KR20070044847A - A making method and a ginseng liquid that becomes which the fermentation orders the ginseng and the ginsenoside comes to mix use the grape juice - Google Patents
A making method and a ginseng liquid that becomes which the fermentation orders the ginseng and the ginsenoside comes to mix use the grape juice Download PDFInfo
- Publication number
- KR20070044847A KR20070044847A KR1020050101036A KR20050101036A KR20070044847A KR 20070044847 A KR20070044847 A KR 20070044847A KR 1020050101036 A KR1020050101036 A KR 1020050101036A KR 20050101036 A KR20050101036 A KR 20050101036A KR 20070044847 A KR20070044847 A KR 20070044847A
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- KR
- South Korea
- Prior art keywords
- ginseng
- fermentation
- grape juice
- fermentation broth
- saponin
- Prior art date
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 70
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 70
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 70
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 70
- 238000000855 fermentation Methods 0.000 title claims abstract description 30
- 230000004151 fermentation Effects 0.000 title claims abstract description 30
- 235000019674 grape juice Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title description 5
- 229930182494 ginsenoside Natural products 0.000 title description 2
- 229940089161 ginsenoside Drugs 0.000 title description 2
- 239000007788 liquid Substances 0.000 title 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims abstract description 14
- 229930182490 saponin Natural products 0.000 claims abstract description 14
- 150000007949 saponins Chemical class 0.000 claims abstract description 14
- 230000032683 aging Effects 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims 1
- 241000723346 Cinnamomum camphora Species 0.000 claims 1
- 235000002789 Panax ginseng Nutrition 0.000 claims 1
- 229960000846 camphor Drugs 0.000 claims 1
- 229930008380 camphor Natural products 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 abstract description 7
- 108090000790 Enzymes Proteins 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000013305 food Nutrition 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000021021 grapes Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
Abstract
인삼을 발효시켜 유용한 식품으로 가공하는 방법은 여러 가지가 있다. 인삼을 효소를 이용하여 직접 발효시키는 방법과 인삼을 알콜에 숙성시켜 발효시키는 방법까지 여러 가지가 있다. 인삼은 유용한 성분인 사포닌에 의해 사람의 건강에 아주 유용한 식물로서 여러 가지의 가공제품들이 발견되고 있다. 포도즙을 이용하여 인삼을 발효시키므로 인삼의 유효성과 포도즙의 유용성이 잘 혼합되어 사람에게 유익한 발효액을 제공한다. 본 발명은 인삼 15kg과 발효에 사용될 포도즙 18L를 이용하여 인삼을 발효시켜 유익한 발효액과 그 제조에 관한 것으로 인삼을 세척하고 발효에 적절상태로 유지시키는 단계, 인삼에 포도즙에 의해 발효시키는 단계, 발효된 인삼을 안정화시키고 숙성시키는 단계로 구성된 포도즙을 이용한 인삼발효액 과 그 제조 방법에 관한 것이다. There are many ways to ferment ginseng and turn it into useful food. There are many ways to ferment ginseng using enzyme and ferment ginseng to alcohol. Ginseng is a useful ingredient for human health by saponin, a useful ingredient, and various processed products have been discovered. Since ginseng is fermented using grape juice, the effectiveness of ginseng and the usefulness of grape juice are well mixed to provide a fermentation broth that is beneficial to humans. The present invention relates to a beneficial fermentation broth and its preparation by fermenting ginseng using 15kg ginseng and 18L of grape juice to be used for fermentation, washing ginseng and keeping it in a proper state for fermentation, fermenting by grape juice to ginseng, fermented It relates to a ginseng fermentation broth using grape juice consisting of stabilizing and aging ginseng and a method for producing the same.
인삼발효액,포도즙을 이용한 인삼발효액, Ginseng Fermentation Solution, Ginseng Fermentation Solution Using Grape Juice,
Description
본 발명은 포도즙을 이용하여 인삼을 발효 숙성시켜 사포닌이 함유된 인삼발효액과 그 제조 방법에 관한 것으로 인삼 사포닌이 함유된 발효액을 이용하여 음료혹은 건강식품의 원료가 되는 발효액을 제조하는 것이다. 종래에 인삼의 유용성을 이용하여 건강에 유익한 여러 가지의 가공품들이 보여 왔다. 주로 인삼을 알콜이나소주에 침지 하여 인삼주를 제조 방법이나. 인삼을 착즙하여 그 즙을 이용하여 다른 음료 및 인삼주를 제조하는 방법이 있었다. 그 외로 인삼을 여러 약용 식물들과 혼합하여 혼탕 가열하여 즙을 얻는 방법, 혹은 액기스 등을 제조하는 방법이 있었다. 본 발명은 인삼과 포도즙을 이용하여 인삼이 유용한 성분인 사포닌이 풍부하게 함유된 발효액을 제조하여 사람의 건강에 유익한 음료 및 와인, 건강식품의 원료로 사용가능한 발효액을 제조하는 것이다.The present invention relates to a fermentation broth containing ginseng saponin and a method of preparing the same by fermenting ginseng using grape juice to prepare a fermentation broth that is a raw material for beverages or health foods using a fermentation broth containing ginseng saponin. Conventionally, various processed products that have been shown to be beneficial to health using the usefulness of ginseng have been shown. Mainly ginseng is immersed in alcohol or soju to make ginseng. There was a method of preparing ginseng juice and other beverages using ginseng juice. In addition, there was a method of mixing ginseng with various medicinal plants to obtain a juice by mixing and heating, or preparing an extract. The present invention uses a ginseng and grape juice to prepare a fermentation broth rich in saponin which is a useful component of ginseng to prepare a fermentation broth that can be used as a raw material for beverages, wine, and health foods beneficial to human health.
인삼은 아밀라아제 효소를 함유하고 있으며 진세노사이드라는 인삼 특유의 사포닌이 사람의 건강에 많은 도움을 주는 식물이다. 특히 인삼이 함유하고 있는 아밀라아제 효소는 인삼을 발효시키는데 있어서 아주 중요한 효소다. 인삼을 발효시키기 위해 별도의 효소를 이용하는 등 여러 가지의 방법들이 사용되고 있어 인삼발효에는 그다지 어려운 일이 아니지만 본 발명은 별도의 효소를 사용하지 않고인삼자체가 함유한 효소와 포도즙만을 이용하여 발효시키고 발효된 인삼을 다시 안정화시킨 다음 숙성시켜 인삼의 발효 성분을 향상시키는 것이다. Ginseng contains amylase enzyme and ginsenoside saponin is a plant that helps people's health. In particular, the amylase enzyme contained in ginseng is an important enzyme for fermenting ginseng. Various methods are used, such as using a separate enzyme to ferment ginseng, so it is not difficult to ferment ginseng, but the present invention does not use a separate enzyme and ferments using only enzyme and grape juice contained in ginseng itself. The ginseng is stabilized and then aged to improve the fermentation component of ginseng.
위와 같은 목적에 이르기 위해서는 아래와 같은 과제가 있었다. In order to achieve the above purpose, there were the following tasks.
1. 인삼과 포도즙만을 이용할 것.1. Use only ginseng and grape juice.
2. 효소의 활성화에 적당한 온도를 유지할 것.2. Maintain a suitable temperature to activate the enzyme.
3. 인삼이나 포도를 분쇄하지 않을 것.3. Do not crush ginseng or grapes.
4. 일체의 열을 가열하거나 조사하지 않을 것.4. Do not heat or irradiate any heat.
5. 별도의 효소를 사용하지 않을 것.5. Do not use a separate enzyme.
본 발명은 인삼 15kg과 발효에 사용될 포도즙 18L를 이용하여 인삼을 발효시켜 유익한 발효액과 그 제조에 관한 것으로 인삼을 세척하고 발효에 적절상태로 유지시키는 단계, 인삼에 포도즙에 의해 발효시키는 단계, 발효된 인삼을 안정화시키고 숙성시키는 단계로 이루어진 포도즙을 이용하여 인삼을 발효시켜 사포닌 함유된 인삼 발효액과 그 제조 방법에 관한 것이다. The present invention relates to a beneficial fermentation broth and its preparation by fermenting ginseng using 15kg ginseng and 18L of grape juice to be used for fermentation, washing ginseng and keeping it in a proper state for fermentation, fermenting by grape juice to ginseng, fermented It relates to a saponin-containing ginseng fermentation broth and a method for producing the same by fermenting ginseng using grape juice consisting of stabilizing and aging ginseng.
구성 : Configuration :
1. 포도 50kg을 송이 채로 깨끗한 물에 씻은 후 말려 습기를 제거한다. 송이에서 포도알을 분리하여 과육 과피를 함께 착즙기에 투입하여 25~30kg의 포도즙을 얻는다. 1. Wash 50 kg of grapes in a cluster of fresh water and dry them to remove moisture. Grapes are separated from the clusters and the pulp is added to the juicer to obtain 25-30 kg of grape juice.
2. 인삼(수삼) 15kg 깨끗이 씻은 후 통풍이 잘되는 햇빛에 말리고 5cm 크기로 자른다. 2. Ginseng (Ginseng) 15kg After washing clean, dry in well-ventilated sunlight and cut into 5cm size.
3. 포도즙 18리터와 인삼 15kg을 교반기에 투입하고 40~50/1min 속도로 180~200 시간을 교반 하여 발효시킨다. 3. Put 18 liters of grape juice and 15kg of ginseng into the stirrer and ferment by stirring 180 ~ 200 hours at 40 ~ 50 / 1min speed.
4. 교반 시켜 발효된 포도즙과 인삼을 함께 나선형 압착 착즙기에 착즙한다.4. Stir the fermented grape juice and ginseng together in a spiral presser.
5. 착즙 된 즙과 으깨진 인삼을 숙성 용기에 투입하고 25℃~38℃에서 30일을 발효 숙성시킨다.5. Put the juice and crushed ginseng into ripening container and ferment and ripen for 30 days at 25 ℃ ~ 38 ℃.
6. 여과기를 이용하여 인삼 배지를 분리하고 별첨 1과 같은 발효액을 얻는다. 6. Ginseng medium is separated using a filter to obtain a fermentation broth as in Appendix 1.
상기와 같이 얻어진 인삼 발효액은 검 붉고 쓰며 포도 향이 약간 있다. The ginseng fermentation broth obtained as above is dark red and bitter and has a slight grape flavor.
포도즙은 발효과정에서 알콜이 생성되어 인삼의 주요 성분인 사포닌이 수용성으로 알콜에 분해되고 녹는점에 착안하여 인삼 발효액을 만든다. 인삼발효액은 사포닌이 풍부하게 함유된 물질로 다른 음료와 혼합하여 건강에 유익한 사포닌 함 유 음료를 만들 수 있는 원료가 된다. 특히 인삼 사포닌의 효과는 이미 널리 알려지고 성인병 예방에 좋은 효과가 있는 것으로 인삼발효 음료를 이용하여 사포닌을 섭취함으로 기대되는 결과가 예상된다. Grape juice is produced during the fermentation process to make ginseng fermentation broth by paying attention to the melting point of saponin, which is a major component of ginseng, dissolved in alcohol. Ginseng fermentation broth is a substance rich in saponin and can be mixed with other drinks to make saponin-containing drinks that are beneficial to health. In particular, the effect of ginseng saponin is widely known and has a good effect on the prevention of geriatric disease is expected to take the saponin ingested using a ginseng fermented beverage.
우선 인삼을 포도즙에 숙성시킴으로 포도 증의 당도의 역할을 기대할 수 있으나 인삼 사포닌의 역할로 당분이 전혀 느껴지지 않는 발효액으로 변화되고 물과 혼합하여 섭취할 수 있으며 다른 원료와 혼합하여 섭취할 수 있는 유용한 발효액이 된다. First of all, the ginseng can be expected to have a sugar content by ripening ginseng in grape juice, but the role of ginseng saponin can be changed into fermentation broth that has no sugar at all and can be mixed with water and mixed with other raw materials. It becomes a fermentation broth.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| KR1020050101036A KR20070044847A (en) | 2005-10-26 | 2005-10-26 | A making method and a ginseng liquid that becomes which the fermentation orders the ginseng and the ginsenoside comes to mix use the grape juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050101036A KR20070044847A (en) | 2005-10-26 | 2005-10-26 | A making method and a ginseng liquid that becomes which the fermentation orders the ginseng and the ginsenoside comes to mix use the grape juice |
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| KR20070044847A true KR20070044847A (en) | 2007-05-02 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220135282A (en) * | 2021-03-29 | 2022-10-07 | 영동대벤처식품 (주) | Manufacturing method of functional health drink containing Korean red ginseng and grape juice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220135282A (en) * | 2021-03-29 | 2022-10-07 | 영동대벤처식품 (주) | Manufacturing method of functional health drink containing Korean red ginseng and grape juice |
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