KR200354700Y1 - Compressed Ginseng - Google Patents
Compressed Ginseng Download PDFInfo
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- KR200354700Y1 KR200354700Y1 KR20-2003-0031939U KR20030031939U KR200354700Y1 KR 200354700 Y1 KR200354700 Y1 KR 200354700Y1 KR 20030031939 U KR20030031939 U KR 20030031939U KR 200354700 Y1 KR200354700 Y1 KR 200354700Y1
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- ginseng
- compressed
- red
- turbidity
- dried
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- 235000008434 ginseng Nutrition 0.000 title claims abstract description 88
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 84
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 83
- 241000208340 Araliaceae Species 0.000 title claims abstract 13
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 23
- 239000003595 mist Substances 0.000 claims 1
- 244000119012 Bequaertiodendron magalismontanum Species 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 240000004371 Panax ginseng Species 0.000 description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 208000003351 Melanosis Diseases 0.000 description 5
- 206010014970 Ephelides Diseases 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 4
- 229930182490 saponin Natural products 0.000 description 4
- 150000007949 saponins Chemical class 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000168720 Panax japonicus Species 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 229940107131 ginseng root Drugs 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000003174 Panax japonicus Nutrition 0.000 description 1
- 241000180649 Panax notoginseng Species 0.000 description 1
- 235000003143 Panax notoginseng Nutrition 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000037390 scarring Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23V2300/46—Ultra high pressure
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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)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 고안의 압축인삼은 수삼(잎 줄기 열매 포함) 건삼 태극삼 홍삼을 압축한 것으로 더욱 상세하게는 인삼을 용기에 넣어 찐 것을 압축하여 압축인삼을 만들어 인삼분말 또는 인삼 편 및 기타 제품을 만들 수 있다.Compressed ginseng of the present invention is compressed ginseng (including leaf stem fruit) dried ginseng taegeuk ginseng red ginseng, and more specifically, ginseng in a container can be compressed into steamed ginseng to make ginseng powder or ginseng flakes and other products.
Description
인삼은 다년생의 반음지성(半陰地性) 숙근초(宿根草)로서 식물학적으로 보면 오가과(五加科:Arataceae) 인삼속(人蔘屬)에 속한다. 학명(學名)은 파낙스진셍(Panax ginseng CA meyer)으로써 여러가지 변종으로 고려인삼(高麗人蔘)파낙스진셍(Panax ginseng CA meyer) 미국인삼(파낙스 퀸퀴폴라우스(Ranax gin puefo lianl) 전칠(田七)인삼 파낙스 스토진셍(Panax notoginseng:Burk) F.H.chen) 죽절(竹節)인삼 (파낙스자포니거스: Panax japonicus C.A. meyer)등이 있다.(사단법인 고려인삼학회 발간 고려삼의 이해와 이재열 저 인삼과 건강 冊子참조)Ginseng is a perennial semi-negative oil (숙 地 性) Sukchocho (식물학 根草) botanically and belongs to the genus Ogaaceae (五 加科: Arataceae). The scientific name is Panax ginseng CA meyer, which has various varieties. Panax ginseng CA meyer American ginseng (Ranax gin puefo lianl) Panax notoginseng (Burk) FHchen Panax japonicas (Panax japonicus CA meyer), etc. Reference)
인삼은 문헌상으로는 2,000여년 전부터 불로장수(不老長壽)의 명약으로 만병통치화되어 왔으며 현대의학의 발전으로 국내외 학자에 의해서 홍삼이 인체에 미치는 영향에 대한 연구의 내용을 살펴보면 인체의 모든 질병을 예방하고 치유되는 것으로 고려인삼에는 당류(糖類)와 유기산(有機酸)등 사포닌 성분이 있다. 구체적으로 고려인삼의 연근별 사포닌 함량의 변이와 재배연수에 따르는 인삼 사포닌의 함량과 뿌리 부위별 사포닌 함량과 유기당의 분포상태와 홍삼 1뿌리의 평균무게와 1일 복용량에 대한 분석표는 다음과 같다.In the literature, ginseng has been ruled out as a prominent medicine for over 2,000 years. According to the development of modern medicine, research on the effect of red ginseng on the human body by domestic and foreign scholars, Korean Ginseng contains saponin components such as sugars and organic acids. Specifically, the analysis table of ginseng saponin content, saponin content by root area, organic sugar distribution status, average weight of red ginseng root and daily dose of Korean ginseng according to the variation and saponin contents of lotus roots were as follows.
본고안의 압축인삼은 인삼을 용기에 넣어 뚜껑을 덮은 상태에서 찐 인삼을 압축하여 만드는 방법으로 종래의 건삼 태극삼 홍삼 제조방법은 건조과정에 산소와 접촉되므로 자동산화에 의한 유효성분(有效成分)과 향기성분(香氣成分)이 유실되었고, ("홍삼을 만들기 위하여 인삼을 찔 때 인삼몸체가 갈라져 진액이 흘러나오고 홍삼을 만들 때에 찐 물 속에는 인삼의 성분이 녹아있다 이것을 졸여서 엑기스를 만든 것을 삼정(蔘精)이라고 한다" (정필근 저 (홍신문화사) 생약초 218페지 참조) 수회에 걸쳐 찌고 건조하는 과정에서 인삼성분이 손실되었다. 현재 유통되고 있는 인삼의 포장을 보면 약성과 인삼부위별 비율이나 성인 1개월분의 량을 무시하고 일률적으로 300g 600g Kg 단위로 포장하기 때문에 인삼의 부피가 커서 미관상 상품의 가치가 떨어지고 보관 관리 사용할때에 번거럽고 불편하고 코스트가 많이 먹힌다.성인1개월분 복용량으로 홍삼420g(주근300+미삼120g)을 조사한 문헌은 다음과같다.(이것을 수삼으로 대체하였을 때 1,360g의 수삼이 필요하다는 것을 참고로 기록한다.Compressed ginseng in this paper is a method of compressing steamed ginseng by putting ginseng in a container and capping it. The conventional dry ginseng Taegeuk ginseng red ginseng manufacturing method comes in contact with oxygen during the drying process, so it is an active ingredient and scent by automatic oxidation. Ingredients were lost, and "" When you steam red ginseng to make red ginseng, the ginseng body splits and the juice flows out. When you make red ginseng, the ingredients of ginseng are dissolved in steamed water. Ginseng component was lost during steaming and drying several times. Looking at the packaging of ginseng that is currently in circulation, the ratio of weakness and ginseng portion or adult weight for 1 month Irrespective of the amount, it is packaged in units of 300g 600g Kg uniformly, so the bulk of ginseng decreases the value of aesthetic products and keeps It is cumbersome, inconvenient and costly to use when using it.The literature which investigated 420g of red ginseng (300g of freckles and 120g of ginseng) at the dose of one month of adult is as follows (when it is replaced with fresh ginseng, 1,360g of ginseng is needed. Record it as a reference.
참고문헌1.조재성 육성균 원준연 저 최신인삼재배(선진문화사)References1.Jajae Sung Cultivation Fungi Won Jun Yeon Latest Ginseng Cultivation (Advanced Culture History)
2.(사)고려인삼학회 발간 고려인삼의 이해(한림원)2.Understanding Korean Ginseng Published by Korea Ginseng Society (Hallym Won)
3.최진호 저 신비의 인삼 (교문사)3.Jin Jin-ho Mysterious Ginseng (Gyomun History)
4.주충노 저 홍삼의 신비 (문경출판사)4.The mystery of red ginseng by Juchung Noh (Mungyeong Publishers)
5.유태종 저 인삼과 홍삼 (아카데미 북)5.Jewish Low Ginseng and Red Ginseng (Academy Book)
6.이재열 저 인삼과 건강 (한림출판사)6.Lee Jae-Yeul Ginseng and Health (Hallym Publishing Co.)
7.정필근 저 생약초 (홍신문화사)7.Pil Geun Chung Herbal Medicine (Hongshin Cultural History)
본 고안은 인삼을 용기에 넣어 뚜껑을 덮은 상태에서 인삼자체 수분을 이용하여 섭씨 70-120도에서 72시간 숙성하고 압축하여 섭씨70도에서 건조하는 방법으로 압축인삼을 제조하는 것으로 건조과정에 산소와의 접촉을 최소화 하고, 인삼을 찔 때 몸체가 갈라져 진액의 흐름을 방지하고, 찐 물속에 인삼의 수용성성분이 녹아흐르는 것을 방지하고, 성인 1개월분 기준으로 인삼 주근과 미삼의 비율을 설정하여 압축인삼을 만드는데 있다.The present invention puts ginseng into a container and covers it with a lid to ripen it for 72 hours at 70-120 degrees Celsius and compress it to dry at 70 degrees Celsius. Minimizes contact, prevents the flow of sediment when the ginseng is steamed, prevents the water-soluble components of ginseng from melting in the steamed water, compresses by setting the ratio of ginseng root and rice ginseng on an adult basis It is in making ginseng.
도1 1.인삼(주근)의 정면도Fig. 1.Front view of ginseng (root)
2.미삼의정면도2. Front view of Misam
도2 1.주근 300g을 압축한 사시도2 is a perspective view of compressing the 300g
2.미삼 300g을 아축란 사시도2.Perilla spawned 300 g of sea cucumber
3.주근 300g과 미삼120g을 압축한 인삼 사시도3.Ginseng perspective view of compressed 300g of freckles and 120g of ginseng
4.인삼편300g과 미삼120g을 압축한 인삼 사시도4.Ginseng perspective view of compressed 300 ginseng and 120 g of ginseng
도3 수삼 주근압축인삼 편압축인삼 건삼 홍삼을 각각 추출한 액의 탁도 비교도Fig. 3 Turbidity comparison of the extracts of red ginseng dried ginseng and dried ginseng
(실시예1)수삼(주근1kg과 미삼1kg)을 용기에 각각 넣고 물을 붓지않고 용기 뚜껑을 덮고 가열 할 수 있는 기구에 넣은 다음 (인삼 넣은 도자기 밖)에 물을 붓고 중탕형식으로 압력을 이용하여 주근은 섭씨110-120도에서 2시간 숙성하고 섭씨70-90도에서 10시간숙성하는 과정을 6회 반복 실시하고 미삼도 같은 방법으로 6회 실시하면 인삼이 속까지 흑갈색으로 쪄지면서 인삼이 어느 정도 건조된다. 세로80Cm 가로160Cm규격의 스텐래스 통에 인삼을 고루 펴 넣고 그 통을 빈틈없이 압착할 수 있는 스텐래스 봉으로 압축하여 도2의 제1항과 2항에서 도시한바와 같이 160mm ×80mm ×20mm모양의 압축인삼을 만들어 수분함량이 14%미만이 될 때까지 섭씨70도 이하 온도에서 건조시킨다. 이때 주의할 점은 가열기구내 물이 끓으면서 인삼이 담겨진 도자기내에 물이 넘쳐흘러 들어가지 않도록 물을 적당히 부어야한다.Example 1 Put ginseng (1 kg of freckles and 1 kg of ginseng) into a container, put the lid on the container without heating it, and put it in a device that can be heated. When the main roots are aged for 2 hours at 110-120 degrees Celsius and aged for 10 hours at 70-90 degrees Celsius, the process is repeated 6 times and 6 times in the same way as Misamdo. It is dry enough. Ginseng is spread evenly in a stainless steel pail of vertical 80Cm width 160Cm size and compressed into a stainless steel rod that can be crimped tightly to form a 160mm × 80mm × 20mm shape as shown in Figs. The compressed ginseng is dried and dried at a temperature below 70 degrees Celsius until the moisture content is less than 14%. At this time, it is important to pour water properly so that the water in the heating device boils and water does not spill into the porcelain containing ginseng.
(실시예2)수삼(주근3kg 미삼1kg)을 실시 1과 같은 방법으로 도2의 3항에 도시한 바와 같이 성인1개월분 복용량으로 홍삼300g과 미삼120g으로 160mm ×80mm ×30mm모양의 압축인삼을 만들었다.(Example 2) ginseng (freckle 3kg misam 1kg) in the same manner as in Example 1 red ginseng 300g and ginseng 120g at 160mm × 80mm × 30mm-shaped compressed ginseng as an adult 1-month dose as shown in Figure 3 Made.
(실시예3)밭에서 인삼을 수확했을 때 상처가 나거나 품질이 떨어져 주근으로 판매에 문제가 있는 인삼1kg을 20-25mm두께로 절단하여 실시예1과 같은 방법으로 도2의 제4항에 도시한바와 같이 성인1개월 복용량으로 편삼300g과 미삼120g으로 160mm ×80mm ×30mm 모양의 압축인삼을 만들었다.Example 3 When ginseng is harvested in a field, 1 kg of ginseng having a problem in sales due to scarring or poor quality is cut into 20-25 mm thickness, and the same method as in Example 1 is shown in FIG. As mentioned, the compressed ginseng of 160mm × 80mm × 30mm shape was made with 300g of ginseng and 120g of ginseng as adult one month dose.
(실시예4)본고안의 성인1개월분 복용량으로 1.압축인삼 주근420g(주근300g+미삼120g)과 2.압축인삼 편삼420g(편삼300g+미삼120g)과 3.수삼1,360과 4.건삼420g(주근300g+미삼120g)과 5.홍삼420g(주근300g+미삼120g)을 5개군으로 탁도를 조사하기 위하여 홍삼제조기 5대에 각각 물 6,000cc를 붓고 각각 1.압축인삼 주근420g(주근300g+미삼120g)과 2.압축인삼 편삼420g(편삼300g+미삼120g)과 3.수삼1,360g과 4.건삼420g(주근300g+미삼120g)과 5.홍삼420g(주근300g+미삼120g)을 5개군으로 각각넣고 섭씨90-92도에서 72시간 숙성 추출하여 탁도를 조사하였다. 도3의 수삼 주근압축인삼 편압축인삼 건삼 홍삼을 각각 추출한 액의 탁도 비교표에 도시된바와 같이 1.주근압축인삼과 2.편압축인삼이 72시간대의 탁도는 5개 대비군중 제일 높았으며 2.편압축인삼은 48시간대에 탁도가 1.주근압축인삼의 72시간대의 탁도와 비슷하였다. 4.건삼액의 탁도가 1.2.압축인삼 다음으로 탁도가 높은데 비하여 5.홍삼액의 탁도가 4.건삼액의 탁도에 비하여 낮은 것은 홍삼만들때에 인삼몸체가 갈라져 진액이 흘러내리고 찐물속에 수용성 인삼성분이 녹아 흐르는 것이 원인인 것을 확인할수 있었다. 3.수삼액의 탁도가 5개 대비군중 제일 낮았다.Example 4 Compressed ginseng freckles 420g (300g + misam 120g) and compressed ginseng 420g (300g + misam 120g) and 3.Ginseng 1,360 and 4.Ginseng 420g In order to investigate turbidity in five groups, 300g + misam 120g) and 5.red ginseng 420g (300g + misam 120g), pour 6,000cc of water to 5 red ginseng makers, respectively. Compressed ginseng 420 g (pyeonsam ginseng 300g + misam 120 g) and 3. ginseng 1,360 g and 4. dried ginseng 420 g (300 g + misam 120 g) and 5. red ginseng 420 g (300 g + fructus 120 g) into 5 groups, 90-92 degrees Celsius Turbidity was investigated by aging extraction for 72 hours at. As shown in the turbidity comparison table of the extract of fresh ginseng main ginseng compressed ginseng dried ginseng red ginseng of Figure 3, the turbidity of 72 g compressed ginseng and 2. The compressed ginseng was similar to the turbidity of 72 hrs in 48 hours. 4. The turbidity of dried ginseng juice 1.2. The highest turbidity after compressed ginseng. 5. The turbidity of red ginseng juice 4. The lower than turbidity of dried ginseng juice. It was confirmed that the cause is that the component melts and flows. 3. Turbidity of ginseng solution was the lowest among 5 groups.
참고로 인삼특유의 쓴맛을 입맛으로 확인결과 탁도와 정비례로 탁도가 높을수록 쓴맛이 강력하였다.For reference, the bitter taste peculiar to ginseng was confirmed as palatability.
이와같은 본고안에 의해 제조된 압축인삼은 식품 화장품 의약품의 원료로 사용할 수 있고 시약 연구재료로 사용할 수 있다. 따라서 인삼과 미삼을 압축하여 부피가 줄어들어 저장,유통,관리,사용에 편리하여 시간과 비용이 절감되고, 성인1개월분으로 포장되었으므로 복용시 편리하였고, 미관상 미려하여 상품가치를 높일수 있고, 코스트를 줄일 수 있었다.The compressed ginseng prepared in this paper can be used as a raw material for food, cosmetics and pharmaceuticals and as a reagent research material. Therefore, by compressing ginseng and rice ginseng, the volume is reduced, which is convenient for storage, distribution, management, and use, which saves time and money, and it is convenient for taking because it is packaged for one month for adults. Could reduce.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100803829B1 (en) * | 2006-10-30 | 2008-02-14 | 박진아 | Processing method of ginseng steamed red |
| KR20200013405A (en) * | 2018-07-30 | 2020-02-07 | 주식회사 한국인삼공사 | Ginseng shaping device |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100803829B1 (en) * | 2006-10-30 | 2008-02-14 | 박진아 | Processing method of ginseng steamed red |
| KR20200013405A (en) * | 2018-07-30 | 2020-02-07 | 주식회사 한국인삼공사 | Ginseng shaping device |
| KR102107777B1 (en) | 2018-07-30 | 2020-05-07 | 주식회사 한국인삼공사 | Ginseng shaping device |
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