KR20030039838A - Ginseng boogag - Google Patents
Ginseng boogag Download PDFInfo
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- KR20030039838A KR20030039838A KR1020010071174A KR20010071174A KR20030039838A KR 20030039838 A KR20030039838 A KR 20030039838A KR 1020010071174 A KR1020010071174 A KR 1020010071174A KR 20010071174 A KR20010071174 A KR 20010071174A KR 20030039838 A KR20030039838 A KR 20030039838A
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- South Korea
- Prior art keywords
- ginseng
- dried
- fried
- browning
- water
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 48
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 48
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 48
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 4
- 239000007864 aqueous solution Substances 0.000 claims abstract description 4
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 4
- 239000011718 vitamin C Substances 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 241000894007 species Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 229940100486 rice starch Drugs 0.000 abstract 2
- 230000036515 potency Effects 0.000 abstract 1
- 238000004108 freeze drying Methods 0.000 description 9
- 241000209094 Oryza Species 0.000 description 5
- 230000001007 puffing effect Effects 0.000 description 4
- 235000021404 traditional food Nutrition 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 235000002789 Panax ginseng Nutrition 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012792 lyophilization process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 108010029541 Laccase Proteins 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 1
- 108040001319 catechol oxidase activity proteins Proteins 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229940107131 ginseng root Drugs 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- -1 potyphenolase Proteins 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
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- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
부각은 전통식품 중에서 설탕 등 당류를 쓰지 않으므로 반찬이나 스낵, 부식으로 이용할 수 있고, 섬유질 섭취에 적합하며 간편한 편의식 제공 및 비상시의 식량 등으로 사용할 수 있어 부각에 대한 관심이 높아지고 있다. 최근 들어 전통식품에 대한 선호도가 점차 높아지고 있으므로, 전통식품의 현대화 및 다양한 소재 개발에 의해 소비자 기호의 고급화 취향에 맞출 수 있는 고부가가치 제품을 생산하려는 시도가 많다.Incidence does not use sugars, such as sugar in traditional foods can be used as side dishes, snacks, corrosion, suitable for fiber intake and can be used as a convenient food and emergency food is increasing interest in incidence. Recently, since the preference for traditional foods is gradually increasing, there are many attempts to produce high value-added products that can meet the taste of consumer tastes by modernizing traditional foods and developing various materials.
인삼을 전통식품으로 이용하는 방법으로 인삼약과가 많이 개발되었는데 대한민국 특허공고 제 1985-001493 과 제1999-0070337 은 인삼분말을 다른 성분과 혼합하여 성형 후 약과를 만드는 것이고, 대한민국 특허공개 제 2001-009010은 밀가루 또는 찹쌀가루와 다른 첨가물을 혼합하고 이것을 성형하고 식용유에 튀기고 이것을 인삼시럽에 담궈 인삼의 풍미가 나도록 한 것이다. 이런 약과 방법은 인삼의 원래 모양을 갖고 있는 고급화된 제품으로서 부각제품과 비교해 분말이나 시럽을 약간 이용함으로서 그 품위가 떨어지는 제품이다.Ginseng medicinal products have been developed as a method of using ginseng as a traditional food, and Korean Patent Publication Nos. 1985-001493 and 1999-0070337 are made by mixing ginseng powder with other ingredients to make medicines after molding, and Korean Patent Publication No. 2001-009010 Flour or glutinous rice flour and other additives were mixed, molded and fried in cooking oil and soaked in ginseng syrup to give the ginseng flavor. These medicines and methods are advanced products that have the original shape of ginseng and are inferior in quality by using a little powder or syrup compared to relief products.
본 발명은 인삼을 소재로 고품질의 부각을 제조하여 많은 소비자들이 선호하는 제품을 만들고자 한다. 맛과 색깔, 촉감등이 모두 소비자의 기호에 맞게 하여야 하는 데 인삼에 있어서 문제는 인삼의 쓴맛과 흙냄새와 같은 냄새, 슬라이스 후 갈변의 문제, 촉감에 있어서는 너무 딱딱한 문제점 등이다. 이런 문제점들을 없애서 소비자들의 기호를 맞추면서 인삼 고유의 우수한 효과를 그대로 살려 인삼을 많은 양 섭취할 수 있는 인삼부각을 제조하는 것이 본 발명이 이루고자 하는 과제이다.The present invention is to produce a high-quality relief using a ginseng material to make a product that many consumers prefer. Taste, color, and touch should all be tailored to the consumer's taste. The problems with ginseng are the bitter taste of ginseng and the smell of soil, browning after slice, and too hard for the touch. It is an object of the present invention to produce a ginseng relief that can ingest a large amount of ginseng by keeping the excellent effects of ginseng intact while eliminating these problems.
본 발명 인삼부각 제조방법은 인삼을 세척하는 단계와 인삼을 끓는 물에 데치는 단계와 인삼을 얇게 종방향으로 슬라이스하는 단계, 인삼의 갈변을 방지하기 위해 소금과 비타민 등이 혼합된 수용액에 투입해 꺼내는 단계, 동결건조 단계, 찹쌀풀을 바르는 단계, 건조단계, 건조상태로 포장하거나 혹은 튀겨 (약160℃, 10초 정도) 포장하는 단계로 이뤄진다.The ginseng relief method of the present invention comprises the steps of washing ginseng and boiling the ginseng in boiling water and slicing the ginseng in the longitudinal direction, putting it in an aqueous solution mixed with salt and vitamins to prevent browning of ginseng. Step, lyophilization step, applying glutinous rice paste, drying step, packaging in a dry state or fried (about 160 ℃, about 10 seconds) packaging step.
좀 더 상세히 살펴보면, 인삼을 슬라이스 하기 전에 물중에서 가열하는 것은 인삼이 경질의 조직세포로 구성되어 있어서 그대로 절단하게 되면 인삼의 형태가 깨지는 현상이 일어나므로 65∼95℃온도의 물에서 3∼5분간 가열해 조직을 유연화 시킨다. 인삼을 종방향으로 슬라이스 할 때는 그 두께를 1.0∼2.0mm로 한다. 너무 두께가 얇으면 제조과정 및 제품 취급중에 파손되기 쉽고, 너무 두꺼우면 동결건조효율 및 퍼핑(puffing)효과가 감소하기 때문에 두께 1.0∼2.0mm가 적합하다.In more detail, heating in water before slicing ginseng is made of hard tissue cells, so when the ginseng is cut, the shape of the ginseng is broken, so it is 3 to 5 minutes in water at a temperature of 65 to 95 ° C. Heat to soften tissue. When ginseng is sliced in the longitudinal direction, its thickness is 1.0 to 2.0 mm. If the thickness is too thin, it is susceptible to breakage during the manufacturing process and product handling. If the thickness is too thick, the freeze-drying efficiency and the puffing effect are reduced, so the thickness is 1.0 to 2.0 mm.
인삼도 다른 식품과 마찬가지로 갈변현상이 일어나는 데 홍삼과 같이 이 갈변을 이용할 수 도 있으나, 본 부각에서는 원래의 인삼형태 및 색상을 유지하는 것이 중요하므로 갈변을 방지해야한다. 갈변은 효소적 갈변과 비효소적 갈변으로 분류할 수 있는 데 홍삼제조과정의 증삼과정은 고온에서 인삼 성분간에 반응이 일어나는 비효소적 갈변으로, 아미노-카르보닐반응에 의한 갈색화를 예를 들 수 있다. 상온에서의 갈변은 효소에 의한 갈변으로 주로 폴리폐놀(potyphenols, tannin)의 산화에 의해서 일어난다. 폴리폐놀을 산화하는 효소(polyphenol oxidase)는 catecholase, potyphenolase, diphenol oxidase등을 들 수 있는데 이들이 공기중의 산소에 의한 산화반응을 촉매하는 역할을 한다. 이들 효소의 활성을 저하시키는 불활성조건을 만들면 갈변을 방지할 수 있는 데 고온 및 저온 조건, 저산소 조건, 낮은 pH, 다른 성분(소금, 설탕, 비타민)함유 조건 등이 효소의 불활성 조건이다. 그래서 인삼을 종으로 절단 후 갈변을 막기 위해 소금과 비타민 C 가 함유된 물을 통과하는 과정을 거친다.Like other foods, ginseng may use browning as red ginseng, but in this incidence, it is important to maintain the original ginseng form and color, so browning should be prevented. Browning can be classified into enzymatic browning and non-enzymatic browning. The red ginseng process of red ginseng is a non-enzymatic browning reaction between ginseng components at high temperature, for example, browning by amino-carbonyl reaction. have. Browning at room temperature is caused by enzyme browning, mainly caused by oxidation of polyphenols (potyphenols, tannin). Polyphenol oxidases include catecholase, potyphenolase, and diphenol oxidase, which catalyze the oxidation of oxygen in the air. Creating an inert condition that lowers the activity of these enzymes can prevent browning. High and low temperature conditions, low oxygen conditions, low pH, and other ingredients (salt, sugar, vitamin) containing conditions are inactive conditions of the enzyme. Therefore, the ginseng is cut into species and passed through water containing salt and vitamin C to prevent browning.
동결건조는 약 -20℃ 의 온도와 10-2∼10-3torr압력에서 진행되는 데 보통 온도가 -10℃이하의 저온이면 불활성이어서 산화가 일어나지 않고 또 진공과 같은 상태이므로 산소가 없어 산화할 원소가 없으므로 동결건조과정에서는 거의 갈변이 일어날 수 없다. 또 동결 시 조직내에 생성된 얼음결정이 동결건조하면 승화되어 얼음결정자리가 기공(pores)으로 남아 좋은 퍼핑효과를 갖게 한다. 그리고 자연 건조 및 가열에 의한 수분제거는 그 한계가 있으나 동결건조에 의하면 인삼내 수분이 약 5%까지 제거될 수 있어 수용성인 인삼내 냄새 성분과 본 맛 성분이 저온에서 많이 제거된다. 동결건조과정에서 수분함량이 10∼20 중량%가 되게 하는 것이 적합하다. 수분을 과잉 제거하게 되면 인삼의 파손이 잘 되고 많은 동결건조 시간이 요하는 문제점이 있어, 퍼핑효과도 좋고 냄새와 맛도 적당히 제거된 위의 수분함량(10∼20%)이 되게 동결건조한다. 찹쌀풀을 바르는 단계에서는 참쌀풀에 적당한 양념을 첨가해 제품의 맛과 향을 제어하고 동결건조과정에서 약화된 인삼 절편의 기계적 강도를 보강하는 효과가 있다.Freeze-drying is carried out at a temperature of about -20 ℃ and 10 -2 -10 -3 torr pressure. Usually, if the temperature is lower than -10 ℃, it is inert because it is not oxidized. Since there is no element, browning can hardly occur in the lyophilization process. In addition, if the ice crystals formed in the tissue during freezing freeze-dried, the ice crystals remain as pores (pores) to have a good puffing effect. And the removal of water by natural drying and heating has its limitations, but freeze-drying can remove up to about 5% of water in ginseng, so that the water-soluble odor and ginseng are removed at low temperatures. It is suitable to bring the water content to 10 to 20% by weight during the lyophilization process. If excess water is removed, the ginseng breaks well and there is a problem that a lot of freeze-drying time is required. The freeze-drying is performed to obtain a water content (10-20%) of the stomach, which has a good puffing effect and a good smell and taste. In the step of applying glutinous rice paste, it is effective to control the taste and aroma of the product by adding the appropriate seasoning to the rice paste and to reinforce the mechanical strength of weakened ginseng slices during the freeze-drying process.
이하 실시예를 통하여 본 발명을 상세히 설명하기로 한다. 단,하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail through examples. However, the following examples are merely to illustrate the present invention, the present invention is not limited by the following examples.
[실시예]EXAMPLE
삼년근 수삼 104g을 물로 세척하고 80∼90℃의 물에서 약 5분간 투입 후 약 1.5mm 두께로 종방향으로 슬라이스하였다. 갈변을 방지하기 위해 물 1000cc에 소금 10 g 과 비타민C 0.5g을 넣은 수용액에 인삼을 통과시켰다. 은도 -22℃ 압력 약 10-3torr의 동결건조기(Freeze Dryer Super Modulyo, Edwards, U.K.)내에서 10시간 건조하여 수분 함량이 약 19%가 되게 하였다. 동결건조 후 색도계로 갈변정도를 측정한 결과를 표 1 에 나타내었다. 동결건조하면 갈변이 없고 오히려 백색도를 나타내는 L값이 50.53에서 77.93으로 증가함을 보이고 있다. 동결건조한 인삼시편에 참깨 등 약간의 양념이 첨가된 찹쌀풀을 약 20 g 바르고 자연건조 후 약 160℃의 식용유에서 약 10초간 튀김처리하고 포장지에 밀봉하였다.104 g of ginseng root ginseng was washed with water and squeezed in water at 80-90 ° C. for about 5 minutes and then sliced longitudinally to a thickness of about 1.5 mm. To prevent browning, ginseng was passed through an aqueous solution containing 10 g of salt and 0.5 g of vitamin C in 1000 cc of water. The silver content was dried for 10 hours in a freeze dryer (Freeze Dryer Super Modulyo, Edwards, UK) at a pressure of about 10 -3 torr at -22 ° C to obtain a water content of about 19%. Table 1 shows the results of measuring browning degree using a colorimeter after freeze drying. Lyophilization showed no browning and rather the whiteness of L increased from 50.53 to 77.93. The freeze-dried ginseng specimen was coated with about 20 g of glutinous rice paste added with some spice and sesame. After natural drying, it was fried in cooking oil at about 160 ° C. for about 10 seconds and sealed in a wrapping paper.
표 1. 건조 후 인삼 색도 비교Table 1. Ginseng chromaticity comparison after drying
본 발명에 의해 갈변이 없고 퍼핑이 잘된, 그리고 인삼의 쓴 맛 및 인삼의 강한 냄새가 많이 제거된, 기호도가 우수하면서 인삼의 효과가 유지된 인삼부각을 제조하여 젊은 세대와 외국인도 선호할 수 있는 고품질 인삼부각을 제조하였다.According to the present invention, there is no browning, good puffing, and the bitter taste of ginseng and the strong odor of ginseng are removed. High quality ginseng reliefs were prepared.
Claims (1)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010071174A KR20030039838A (en) | 2001-11-13 | 2001-11-13 | Ginseng boogag |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020010071174A KR20030039838A (en) | 2001-11-13 | 2001-11-13 | Ginseng boogag |
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| Publication Number | Publication Date |
|---|---|
| KR20030039838A true KR20030039838A (en) | 2003-05-22 |
Family
ID=29569673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010071174A KR20030039838A (en) | 2001-11-13 | 2001-11-13 | Ginseng boogag |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20030039838A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100710695B1 (en) * | 2006-05-08 | 2007-04-27 | 이용구 | Method for manufacturing the puffing red ginseng, and red ginseng manufactured by the same |
| KR100781787B1 (en) * | 2006-01-26 | 2007-12-04 | 주식회사 한불후치피아 | Preperation Of Steamed Ginseng Incorporated With Soluble Oriental Medical Herb |
| KR101401016B1 (en) * | 2012-07-04 | 2014-05-29 | 이해균 | Sweet jelly containing whole type root food and method the same |
| KR102003039B1 (en) * | 2018-01-31 | 2019-07-23 | 재단법인 진안홍삼연구소 | Manufacturing Method of Panax ginseng containing snack food and Panax ginseng containing well-nourished food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5545305A (en) * | 1978-09-25 | 1980-03-31 | Kibun Kk | Ginseng cracker and their preparation |
| JPS6115839A (en) * | 1984-06-30 | 1986-01-23 | Meiji Seika Kaisha Ltd | Preparation of oil-fried panax ginseng |
| KR0144546B1 (en) * | 1994-12-08 | 1998-07-01 | 최춘수 | Incidence with fresh ginseng and its manufacturing method |
| KR19990070339A (en) * | 1998-02-19 | 1999-09-15 | 김현근 | Ginseng Gangjeong Manufacturing Method |
-
2001
- 2001-11-13 KR KR1020010071174A patent/KR20030039838A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5545305A (en) * | 1978-09-25 | 1980-03-31 | Kibun Kk | Ginseng cracker and their preparation |
| JPS6115839A (en) * | 1984-06-30 | 1986-01-23 | Meiji Seika Kaisha Ltd | Preparation of oil-fried panax ginseng |
| KR0144546B1 (en) * | 1994-12-08 | 1998-07-01 | 최춘수 | Incidence with fresh ginseng and its manufacturing method |
| KR19990070339A (en) * | 1998-02-19 | 1999-09-15 | 김현근 | Ginseng Gangjeong Manufacturing Method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781787B1 (en) * | 2006-01-26 | 2007-12-04 | 주식회사 한불후치피아 | Preperation Of Steamed Ginseng Incorporated With Soluble Oriental Medical Herb |
| KR100710695B1 (en) * | 2006-05-08 | 2007-04-27 | 이용구 | Method for manufacturing the puffing red ginseng, and red ginseng manufactured by the same |
| KR101401016B1 (en) * | 2012-07-04 | 2014-05-29 | 이해균 | Sweet jelly containing whole type root food and method the same |
| KR102003039B1 (en) * | 2018-01-31 | 2019-07-23 | 재단법인 진안홍삼연구소 | Manufacturing Method of Panax ginseng containing snack food and Panax ginseng containing well-nourished food |
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