KR20050022970A - Process of manufacturing a red ginseng pickle - Google Patents

Abstract

PURPOSE: A method of preparing red ginseng pickles by repeating steaming and cooling process of dried ginseng three times and mixing with spices is provided. It removes the bitter taste of ginseng effectively without the addition of separate additives or excessive addition of specified material and produces traditional kimchi having original taste of kimchi. CONSTITUTION: About 400 parts by weight of dried ginseng is soaked in 400 parts by weight of cold water, dried and steamed at 90 to 95deg.C in the first stage. Then it is steamed at 90 to 95deg.C in the second third stage and cooled. About 50 parts by weight of one or more herbs selected from the group consisting of Lycii Radicis Cortex and Saururus chinensis(Lour.) Baill. are steamed at 120deg.C. A mixture of 50 parts by weight of ginger, 50 parts by weight of Fructus Jujubae, 10 parts by weight of Lycii Radicis Cortex and Saururus chinensis, 100 parts by weight of green onion roots and 100 parts by weight of onion is heated with 1,500 parts by weight of water until water becomes 5,000 parts by weight, cooled and aged with 400 parts by weight of red pepper powder, 30 parts by weight of heated yam powder, 20 parts by weight of heated coix seed powder, 30 parts by weight of garlic, 50 parts by weight of sesame salt and 50 parts by weight of honey at 18deg.C for 12hr. Thereafter, 60 parts by weight of the ginseng is mixed with 10 parts by weight of spices and stored for 24hr.

Description

Process of manufacturing a red ginseng pickle

The present invention relates to the manufacture of red ginseng woven salt which is a kind of ginseng pickle (ginseng pickle), more specifically, 400 parts by weight of dried ginseng, soaked in 400 parts by weight of cold water for 1 hour and put the soaked ginseng in a colander for 1 hour After completely draining, the soaked ginseng is put into a steamer and steamed at 90-95 ° C. for 1 hour and cooled to room temperature. The first steamed ginseng is steamed at 90-95 ° C. for 2 hours, cooled to room temperature, and then cooled to 90-95 ° C. Steaming for 1 hour with heat to cool to room temperature to prepare red ginseng; 50 parts by weight of one or more herbal medicines selected from the group consisting of gojija and three hundred seconds to steam at 120 ℃ in a steamer for 10 minutes in a steamer to completely remove the water for 1 hour to prepare a medicinal herbs for gonji; 50 parts by weight of ginger, 50 parts by weight of jujube, 10 parts by weight of licorice, 50 parts by weight of safflower seed, 100 parts by weight of green onion and 100 parts by weight of onion are added gradually, until the broth is 5000 parts by weight. After cooling, add 400 parts by weight of red pepper powder, 30 parts by weight of cooked powder, 20 parts by weight of cooked yulmu powder, 30 parts by weight of garlic, 50 parts by weight of salt, 20 parts by weight of sesame salt and 50 parts by weight of honey and mix Aging for 12 hours to prepare red ginseng seasoning seasoning; It relates to a manufacturing method of red ginseng woven salt paper consisting of the step of storing the red ginseng in the seasoning by pressing tightly in a simple pillow jar for 24 hours.

Generally, kimchi is mixed with various ingredients such as leek, garlic, ginger, and parsley, and various nutrients such as red pepper powder and seasoning, and the salt concentration is added. As a typical traditional fermented food, it has a very unique taste and flavor. Such kimchi is not only rich in minerals and vitamins, but also rich in lactic acid bacteria that are beneficial to the human body, making it the most important food indispensable in our diet. can do.

On the other hand, ginseng is widely used as a mysterious medicine of our own that exhibits various excellent pharmacological effects on our human body. For example, ginseng has a very good effect on fatigue recovery, stress stabilization and physical strength as well as anti-aging, reduction and decomposition of alcohol, blood circulation, gastrointestinal function, anti-cancer and cancer prevention. Many effects are known, including protection and revival of liver function, enhancement of memory, promotion of tonic and intestinal function, prevention of arteriosclerosis, prevention of geriatric disease, and suppression of menopausal disorders. New benefits continue to emerge, such as Accordingly, ginseng is not only used as a very beneficial medicinal agent to enhance the health of the human body but also to enhance health, and is widely used as a food processing agent. The use of ginseng as a health food is widely used as a constituent of herbal medicines and various drinks including ginseng tea and ginseng extract.

As such, conventionally, ginseng is mainly used for beverages in which various additional ingredients are mixed and used as a health food by indirectly ingesting its medicinal effects. Not developed. Therefore, considerable questions have been raised about whether ginseng's original effect is effectively absorbed by the human body. Accordingly, recently, as described in Korean Patent Publication Nos. 93-2177 and 2179, ginseng is used as a main ingredient to produce a ginseng mixed kimchi like traditional kimchi, and a method of directly ingesting ginseng as a side dish is usually provided. In addition, as described in Korean Patent Publication No. 91-8900 and Korean Patent Application Publication No. 94-23380, the kimchi containing cabbage as a main ingredient is cut into pieces and mixed with seasonings so that the usual intake of ginseng can be taken directly. A method is provided.

However, these conventional methods are merely a mixture of ginseng itself into kimchi, so the effective intake of ginseng medicinal effect is possible, but the unique bitterness of ginseng soaks into the kimchi and not only reduces the fresh taste of kimchi, but also Contrary to the tastes of consumers who have been tamed by traditional tastes, they have a problem that is difficult to show their proper function as food. Meanwhile, the method described in Korean Patent Publication Nos. 93-2177 and 2179 describes that the ginseng neutralizes the bitter taste with 4-6% of sugar and salt to improve texture, but in this case, the sugar content of kimchi There was too much concern that it would not only hamper the taste of kimchi as a side dish, but also cause a feeling of rejection for consumers. In addition, the bitter taste of ginseng is not eliminated fundamentally, but simply because the high sweetness does not properly feel the bitter taste of ginseng, some consumers still feel bitter taste.

In addition, gojija acts to protect the liver function, reducing the amount of cholesterine is used to prevent and treat atherosclerosis (medicinal ingredients and use of, wolwoljeol).

Also, Saururus Chinensis (Lour.) Bail is a perennial herb, belonging to more than three hundred, called Cheonseongcho (天性 草) or succulents. Three hundred seconds of the outpost is treated for each, jaundice, sedimentation, lobster, carbuncle, tree species, harvest, etc. [see;曺 圭 亭: 三 白草 健康 法. Seojingak, 自然 藥 植 資源 開發 series, 3 (1990) and 鄭 必 根: 生 藥草.鴻新文 化 社, 173 (1990)], also effective in treating acute chronic urethritis, prostatitis, cystitis, gonorrhea and dysentery. Fatigue caused by heavy labor, aftereffects from bruises and muscle pain, inflammation of the bones and bone marrow It is known to have an effect of treating pain.曺 圭 亭: 三 白草 健康 法. Seo, Jin-gak, Self-existing Resources Series, 3 (1990) and Institutional Research Institute, Seong-gwa-san, 209 (1994)]. Studies on fatty acids include the study of the components of fatty acids and amino acids [see; Deok Sang Sang: Study of the fatty acids and amino acids of Saururus Chinesis . Cheju Univ. Jour. (Natural Sci.), 35 , 111 (1992), has been reported to inhibit the growth of Staphylococcus aureus and Typhoid fever [see;黃泰康: 常用 中藥 成分 與 藥理 手冊.中國 醫藥 料 技 出版社, 北京, 177 (1994)], A Study on the Free Mechanism of Nitric Oxide from Peritoneal Macrophages [Reference; Kil-Hwan Jeon, Min-Kyo Shin, Ho-Jun Song: A Study on Nitric Oxide (NO) 細胞 機 轉 from 三 食草 腹腔 大 食 細胞. Korean Journal of Oriental Medicine, 19-23 (1998)], studies on antimutagenicity [cf. Lee, Sang-Ho, Cheol-Woo Park, Kyung-A Park, Young-Chun Lee, Mu-Nam Kim, and Young-Ha Ha: Heterogeneous cyclic amine-modulating effect of Hexane fraction in three hundred s. Korean Journal of Environmental Mutagen and Carcinogens, 18 , 26 (1998)] and its anticancer and antioxidant effects [see; Lee, IS: Effect of water extract from Saururus Chinensis (Lour.) Bail water extracts on the cancer cells and antioxidative activity in cytotoxicity. Korean J. Postharvest Sci. Technol. , 8 , 231-216 (2001). As such, three hundred seconds have been reported to have a variety of health promoting effects such as diuretic, antibacterial, detoxification.

The purpose of the present invention is to remove the bitter taste of ginseng to ensure that the intake of the ginseng almost no ginseng in consideration of the above-mentioned conventional problems, while the ginseng mixed ginseng can maintain the original fresh taste of ginseng It is to provide a method for producing konjac paper containing ginseng that can be directly medicated by the human body.

Another object of the present invention is to provide a manufacturing method of red ginseng gonji salt paper that can effectively remove the bitter taste of ginseng without adding a separate additive or excessively added a specific material to suppress the bitter taste of ginseng.

Ginseng has more than 30% increase in saponin effective glycosides in dried ginseng. Therefore, ginseng has a strong bitter taste to be used as food, mainly raw ginseng, and dried ginseng is used as a herbal medicine for military medicine or extract extract. Extraction filtrate was also used for animal feed during the extraction process. The present invention is to maximize the use of the traditional Korean gimchi using kimchi to expand the benefits of kimchi to kimchi.

The present invention as described above, even if you do not add a separate additive to kimchi or excessively added a specific material as in the prior art, the bitter taste of ginseng is surely removed, so that the bitter taste of ginseng is hardly felt when ingested, thus the kimchi mixed with ginseng While maintaining its original fresh taste, the effects of ginseng can be directly ingested into the human body, thereby exerting great effects on improving the quality and reliability of ginseng kimchi.

In the present invention, 400 parts by weight of dried ginseng, soaked in 400 parts by weight of cold water for 1 hour, put the soaked ginseng in a colander for 1 hour and completely drain the water, and then put the soaked ginseng in a steamer for 1 hour by heating at 90-95 ° C. Cooling to room temperature and then steaming the primary steamed ginseng for 2 hours with heat of 90 to 95 ° C. to cool to room temperature, and then steaming for 1 hour with 90 to 95 ° C. for cooling to room temperature to prepare red ginseng; 50 parts by weight of one or more herbal medicines selected from the group consisting of gojija and three hundred seconds to steam at 120 ℃ in a steamer for 10 minutes in a steamer to completely remove the water for 1 hour to prepare a medicinal herbs for gonji; 50 parts by weight of ginger, 50 parts by weight of jujube, 10 parts by weight of licorice, 50 parts by weight of safflower seed, 100 parts by weight of green onion and 100 parts by weight of onion are added gradually, until the broth is 5000 parts by weight. After cooling, add 400 parts by weight of red pepper powder, 30 parts by weight of cooked powder, 20 parts by weight of cooked yulmu powder, 30 parts by weight of garlic, 50 parts by weight of salt, 20 parts by weight of sesame salt and 50 parts by weight of honey and mix Aging for 12 hours to prepare red ginseng seasoning seasoning; After mixing 60 to 90 parts by weight of the red ginseng to 10 to 30 parts by weight of the seasoning, it consists of a step of pressing and holding it in a simple pillow jar for 24 hours. Here, when the amount of home ginseng is 60 parts by weight or less, the amount of the seasoning is too high to reduce the taste of the red ginseng sackcloth, and when it is 90 parts by weight or more, it is difficult to mix and the problem of manufacturing kimchi occurs, and the amount of the seasoning is 10 parts by weight or less. In the case of difficult to mix and the production problem of kimchi occurs and the amount of seasoning is more than 30 parts by weight, the amount of seasoning is too much to reduce the taste of red ginseng sake. In the present invention, 70 parts by weight of red ginseng is most preferably mixed with 30 parts by weight of the seasoning.

In another aspect, the present invention boiled 400 parts by weight of soybeans and 400 parts by weight of water for 6 hours and put the boiled soybeans in mortar to make a meso shape, dried at room temperature with good ventilation, and dried the meju 100 days to white in meju Float to form a mold, and then wash the meju thoroughly in running water, dry it well in the sun to remove the smell of odor, soaked dried meju in a poison and soaked in purified brine, 400 parts by weight of the meju 400 g and dried ginseng 400 Put together the parts by weight and ferment for 1 month to ferment the doenjang and ginseng, and then take out the ginseng and add 1 to 10 parts by weight of red ginseng blending agent and add 60 to 90 parts by weight of red ginseng and 10 to 30 parts by seasoning It is a manufacturing method of red ginseng woven salt paper consisting of pressing and storing it in a simple pillow jar for 24 hours. Here, when the amount of ginseng blending agent is less than 1, it is difficult to expect a compounding effect, and in the case of 10 or more, the amount of the blending agent is too large to lose the taste of the red ginseng sackcloth.

In the present invention, dried ginseng extract 20% of ginseng extract and then use the filtrate filtered and the extracted ginseng extract further comprises that used as an extract product. Using the filtered filtrate after extracting 20% of ginseng extract as a raw material of red ginseng because saponin active ingredient produced during the drying process of ginseng gives too much bitter taste to food.

The manufacturing method of red ginseng squeezed paper according to the present invention can be achieved by processing raw ginseng in the state of red ginseng, and then mixing the red ginseng with seasoning. It is divided into the process of preparing them and the process of manufacturing red ginseng woven paper by mixing the above elements. First, let's look at the process of processing fresh ginseng into red ginseng. Prepare ginseng to be processed into red ginseng, which is a raw material of home ginseng squeezed paper, and the ginseng used at this time is preferably prepared by carefully selecting fresh ginsengs of 4 years or more. Raw ginseng was collected between September 20 and October 25, so ginseng weight is 30% higher and saponin is the most active ingredient, so it is preferable to use fresh ginseng collected between September 20 and October 25. .

In the next step is washed with water to remove the foreign matter of the prepared ginseng, preferably this washing process consists of a plurality of steps. In other words, the prepared ginseng is firstly removed from the soil attached to the ginseng by the washing machine. When fresh ginseng is soaked in water and washed, the active ingredient of ginseng is dissolved in water, so it is preferable to spray quickly with flowing flowing water to remove soil and foreign substances.

In the next step, cut the head and the branches of the first ginseng, and then thoroughly clean the foreign substances such as soil remaining between the roots and the roots with a toothbrush. After screening the second washed ginseng as described above, only the selected ginseng is washed again with clean water.

In the next step, the water of the third washed ginseng surface is completely dried by a dehydrator. At this time, the dry means not drying the moisture of ginseng itself, but means to remove the water present on the surface by washing. Since ginseng skin contains about 70% of saponin active ingredient, it is preferable to wash it carefully so as not to damage the skin, and then remove the moisture in a colander. Since the roots of ginseng are dried faster than the body, it is desirable to adjust the drying time differently from the drying time of the body. The body of ginseng is preferably cut in the shape of rice cake soup and cut about three equal lengths.

Example 1 Preparation of Red Ginseng

After drying dried ginseng and soaked 400 parts by weight of dried ginseng for 1 hour in 400 parts by weight of cold water, put the soaked ginseng in a colander for 1 hour, completely drain the water, and put the soaked ginseng into a steamer at a temperature of 90-95 ° C. After steaming and cooling to room temperature, the first steamed ginseng was steamed for 2 hours with heat of 90 to 95 ° C., cooled to room temperature, and then steamed for 1 hour with heat of 90 to 95 ° C. to produce red ginseng. In this case, it is preferable to evaporate moisture by drying steamed ginseng for about 1 hour in the sun. Steaming dried ginseng produces red ginseng glycosides and has a disinfecting effect to allow long-term preservation. In addition, steaming dried ginseng produces maltol, resulting in anti-aging and cancer prevention effects, resulting in a surge effect. As the number of steaming ginseng increases, the fiber of the ginseng becomes harder and the active ingredient increases.

Example 2: Preparation of Herbal Medicine

As a separate process, 50 parts by weight of one or more medicinal herbs selected from the group consisting of gojija and three hundred seconds was steamed in a colander for 10 minutes in a steamer at 120 ℃ for 10 minutes to completely remove the water for 1 hour to prepare a medicinal herbs for gonji. The process is to remove the peculiar astringent taste of the three hundred seconds and goji berries and to give a delicious taste.

Example 3: Preparation of Red Ginseng Confectionery Seasoning

50 parts by weight of ginger, 50 parts by weight of jujube, 10 parts by weight of licorice, 50 parts by weight of safflower seed, 100 parts by weight of green onion and 100 parts by weight of onion are added gradually, until the broth is 5000 parts by weight. After cooling, add 400 parts by weight of red pepper powder, 30 parts by weight of cooked powder, 20 parts by weight of cooked yulmu powder, 30 parts by weight of garlic, 50 parts by weight of salt, 20 parts by weight of sesame salt and 50 parts by weight of honey and mix It is aged for 12 hours to prepare red ginseng seasoning sauce. When the seasoning is naturally aged at 18 ° C. for 12 hours, the red pepper is more vividly blended with moisture in the dry red pepper powder, and it can be combined with other ingredients to produce the best taste.

Example 4: Preparation of red ginseng woven

Next, 70 parts by weight of the red ginseng was mixed with 30 parts by weight of the seasoning, and then pressed and stored in a simple pillow jar for 24 hours. If the konjac paper is not pressed and stored tightly, mold is generated by combining with air. The ginseng treated with this red ginseng was clearly removed and the bitterness of ginseng is clearly removed, and the ginseng has almost no bitter taste. . The red ginseng woven paper thus prepared is packaged and matured according to the packaging unit. Ginseng's unique fragrance and taste are removed and penetrated evenly throughout the salty paper, giving it a unique new taste in addition to the unique taste of the salty paper. At this time, the maturity of salty paper may vary depending on the person who consumes, so it is preferable to maintain the normal maturation degree, for example, to achieve proper maturity by leaving it at room temperature for 15 hours at 15 ℃. have. After the desired ripening of the salty paper is made in this way, it is stored in a predetermined container and refrigerated to maintain a fresh taste for a long time.

Example 5 Preparation of Ginseng Mixture Added to Red Ginseng Salty Paper

Boil 400 parts by weight of soybeans and 400 parts by weight of water for 6 hours. The boiled soybeans are poured into mortar and made into meso shapes and dried at room temperature with good ventilation. Be careful if you have poor gout or freeze it, which can cause blue mold to cause unhealthy carcinogens. The meju is dried for about 100 days and floats so that white mold occurs in the meju. After washing the meju in the flowing water to dry well in the sun to remove the smell of the job. Pour the dried meju into the dock and soak in purified brine. At this time, the egg is floated, the salinity is appropriate when floating as large as a coin. 400 parts by weight of the meju and 400 parts by weight of dried ginseng are put together in a sterilized mesh bag and aged. After fermentation for about one month, when the doenjang and ginseng fermented, the ginseng was taken out to prepare a ginseng compound for adding red ginseng woven salt.

Example 6: Preparation of red ginseng woven salt paper added with ginseng compound

70 parts by weight of red ginseng and 10 parts by weight of the ginseng mixture prepared in Example 5 were mixed with 30 parts by weight of the seasoning prepared in Example 4, and then pressed and stored in a simple pillow jar for 24 hours.

Red ginseng woven salt produced by the method of the present invention uses the ginseng pickles removed the bitter taste of ginseng as a raw material, so the bitter taste of the ginseng has almost the same freshness and aroma of salty paper as it is ingested, so anyone You'll be able to eat naturally without being rejected. Therefore, in addition to the intake of salty in the daily diet, ginseng having a mysterious effect can be easily consumed, it will exert an excellent effect as a health food.

In addition, ginseng has the effect of normalizing Gi and blood, but in order to compensate for the low calories, it is matured together with soybean fermented foods rich in vegetable protein to produce a new enzyme yeast called new ginseng. As a scent, it is used as a seasoning compound of ginseng gonjijiji.

As described above, according to the present invention, the ingestor can almost feel the bitter taste of ginseng and enjoy the kimchi mixed with ginseng naturally in everyday life, while clearly feeling only the intrinsic taste of other ginseng, and accordingly, the unique taste of kimchi Not only can you feel the unique taste of ginseng with the new taste of ginseng, but also the effect of ginseng is directly taken into the human body to maximize the efficacy of the pharmacological action. In addition, the bitter taste of ginseng is certainly removed, and the bitter taste of ginseng can be effectively removed without adding extra additives or excessive amounts of specific ingredients to suppress the bitter taste of ginseng, so the natural taste of kimchi remains as it is. Anyone can easily eat as usual Kimchi without rejection.

In another aspect, the present invention by extracting the extract ginseng to 400 parts by weight of cold water to steam the ginseng filtrate again to generate maltol component that strongly prevents the peroxidation of lipids that cause aging in red ginseng during steaming process It has the effect of maximizing utilization value and steam disinfection with long term storage. In addition, goji and magaru, which are used as a compounding ingredient, are a win-win food with ginseng, which helps digestion of ginseng and can be used as a functional food without any side effects even in long-term use, which greatly improves the quality, flavor, and reliability of ginseng kimchi. It is a very useful invention with high industrial applicability, which has the potential as a good natural material material for development and contributes to the development of new products.

Claims (3)

400 parts by weight of dried ginseng, soaked in 400 parts by weight of cold water, dried ginseng, dried in a steamer, steamed at 90-95 ° C. and cooled, and second steamed first steamed ginseng at 90-95 ° C., then cooled 90 Tertiary steaming at ~ 95 ℃ and cooled to produce red ginseng; Preparing a medicinal herb for konjac paper by steaming 50 parts by weight of one or more medicinal herbs selected from the group consisting of wolfberry and three hundred s to 120 ° C. and then cooling off; 50 parts by weight of ginger, 50 parts by weight of jujube, 10 parts by weight of licorice, 50 parts by weight of safflower seed, 100 parts by weight of green onion and 100 parts by weight of onion are added gradually, until the broth is 5000 parts by weight. After cooling, add 400 parts by weight of red pepper powder, 30 parts by weight of cooked powder, 20 parts by weight of cooked yulmu powder, 30 parts by weight of garlic, 50 parts by weight of salt, 20 parts by weight of sesame salt and 50 parts by weight of honey and mix Aging for 12 hours to prepare red ginseng seasoning seasoning; 60 to 90 parts by weight of the red ginseng mixed with 10 to 30 parts by weight of the seasoning method of manufacturing red ginseng woven salt paper, characterized in that the step of pressing tightly in a simple pillow jar for 24 hours. The method of claim 1, wherein the dried ginseng extracts 20% of the ginseng extract and then uses the filtrate filtered, and the extracted ginseng extract is further configured to use as an extract product. The method according to claim 1, wherein 400 parts by weight of meju beans and 400 parts by weight of water are boiled for 6 hours, and the boiled beans are soaked in mortar to make meso shapes, dried at a room with good ventilation, and then dried for 100 days to dry the mejus. Float so that white mold is formed in and then wash the meju clean in running water and dry it well in the sun to remove the smell of odor, soak dried meju in a poison and soaked in purified brine and then 400 parts by weight of the meju 400 parts by weight of dry ginseng are added together and fermented for 1 month to ferment doenjang and ginseng, and then the ginseng is taken out, and 1 to 10 parts by weight of red ginseng blending agent is added to 60 to 90 parts by weight of red ginseng and 10 to 30 parts by weight of seasoning. The method of manufacturing red ginseng woven salt paper, characterized in that consisting of a step of pressing and storing in a simple pillow jar for 24 hours after mixing.