KR20060016052A - Compressed Ginseng (Black Snow Ginseng) - Google Patents

Abstract

The present invention relates to compressed ginseng

According to the present invention, red ginseng wild red ginseng Taegeuksam Baekjeolsam (including dried ginseng) red rice ginseng is heated to 120-140 degrees Celsius (+ .- 5) degrees from 15% of moisture and instantaneous deodorization is applied to the container and lid connection part. Put it in a container made of iron type and steam it for 30 minutes at 100-110 degrees without steaming the lid. When the water is filled with 25% water, close the lid and place it. It is a stainless steel rod that can be pressed into a 160-80mm stainless steel container that has been aged (steamed) for about 8 hours in the island, and it compresses the black snow ginseng at a pressure of 1 ton at 60-70 degrees. Complete the compressed ginseng (black snow ginseng) by drying the water to 13% or less.

Ginseng 200 Degree Water Deodorization Cell Wall Destruction Black Snow Hot Aging Drug Enhancement Compressed Ginseng

Description

Compressed Ginseng (Black Snow Ginseng)

Figure 1

(1) is a perspective view of white ginseng immediately before the production of compressed ginseng (black snow ginseng)

(2) is a cross-sectional view of Baekjeolsam dried by heating 120-140 ° C according to the present invention without forcibly deodorizing moisture

(3) is a cross-sectional view of wild red ginseng dried according to the present invention dried without forcibly deodorizing moisture by heating at 120-140 degrees

(4) is a cross-sectional view of a state in which red ginseng (15% moisture) according to the present invention is heated at 120-140 degrees to deodorize water (a shape named as black snow ginseng).

Figure 2

(1) is a state in which red ginseng (15% moisture) is deodorized by heating 120-140 degrees according to the present invention.

(2) is a state in which white chopped ginseng (moisture 15%) is heated to 120-140 degrees according to the present invention forcibly deodorizing moisture.

(3) is a state in which the wild red ginseng (15% moisture) according to the present invention by heating 120-140 degrees forcibly deodorized

(4) is a state in which red ginseng (water 15%) is deodorized forcibly by heating 120-140 degrees according to the present invention.

Figure 3

(1) is a state in which white ginseng ginseng (moisture 15%) was magnified 100 times according to the present invention to show the cells of ginseng.

(2) is a state in which white ginseng (15% moisture) is heated to 120-140 degrees according to the present invention.

Figure 4

(1) is a state in which the red ginseng (15% moisture) of the present invention is heated to 120-140 degrees and the state where ginseng cells are destroyed at the moment of forcibly deodorizing water is magnified 100 times.

(2) is a state in which the red ginseng (15% moisture) of the present invention is heated to 120-140 degrees and the state of ginseng cells destroyed at the moment of forcibly deodorizing water is magnified 100 times.

Figure 5

(1) is a state in which the red ginseng (15% moisture) of the present invention is heated to 120-140 degrees and 100 times magnified state of the destruction of ginseng cells at the moment of forcibly deodorizing moisture.

(2) is a state in which the red ginseng (moisture 15%) was shocked with a bat to destroy the ginseng tissue and magnified 100 times according to the present invention.

Figure 6

(1) is a compressed ginseng (black snow ginseng perspective view made of wild red ginseng according to the present invention

(2) is a compressed ginseng (black snow ginseng perspective view made of red ginseng according to the present invention)

(3) is a compressed ginseng (black snow ginseng (Black 雪 蔘) perspective produced by white ginseng and red rice ginseng according to the present invention)

(4) is a compressed ginseng (black snow ginseng perspective view made of red rice ginseng according to the present invention)

[Explanation of symbols on the main parts of the drawings]

White Baeksam

2 red ginseng

3 wild red ginseng

4 red ginseng

The present invention relates to compressed ginseng.

According to the present invention, red ginseng wild red ginseng Taegeuksam Baekjeolsam (including dried ginseng) red rice ginseng is heated to 120-140 degrees Celsius (+ .- 5) degrees from 15% of moisture and instantaneous deodorization is applied to the container and lid connection part. Put it in a container made of iron type and steam it for 30 minutes at 100-110 degrees without steaming the lid. When the water is filled with 25% water, close the lid and place it. It is a stainless steel rod that can be pressed into a 160-80mm stainless steel container that has been aged (steamed) for about 8 hours in the island, and it compresses the black snow ginseng at a pressure of 1 ton at 60-70 degrees. Complete the compressed ginseng (black snow ginseng) by drying the water to 13% or less.

In general, ginseng processing up to now has a disadvantage in that the method of processing with Taegeuksam, red ginseng or white ginseng, which is mostly below the ginseng component standards of ginseng products according to Article 14 of the Act on health functional foods.

The present invention relates to compressed ginseng.

According to the present invention, red ginseng wild red ginseng Taegeuksam Baekjeolsam (including dried ginseng) red rice ginseng is heated to 120-140 degrees Celsius (+ .- 5) degrees from 15% of moisture and instantaneous deodorization is applied to the container and lid connection part. Put it in a container made of iron type and steam it for 30 minutes at 100-110 degrees without steaming the lid. When the water is filled with 25% water, close the lid and place it. It is a stainless steel rod that can be pressed into a 160-80mm stainless steel container that has been aged (steamed) for about 8 hours in the island, and it compresses the black snow ginseng at a pressure of 1 ton at 60-70 degrees. Complete the compressed ginseng (black snow ginseng) by drying the water to 13% or less.

In general, ginseng processing up to now has the disadvantage that it cannot reach the ginseng component standard of ginseng product and the red ginseng component standard of red ginseng product by the method of processing with taeguksam, red ginseng or white ginseng. In order to supplement the ginseng moisture (15%) to destroy the ecological cell wall of ginseng at the moment to forcibly deodorized ginseng (black sullen ginseng) to produce a red ginseng component (irradiated ponin) more than 45mg / g (4.57) % Or more) of saponin.

Compressed ginseng according to the present invention (black snow ginseng (黑雪 蔘) when described in detail by the accompanying drawings as follows.

In order to find a method of obtaining saponin or germanium from the substance in the cells by destroying or stressing the cells of ginseng according to the present invention, white ginseng red ginseng wild red ginseng red ginseng is repeatedly carried out at various temperatures at 100-200 degrees for instant moisture. As a result, the ginseng does not expand when heated to less than 110 degrees, which does not damage or damage the cells. Above 150 degrees, the epidermis of ginseng appears black or burned, and the temperature of the ginseng is 120-140 degrees. As shown in Fig. 1 (1), the ginseng swelled at the top of the epidermis was heated at 120-140 ° C, and not deodorized. As shown, wild red ginseng (15% moisture) was heated at 120-140 degrees, and the red ginseng (water 5%) was heated at 120-140 degrees as shown in Fig. 1 (3). wink Comparing the cross section of red ginseng as a method of deodorizing moisture in the red ginseng shown in Figure 1 (3) it was confirmed that the ginseng tissue was destroyed so as to look like black eyes (snow).

Baekjeolsam Red Ginseng Sanhongsam Red ginseng is heated at 120-140 degrees respectively to deodorize water between formulas, as shown in FIG. 2, (1), red ginseng (2), white jeolsam (3) Wild red ginseng (4) is a front view of a state in which red ginseng is expanded to destroy or damage cells of ginseng.

Whether the cells of ginseng were actually destroyed was confirmed using a 400x microscope in the laboratory of the Center for Traditional Microbiological Resources Development and Industrialization of Keimyung University.

Baekjeolsam, which only heated Baekjeolsam (15% moisture) at 120-140 ° C and did not deodorize the water, can be seen that the cells of Baekjeolsam are clearly displayed as shown in (1) of FIG. The expansion of (moisture content 15%) by heating at 120-140 degrees and deodorizing the moisture momentarily showed that the cells were destroyed or partially damaged as shown in Fig. 3 (2).

Therefore, red ginseng wild red ginseng red rice ginseng was expanded in a method of deodorizing moisture by heating from 15% to 120-140 degrees of moisture in the same way. FIG. 4 (1) shows that the cells of red ginseng were partially destroyed or damaged. 4 (2) was confirmed that the cells of wild red ginseng was destroyed or damaged, Figure 5 (1) was confirmed that the cells of red ginseng were destroyed or damaged.

Another method is to shock wild red ginseng with a wooden bat. When ginseng 1 roots are beaten for 150 minutes 2-3 times, the ginseng body is crushed and the ginseng root itself is broken. -It takes about 3 minutes, so there is a problem in commercialization, so the compressed ginseng (black snow ginseng) was omitted, but it was confirmed that the cells were destroyed or damaged as shown in FIG. Could.

Compressed Ginseng (Black Snow Ginseng Manufacture

Example 1

Put red ginseng (15% moisture) in airtight container and heat it 120-140 degrees to open the container lid and deodorize the red ginseng. When the red ginseng is expanded using a container made of [凸] type and steamed for 30 minutes at 100-110 ° C without boiling the lid, the red ginseng contains 25% moisture. Close the lid of the container and mature it for 8 hours at 100-110 degrees (steaming) (The container and lid are iron-shaped and yo-shaped. When the water boils in the heater, steam does not enter the container containing red ginseng. Pour water into the device and use a pressure device that can raise the temperature in the heating device to 120 degrees Celsius when heated with the lid closed.Then, dry at 60-70 degrees Celsius. When red ginseng is repeated twice to change into black seolsam of red ginseng is solid black. When the moisture content is about 25% in the late drying period, 315g of brown snow ginseng is put into 160 80mm stainless steel bucket and the stainless steel rod is pressed with a ton pressure to compress black snow ginseng at 1 ton pressure. It is dried so that it may be% or less, and 300 g of compressed ginseng (black snow ginseng) as shown in Fig. 6 (1) is completed.

Example 2

Put wild red ginseng (15% moisture) in airtight container and heat it 120-140 degrees to open the container lid and deodorize wild red ginseng.凹] Put fermented wild red ginseng using a container made of iron type and steam it for 30 minutes at 100-110 degrees with steam bath without covering the lid. When this is in place, the lid of the container is closed and aged for 8 hours at 100-110 degrees. (The container and lid are iron-shaped and yo-za-shaped. Pour water into the device without entering the container and use a pressure device that can raise the temperature in the heater to 120 degrees Celsius when heated with the lid closed.Then, dry at 60-70 degrees Celsius. When the moisture of the late dry season is about 25%, 315g of brown snow ginseng is put into 160 80mm stainless steel bucket and the stainless steel rod is compressed with 1 ton pressure. Dry to below% to complete 300 g of compressed ginseng (black snow ginseng) as shown in (2) of Figure 6. Wild red ginseng is processed by special processing, so 100-110 Even after 8 hours of ripening (steaming) in the island, wild red ginseng can make dark black snow ginseng.

Example 3

Put the white ginseng (including dried ginseng) (15% moisture) into the air-tight container and heat it to 120-140 degrees to open the container lid and inflate it by deodorizing the moisture of white ginseng (including dried ginseng). Put the expanded white ginseng (including dried ginseng) into the connection part using a container made of yo-iron type, and steam it for 30 minutes at 100-110 degrees without steaming the lid. When the water content is about 25% with steam, close the lid of the container and mature it for 8 hours at 100-110 degrees. (The container and lid are iron-shaped. When the steam is not put in the container containing red ginseng and water is poured into the device and the heating device is closed, the pressure inside the heating device should be raised to 120 degrees Celsius.) At 70 degrees Repeat this step 4-5 times, turning it into dark black ginseng. When it is 25% at the end of drying, 315g of brown snow ginseng is put into 160 80mm stainless steel bucket and the stainless steel rod can be pressurized without pressure. Dry to make 300g of compressed ginseng (black snow ginseng (黑雪 蔘) to complete.

Example 4

Put red ginseng (15% moisture) in airtight container and heat it at 120-140 degrees to expand the container and cover it by deodorizing the red ginseng by deodorizing moisture. ] Put red rice ginseng inflated using a container made in the form and steam it for 30 minutes at 100-110 degrees without boiling the lid. When the water is 25% filled with water vapor, close the container lid. Aged (steamed) for about 8 hours at -110 degrees (the container and lid are iron-shaped and yo-shaped), so when the water boils in the heater, steam does not enter the container containing red ginseng. Pour and heat the machine with the lid closed. You must use a pressure device that can raise the temperature of the heater to 120 degrees Celsius.) And dry it at 60-70 degrees Celsius. If it turns black seolsam dark black. When it is 25% at the end of drying, 315g of brown snow ginseng is put into 160 80mm stainless steel bucket and the stainless steel rod can be pressurized without pressure. To dry to complete the 300 g of compressed ginseng (black snow ginseng (黑雪 蔘) as shown in Figure 6 (4).

Example 5

In the same manner as in Example 4, 100 g of black snow ginseng made of red rice ginseng is spread evenly on the bottom of a stainless steel container of 160 80 mm, and 200 pieces of black snow ginseng prepared in the same manner as in Example 1 or 2 or 3 are put thereon. A stainless steel rod that can apply pressure evenly to a stainless steel barrel, and presses 1 ton to make 300g of compressed ginseng (black snow ginseng).

However, when producing 200 ginseng ginseng, if dried ginseng and dried in the same manner as in Example 3 or red ginseng in the same manner as in Example 1 if wild red ginseng in the same manner as in Example 2 to the body (root) 200g and 100 g of ginseng 300g of compressed ginseng (black snow ginseng (黑雪 蔘) can be produced.

Example 6

Adults 1 month's worth of red ginseng 300g and red ginseng ginseng 129g or red ginseng 200g and wild red ginseng 200g and red ginseng 120 or red ginseng 120 ginseng (including dried ginseng) As the ginseng 300g and red ginseng 120g, as shown in (6) of FIG. 6, 420g for one month for adults (the reason for packing for one month for adults is the amount of ginseng for each month and the dose that adults should take daily The literature that investigated the ginseng 420g (300g body and 120g of ginseng) about 13-15g per day for adults should be investigated.1.Cho Jaesung Cultivation Fungi Won Joon-Yeon Low-Ginseng Cultivation (Advanced Culture History) 2. (Korea) Understanding Korean Ginseng (Hallyngwon) 3. Choi, Jin-Ho Mysterious Ginseng (Gyomunsa) 4.Joochung-no Mystery of Red Ginseng (Mungyeong Publisher) 5. Yoojongjong Low Ginseng and Red Ginseng (Academy Book) 6. Jae-Yeol Lee Ginseng and Health (Hallim Publisher 7. Jeol Pil-Geun Low Herb Herb (Hongshin Cultural History) A.

Packing and distributing 420g for 1 month's worth of adult was convenient for use as raw material of ginseng products such as extract powder.

According to the present invention the compressed ginseng (black snow ginseng black snow 蔘) is. In general, ginseng processing up to now cannot be reached by the ginseng component standards of red ginseng products and the red ginseng component standards of red ginseng products by the method of processing with taeguksam, red ginseng or white ginseng. This product supplements the red ginseng component (irradiated saponin) with more than 45mg / g (4.57% or more) of saponin and 420g per month is convenient for consumers to use.

As a result of analyzing red ginseng component (irradiated ponin) content in compressed ginseng (black snow ginseng blackberry) at Keimyung University microbiological analysis center, designated by the Korea Food and Drug Administration, 70 mg (7%) of red ginseng component was investigated. .

Claims (5)

The red ginseng was heated to 120-140 degrees Celsius (+ .- 5) Celsius at 15% moisture, and the deodorant was instantly dehydrated in a container made of convex iron on the container and the lid. If it is steamed and steamed at 100-110 degrees for 30 minutes without covering it, when the water is 25% filled with steam, close the lid of the container and let it mature for 8 hours at 100-110 degrees. It is a stainless steel rod that can be dried twice at 70 degrees and put into 160 80mm stainless steel bucket and pressurizes the stainless steel bucket tightly. A method of making compressed ginseng (black snow ginseng) by drying it to less than 13%. The compressed ginseng of 160 80 by using the red ginseng as a material according to claim 1 (black snow ginseng) The compressed ginseng of 160 80 using black red ginseng material in the same way as in claim 1 (Black snow ginseng Using the same method as in claim 1 Baekjeolsam red ginseng as a material to the root 200g and 100g ginseng 160 g of compressed ginseng (black snow ginseng (黑雪 蔘) Using the same method as in claim 1 Baekjeolsam red ginseng as a material as the root 300g and 120g of adult ginseng in the shape of 160 80 ginseng (black snow ginseng (黑雪 蔘)

Images