when the shape of ginseng is fixed. Depending on the size, it is classified into the United States, Central America, Central and Central America, Mimi, detailed rice, semi, etc., and the purchase of this product can increase the economic efficiency and increase the profit of ginseng farmers. Red ginseng used in the present invention may vary depending on the price of the finished product. For the purpose of efficacy, it is recommended to choose red, red ginseng such as mid-medium, mimi, detail rice, semi-high with high saponin content. The red ginseng thus obtained was crushed to a size of 4 to 6 mm with a crusher and sprayed with an integer so that the water content was 15 to 30%, preferably 20%, and aged at 30 ° C. for 6 to 20 hours, preferably 10 hours. Let's do it. Aged red ginseng is crushed with a shredder to a size of 4 to 6mm. Aging and crushing is the expansion of the surface area and the facets of the tissue to facilitate transfer and landing. When manufacturing red ginseng directly, it can be cut and dried into sections of 4 to 6 mm in the drying and chimi processes, and the fragments can be shortened when used when the moisture content is 65 to 75%. . However, commercially available red ginseng red ginseng at an affordable price is more economical than manufacturing. Red ginseng obtained in the first step refers to a water content of 15 to 30%, crushed by mixing 10 to 90% (w / w) of red rice ginseng with 10 to 90% (w / w) of red ginseng with brains and trunk .

Here, we want to find out the saponin content of each site. When ginseng is classified into 8 parts and large (raw ginseng) ginseng is called 10, small ginseng is compared to 12, skin white ginseng is 16, brain head 28, hemp leaf 30, hemp skin 35, hemp flower 50, and hemp ginseng 55. It is recognized that ginseng tea (combined with glucose and lactose) is 11 and ginseng extract is 30, so that the content of rice ginseng is important for efficacy purposes and that ginseng (thong ginseng) is necessary for taste purposes. The invention is completed.

Second step: obtaining a carrier

Carrier is an object that can be eaten by vines, roots, trees, blood, flowers, cordyceps, agaricus, ganoderma lucidum, shiitake mushrooms, green tea leaves, Fresh natural products, such as ginkgo biloba, pine needles, aloe gel, sesame leaf, spinach, buttercup, kelp, or water-soluble chitosan, etc., and water content of 70% to 90%, preferably 80% of water, is used in the shredder or grinder. It refers to a vegetable or animal carrier that can be enhanced in palatability and efficacy by mixing taste and aroma when mixed with red ginseng, which has been crushed and cut into 2 to 4 mm in size.

Fresh fruit is suitable as a suitable carrier and the fruit is familiar with us, but foreigners have a high preference for fruit, so the use of fruit as a carrier will be a catalyst for foreigners to like red ginseng. The proportion of the carrier is determined by the taste and aroma of the carrier itself. When selecting one carrier and selecting two or more carriers, the amount of the carrier itself is adjusted within the compounding ratio of the carrier. The carrier is 70 to 30% (dl / v) based on the mixed weight of red ginseng and carrier, preferably 60 to 40% (dl / v) and more preferably 55 to 45% (dl / v). Choose a ratio that harmonizes efficacy with taste and aroma.

Third step: red ginseng and carrier mixture obtained

The mixing ratio of the red ginseng and the carrier is mixed with the red ginseng and the carrier according to the ratio of the red ginseng of the first step and the carrier of the second step, and aged in a closed container for 3-5 hours by passing it for 1-2 minutes in a steam container at 100 ° C. . When red ginseng has a slight blackish-brown transparency, the conditions of the pressure-mixing crusher are 150rpm to 500rpm, preferably 200 to 300rpm, more preferably 220 to 280rpm, more preferably 250rpm of three-phase three horsepower or more. The rotational claw of the crusher has a length of 2 to 10 cm, preferably 4 to 6 cm, more preferably 6.5 cm, an outlet diameter of 2 to 8 mm, preferably 4 to 6 mm, and the pressure in the crusher is 4 To 15 Kg / cm 2, preferably 6 to 8 Kg / cm 2, pressure mixed crushing is simultaneously performed in the crusher for 30 seconds to 2 minutes, preferably 45 seconds to 1 minute, so that the carrier is transferred and landed on the red ginseng. . At this time, the purified water is sprayed by adding or subtracting according to the type of carrier so as to make the transition and landing homogeneously by high pressure spraying 60 to 100ml per Kg, preferably 80ml, based on the mixed weight of the red ginseng and the carrier. Heat generated during pressurized mixing crushing is cooled to a high pressure sprayed purified water and the carrier is homogeneously transferred. Under these conditions, the pressure-mixed crushing is transition landed at 80 to 90% at the first, 90 to 95% at the second, and landed at 97 to 99% at the third. . However, as the recovery increases, fine powder is produced, which is not a preferred method for leaching tea. The fine powder passes through the filter paper during leaching, leaving a problem in the mug. A good condition is a highly productive process when the red ginseng and the carrier are mixed as much as possible before the pressure-mixed grinding to recover the pressure-mixed crushing once or twice. The mixture of red ginseng and a carrier is obtained from a mixture such as 2 to 5 mm noodles, which is obtained by transfer and landing by pressure-mixing grinding without any loss of active ingredient, taste and aroma, and then for 10 to 30 hours at a temperature of 35 ° C. or lower. It is dried and the obtained product which mixed red ginseng and a carrier is obtained. The obtained product is crushed to a size of 4 to 6 mm when the water content is 10 to 15% to obtain the final product of the third process.

4th process: Pressurized mixture of red ginseng and carrier

The red ginseng obtained in the third step and the carrier are mixed with each other in a pressure cooker, and the internal pressure is 5 to 30 minutes, preferably 5 to 10 minutes, to increase the pressure to 2 to 20 Kg / cm 2, preferably 4 to 15 Kg / cm 2. Stir and heat to stir to expand or foam the tissue of the obtained product. This prevents loss of taste and aroma, accelerates leaching time, promotes leaching of active ingredients and increases leaching amount. The obtained product in a pressure cooker is cooled to room temperature and crushed to a size of 1 to 5 mm, more preferably 2 to 4 mm with a crusher. The crushing is more preferably performed after cooling. When crushed, the powder can be mixed with the purified water, granulated and reused. After the shredding is finished, the product is packed into 0.5g, 0.7g, 1.0g, 1.2g, 1.5g, 1.8g, 2.0g, 3.0g, 5.0g to 10g in a filter paper that can be leached.

In addition, it can be used as a powder tea by pulverizing to a suitable size according to the use, preferably pulverizing to 250mesh. The obtained red ginseng leach tea is mainly yellowish brown, reddish brown, dark brown, yellow or the like depending on the carrier. Leaving it for 1 to 1.5 minutes with water or other aqueous solution at 90-95 ℃ has a unique taste with a slight bitter taste (saponin), and it is an excellent tea as a functional complex tea with the efficacy of red ginseng, and it is at 90-95 ℃. Best leaching Leaching is possible even in cold water. After one leaching, the leaching occurs again after 3-4 minutes in water at 90-95 ° C. At this time, 50-60% of one time is leached.

Pressurized cooking pot used in the present invention can use a commercially available machine on the principle of popping rice and can also be used to produce a sealed pot. The obtained product of the third process has the specificity that the expansion or expansion of the obtained tissue is determined according to the starch content, the degree of moisture, and the pressurization. In this case, 5 to 10% of the aloe gel (carrier weight) is used when a carrier containing little starch is used. Standard) may be first mixed with red ginseng and then mixed with a carrier. When pressurizing and roasting a volume of 1.5L based on the obtained product of the third process, the internal pressure of the cooking pot is 2 to 20 Kg / cm 2, preferably 4 to 15 Kg / cm 2 to produce a leachable tea having excellent aroma and taste. It is possible to add or subtract according to the physical properties of the carrier, 12kg / ㎠ for corn, 11 ~ 12kg / ㎠ in the government rice, 6kg / ㎠ for beans, 4kg / ㎠ for chestnuts, 12 to 13kg for wheat, crude and sorghum / ㎠, Nurungji 8 to 9kg / ㎠, sputum rice cake 8 to 9kg / ㎠, kelp 5 to 6kg / ㎠, pine needles 6kg / ㎠, mulberry leaf 5kg / ㎠, tofu leaf 5kg / ㎠, hemp 4kg / ㎠, Angelica, cheongung and Chinese herbal medicines such as Hwangji Hwang are 5 to 6kg / ㎠, 5 to 7kg / ㎠ when using seeds such as wolfberry, Schisandra chinensis and jujube, white ginseng and 7kg / ㎠ for grain ginseng, 5kg / ㎠ for red ginseng and 7kg / ㎠ for red ginseng The pressure is preferably 6 Kg / cm 2 when the cordyceps is used as a carrier, 8 Kg / cm 2 when the crimson is used as the carrier, and 5 Kg / cm 2 when the lemon or orange is used as the carrier. It is desirable. When fruit is used as a mixed carrier, a pressure of 4 to 6 Kg / cm 2 is preferable. Aloe gel mixed with the leaves is also preferably a pressure of 4 to 6Kg / ㎠.

In the fourth step, the mixture of the red ginseng and the carrier packaged in the filter paper is expanded to 1.5 to 2 times after 1 to 2.5 minutes in 95 ° C water. This can be said to prove the leaching rate and leaching amount. In use, fully leached tea bags rise above the water.

To expand or expand white ginseng and grain ginseng more than 2 times, put 50 g of white ginseng in 1L of water, heat 15 to 20 minutes at 100 ° C, and heat again at 90 to 95 ° C for 1 to 1.5 hours to expand and expand. The superiority of the present invention is demonstrated by the fact that the same ratio of extraction is performed.

Through the following examples will be described the present invention in more detail. It is apparent to those skilled in the art that these examples are only intended to illustrate the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. In particular, the red ginseng leaching tea of the present invention is manufactured by a method including a step of transferring and landing a carrier by a process of pressurization, mixing, and crushing, wherein the carrier is a copper, plant, plant, root, plant, etc. All other leaching polysaccharide products containing red ginseng as a main ingredient may be considered to be included in the scope of the present invention because all of them may include blood, flowers or grains, fruits and vegetables.

Example 1 Preparation of Red Ginseng Leachate Tea Based on Lemon and Cordyceps Sinensis

Crushed red ginseng was obtained according to the process described in the first step. At this time, the water content of the red ginseng was selected about 20%, crushed to 4 to 6mm size and aged at 35 ℃ or less for about 10 hours. At this time, the moisture was maintained to 20%. The ratio of red and red ginseng was 15:85.

The carefully selected Cordyceps sinensis was roasted with stirring for 10 minutes at 85 to 90 ° C and deodorized to maintain the moisture content at 8%. In addition, the selected lemon was washed two or more times with a neutral detergent to remove foreign substances of the epidermis, cut in half, and then cut into slices 2 to 4 mm through a cutter.

Red ginseng, Cordyceps sinensis and three lemons obtained were composed of 60% red ginseng, 25% Cordyceps sinensis, and 15% Lemon, which was steamed for 1 to 2 minutes in a steam bath at 100 ° C. After steaming, the mixture was aged at 35 ° C. or lower for about 6 hours. The mixture of aged red ginseng, Cordyceps sinensis, and lemon is put into the crusher, and 250rpm is driven by a power of at least three phases of three horsepower for the third process, pressurization, mixing, and crushing. At 4 mm, the internal pressure was 6 kg / cm < 2 >, and pressure mixing and crushing were simultaneously performed for about 45 seconds to obtain red ginseng, cordyceps and lemon. At this time, by spraying a high-pressure spray of 80ml per kg on the basis of the mixed weight of red ginseng, Cordyceps sinensis, lemon, cooling and mixing was made homogeneously. Under these conditions, more than 97% of lemon and Cordyceps sinensis were transferred and landed to red ginseng to obtain a yield consisting of new Red Ginseng, Cordyceps sinensis and lemon, which was dried at a temperature of 35 ° C. or lower for 12 hours, and the yield was 4 to 4. It was crushed to 6mm and placed in a pressure cooker and heated and stirred to 5Kg / cm 2 to expand the tissue of the obtained product. The expanded product was further cooled to room temperature and crushed to 2-4 mm in size. The obtained product was packaged in an automatic packing machine with 0.5g, 0.8g, 1.0g, 1.2g, 1.5g, 1.8g, 2.0g, 3.0g, 4.0g, 5.0g, 10.0g and the like on a filter paper capable of leaching. When Cordyceps sinensis and lemon were transferred to red ginseng, red ginseng leaching tea was obtained.

Example 2 : Preparation of red ginseng leaching tea based on Cordyceps sinensis, Aloe gel and chitosan

Crushed red ginseng was obtained according to the process described in the first step. At this time, the water content of the red ginseng was selected about 20%, crushed to 4 to 6mm size and aged at 35 ℃ or less for about 10 hours. At this time, the moisture was maintained to 20%. The ratio of red and red ginseng was 15:85. Aloe, a carrier, was removed from the epidermal layer to obtain a fleshy gel. The crushed red ginseng, the obtained aloe gel and carefully selected Cordyceps sinensis were roasted under stirring at 85 ° C. for 10 minutes. Chitosan was purchased from commercially available water-soluble chitosan, and red ginseng, Cordyceps sinensis, Aloe chel and chitosan obtained in this way were mixed with red ginseng 55%, Cordyceps sinensis 20%, chitosan 15%, and steam bath at 100 ° C. Steamed for 2 minutes at 10% aloe gel was mixed again and aged for 6 hours in a sealed container at 35 ℃. Then, the mixture was put into a pressure mixing crusher, and the product was obtained by simultaneously performing pressure, mixing, and crushing at 250 rpm with a power of three phases and three horsepower or more, 6.5 cm in length, 4 mm in diameter, and 6 Kg / cm 2 in internal pressure. In order to cool the generated heat and to make the obtained mixture homogeneous and to facilitate the transition and landing, 80 ml of integer water per Kg was sprayed by high pressure on the basis of the mixed weight during pressurization, mixing and crushing. The red ginseng and Cordyceps sinensis, chitosan and aloe gel mixtures were dried at a temperature of 35 ° C. or lower for 12 hours, and the dried product was crushed to a size of 4 to 6 mm, placed in a pressure stir-cooker and heated with stirring to achieve an internal pressure of 6 Kg / cm 2. The tissue of water was foamed and expanded. Red ginseng, Cordyceps sinensis, chitosan, and aloe gel, which have expanded and expanded tissues, can be crushed again to a size of 2 to 3 mm and can be leached into 0.8g, 1.0g, 1.2g, 1.5g, 1.8g, 2.0g, 3.0g Packed with disposable tea bags, 4.0g, 5.0g, 10g and the like to obtain a leaching tea of red ginseng with Cordyceps, chitosan and aloe transferred and landed.

Example 3 : Preparation of red ginseng leach tea (red ginseng leach tea without carrier)

In the first process, the fresh ginseng was cut into 2-4mm size using the storage → cesam → selection → dyssam after cutting, and then dried for 15 days, when the moisture content of the dried red ginseng slices became 15%. Put the red ginseng slices with 15% moisture content into the stir-fryer and heat and stir until the internal pressure is 7Kg / cm 2 to expand the tissue of the obtained product, to obtain the red ginseng yield, and to cool the expanded yielded and then shred to 2-4mm size. It was. The obtained product was packed in a filter paper capable of leaching with 0.8 g, 1.0 g 0.2 g 1.5 g 1.8 g 2.0 g 2.5 g 5.0 g to obtain an excellent red ginseng leaching tea. The usefulness of the red ginseng leaching tea prepared according to the preparation method of the present invention is further confirmed by the following sensory test.

[Sensory test]

The red ginseng leaching teas obtained in Examples 1 to 3 were used as a control group using ordinary ginseng tea, green tea, and dongle green tea. The items of color, aroma, taste, and appetite, the appetite improvement, the relationship with sugar, fatigue recovery, and blood pressure related sensory tests were performed. The sensory test was conducted using a 9-point grading method in which a trained panelist rated a total of 40 people, 20 to 60 years old, between 1 (very bad) and 9 (very good). Among them, 10 patients with diabetes and blood pressure were included. Table 2 shows the results of the sensory test. This experiment was obtained by individual questionnaire after drinking 3-5 cups per day for 3 days per item for 18 days.

As can be seen in Table 2, the red ginseng leached teas of Examples 1 to 3 prepared by the preparation method of the present invention had excellent palatability, aroma and taste than commercial ginseng tea, commercial green tea, and commercial dongle tea used as a control. In addition, it was evaluated as an invention that satisfies the range of efficacy that tea has with the therapeutic effect and mental relief in diabetic and blood pressure patients.

These results show that the red ginseng and the carrier are well harmonized to show a high degree of preference that the tea should have, and thus the effect of the red ginseng can be used as a leaching tea. have. It is considered the world's first invention with the rights and obligations of ginseng seedling countries. People suffering from diabetes know the benefits of ginseng and red ginseng, but can improve the quality of life for those who can not drink ginseng tea and red ginseng tea.

For those of ordinary skill in the art, it is intended that this specific description be merely one of the preferred embodiments, thereby not limiting the scope of the invention. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described and demonstrated in detail above, the present invention is a mixture of red ginseng with a carrier and the carrier is transferred and landed on the red ginseng by a pressure-transfer method to obtain a mixture of red ginseng and a carrier, and teas containing important components of red ginseng which can be obtained by processing them. The method of manufacturing and electric red ginseng leach tea prevents the loss of red ginseng components and the loss of taste and aroma, and is the first to develop sugar-free red ginseng leach tea through the invention and provide world-class products. We believe that the national effect of raising self-esteem is great.

In the present invention, the carrier can be land-transferred to the red ginseng bar, there is a functional effect of producing a high-quality red ginseng leaching tea that the effective function of the red ginseng in combination with the carrier and the efficacy of the treatment is increased. These red ginseng leach teas are excellent in color, taste, aroma, and functionality, have high preference, and are easy to use, and are functional products that are superior to conventional teas. Only one invention is appreciated.

[references]

1) 神 蔘 (秘 浩) 著 of 人蔘, 文 社

2) 山 山 人蔘 (金順基) 著, 良 書 閣

3) 藥 and man (著 相 龍) 著, life and dream

4) 冬蟲夏草 (Cho Deok Hyun et al. 2) 著, 眞 率

Claims (6)

In manufacturing red ginseng leach tea, 1) blending process of red ginseng blending 10% to 90% of red ginseng and 10% to 90% of red ginseng, 2) crushing and steaming the red ginseng and drying the process, 3) mixing 30% to 70% (w / w) of the combination red ginseng obtained in the past with any one or two or more carriers selected from herbs, grains, fruits and chitosan aloe gel, and A mixing process in which the carrier is transferred and landed on the red ginseng in a process of simultaneously pressing, mixing and crushing, 4) The mixture of the red ginseng and the carrier was dried and crushed at 35 ° C. or lower for 10 to 30 hours, and then stirred in a pressure cooker with an internal pressure of 2 to 20 Kg / cm 2 for 5 to 30 minutes, followed by heating to foam the tissue of the electrical product. Inflating process, 5) process to cool the heat generated by using purified water during pressurization, mixing and crushing, and to increase the homogenization of mixing, transition and landing at 150 to 500rpm, 6) crushing the size of the final mixture of red ginseng and the carrier to 1 to 5mm and injecting into a tea bag, Method of manufacturing red ginseng leaching tea by pressurization, transition roasting, foaming According to claim 1, pressurization, transition is 150 to 500rpm using a crusher, the length of the rotary protrusion is 2 to 10cm, the pressure of the outlet is 2 to 8mm under the pressure of 4 to 15Kg / ㎠ internal pressure 30 Pressing, mixing, and crushing is performed simultaneously for 2 to 2 minutes to produce a red ginseng leach tea, characterized in that the carrier is land-transferred to red ginseng. The method of manufacturing red ginseng leach tea according to claim 1, wherein the purified water is sprayed at a high pressure of 50 to 100 ml per Kg based on the total weight of the purified water. The method of manufacturing red ginseng leach tea according to any one of claims 1 to 3, wherein the carrier is lemon and cordyceps, each in the ratio of 1 to 3: 1 to 3. The method of manufacturing red ginseng leaching tea according to claim 1, wherein the carrier is Cordyceps sinensis, aloe gel and chitosan, each of which has a ratio of 1 to 3: 1 to 3: 1 to 3. In manufacturing leaching tea using any one selected from red ginseng, white ginseng, and grain ginseng, 1) a process of combining 10% to 90% of any one selected from whole red ginseng, white ginseng, and grain ginseng, and 10% to 90% of ginseng and red ginseng 2) crushing and steaming the blended raw material and drying step, 3) Pressurizing, mixing, and crushing the raw materials obtained in the past 4) drying and crushing the electric mixture at 35 ° C. or lower for 10 to 30 hours, and then stirring and heating in a pressure cooker having an internal pressure of 2 to 20 kg / cm 2 for 5 to 30 minutes to heat and expand and expand the tissue of the electrical product, 5) process to cool the heat generated by high pressure spraying purified water at 50 to 100ml / kg based on the total weight when pressurized, mixed and crushed, and to increase the homogenization of mixing, transition and landing at 150 to 500rpm, 6) crushing the size of the final mixture of red ginseng and the carrier to 1 to 5mm and injecting into a tea bag, Method of manufacturing red ginseng leaching tea by pressurization, transition roasting, foaming