KR20080008639A - Method of production of ripen ginseng composition and the composition using the same - Google Patents

Abstract

A method of manufacturing an aged whole ginseng composition, aged ginseng body composition, aged ginseng root hair composition and its mixed ginseng composition by aging each portion of the whole, body and root hair of 6-year-old Korean ginseng for 4-8 months is provided to improve the taste, color and flavor of the aged ginseng compositions. Whole ginseng, ginseng body and ginseng root hair are each aged in water at 0 to 15deg.C for 4 to 8 months, dried at 7 to 20deg.C for 1 to 3 weeks, aged in water at 70 to 90deg.C for 17 to 23 days in a first step and at 75 to 95deg.C for 15 to 25 days with a steam-jacketed apparatus containing one or more cooling tower parts(300,400,500) in a second step and extracted to give ginseng extract. Then 100 parts by weight of the aged whole ginseng composition is mixed with 1,300 to 1,500 parts by weight of the ginseng body composition and 500 to 700 parts by weight of the ginseng root hair composition and aged at 75 to 95deg.C for 15 to 25 days with the steam-jacketed apparatus containing one or more cooling tower parts to give a mixed aged ginseng composition. The ginseng body is obtained by removing root hair and a rhizome of ginseng. The ginseng is 6-year-old Korean ginseng. The steam-jacketed apparatus comprises a double boiling part(200) and a heat source part(100).

Description

Aged whole ginseng composition, aged ginseng torso composition, aged ginseng composition, and aged composite ginseng composition and methods for their preparation. {Method of production of ripen ginseng composition and the composition using the same}

1 is an exploded perspective view of an embodiment of a bath apparatus of the present invention.

Figure 2 is a perspective view of one embodiment of a state in which the bath apparatus of the present invention is combined.

Figure 3 is a perspective view of one embodiment of a state in which the bath apparatus of the present invention is operated while being cooled by a cooling fan.

The present invention relates to a method for producing a aging ginseng composition and a aging ginseng composition prepared by the method, and more specifically, six years old Korean ginseng, which has been certified for quality, after the first aging process by whole or parts, and then the first aging process. The present invention relates to a method of producing a ripening ginseng composition having a potency as a method of mixing the composition and the second ripening process, and a matured ginseng composition prepared by the method.

Korean ginseng has been used as a universal medicine from whale because of its various effects. The most important component of Korean ginseng is Korean ginseng saponin, which contains about 30 kinds of saponins identified to date.

Plants containing saponins have been used in medicine for the healing of expectorants, Jinhae, etc., and recently, specific effects of saponins such as turmoil, health, antitumor, diuresis, and tonic have been confirmed.

Hydrolysis of saponins to acids produces free sugars and non-saccharides, which are largely classified into triterpenoid-based saponins and steroid-based saponins, depending on the skeletal structure of the non-saccharides. It is occupied and is contained in Jinhae, Gilgyeong which is used for expectoration, and paper. However, Korean ginseng saponins are mostly triterpenoid-based dhamranian saponins, which are unique saponins that exist only in plants of the ginseng genus.

From 1962, Shibata and Tanaka of Japan named ginseng saponins as ginsenosides through the study of chemical structures of ginseng saponins, and from then on, the chemical structures of ginseng saponins began to be revealed.

Saponin content of roots of Korean ginseng by annual age generally shows that saponin content of roots increases as older adults grow. In general, saponin content is higher in 5- to 6-year-old roots compared to lower-year-old Korean ginseng, and 2 year-old roots to lower roots. In three years, the sugar content is high and the saponin content is relatively low.

In addition, the type and content of saponin is remarkably different depending on the ginseng species and there is a significant difference depending on the processing method.

Ginseng that is not processed after harvesting in the field is called ginseng, and because it is not dried, it is also called raw ginseng. Fresh ginseng usually contains about 75% of water, which is difficult to store for more than a week as it is mined, and is particularly susceptible to corruption or damage during distribution. Therefore, it is dried for long-term storage, and ginseng is dried as it is called white ginseng, and ginseng of light yellow brown or light red brown ginseng that is dried by steaming without peeling six-year-old ginseng is called red ginseng.

In the 1980s, it was found that there are differences in the composition and content of saponins in red and white ginseng.There are 19 kinds of saponins commonly found in red and white ginseng, and 9 kinds of saponins unique to red and white ginseng. It is known that there are four kinds of white ginseng. The difference in the saponin components of red ginseng and white ginseng is believed to be due to the difference in processing methods.

Red ginseng is not simply manufactured for long-term storage of ginseng, and new bioactive ingredients are produced that are beneficial to our bodies during the manufacturing process of red ginseng. That is, in the manufacturing process of red ginseng, the chemical composition is changed due to the partial molecular structure change of ginsenoside by pyrolysis, thereby producing unique components of red ginseng that are beneficial to our body.

Therefore, red ginseng does not contain only the special components of red ginseng, which are not contained in ginseng or white ginseng, and these ingredients have been proven to have functions such as anti-aging function, cancer cell proliferation suppression and anti-tumor.

The conventional red ginseng manufacturing method includes a process of increasing ginseng and drying ginseng for about 2 hours after heating the temperature to 90 ° C. to 110 ° C. using steam.

Specifically, the step of steaming the temperature at about 95 to about 30 minutes to 180 minutes using steam, and after steaming at a temperature of about 60 to about 1 hour to about 3 hours.

Red ginseng as described above not only has a high absorption rate compared to ginseng, new ingredients are made during the steaming process, showing a better pharmacological effect than ginseng.

However, the ginseng processing method such as the manufacture of red ginseng or fermentation of lactic acid bacteria of ginseng only expresses a part of the various pharmacological possibilities of ginseng, the need for a method of maximizing the pharmacological effect of ginseng by processing ginseng in a more various way This has been emerging.

In addition, the conventional ginseng processing method such as red ginseng was inconvenient to eat, such as the strong bitterness unique to ginseng, there was a problem that the taste is poor in taking a long time repeatedly for both sexes. Because of this problem, some red ginseng products have been added with sweeteners such as sugar. Therefore, there is a need for a ginseng processing method capable of maximizing the effect by the natural ingredients of ginseng because of its excellent taste and aroma without adding other ingredients such as sweeteners to ginseng.

Accordingly, the first technical problem to be achieved by the present invention is a method for producing a mature ginseng composition for each part of each ginseng, ginseng trunk, rice ginseng, etc., each of six years old Korean ginseng that has received quality certification, and the aged ginseng prepared by the method. It is to provide a composition.

The second technical problem to be achieved by the present invention is to provide a method for producing a composite ginseng composition by mixing the aged whole ginseng composition, aged ginseng trunk composition and aged ginseng composition, and re-aging at high temperature and a composite aged ginseng composition prepared by the method It is.

In order to achieve the object of the present invention, 1-a) after washing the whole ginseng, the whole ginseng is put in water, at a temperature of 0 ℃ to 15 ℃, the first ginseng whole for 4 months to 8 months Aging step; 1-b) naturally drying the first low temperature aged ginseng for 1 to 3 weeks at a temperature of 7 ℃ to 20 ℃; 1-c) putting the naturally dried whole ginseng into a container, submerging with water and then aging the whole ginseng at 70 ° C. to 90 ° C. for 17 to 23 days to prepare a first high temperature ripening whole ginseng composition. Making; 1-d) The second high temperature ripening whole ginseng by subjecting the first high temperature ripening whole ginseng composition to the second high temperature ripening for 15 to 25 days at a temperature of 75 ℃ to 95 ℃ using a bath apparatus including at least one cooling tower portion Preparing a composition; And 1-e) removing only the solid residue from the second hot aging whole ginseng composition to extract only the pure liquid component, wherein the bath apparatus of step 1-d is the first hot aging whole. And a heat bath part for heating and ginseng the ginseng composition, and including a heat source for supplying heat to the water bath part on the opposite side of the cooling tower part, wherein the water bath part and the cooling tower part are connected to each other by a connection part. The average cross section of the connecting portion is smaller than the average cross section of the bath and the cooling section suggests a method for producing a mature whole ginseng composition.

In addition, before the step 1-c), 1-a-1) the naturally dried whole ginseng is put into water, and the natural drying for 4 months to 8 months at a temperature of 0 ℃ to 15 ℃ Low temperature aging of the prepared ginseng; And 1-b-1) naturally drying the whole ginseng at low temperature in step 1-a-1) for 1 week to 3 weeks at a temperature of 7 ° C. to 20 ° C .; It is better to carry out more.

In order to achieve the object of the present invention, it proposes a ripening ginseng composition, characterized in that prepared by the above method.

In order to achieve the object of the present invention, 2-a) after removing the ginseng root and the head of the ginseng ginseng root portion of the ginseng root and washing the remaining ginseng torso, put the ginseng body in water, 0 ℃ to 15 Primary low temperature aging of the ginseng trunk for 4 months to 8 months; 2-b) naturally drying the first low temperature aged ginseng trunk at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; 2-c) putting the naturally dried ginseng body into a container, submerging with water and then aging the ginseng body at high temperature for 17 days to 23 days at 70 ° C. to 90 ° C. to prepare a primary high temperature aging ginseng body composition. Making; 2-d) Secondary high temperature matured ginseng trunk by subjecting the primary high temperature matured ginseng trunk composition to secondary high temperature for 15 days to 25 days at a temperature of 75 ℃ to 95 ℃ using a bath apparatus including at least one cooling tower portion Preparing a composition; And 2-e) extracting only pure liquid components by removing solid residues from the second hot aging ginseng trunk composition, wherein the bath apparatus of step 2-d) comprises the first hot aging ginseng. And a heat bath part for heating and heating the body composition, including a heat source for supplying heat to the water bath part on the opposite side of the cooling tower part, wherein the water bath part and the cooling tower part are connected to each other by a connection part. The average cross section of the connecting portion is smaller than the average cross section of the hot water bath and the average cooling cross section of the cooling ginseng trunk body composition characterized in that the manufacturing method.

In addition, prior to performing the step 2-c), 2-a-1) putting the naturally dried ginseng trunk into water, and at the temperature of 0 ℃ to 15 ℃, the natural drying for 4 months to 8 months Low temperature aging of the ginseng trunk; And 2-b-1) naturally drying the cold aged ginseng trunk in the step 2-a-1) at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks. It is better to carry out more.

In order to achieve the object of the present invention, it proposes a aged ginseng trunk composition characterized in that it is prepared by the above method.

In order to achieve the object of the present invention, 3-a) after washing the ginseng corresponding to the ginseng root site in the whole ginseng, and put the rice ginseng in water, at a temperature of 0 ℃ to 15 ℃, for 4 months to 8 months Primary low temperature aging of the ginseng; 3-b) naturally drying the first low temperature matured ginseng at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; 3-c) putting the naturally dried rice meal into a container, submerging with water, and then firstly ripening the rice meal at 70 ° C. to 90 ° C. for 17 days to 23 days to prepare a first high temperature matured rice extract composition; 3-d) The secondary high temperature ripening rice flour composition is subjected to secondary high temperature ripening at a temperature of 75 ° C. to 95 ° C. for 15 days to 25 days using a bath apparatus including at least one cooling tower portion to prepare the secondary high temperature ripening rice extract composition. Manufacturing step; And 3-e) extracting only pure liquid components by removing solid residue from the second hot aging rice flour composition, wherein the bath apparatus of step 3-d) comprises the first hot aging rice flour composition. And a heat bath part for heating and bathing the water, including a heat source for supplying heat to the water bath part on the opposite side of the cooling tower part, wherein the water bath part and the cooling tower part are connected to each other by a connection part. The average cross section is smaller than the average cross section of the bath and the average cross section of the cooling portion proposes a method of producing a mature rice extract composition.

In addition, prior to performing the step 3-c), 3-a-1) the naturally-dried rice is put in water at a rate of 100g to 250g per liter of water, at a temperature of 0 ℃ to 15 ℃, 4 Low temperature aging of the naturally dried rice ginseng for months to 8 months; And 3-b-1) naturally drying the low-temperature aged ginseng at the temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks in step 3-a-1). It is good to carry out.

In order to achieve the object of the present invention, it provides a matured ginseng composition, characterized in that prepared by the above method.

In order to achieve the object of the present invention, 1-a) after washing the whole ginseng, the whole ginseng is put in water, at a temperature of 0 ℃ to 15 ℃, the first ginseng whole for 4 months to 8 months Aging step; 1-b) naturally drying the first low temperature aged ginseng for 1 to 3 weeks at a temperature of 7 ℃ to 20 ℃; 1-c) putting the naturally dried whole ginseng into a container, submerging with water and then aging the whole ginseng at 70 ° C. to 90 ° C. for 17 to 23 days to prepare a first high temperature ripening whole ginseng composition. Making; 2-a) After removing the ginseng root and the head of ginseng from the ginseng root and washing the remaining ginseng body, the ginseng body is put in water and at a temperature of 0 ° C. to 15 ° C. for 4 months to 8 months. Primary low temperature aging of the ginseng trunk for months; 2-b) naturally drying the first low temperature aged ginseng trunk at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; 2-c) putting the naturally dried ginseng body into a container, submerging with water and then aging the ginseng body at high temperature for 17 days to 23 days at 70 ° C. to 90 ° C. to prepare a primary high temperature aging ginseng body composition. Making; 3-a) after washing the ginseng corresponding to the root of ginseng in the whole ginseng, and then put the ginseng in water, the first low-temperature aging of the ginseng for 4 months to 8 months at a temperature of 0 ℃ to 15 ℃ ; 3-b) naturally drying the first low temperature matured ginseng at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; 3-c) putting the naturally dried rice meal into a container, submerging with water, and then firstly ripening the rice meal at 70 ° C. to 90 ° C. for 17 days to 23 days to prepare a first high temperature matured rice extract composition; 4-a) mixing the first hot aging ginseng composition, the first hot aging ginseng trunk composition, and the first high temperature aging ginseng composition to prepare a mixed ginseng composition; And 4-b) preparing a secondary hot aging mixed ginseng composition by secondary high temperature aging for 15 days to 25 days at a temperature of 75 ° C. to 95 ° C. using a bath apparatus including at least one cooling tower unit. And, wherein the water bath apparatus of step 4-b) includes a water bath unit for heating and mixing the mixed ginseng composition, and a heat source for supplying heat to the water bath unit on the opposite side of the cooling tower unit. It includes, the water bath portion and the cooling tower portion is connected to the inside of the connection portion, the average cross-section of the connection portion present a method of producing a mature composite ginseng composition, characterized in that less than the average cross section of the water bath and the average cross section of the cooling portion. do.

In addition, 4-c) extracting only the pure liquid component by removing the solid residue from the secondary hot aging mixed ginseng composition; it is preferable to further include.

Further, before performing the step 1-c), 1-a-1) the totally dried ginseng is dried in water at a rate of 100g to 250g per liter of water, at a temperature of 0 ℃ to 15 ℃, Low temperature aging of the naturally dried whole ginseng for 4 months to 8 months; And 3-b-1) naturally drying the whole ginseng at low temperature in step 3-a-1) at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks. More,

Before carrying out step 2-c), 2-a-1) putting the naturally dried ginseng trunk into water at a rate of 100 g to 250 g per liter of water, and at a temperature of 0 ° C. to 15 ° C. for 4 months. Low temperature aging of the naturally dried ginseng trunk for 8 to 8 months; And 2-b-1) naturally drying the cold aged ginseng trunk in the step 3-a-1) at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks. More,

Prior to the step 3-c), 3-a-1) the naturally dried rice ginseng is added to water at a rate of 100 g to 250 g per liter of water, and at a temperature of 0 ° C. to 15 ° C. for 4 months to Low temperature aging of the naturally dried rice ginseng for 8 months; And 3-b-1) naturally drying the low-temperature aged ginseng at the temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks in step 3-a-1). It is good to carry out.

In addition, the step 1-a) after washing the whole ginseng, instant heat treatment for 1 minute to 3 minutes in water of 75 ℃ to 95 ℃, and then the first low temperature aging of the instant heat treated whole ginseng To be carried out,

In step 2-a), after washing the ginseng body, heat treatment is performed at 75 ° C. to 95 ° C. for 1 minute to 3 minutes, and then the step of aging the instantaneously heat-treated ginseng body at the first low temperature. Will be

Step 3-a) after washing the rice ginseng, instant heat treatment for 1 minute to 3 minutes in water of 75 ℃ to 95 ℃, and then performing the step of the first low temperature aging the ginseng heat-treated Is good

In addition, the cooling tower portion of the hot bath portion of step 4-b) is composed of three cooling towers having different temperatures from each other, the temperature of the three different cooling tower portion is different from the first cooling tower portion 75 ℃ closest to the hot water bath portion It is good to keep at -95 degreeC, to hold the intermediate secondary cooling tower part at 30 degreeC-70 degreeC, and to hold the furthest tertiary cooling tower part at 15 degreeC-45 degreeC.

In addition, the natural drying of the step 1-b) is to dry while exposing the first ginseng the first low temperature ripening whole to the atmosphere,

The natural drying of step 2-b) is to dry the primary low-temperature aged ginseng body exposed to the atmosphere,

The natural drying of step 3-b) is preferably dried while exposing the first low-temperature matured ginseng to the atmosphere.

In addition, the ginseng is preferably 6 years old Korean ginseng.

In addition, the mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng body composition, and the primary high temperature ripening ginseng composition is 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature Aging ginseng trunk composition 1300 to 1500 parts by weight, and 500 to 700 parts by weight of the first high temperature matured ginseng composition.

In addition, the mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng body composition, and the primary high temperature ripening ginseng composition is 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature 1350 to 1450 parts by weight of the aged ginseng trunk composition, and 550 to 650 parts by weight of the first high temperature matured ginseng composition.

In order to achieve the object of the present invention, it provides a aging composite ginseng composition characterized in that it is prepared by the above method.

The present invention is 1) aged whole ginseng composition and method for producing the same, which are prepared by ripening the whole ginseng in a multi-stage under special temperature conditions and special time conditions, 2) ginseng body removed from the whole ginseng special temperature conditions and special time Aged ginseng torso composition prepared by aging in multiple stages under the conditions and a method of manufacturing the same, 3) Aged ginseng composition prepared by aging the ginseng corresponding to the roots of ginseng in multiple stages under special temperature conditions and special time conditions It is about.

In addition, the present invention is the aged ginseng composition, the aged ginseng trunk composition, and the hot aged ginseng composition in a specific mixing ratio, and aged in a multi-stage under a special temperature conditions and special time conditions to produce a composite ginseng composition and its preparation It includes a method.

Hereinafter, the method for producing the aged whole ginseng composition, the hot aged ginseng trunk composition, and the hot aged mature ginseng composition will be described first, and then the aged composite ginseng composition will be described next.

Method of producing aged whole ginseng composition

First, the manufacturing method of the aged ginseng composition of this invention is demonstrated.

The first composition manufacturing process of the present invention undergoes three stages of aging process, and all aging processes are completed by the first low temperature aging process, the first high temperature aging process, and the second high temperature aging process using a cooling tower. The whole ginseng of the present invention refers to a ginseng body from which the brains of ginseng are removed and a ginseng part corresponding to the root of ginseng.

In the first low temperature aging process, after washing the whole ginseng, the whole ginseng is put in water, and the whole ginseng is aged for 4 months to 8 months at a temperature of 0 ° C to 15 ° C. At this time, the temperature of water is more suitable about 3 ℃ to 7 ℃.

At this time, after washing the whole ginseng, it is preferable to instant heat treatment for 1 minute to 3 minutes in water of 75 ℃ to 95 ℃. The biggest reason for instant heat treatment is that it can sterilize and remove foreign substances from the entire ginseng surface.

At this time, the ginseng is preferably Korean ginseng, more preferably 6 years old Korean ginseng. If the ginseng is not 6 years old, the taste is not good, the efficacy of the final product is poor, and if the ginseng of other countries other than Korea ginseng may cause problems such as an increase in the corruption rate during the ripening process.

The mixing ratio of the water and total ginseng may be enough to enclose the ginseng in water, and according to an experiment, the total ginseng is preferably 100 g to 250 g per 1 liter of water, and more preferably, the total ginseng per liter of water. Ginseng is preferably 150g to 200g. If the whole ginseng is not sufficiently submerged in water or if the amount of water is too small compared to the amount of ginseng, the low temperature fermentation of the whole ginseng may not be enough. This rot occurs.

When the primary low temperature aging temperature is less than 0 ℃, especially less than -5 ℃ temperature of ginseng is too low or too much freeze hardly occurs fermentation or aging is insignificant. In addition, if the fermentation temperature exceeds 15 ℃ fermentation rate is too fast there is a problem that the fermentation proceeds over a long period of 4 to 8 months to over-aging. Preferably it is between 3 ° C and 7 ° C.

The first low temperature aging time is preferably 4 months to 8 months, more preferably 5 to 7 months. In this case, the low temperature aging period may vary depending on the low temperature aging temperature. When the low temperature aging temperature is low, it is preferable to bring the low temperature aging period relatively long. If the fermentation time is less than 4 months, the fermentation is insufficient, the astringent taste of the ginseng becomes strong, there is a problem that the taste as a product falls even after the first high temperature aging process and the second high temperature aging process described later, if exceeding 8 months If not well managed, corruption is likely to occur, it is difficult to eat, there is a lot of smell and due to excessive fermentation, there is a problem that the whole ginseng is too soft.

On the other hand, charcoal may be used in the first aging process, and charcoal is preferably charcoal made of pine. The content of the charcoal preferably contains 50g to 250g per liter of water. Charcoal is preferably in the form of lumps, preferably in the form of powder.

The first low temperature matured whole ginseng is taken out of the water to perform natural drying. The natural drying is preferably made for 1 to 3 weeks at a temperature of 7 ℃ to 20 ℃. In this case, when the natural drying temperature is less than 7 ℃, the drying temperature is not enough, the drying is not properly or the excessive time spent drying is not desirable, if it exceeds 20 ℃, unexpected fermentation may occur during the drying process or Overdrying can occur. Preferably, it is preferable to expose the outside air at 10 ° C. to 15 ° C. to dry it without a natural wind or an artificial wind. The drying time is preferably about 1 to 3 weeks, but when the drying temperature is high, it is preferable to shorten the drying period a little, and when the drying temperature is low, it is preferable to take the drying period a little longer. More preferably, about 10 to 15 days are preferable.

It is preferable that the first low temperature aging step and the drying step as described above are repeated nine more times under the same conditions.

Subsequently, the naturally dried whole ginseng is put in a vessel such as a tank, submerged with water, and the whole ginseng is first hot-aged at 70 ° C. to 90 ° C. for 17 to 23 days. The temperature of the first high temperature aging is more preferably 78 ℃ to 85 ℃, the time is more preferably 18 days to 22 days.

If the primary high temperature is less than 70 ℃ there is a problem that the high temperature aging is not properly. If it exceeds 90 ℃ there is a problem that is over-aged or tasteless.

When the first high temperature aging time is less than 17 days, there is a problem that the active ingredient is not made well due to insufficient aging, there is a problem of less conversion of components by heat, the taste is bitter, when the taste exceeds 23 days There is a problem such as falling, bad fragrance, and high energy costs.

When the primary high temperature aging for the time at the temperature, the whole ginseng is changed to dark yellow brown or dark yellow brown brown, the taste is sweet and sour taste or taste and functionality is excellent.

Subsequently, the second high temperature ripening whole ginseng composition is subjected to secondary high temperature ripening at a temperature of 75 ° C. to 95 ° C. for 15 to 25 days using a bath apparatus including at least one cooling tower portion to prepare the second high temperature ripening whole ginseng composition. Manufacture. 1 to 3 show one embodiment of the bath apparatus of the present invention. Hereinafter, a description will be given with reference to FIGS. 1 to 3.

The bath apparatus includes a bath unit 200 for heating and heating the whole ginseng secondary composition, and a heat source for supplying heat to the bath unit opposite to the cooling tower units 300, 400, and 500 of the bath unit ( 100, wherein the bath 200 and the cooling tower 300, 400, 500 has a structure in which the inside thereof is connected by a connecting portion, and the average cross-section of the connecting portions 250a and 250b is the bath. It is preferable that the average cross section of the part and the average cross section of the cooling part be smaller.

The cooling tower unit is more preferably composed of three cooling towers (300, 400, 500) different from each other, the temperature of the three cooling towers different from each other the temperature of the primary cooling tower unit 300 closest to the bath portion 55 It is preferable to maintain the temperature of 30 ° C. to 85 ° C., maintain the intermediate secondary cooling tower part 400 at 30 ° C. to 70 ° C., and maintain the furthest third cooling tower part 500 at 15 ° C. to 45 ° C.

Each of the cooling towers different from each other has a structure in which the inside thereof is connected by a connection part, and the average cross section of the connection part is preferably smaller than the average cross section of each cooling tower part.

As a method of cooling the cooling tower unit, conventional cooling means may be used, but air cooling is preferred in the practice of the present invention. The cooling method of the cooling tower unit 300, 400, 500 by the fan 700 is more preferable. 3 illustrates an embodiment of a cooling method of the present invention for cooling the cooling tower unit with a fan 700.

In particular, while maintaining the temperature of the bath 100 is 55 ℃ to 95 ℃ is the first cooling tower 300 above the bath 100, the second cooling tower 400 and the first in order thereon When the cooling tower unit 500 is present, a method of cooling the cooling tower units 300, 400, and 500 with the fan centered on the second cooling tower unit 400 is more preferable.

In particular, there is a connection between the bath 200 and the cooling tower (300, 400, 500) and between each cooling tower, the average cross-section of the connection (250a, 250b) than the average cross section of the bath and the cooling tower When small, i.e., when the respective connecting portions have a concave shape, the cooling towers are cooled with a more distinct temperature difference.

When the three cooling towers, the temperature of the primary cooling tower 300 is preferably maintained at a temperature lower than the temperature of the bath 200, the secondary cooling tower 400 is 30 ℃ to 70 ℃ It is good to keep. If it is out of this temperature range, there is a problem that the taste is degraded. The third cooling tower unit 500 is preferably maintained at a low temperature, and more preferably maintained at about 15 ° C to 40 ° C. If the temperature of the third cooling tower unit 500 is less than 15 ℃ energy consumption is a big problem, if it exceeds 40 ℃ there is a problem that can not catch all the volatile components.

More preferably, the temperature of the bath 200 is maintained at 80 ° C to 90 ° C. If the temperature of the bath 200 is less than 75 ℃ takes too much aging time, if it exceeds 95 ℃ to cool the cooling tower 300, 400, 500 located above the bath 200 There is a problem that the loss of energy used is too large, the taste is poor.

More preferably, the time for hot water in the hot water bath 200 is 15 to 25 days. If the bath time is less than 15 days may not be a high-temperature fermentation properly, if more than 25 days there is a problem of over-fermentation, there is a problem that the sensory functionality is low, there is a problem of high energy costs. The humidity of the bath 200 is preferably maintained at 90% or more, more preferably at 95%.

Finally, the residue is removed from the second hot matured whole ginseng composition, and only the liquid composition is extracted to complete the final aged whole ginseng composition.

Method of manufacturing aged ginseng trunk composition

Next, a method for producing the aged ginseng trunk composition is disclosed.

Ginseng torso of the present invention refers to the pure ginseng to remove the ginseng corresponding to the root of the brain and ginseng ginseng. The manufacturing method of the aged ginseng trunk composition is completely the same in the method of manufacturing the aged ginseng composition, except that the whole ginseng is replaced with the ginseng trunk. That is, the temperature, period conditions, and bath apparatuses used in each substep and each substep are completely the same, and the processing before the aging process such as instant heat treatment or washing is also completely the same. Therefore, the method for preparing the aged ginseng trunk composition is not described in detail separately, and the detailed description is replaced with the same method as the method for preparing the aged ginseng composition.

Method for producing aged ginseng composition

Next, a method for producing a matured rice ginseng composition is disclosed.

Misam of the present invention refers to the ginseng root of ginseng. The method of preparing the aged ginseng composition is completely the same except for replacing the whole ginseng with the rice ginseng in the method of preparing the aged ginseng composition. That is, the temperature, period conditions, and bath apparatuses used in each substep and each substep are completely the same, and the processing before the aging process such as instant heat treatment or washing is also completely the same. Therefore, the preparation method of the aged ginseng composition is not described in detail separately, and the detailed description is replaced by the same method as the preparation method of the aged whole ginseng composition.

Method of producing aged composite ginseng composition

Next, the aged composite ginseng composition will be described in detail.

The aging composite ginseng composition is the first high temperature aging ginseng composition and the first high temperature aging ginseng body composition through the first high temperature aging step of the aging ginseng composition manufacturing method Of the aged ginseng trunk composition and the method of producing the aged ginseng composition, the first high temperature matured ginseng composition, which has undergone the first high temperature aging step, is mixed at a specific blending ratio, and the secondary bath is heated under a predetermined temperature condition and a predetermined time condition. It is prepared by the method of high temperature aging. That is, the preparation of the aged ginseng composition, the aged ginseng trunk composition, the aged ginseng composition is prepared through low temperature aging and primary high temperature aging and secondary high temperature aging, the aging composite ginseng composition of the present invention at the low temperature It is prepared from the aged whole ginseng composition, the aged ginseng trunk composition, and the aged matured ginseng composition in a rough state only until ripening and first high temperature ripening.

The pre-mixing step is as follows.

Follow the steps for whole ginseng.

1-a) washing the whole ginseng, putting the whole ginseng into water, and firstly aging the whole ginseng at a temperature of 0 ° C. to 15 ° C. for 4 months to 8 months; And 1-b) subjecting the first low temperature aged whole ginseng to natural drying at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks.

1-a-1) The naturally dried whole ginseng is put in water at a rate of 100 g to 250 g per liter of water, and the naturally dried whole ginseng for 4 to 8 months at a temperature of 0 ° C. to 15 ° C. Low temperature aging; And 1-b-1) naturally drying the whole ginseng at low temperature in step 1-a-1) for 1 week to 3 weeks at a temperature of 7 ° C. to 20 ° C .; Do more.

Subsequently, 1-c) the naturally dried whole ginseng is placed in a container, submerged with water, and then the first high temperature ripened whole ginseng composition at 70 ° C. to 90 ° C. for 17 days to 23 days. To prepare.

Take the following steps for the ginseng trunk:

1-a) washing the ginseng trunk, putting the ginseng trunk into water, and firstly aging the ginseng trunk for 4 months to 8 months at a temperature of 0 ° C. to 15 ° C .; And 1-b) subjecting the first low temperature aged ginseng body to natural drying at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks.

1-a-1) The naturally dried ginseng trunk is placed in water at a rate of 100 g to 250 g per liter of water, and the naturally dried ginseng trunk for 4 to 8 months at a temperature of 0 ° C. to 15 ° C. Low temperature aging; And 1-b-1) naturally drying the cold aged ginseng trunk in the step 1-a-1) at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks. Do more.

Subsequently, 1-c) putting the naturally dried ginseng body into a container, submerging with water, and then primary hot aging of the ginseng body for 17 days to 23 days at 70 ° C. to 90 ° C., thereby forming a primary high temperature ripening ginseng body composition. To prepare.

Take the following steps for Misam.

1-a) washing the rice ginseng, putting the rice ginseng into water, and firstly ripening the rice ginseng for 4 months to 8 months at a temperature of 0 ° C. to 15 ° C .; And 1-b) subjecting the first low temperature aged rice to natural drying at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks.

Subsequently, 1-a-1) the naturally dried rice is put in water at a rate of 100g to 250g per liter of water, and the naturally dried rice is low temperature for 4 months to 8 months at a temperature of 0 ° C to 15 ° C. Aging step; And 1-b-1) naturally drying the low-temperature matured ginseng in the step 1-a-1) at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks. Conduct.

Subsequently, 1-c) putting the naturally dried rice ginseng into a container, submerging with water, and then firstly matured the rice ginseng at 70 ° C. to 90 ° C. for 17 days to 23 days to prepare a first high temperature matured ginseng composition. .

The order of preparation of each primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng body composition, and the primary high temperature ripening rice ginseng composition has no relation afterwards.

The mixing and the step after mixing will be described.

The mixing and mixing step may include the steps of: 4-a) mixing the first hot aging ginseng composition, the first hot aging ginseng trunk composition, and the first high temperature aging ginseng composition to prepare a mixed ginseng composition; And

4-b) to prepare a secondary hot aging mixed ginseng composition by secondary high temperature aging of the mixed ginseng composition for 15 days to 25 days at a temperature of 75 ℃ to 95 ℃ using a bath apparatus including at least one cooling tower portion It includes; step. And, by removing only the solid residue from the secondary hot aging mixed ginseng composition to extract only the pure liquid component; further through, the production of the aging composite ginseng composition of the present invention is completed.

1) Various process conditions (temperature, time) and the like used in all processes of manufacturing the aged composite ginseng composition are the same problems as those described in the method of manufacturing the aged whole ginseng composition, 2) Jungtang The same applies to the apparatus and the bath.

Hereinafter, it demonstrates in detail based on the manufacture example of this invention. However, the present invention should not be construed as being limited to the following production examples.

Preparation Example of Aged Whole Ginseng Composition

First, the preparation example of the aged whole ginseng composition is demonstrated.

<Production Example 1-1>

Six years old Korean ginseng washed with water was removed from the whole head of ginseng in 85 ° C water and subjected to instant heat treatment for about 2 minutes.

5,000 g of the ginseng heat-treated immediately was put in 20 liters of water at 7 ° C., and aged at low temperature for 6 months. The first low-temperature matured ginseng is taken out of water and exposed to the atmosphere for 2 weeks at an average temperature of 10 ° C. to 15 ° C. and naturally dried (the temperature of the air during atmospheric exposure fluctuates depending on the date). There was). The first low temperature aging and the natural drying were carried out sequentially 9 times each.

The naturally dried whole ginseng was placed in a container, immersed in water, and the whole ginseng was aged at high temperature at 82 ° C. for 20 days. The first high temperature ripening whole ginseng composition was secondarily hot aged at a temperature of 90 ° C. for 20 days using a bath apparatus including three cooling tower parts as shown in FIGS. 1 to 3 to prepare a second high temperature ripening whole ginseng composition. The temperature of the cooling tower of the bath apparatus was maintained at 85 ° C. for the primary cooling tower, 50 ° C. for the secondary cooling, and 35 ° C. for the third cooling tower.

The secondary hot aging ginseng composition was removed from the solid residue to remove the pure liquid components to complete the preparation of the aging ginseng composition.

<Manufacture example 1-2>

Except that the first low temperature aging temperature in Preparation Example 1-1 was carried out at 15 ℃ to prepare a whole ginseng composition in the same manner.

<Manufacture example 1-3>

Except that the first low temperature aging temperature in Preparation Example 1-1 was carried out at 0 ° C to prepare a whole ginseng composition in the same manner.

<Manufacture example 1-4>

Except that the low-temperature aging period of 4 months in Preparation Example 1-1 was prepared a whole ginseng composition in the same manner.

<Manufacture example 1-5>

Except that the low-temperature aging period of 8 months in Preparation Example 1-1 to prepare a whole ginseng composition in the same manner.

<Manufacture example 1-6>

Except that the first high temperature aging temperature in Preparation Example 1-1 was carried out at 70 ℃ to prepare a whole ginseng composition in the same manner.

<Manufacture example 1-7>

Except that the first high temperature aging temperature in Preparation Example 1-1 was carried out at 90 ℃ to prepare a whole ginseng composition in the same manner.

<Manufacture example 1-8>

Except that the first high temperature aging period of 17 days in Preparation Example 1-1 was prepared a whole ginseng composition in the same manner.

<Manufacture example 1-9>

Except that the first high temperature aging period of 23 days in Preparation Example 1-1 was prepared a whole aged ginseng composition in the same manner.

<Manufacture Example 1-10>

Except that the secondary high temperature aging temperature in Preparation Example 1-1 was carried out at 75 ℃ to prepare a whole ginseng composition in the same manner.

Production Example 1-11

Except that the secondary high temperature aging temperature in Preparation Example 1-1 was carried out at 95 ℃ was prepared a whole ginseng composition in the same manner.

<Manufacture example 1-12>

Except that the second high temperature aging period of 15 days in Preparation Example 1-1 was prepared a whole ginseng composition in the same manner.

<Manufacture Example 1-13>

Except that the second high temperature ripening period of 25 days in Preparation Example 1-1 was prepared a whole aged ginseng composition in the same manner.

Production Example 1-14

In Preparation Example 1-1, the first low-temperature aging and natural drying were performed 10 times. In this Preparation Example, the whole ginseng composition was prepared by the same method except that only one time each was performed.

The sensory test was conducted on 15 subjects in Preparation Examples 1-1 to 1-14. Subjects of the sensory test were body tastes centered on taste, aroma, color, ingestion, and general preference as comprehensive judgment. The scoring was based on the five-point scoring method, which was very good: 5 points, good: 4 points, normal: 3 points, bad: 2 points, very bad: 1 point. Table 1 summarizes the results of the sensory test.

Production Example flavor incense Color Body feeling General Symbol Remarks 1-1 4.0 ± 0.4 4.2 ± 0.4 4.3 ± 0.4 4.0 ± 0.4 4.3 ± 0.4 1-2 3.8 ± 0.3 3.7 ± 0.4 3.7 ± 0.4 3.7 ± 0.2 3.7 ± 0.3 1-3 3.9 ± 0.2 3.5 ± 0.3 3.6 ± 0.3 3.7 ± 0.1 3.7 ± 0.2 1-4 3.7 ± 0.1 3.8 ± 0.3 3.6 ± 0.2 3.9 ± 0.2 3.6 ± 0.1 1-5 4.1 ± 0.2 4.0 ± 0.4 4.3 ± 0.1 4.2 ± 0.3 4.2 ± 0.4 1-6 3.5 ± 0.3 3.7 ± 0.3 3.0 ± 0.4 3.5 ± 0.4 3.5 ± 0.3 1-7 3.8 ± 0.4 3.9 ± 0.2 3.8 ± 0.3 4.0 ± 0.3 3.9 ± 0.4 1-8 3.6 ± 0.3 3.7 ± 0.1 3.7 ± 0.2 3.9 ± 0.2 3.7 ± 0.4 1-9 4.0 ± 0.4 3.9 ± 0.2 3.8 ± 0.3 4.0 ± 0.1 3.9 ± 0.3 1-10 3.7 ± 0.3 3.8 ± 0.3 3.5 ± 0.4 3.5 ± 0.2 3.6 ± 0.2 1-11 4.2 ± 0.3 3.5 ± 0.4 3.9 ± 0.4 3.7 ± 0.3 3.8 ± 0.4 1-12 3.6 ± 0.3 3.0 ± 0.3 3.8 ± 0.2 3.8 ± 0.4 3.7 ± 0.4 1-13 4.0 ± 0.4 3.6 ± 0.2 3.9 ± 0.1 4.1 ± 0.3 3.9 ± 0.2 1-14 3.5 ± 0.3 3.6 ± 0.1 3.5 ± 0.2 3.0 ± 0.4 3.2 ± 0.4

As can be seen from Table 1, the sensory test results of Preparation Example 1-1 was the best. In Production Examples 1-1 to 1-14, all of the results were very good or good in taste, aroma, body feel and general preference. However, when it comes to colors, but most of them are self-governing. This is because, in the case of color, it is difficult to expect a very good color due to the nature of ginseng, a herbal medicine. As can be seen in Preparation Example 1-5, having a relatively long first low temperature aging period has a relatively good result in the sensory properties compared to other preparation examples.

<Comparative Production Example 1-1>

Except that the first low temperature aging temperature in Preparation Example 1-1 was carried out at 20 ℃ to prepare a whole ginseng composition in the same manner.

<Comparative Preparation Example 1-2>

Except that the first low temperature aging temperature in Preparation Example 1-1 was carried out at -7 ℃ to prepare a whole aged ginseng composition in the same manner.

<Comparative Production Example 1-3>

Except that the low-temperature aging period of 2 months in Preparation Example 1-1 was prepared a whole aged ginseng composition in the same manner.

<Comparative Production Example 1-4>

Except that the low-temperature aging period of 10 months in Preparation Example 1-1 was prepared a whole ginseng composition in the same manner.

<Comparative Production Example 1-5>

The aged ginseng composition was prepared in the same manner as in Preparation Example 1-1 except that the first high temperature aging temperature was performed at 60 ° C.

<Comparative Production Example 1-6>

Except that the first high temperature aging temperature in Preparation Example 1-1 was carried out at 98 ℃ was prepared a whole ginseng composition in the same manner.

<Comparative Production Example 1-7>

Except that the first high temperature aging period of 7 days in Preparation Example 1-1 to prepare a whole ginseng composition in the same manner.

<Comparative Production Example 1-8>

Except that the first high temperature aging period of 30 days in Preparation Example 1-1 was prepared a whole aged ginseng composition in the same manner.

<Comparative Production Example 1-9>

Except that the second high temperature aging temperature in Preparation Example 1-1 was carried out at 65 ℃ was prepared a whole ginseng composition in the same manner.

<Comparative Production Example 1-10>

Except that the secondary high temperature aging temperature in Preparation Example 1-1 was carried out at 98 ℃ to prepare a whole ginseng composition in the same manner.

<Comparative Production Example 1-11>

Except that the second high temperature aging period of 7 days in Preparation Example 1-1 was prepared a whole ginseng composition in the same manner.

<Comparative Production Example 1-12>

Except that the second high temperature ripening period of 35 days in Preparation Example 1-1 was prepared a whole ginseng composition in the same manner.

The sensory test was carried out on 15 subjects in Comparative Preparation Examples 1-1 to 1-12. Items, methods, and scoring criteria for the sensory test are the same as in Production Examples 1-1 to 1-14. Table 2 summarizes the results of the sensory test.

Comparative Production Example flavor incense Color Body feeling General Symbol Remarks 1-1 2.9 ± 0.4 2.3 ± 0.4 2.5 ± 0.4 2.0 ± 0.1 2.3 ± 0.4 1-2 2.5 ± 0.3 2.5 ± 0.2 2.6 ± 0.3 2.6 ± 0.1 2.6 ± 0.3 1-3 2.6 ± 0.2 2.6 ± 0.3 2.8 ± 0.2 2.6 ± 0.2 2.6 ± 0.2 1-4 2.7 ± 0.1 2.8 ± 0.3 2.8 ± 0.1 2.7 ± 0.2 2.8 ± 0.4 1-5 2.9 ± 0.2 2.2 ± 0.4 2.2 ± 0.2 2.9 ± 0.3 2.1 ± 0.3 1-6 2.5 ± 0.3 2.7 ± 0.4 2.7 ± 0.3 2.7 ± 0.3 2.7 ± 0.3 1-7 2.7 ± 0.4 2.8 ± 0.3 2.9 ± 0.4 2.8 ± 0.3 2.8 ± 0.3 1-8 2.5 ± 0.3 2.2 ± 0.2 2.8 ± 0.3 2.8 ± 0.4 2.7 ± 0.4 1-9 2.9 ± 0.2 2.2 ± 0.1 2.0 ± 0.4 2.9 ± 0.2 2.9 ± 0.4 1-10 2.0 ± 0.1 2.9 ± 0.2 2.2 ± 0.2 2.9 ± 0.3 2.6 ± 0.4 1-11 2.6 ± 0.2 2.6 ± 0.3 2.8 ± 0.1 2.9 ± 0.3 2.8 ± 0.4 1-12 2.2 ± 0.4 2.2 ± 0.4 2.5 ± 0.2 2.3 ± 0.4 2.5 ± 0.2

In Comparative Preparation Examples 1-1 to 1-12, the taste, aroma, body feeling, and general preference were found to be moderate to poor. This is more so with regard to Production Examples 1-1 to 1-14. That is, when the various process conditions of the said comparative manufacture example exceeded the process conditions of the said manufacture example, a sensory test value is low. In particular, there was a significant variation in taste and aroma. The color was relatively less than the manufacturing examples

Preparation example of aged ginseng trunk composition

First, the manufacturing example of the aged ginseng trunk composition is demonstrated.

<Manufacture example 2-1>

Six years old Korean ginseng washed with water was removed from the head of ginseng and the ginseng body in 85 ° C water, followed by instant heat treatment for about 2 minutes.

5,000 g of the ginseng trunk which was heat-treated at the moment was placed in 20 liters of water at 7 ° C., and aged at low temperature for 6 months. The first low temperature aged ginseng trunk is taken out of water and exposed to the atmosphere for 2 weeks at an average temperature of 10 ° C. to 15 ° C. There was). The first low temperature aging and the natural drying were carried out sequentially 9 times each.

The naturally dried ginseng trunk was placed in a container, submerged with water, and the ginseng trunk was aged at high temperature at 82 ° C. for 20 days. The first high temperature ripening ginseng trunk composition was prepared by secondary high temperature aging for 20 days at a temperature of 90 ° C. using a bath apparatus including three cooling tower parts as shown in FIGS. 1 to 3. The temperature of the cooling tower of the bath apparatus was maintained at 85 ° C. for the primary cooling tower, 50 ° C. for the secondary cooling, and 35 ° C. for the third cooling tower.

The secondary hot aging ginseng torso composition was removed to complete the preparation of the aging ginseng torso composition by removing only the solid residues.

<Manufacture example 2-2>

The aged ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first low temperature aging temperature was performed at 15 ° C.

<Manufacture example 2-3>

Aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first low temperature aging temperature was performed at 0 ° C.

<Manufacture example 2-4>

Aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1 except that the low temperature aging period was 4 months.

<Manufacture example 2-5>

A aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the low temperature aging period was 8 months.

<Manufacture example 2-6>

Aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first high temperature aging temperature was performed at 70 ° C.

<Manufacture example 2-7>

Aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1 except that the first high temperature aging temperature was performed at 90 ° C.

<Manufacture example 2-8>

A aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first high temperature aging period was 17 days.

Production Example 2-9

A aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first high temperature aging period was 23 days.

<Manufacture Example 2-10>

Aged ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the secondary high temperature aging temperature was performed at 75 ° C.

Production Example 2-11

Aged ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the secondary high temperature aging temperature was performed at 95 ° C.

Production Example 2-12

Aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the second high temperature aging period was 15 days.

<Manufacture Example 2-13>

A aging ginseng trunk composition was manufactured in the same manner as in Preparation Example 2-1, except that the second high temperature aging period was 25 days.

Production Example 2-14

In Preparation Example 2-1, the first low-temperature aging and natural drying were performed 10 times. In the present Preparation Example, the aged ginseng trunk composition was prepared in the same manner except that only once was performed once.

The sensory test was carried out on 15 subjects in Preparation Examples 2-1 to 2-14. Items, methods, and scoring criteria for the sensory test are the same as in Production Examples 2-1 to 2-14. Table 3 summarizes the results of the sensory test.

Production Example flavor incense Color Body feeling General Symbol Remarks 2-1 4.0 ± 0.1 4.0 ± 0.2 4.0 ± 0.1 4.1 ± 0.1 4.0 ± 0.4 Best 2-2 3.2 ± 0.2 3.2 ± 0.1 3.2 ± 0.4 3.2 ± 0.1 3.2 ± 0.3 2-3 3.3 ± 0.3 3.3 ± 0.3 3.4 ± 0.3 3.3 ± 0.1 3.4 ± 0.2 2-4 3.2 ± 0.4 3.5 ± 0.2 3.5 ± 0.1 3.6 ± 0.2 3.6 ± 0.4 2-5 3.9 ± 0.3 3.9 ± 0.1 3.8 ± 0.4 4.2 ± 0.1 3.9 ± 0.3 2-6 3.5 ± 0.4 3.2 ± 0.2 3.2 ± 0.3 3.9 ± 0.2 3.5 ± 0.3 2-7 3.8 ± 0.3 3.8 ± 0.4 3.9 ± 0.2 3.8 ± 0.3 3.8 ± 0.4 2-8 3.0 ± 0.2 3.3 ± 0.4 3.2 ± 0.1 3.0 ± 0.4 3.3 ± 0.3 2-9 3.4 ± 0.1 3.4 ± 0.4 3.4 ± 0.2 3.5 ± 0.3 3.4 ± 0.2 2-10 3.2 ± 0.2 3.1 ± 0.2 3.0 ± 0.2 3.2 ± 0.2 3.2 ± 0.4 2-11 4.0 ± 0.3 3.5 ± 0.4 3.2 ± 0.3 3.7 ± 0.1 3.7 ± 0.3 2-12 3.5 ± 0.4 3.2 ± 0.3 3.5 ± 0.4 3.5 ± 0.2 3.5 ± 0.2 2-13 3.8 ± 0.3 3.9 ± 0.3 3.7 ± 0.3 3.9 ± 0.3 3.8 ± 0.1 2-14 3.6 ± 0.2 3.5 ± 0.4 3.5 ± 0.3 3.2 ± 0.4 3.5 ± 0.2

As can be seen in Table 3, the sensory test results of Preparation Example 2-1 were the best. In Production Examples 2-1 to 2-14, all of the results were very good or good in taste, aroma, body feel and general preference. However, when it comes to colors, but most of them are self-governing. This is because, in the case of color, it is difficult to expect a very good color due to the nature of ginseng, a herbal medicine. As can be seen in Preparation Example 2-5, having a relatively long first low temperature aging period has a relatively good result in sensory properties compared to other preparation examples.

<Comparative Production Example 2-1>

Aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first low temperature aging temperature was performed at 20 ° C.

<Comparative Production Example 2-2>

Aged ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first low temperature aging temperature was performed at -7 ° C.

<Comparative Production Example 2-3>

A aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the low temperature aging period was 2 months.

<Comparative Production Example 2-4>

A aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the low temperature aging period was 10 months.

<Comparative Production Example 2-5>

Aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first high temperature aging temperature was performed at 60 ° C.

<Comparative Production Example 2-6>

Aged ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first high temperature aging temperature was performed at 98 ° C.

<Comparative Production Example 2-7>

A aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first high temperature aging period was 7 days.

<Comparative Production Example 2-8>

Aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the first high temperature aging period was 30 days.

<Comparative Production Example 2-9>

Aged ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the secondary high temperature aging temperature was performed at 65 ° C.

<Comparative Production Example 2-10>

Aged ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the secondary high temperature aging temperature was performed at 98 ° C.

<Comparative Production Example 2-11>

Aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the second high temperature aging period was 7 days.

<Comparative Production Example 2-12>

A aging ginseng trunk composition was prepared in the same manner as in Preparation Example 2-1, except that the second high temperature aging period was 35 days.

The sensory test was carried out on 15 subjects in Comparative Preparation Examples 2-1 to 2-12. Items, methods, and scoring criteria for the sensory test are the same as in Production Examples 2-1 to 2-14. Table 4 summarizes the results of the sensory test.

Comparative Production Example flavor incense Color Body feeling General Symbol Remarks 2-1 2.1 ± 0.4 2.9 ± 0.3 2.4 ± 0.4 2.1 ± 0.3 2.3 ± 0.4 2-2 2.7 ± 0.3 2.3 ± 0.2 2.3 ± 0.3 2.3 ± 0.4 2.3 ± 0.3 2-3 2.5 ± 0.2 2.6 ± 0.1 2.5 ± 0.2 2.5 ± 0.4 2.6 ± 0.2 2-4 2.5 ± 0.1 2.6 ± 0.2 2.5 ± 0.1 2.7 ± 0.4 2.7 ± 0.1 2-5 2.5 ± 0.2 2.0 ± 0.3 2.0 ± 0.2 2.9 ± 0.4 2.2 ± 0.2 2-6 2.7 ± 0.3 2.2 ± 0.4 2.2 ± 0.3 2.7 ± 0.3 2.5 ± 0.2 2-7 2.8 ± 0.4 2.9 ± 0.3 2.7 ± 0.4 2.0 ± 0.2 2.9 ± 0.2 2-8 2.5 ± 0.3 2.7 ± 0.2 2.8 ± 0.3 2.9 ± 0.2 2.7 ± 0.2 2-9 2.2 ± 0.2 2.0 ± 0.1 2.1 ± 0.2 2.9 ± 0.1 2.9 ± 0.4 2-10 2.6 ± 0.2 2.1 ± 0.2 2.5 ± 0.1 2.0 ± 0.2 2.6 ± 0.3 2-11 2.5 ± 0.1 2.8 ± 0.3 2.7 ± 0.2 2.7 ± 0.3 2.7 ± 0.3 2-12 2.2 ± 0.1 2.2 ± 0.4 2.7 ± 0.2 2.2 ± 0.4 2.5 ± 0.3

In Comparative Preparation Examples 2-1 to 2-12, taste, aroma, body feeling, and general preference were found to be moderate to poor. This is more so when it relates to Production Examples 2-1 to 2-14. That is, when the various process conditions of the said comparative manufacture example exceeded the process conditions of the said manufacture example, a sensory test value is low. In particular, there was a significant variation in taste and aroma. The color was relatively small compared to the preparations.

Aged rice ginseng composition

First, the example of manufacture of a aging microorganism composition is demonstrated.

<Manufacture example 3-1>

The 6-year-old Korean ginseng washed with water was placed in 85 ° C water after removing the brains and the torso, and heat treated for about 2 minutes.

5,000 g of the instant heat-treated rice was placed in 20 liters of water at 7 ° C., and aged at low temperature for 6 months. The first low-temperature matured ginseng is extracted from water and exposed to the atmosphere for 2 weeks at an average temperature of 10 ° C. to 15 ° C. Was). The first low temperature aging and the natural drying were further performed nine times each.

The naturally dried rice was placed in a container, soaked with water, and the rice was first aged at high temperature at 82 ° C. for 20 days. The first high temperature aging rice flour composition was prepared by secondary high temperature aging for 20 days at a temperature of 90 ° C. using a bath apparatus including three cooling tower parts as shown in FIGS. 1 to 3. The temperature of the cooling tower of the bath apparatus was maintained at 85 ° C. for the primary cooling tower, 50 ° C. for the secondary cooling, and 35 ° C. for the third cooling tower.

The second hot aging mature ginseng composition was removed to complete the manufacture of the mature ginseng composition in such a manner that only the pure liquid components are extracted by removing the residues.

<Manufacture example 3-2>

Except that the first low temperature aging temperature in Preparation Example 3-1 was carried out at 15 ℃ to prepare a mature rice extract composition in the same manner.

<Manufacture example 3-3>

Except that the first low temperature aging temperature in Preparation Example 3-1 was carried out at 0 ° C to prepare the aged ginseng composition in the same manner.

<Manufacture example 3-4>

The aged miso composition was prepared in the same manner as in Preparation Example 3-1, except that the low temperature aging period was 4 months.

<Manufacture example 3-5>

The matured ginseng composition was prepared in the same manner as in Preparation Example 3-1, except that the low temperature aging period was 8 months.

<Manufacture example 3-6>

Except that the first high temperature aging temperature in Preparation Example 3-1 was carried out at 70 ° C to prepare the aged ginseng composition in the same manner.

<Manufacture example 3-7>

Except that the first high temperature aging temperature in Preparation Example 3-1 was carried out at 90 ℃ was prepared aged mature composition in the same manner.

<Manufacture Example 3-8>

Aged rice ginseng composition was prepared in the same manner as in Preparation Example 3-1, except that the first high temperature aging period was 17 days.

Production Example 3-9

Aged rice flour composition was prepared in the same manner as in Preparation Example 3-1, except that the first high temperature aging period was 23 days.

<Manufacture Example 3-10>

Aged rice flour composition was prepared in the same manner as in Preparation Example 3-1, except that the secondary high temperature aging temperature was performed at 75 ° C.

Production Example 3-11

Except that the secondary high temperature aging temperature in Preparation Example 3-1 was carried out at 95 ° C to prepare the aged ginseng composition in the same manner.

Production Example 3-12

The matured ginseng composition was prepared in the same manner as in Preparation Example 3-1, except that the second high temperature aging period was 15 days.

<Manufacture Example 3-13>

The matured ginseng composition was prepared in the same manner as in Preparation Example 3-1, except that the second high temperature aging period was 25 days.

Production Example 3-14

In Preparation Example 3-1, the first low-temperature aging and natural drying were carried out 10 times. In this preparation example, the aged rice compositions were prepared in the same manner except that only one time each was performed.

The sensory test was carried out on 15 subjects in Preparation Examples 3-1 to 3-14. Items, methods, and scoring criteria for the sensory test are the same as in Production Examples 3-1 to 3-14. Table 5 summarizes the results of the sensory test.

Production Example flavor incense Color Body feeling General Symbol Remarks 3-1 4.0 ± 0.4 4.1 ± 0.3 4.1 ± 0.4 4.0 ± 0.2 4.1 ± 0.4 The best 3-2 3.8 ± 0.3 3.7 ± 0.4 3.9 ± 0.3 3.8 ± 0.3 3.8 ± 0.3 3-3 3.9 ± 0.2 3.5 ± 0.3 3.9 ± 0.2 3.7 ± 0.4 3.6 ± 0.2 3-4 3.7 ± 0.1 3.8 ± 0.2 3.5 ± 0.1 4.0 ± 0.3 3.8 ± 0.1 3-5 4.0 ± 0.2 4.0 ± 0.1 4.0 ± 0.2 4.0 ± 0.2 4.0 ± 0.2 3-6 3.7 ± 0.3 3.4 ± 0.2 3.9 ± 0.3 3.5 ± 0.1 3.6 ± 0.3 3-7 3.9 ± 0.4 3.8 ± 0.3 3.9 ± 0.4 3.8 ± 0.2 3.9 ± 0.1 3-8 3.7 ± 0.3 3.7 ± 0.4 4.0 ± 0.3 3.9 ± 0.3 3.8 ± 0.1 3-9 3.8 ± 0.2 3.9 ± 0.3 4.0 ± 0.3 3.9 ± 0.4 3.9 ± 0.1 3-10 3.7 ± 0.1 3.6 ± 0.2 3.8 ± 0.4 3.5 ± 0.3 3.7 ± 0.3 3-11 4.0 ± 0.2 3.3 ± 0.1 3.5 ± 0.4 4.2 ± 0.4 3.8 ± 0.4 3-12 3.7 ± 0.3 3.5 ± 0.2 3.5 ± 0.4 3.5 ± 0.3 3.5 ± 0.1 3-13 4.1 ± 0.4 3.5 ± 0.3 3.9 ± 0.2 3.8 ± 0.2 3.8 ± 0.1 3-14 3.8 ± 0.3 3.5 ± 0.4 3.2 ± 0.1 3.7 ± 0.1 3.6 ± 0.1

As can be seen in Table 5, the sensory test results of Preparation Example 3-1 was the best. All of the above Production Examples 3-1 to 3-14 showed very good or good results in taste, aroma, body feel and general preference. However, when it comes to colors, but most of them are self-governing. This is because, in the case of color, it is difficult to expect a very good color due to the nature of ginseng, a herbal medicine. As can be seen from Preparation Example 3-5, having a relatively long first low temperature aging period has a relatively good result in sensory properties compared to other preparation examples.

<Comparative Production Example 3-1>

Except that the first low temperature aging temperature in Preparation Example 3-1 was carried out at 20 ℃ to prepare the aged ginseng composition in the same manner.

<Comparative Production Example 3-2>

Except that the first low temperature aging temperature in Preparation Example 3-1 was carried out at -7 ℃ to prepare a mature rice extract composition in the same manner.

<Comparative Production Example 3-3>

The aged miso composition was prepared in the same manner as in Preparation Example 3-1, except that the low temperature aging period was 2 months.

<Comparative Production Example 3-4>

The aged miso composition was prepared in the same manner as in Preparation Example 3-1, except that the low temperature aging period was 10 months.

<Comparative Production Example 3-5>

Except that the first high temperature aging temperature in Preparation Example 3-1 was carried out at 60 ℃ to prepare a mature rice extract composition in the same manner.

<Comparative Production Example 3-6>

The aged miso composition was prepared in the same manner as in Preparation Example 3-1, except that the first high temperature aging temperature was performed at 98 ° C.

<Comparative Production Example 3-7>

Aging ginseng composition was prepared in the same manner as in Preparation Example 3-1, except that the first high temperature aging period was 7 days.

<Comparative Production Example 3-8>

The matured ginseng composition was prepared in the same manner as in Preparation Example 3-1, except that the first high temperature aging period was 30 days.

<Comparative Production Example 3-9>

Except that the second high temperature aging temperature in Preparation Example 3-1 was carried out at 65 ° C to prepare the aged ginseng composition in the same manner.

<Comparative Production Example 3-10>

Except that the second high temperature aging temperature in Preparation Example 3-1 was carried out at 98 ° C to prepare the aged ginseng composition in the same manner.

<Comparative Production Example 3-11>

The matured ginseng composition was prepared in the same manner as in Preparation Example 3-1, except that the second high temperature aging period was 7 days.

<Comparative Production Example 3-12>

Aged rice flour composition was prepared in the same manner as in Preparation Example 3-1, except that the second high temperature ripening period was 35 days.

The sensory test was carried out on 15 subjects in Comparative Preparation Examples 3-1 to 3-12. Items, methods, and scoring criteria for the sensory test are the same as in Production Examples 3-1 to 3-14. Table 6 summarizes the results of the sensory test.

Comparative Production Example flavor incense Color Body feeling General Symbol Remarks 3-1 2.1 ± 0.4 2.2 ± 0.3 2.2 ± 0.1 2.2 ± 0.3 2.2 ± 0.4 3-2 2.7 ± 0.3 2.8 ± 0.3 2.7 ± 0.2 2.8 ± 0.2 2.7 ± 0.3 3-3 2.5 ± 0.2 2.6 ± 0.4 2.8 ± 0.3 2.6 ± 0.1 2.6 ± 0.2 3-4 2.7 ± 0.1 2.9 ± 0.3 2.0 ± 0.4 2.7 ± 0.2 2.8 ± 0.1 3-5 2.9 ± 0.2 2.0 ± 0.3 2.0 ± 0.3 2.0 ± 0.3 2.0 ± 0.2 3-6 2.6 ± 0.3 2.6 ± 0.4 2.8 ± 0.2 2.9 ± 0.4 2.7 ± 0.3 3-7 2.6 ± 0.4 2.8 ± 0.3 2.9 ± 0.3 2.8 ± 0.3 2.8 ± 0.4 3-8 2.9 ± 0.3 2.5 ± 0.2 2.1 ± 0.4 2.6 ± 0.2 2.7 ± 0.3 3-9 2.5 ± 0.2 2.0 ± 0.1 2.0 ± 0.4 2.0 ± 0.1 2.9 ± 0.2 3-10 2.7 ± 0.1 2.9 ± 0.2 2.1 ± 0.2 2.7 ± 0.2 2.8 ± 0.1 3-11 2.9 ± 0.2 2.8 ± 0.3 2.0 ± 0.1 2.9 ± 0.3 2.9 ± 0.2 3-12 2.5 ± 0.4 2.2 ± 0.4 2.1 ± 0.2 2.0 ± 0.4 2.3 ± 0.2

In Comparative Preparation Examples 3-1 to 3-12, taste, aroma, body feeling, and general preference were found to be moderate to poor. This is more so when it relates to Production Examples 3-1 to 3-14. That is, when the various process conditions of the said comparative manufacture example exceeded the process conditions of the said manufacture example, a sensory test value is low. In particular, there was a significant variation in taste and aroma. The color was relatively small compared to the preparations.

Preparation Example of Aged Composite Ginseng Composition

First, the manufacturing example of the aged composite ginseng composition is demonstrated.

<Manufacture example 4-1>

The first high temperature ripening whole ginseng composition immediately before the second high temperature aging in the process of Preparation Example 1-1, the first high temperature aging just before the second high temperature aging in the process of Preparation Example 2-1 A ginseng trunk composition and the first high temperature ripened rice ginseng composition immediately before entering the second high temperature aging in the process of Preparation Example 3-1 were mixed to prepare a mixed ginseng composition.

The mixing ratio of the first hot aging ginseng composition, the first high temperature aging ginseng trunk composition, and the first high temperature aging ginseng composition is 100 parts by weight of the first high temperature aging ginseng composition, the first high temperature aging ginseng 1400 parts by weight of the torso composition and 600 parts by weight of the first high temperature matured rice ginseng composition were used.

The mixed ginseng composition was subjected to secondary high temperature aging under the same temperature and time conditions using the same bath apparatus as Preparation Example 1-1 to prepare a secondary high temperature aging mixed ginseng composition.

In the secondary hot aging mixed ginseng composition to remove the solid residues to extract the pure liquid components to complete the preparation of the aged composite ginseng composition.

<Manufacture example 4-2>

Aging composite ginseng composition was prepared in the same manner, except that the first low temperature aging temperature was performed at 15 ° C. in Preparation Example 4-1.

<Manufacture example 4-3>

Aging composite ginseng composition was prepared by the same method as the preparation example 4-1 except that the first low temperature aging temperature was performed at 0 ° C.

<Manufacture example 4-4>

A aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the low temperature aging period was 4 months.

<Manufacture example 4-5>

Aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the low temperature aging period was 8 months.

<Manufacture example 4-6>

Aging composite ginseng composition was prepared in the same manner, except that the first high temperature aging temperature was performed at 70 ° C. in Preparation Example 4-1.

<Manufacture example 4-7>

Aging composite ginseng composition was prepared in the same manner except that the first high temperature aging temperature was performed at 90 ° C. in Preparation Example 4-1.

<Manufacture example 4-8>

Aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the first high temperature aging period was 17 days.

<Production Example 4-9>

Aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the first high temperature aging period was 23 days.

<Manufacture Example 4-10>

Except that the secondary high temperature aging temperature in Preparation Example 4-1 was carried out at 75 ℃ to prepare a mature composite ginseng composition in the same manner.

Production Example 4-11

Except that the secondary high temperature aging temperature in Preparation Example 4-1 was carried out at 95 ℃ was prepared a mature composite ginseng composition in the same manner.

<Manufacture example 4-12>

A aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the second high temperature aging period was 15 days.

<Manufacture Example 4-13>

Aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the second high temperature aging period was 25 days.

Production Example 4-14

In Preparation Example 4-1, the first low-temperature aging and natural drying were performed 10 times. In this preparation example, the aged composite ginseng composition was prepared by the same method, except that each time was performed only once.

Production Example 4-15

The mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng trunk composition, and the primary high temperature ripening ginseng composition to 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng Aged composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that 1300 parts by weight of the torso composition and 500 parts by weight of the first high temperature ripened rice ginseng composition were used.

<Manufacture example 4-16>

The mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng trunk composition, and the primary high temperature ripening ginseng composition to 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng Aged composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that 1500 parts by weight of the torso composition and 700 parts by weight of the first high temperature ripened rice ginseng composition were used.

<Manufacture Example 4-17>

The mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng trunk composition, and the primary high temperature ripening ginseng composition to 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng Aged composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that 1300 parts by weight of the torso composition and 700 parts by weight of the first high temperature ripened rice ginseng composition were used.

Production Example 4-18

The mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng trunk composition, and the primary high temperature ripening ginseng composition to 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng Aged composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that 1500 parts by weight of the torso composition and 500 parts by weight of the first high temperature ripened rice ginseng composition were used.

The sensory test was conducted on 15 subjects in Preparation Examples 4-1 to 4-18. Items, methods, and scoring criteria for the sensory test are the same as in Production Examples 4-1 to 4-14. Table 7 summarizes the results of the sensory test.

Production Example flavor incense Color Body feeling General Symbol Remarks 4-1 4.0 ± 0.4 4.3 ± 0.4 4.3 ± 0.4 4.0 ± 0.3 4.2 ± 0.4 The best 4-2 3.9 ± 0.3 3.2 ± 0.3 3.7 ± 0.3 3.7 ± 0.2 3.7 ± 0.3 4-3 3.5 ± 0.2 3.6 ± 0.1 3.8 ± 0.2 3.7 ± 0.1 3.6 ± 0.2 4-4 3.8 ± 0.1 3.9 ± 0.2 3.2 ± 0.1 4.0 ± 0.2 3.9 ± 0.1 4-5 4.0 ± 0.2 3.8 ± 0.3 4.1 ± 0.2 4.0 ± 0.3 4.0 ± 0.2 4-6 3.2 ± 0.3 3.2 ± 0.4 3.2 ± 0.3 3.8 ± 0.4 3.6 ± 0.3 4-7 3.8 ± 0.4 3.5 ± 0.3 3.5 ± 0.4 3.2 ± 0.3 3.7 ± 0.4 4-8 3.2 ± 0.2 4.0 ± 0.2 3.5 ± 0.3 3.5 ± 0.3 3.8 ± 0.3 4-9 4.0 ± 0.3 4.2 ± 0.1 3.7 ± 0.1 3.6 ± 0.4 3.9 ± 0.4 4-10 3.0 ± 0.4 3.2 ± 0.2 3.4 ± 0.2 3.1 ± 0.3 3.1 ± 0.4 4-11 3.6 ± 0.3 4.0 ± 0.3 3.8 ± 0.3 3.5 ± 0.3 3.6 ± 0.4 4-12 3.7 ± 0.2 3.7 ± 0.4 3.6 ± 0.4 3.5 ± 0.4 3.6 ± 0.2 4-13 3.8 ± 0.1 3.9 ± 0.3 4.0 ± 0.3 3.9 ± 0.3 3.9 ± 0.4 4-14 3.2 ± 0.2 3.2 ± 0.2 3.2 ± 0.2 3.6 ± 0.2 3.5 ± 0.3 4-15 3.7 ± 0.3 3.8 ± 0.1 4.0 ± 0.2 3.8 ± 0.1 3.9 ± 0.4 4-16 3.8 ± 0.4 3.8 ± 0.2 3.9 ± 0.4 3.7 ± 0.2 3.8 ± 0.3 4-17 3.9 ± 0.3 3.8 ± 0.3 3.7 ± 0.4 3.8 ± 0.3 3.7 ± 0.4 4-18 4.0 ± 0.1 3.9 ± 0.4 3.8 ± 0.1 3.8 ± 0.4 3.8 ± 0.4

As can be seen from Table 7, the sensory test results of Preparation Example 4-1 were the best. All of Production Examples 4-1 to 4-18 showed very good or good results in taste, aroma, body feel and general preference. However, when it comes to colors, but most of them are self-governing. This is because, in the case of color, it is difficult to expect a very good color due to the nature of ginseng, a herbal medicine. As can be seen from Preparation Example 4-5, having a relatively long first low temperature aging period has a relatively good result in the sensory properties compared to other preparation examples.

As can be seen in Preparation Examples 4-15 to 4-18, when the content ratio is adjusted, the content ratio of the first high temperature aging trunk composition and the first high temperature aging ginseng composition is overwhelmingly compared to the first high temperature aging ginseng composition. In many cases, the ratio between the two is not significantly different from that of Preparation Example 4-1. Thus, the 4-15 to 4-18 exhibit relatively good sensory test results.

<Comparative Production Example 4-1>

Aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the first low temperature aging temperature was performed at 20 ° C.

<Comparative Production Example 4-2>

Aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the first low temperature aging temperature was performed at -7 ° C.

<Comparative Production Example 4-3>

A aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the low temperature aging period was 2 months.

<Comparative Production Example 4-4>

A aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the low temperature aging period was 10 months.

<Comparative Production Example 4-5>

Aging composite ginseng composition was prepared in the same manner, except that the first high temperature aging temperature was performed at 60 ° C. in Preparation Example 4-1.

<Comparative Production Example 4-6>

Aging composite ginseng composition was prepared in the same manner, except that the first high temperature aging temperature was performed at 98 ° C. in Preparation Example 4-1.

<Comparative Production Example 4-7>

A aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the first high temperature aging period was 7 days.

<Comparative Production Example 4-8>

Aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the first high temperature aging period was 30 days.

<Comparative Production Example 4-9>

Except that the secondary high temperature aging temperature in Preparation Example 4-1 was carried out at 65 ℃ was prepared a mature composite ginseng composition in the same manner.

<Comparative Production Example 4-10>

Except that the secondary high temperature aging temperature in Preparation Example 4-1 was carried out at 98 ℃ was prepared a mature composite ginseng composition in the same manner.

<Comparative Production Example 4-11>

A aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the second high temperature aging period was 7 days.

<Comparative Production Example 4-12>

Aging composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that the second high temperature aging period was 35 days.

<Comparative Production Example 4-13>

The mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng trunk composition, and the primary high temperature ripening ginseng composition to 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng Aged composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that 1000 parts by weight of the torso composition and 600 parts by weight of the first high temperature ripened rice ginseng composition were used.

<Comparative Production Example 4-14>

The mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng trunk composition, and the primary high temperature ripening ginseng composition to 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng Aged composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that 2000 parts by weight of the torso composition and 600 parts by weight of the first high temperature ripened rice ginseng composition were used.

<Comparative Production Example 4-15>

The mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng trunk composition, and the primary high temperature ripening ginseng composition to 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng Aged composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that 1400 parts by weight of the torso composition and 200 parts by weight of the first high temperature ripened rice ginseng composition were used.

<Comparative Production Example 4-16>

The mixing ratio of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng trunk composition, and the primary high temperature ripening ginseng composition to 100 parts by weight of the primary high temperature ripening ginseng composition, the primary high temperature ripening ginseng Aged composite ginseng composition was prepared in the same manner as in Preparation Example 4-1, except that 1400 parts by weight of the torso composition and 1000 parts by weight of the first high temperature ripened rice ginseng composition were used.

The sensory test was carried out on 15 subjects in Comparative Preparation Examples 4-1 to 4-16. Items, methods, and scoring criteria for the sensory test are the same as in Production Examples 4-1 to 4-14. Table 8 summarizes the results of the sensory test.

Comparative Production Example flavor incense Color Body feeling General Symbol Remarks 4-1 2.9 ± 0.1 2.2 ± 0.3 2.3 ± 0.4 2.4 ± 0.2 2.3 ± 0.3 4-2 2.5 ± 0.2 2.9 ± 0.4 2.7 ± 0.3 2.0 ± 0.3 2.9 ± 0.2 4-3 2.8 ± 0.3 2.5 ± 0.3 2.7 ± 0.2 2.6 ± 0.4 2.6 ± 0.4 4-4 2.7 ± 0.4 2.7 ± 0.4 2.0 ± 0.1 2.7 ± 0.1 2.8 ± 0.3 4-5 2.0 ± 0.3 2.0 ± 0.1 2.1 ± 0.2 2.9 ± 0.3 2.9 ± 0.2 4-6 2.5 ± 0.1 2.7 ± 0.1 2.0 ± 0.3 2.8 ± 0.4 2.6 ± 0.1 4-7 2.8 ± 0.2 2.9 ± 0.1 2.1 ± 0.4 2.8 ± 0.3 2.8 ± 0.2 4-8 2.7 ± 0.3 2.0 ± 0.2 2.8 ± 0.3 2.7 ± 0.1 2.7 ± 0.3 4-9 2.0 ± 0.4 2.9 ± 0.3 2.1 ± 0.2 2.7 ± 0.2 2.9 ± 0.4 4-10 2.2 ± 0.3 2.5 ± 0.4 2.7 ± 0.1 2.6 ± 0.3 2.6 ± 0.3 4-11 2.5 ± 0.2 2.9 ± 0.3 2.8 ± 0.2 2.5 ± 0.4 2.7 ± 0.1 4-12 2.7 ± 0.1 2.6 ± 0.2 2.5 ± 0.4 2.7 ± 0.3 2.7 ± 0.2 4-13 2.9 ± 0.2 2.1 ± 0.1 2.7 ± 0.3 2.6 ± 0.1 2.8 ± 0.3 4-14 2.7 ± 0.3 2.5 ± 0.2 2.6 ± 0.2 2.8 ± 0.2 2.7 ± 0.4 4-15 2.8 ± 0.4 2.9 ± 0.3 2.0 ± 0.1 2.6 ± 0.3 2.6 ± 0.1 4-16 2.9 ± 0.3 2.0 ± 0.4 2.9 ± 0.1 2.2 ± 0.4 2.4 ± 0.2

In Comparative Preparation Examples 4-1 to 4-16, taste, aroma, body feeling, and general preference were found to be moderate to poor. This is more so with regard to Production Examples 4-1 to 4-18. That is, when the various process conditions of the said comparative manufacture example exceeded the process conditions of the said manufacture example, a sensory test value is low. In particular, there was a significant variation in taste and aroma. The color was relatively small compared to the preparations.

As described above, the aged ginseng composition of the present invention has excellent sensory properties such as taste, aroma, and color, and has a good overall feel to the body when ingested.

Aged ginseng composition prepared by the above-described manufacturing method may be a commodity that can be eaten as it is, and after drying the aged ginseng composition as a powder, it can be mixed with a conventional beverage for drinking. Examples of common beverages include tonic drinks, including healthy drinks, juices, carbonated drinks, non-carbonated soft drinks, functional drinks, and the like. When the aged composition is mixed with a conventional beverage, it may vary depending on the type and purpose of the beverage, but the dry weight of the aged ginseng composition is preferably 0.1 to 20 parts by weight based on 100 parts by weight of the conventional beverage, 0.5 It is more preferable that it is 10 weight part. If the dry weight is less than 0.1 parts by weight, various pharmacological effects by the ginseng component of the aged ginseng composition is too weak, and if more than 20 parts by weight, the specific gravity of the aged ginseng composition is too high, the cost of the first drinking It is economically inadequate to mix with ordinary drinks.

In addition, the aged ginseng composition of the present invention may be used in various foods for improving health, including additives of food ingredients.

The aged ginseng composition, the aged ginseng trunk composition, the aged ginseng composition, and the aged composite ginseng composition prepared according to the manufacturing method of the present invention have a taste and The fragrance has improved. Furthermore, by blending the aged ginseng composition, the aged ginseng trunk composition, the aged ginseng composition appropriately, the high-temperature ripening again, the taste and aroma were further improved, leading to a high taste.

The aged ginseng composition, the aged ginseng trunk composition, the aged ginseng composition, and the aged composite ginseng composition prepared according to the manufacturing method of the present invention had a characteristic aromatic smell, and were good in color and taste. In addition, since the composition is made of ginseng as a raw material, it contains a variety of ingredients beneficial to the human body contained in ginseng, will be of course helpful for health promotion.

The aged ginseng composition, the aged ginseng body composition, the aged ginseng composition and the aged composite ginseng composition of the present invention have good functionality, so that the drinkers can take the compositions of the present invention repeatedly and long term. Therefore, the useful ingredients of ginseng are repeatedly and long-term enough to work on the body of the drinker so that the effects of the ginseng component unique to the body of the drinker can be exhibited.

Claims (19)

1-a) washing the whole ginseng, putting the whole ginseng into water, and firstly aging the whole ginseng at a temperature of 0 ° C. to 15 ° C. for 4 months to 8 months; 1-b) naturally drying the first low temperature aged ginseng for 1 to 3 weeks at a temperature of 7 ℃ to 20 ℃; 1-c) putting the naturally dried whole ginseng into a container, submerging with water and then aging the whole ginseng at 70 ° C. to 90 ° C. for 17 to 23 days to prepare a first high temperature ripening whole ginseng composition. Making; 1-d) The second high temperature ripening whole ginseng by subjecting the first high temperature ripening whole ginseng composition to the second high temperature ripening for 15 to 25 days at a temperature of 75 ℃ to 95 ℃ using a bath apparatus including at least one cooling tower portion Preparing a composition; And 1-e) removing only the solid residue from the second high temperature matured ginseng composition to extract only the pure liquid component; The bath apparatus of step 1-d includes a bath unit for heating and hot watering the first hot aging whole ginseng composition, and includes a heat source for supplying heat to the bath unit opposite to the cooling tower unit. The inside of the bath portion and the cooling tower portion is connected to the inside of the connection, the average cross section of the connection portion is characterized in that less than the average cross section of the bath portion and the average cross section of the cooling portion ginseng composition manufacturing method. The method of claim 1, Before carrying out step 1-c), 1-a-1) putting the naturally dried whole ginseng into water and low temperature aging of the naturally dried whole ginseng at a temperature of 0 ° C. to 15 ° C. for 4 months to 8 months; And 1-b-1) naturally drying the whole ginseng aged at low temperature in step 1-a-1) at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; A method for producing a matured ginseng composition, characterized in that for carrying out. The aged ginseng composition, which is prepared by any one of the methods of claims 1 to 2. 2-a) After removing the ginseng root and the head of ginseng from the ginseng root and washing the remaining ginseng body, the ginseng body is put in water and at a temperature of 0 ° C. to 15 ° C. for 4 months to 8 months. Primary low temperature aging of the ginseng trunk for months; 2-b) naturally drying the first low temperature aged ginseng trunk at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; 2-c) putting the naturally dried ginseng body into a container, submerging with water and then aging the ginseng body at high temperature for 17 days to 23 days at 70 ° C. to 90 ° C. to prepare a primary high temperature aging ginseng body composition. Doing; 2-d) Secondary high temperature matured ginseng trunk by subjecting the primary high temperature matured ginseng trunk composition to secondary high temperature for 15 days to 25 days at a temperature of 75 ℃ to 95 ℃ using a bath apparatus including at least one cooling tower portion Preparing a composition; And 2-e) removing only the solid residue from the second high temperature matured ginseng trunk composition to extract only the pure liquid component; The water bath apparatus of step 2-d) includes a water bath portion for heating and hot watering the first hot aging ginseng trunk composition, and includes a heat source for supplying heat to the water bath portion on the opposite side of the cooling tower portion. The inside of the bath portion and the cooling tower portion is connected to the inside of the connection, the average cross section of the connection portion is characterized in that smaller than the average cross section of the bath portion and the average cross section of the cooling portion ginseng trunk composition manufacturing method. The method of claim 4, wherein Before carrying out step 2-c), 2-a-1) placing the naturally dried ginseng trunk into water and aging the naturally dried ginseng trunk for 4 months to 8 months at a temperature of 0 ° C. to 15 ° C .; And 2-b-1) step of naturally drying the cold aged ginseng trunk in the step 2-a-1) at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; A method for producing a matured ginseng trunk composition, which is carried out. The aged ginseng trunk composition, which is prepared by any one of the methods of claims 4 to 5. 3-a) after washing the ginseng corresponding to the root of ginseng in the whole ginseng, and then put the ginseng in water, the first low-temperature aging of the ginseng for 4 months to 8 months at a temperature of 0 ℃ to 15 ℃ ; 3-b) naturally drying the first low temperature matured ginseng at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; 3-c) putting the naturally dried rice meal into a container, submerging with water, and then firstly ripening the rice meal at 70 ° C. to 90 ° C. for 17 days to 23 days to prepare a first high temperature matured rice extract composition; 3-d) The secondary high temperature ripening rice flour composition is subjected to secondary high temperature ripening at a temperature of 75 ° C. to 95 ° C. for 15 days to 25 days using a bath apparatus including at least one cooling tower portion to prepare the secondary high temperature ripening rice extract composition. Manufacturing step; And 3-e) extracting only pure liquid components by removing the solid residue from the second high temperature matured rice flour composition; The bath apparatus of step 3-d) includes a bath unit for heating and bathing the first hot aging rice flour composition, and includes a heat source for supplying heat to the bath unit on the opposite side of the cooling tower unit. The inside of the bath and the cooling tower portion is connected to the inside of the connection, the average cross-section of the connection portion is characterized in that less than the average cross-section of the bath and the average cross-section of the cooling portion ginseng composition manufacturing method. The method of claim 7, wherein Before carrying out step 3-c), 3-a-1) The naturally dried ginseng is placed in water at a rate of 100 g to 250 g per liter of water, and at low temperature of 0 ° C. to 15 ° C. for low temperature aging of the naturally dried ginseng step; And 3-b-1) naturally drying the low-temperature matured ginseng at the temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks in step 3-a-1); A method for producing a matured ginseng composition, characterized in that. Aged rice ginseng composition, which is prepared by any one of the methods of claims 7 to 8. 1-a) washing the whole ginseng, putting the whole ginseng into water, and firstly aging the whole ginseng at a temperature of 0 ° C. to 15 ° C. for 4 months to 8 months; 1-b) naturally drying the first low temperature aged ginseng for 1 to 3 weeks at a temperature of 7 ℃ to 20 ℃; 1-c) putting the naturally dried whole ginseng into a container, submerging with water and then aging the whole ginseng at 70 ° C. to 90 ° C. for 17 to 23 days to prepare a first high temperature ripening whole ginseng composition. Making; 2-a) After removing the ginseng root and the head of ginseng from the ginseng root and washing the remaining ginseng body, the ginseng body is put in water and at a temperature of 0 ° C. to 15 ° C. for 4 months to 8 months. Primary low temperature aging of the ginseng trunk for months; 2-b) naturally drying the first low temperature aged ginseng trunk at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; 2-c) putting the naturally dried ginseng body into a container, submerging with water and then aging the ginseng body at high temperature for 17 days to 23 days at 70 ° C. to 90 ° C. to prepare a primary high temperature aging ginseng body composition. Making; 3-a) after washing the ginseng corresponding to the root of ginseng in the whole ginseng, and then put the ginseng in water, the first low-temperature aging of the ginseng for 4 months to 8 months at a temperature of 0 ℃ to 15 ℃ ; 3-b) naturally drying the first low temperature matured ginseng at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; 3-c) putting the naturally dried rice meal into a container, submerging with water, and then firstly ripening the rice meal at 70 ° C. to 90 ° C. for 17 days to 23 days to prepare a first high temperature matured rice extract composition; 4-a) mixing the first hot aging ginseng composition, the first hot aging ginseng trunk composition, and the first high temperature aging ginseng composition to prepare a mixed ginseng composition; And 4-b) to prepare a secondary hot aging mixed ginseng composition by secondary high temperature aging of the mixed ginseng composition for 15 days to 25 days at a temperature of 75 ℃ to 95 ℃ using a bath apparatus including at least one cooling tower portion It includes; The water bath apparatus of step 4-b) includes a water bath unit for heating and mixing the mixed ginseng composition, and includes a heat source for supplying heat to the water bath unit on the opposite side of the cooling tower unit. The cooling tower portion is connected to the inside of the connection portion, the average cross section of the connection portion is characterized in that less than the average cross section of the bath and the average cross section of the cooling portion ginseng composite ginseng composition manufacturing method. The method of claim 10, 4-c) removing the solid residue from the secondary hot aging mixed ginseng composition to extract only the pure liquid component; the method of producing a mature composite ginseng composition further comprising. The method of claim 10, Before carrying out step 1-c), 1-a-1) The naturally dried whole ginseng is put in water at a rate of 100 g to 250 g per liter of water, and the naturally dried whole ginseng is cooled at a temperature of 0 ° C. to 15 ° C. for 4 to 8 months. Aging step; And 3-b-1) naturally drying the whole ginseng at low temperature in step 3-a-1) at a temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks; Conducting, Before carrying out step 2-c), 2-a-1) The naturally dried ginseng trunk is placed in water at a rate of 100 g to 250 g per liter of water, and the naturally dried ginseng trunk is cooled at a temperature of 0 ° C. to 15 ° C. for 4 to 8 months. Aging step; And 2-b-1) naturally drying the cold aged ginseng trunk for 1 week to 3 weeks at a temperature of 7 ° C. to 20 ° C. in step 3-a-1); Conducting, Before carrying out step 3-c), 3-a-1) Put the naturally dried ginseng into water at a rate of 100 g to 250 g per liter of water, and at a temperature of 0 ° C. to 15 ° C. for 4 months to 8 months and 4 months to 8 months Aging step; And 3-b-1) naturally drying the low-temperature matured ginseng at the temperature of 7 ° C. to 20 ° C. for 1 week to 3 weeks in step 3-a-1); A method for producing a matured ginseng composition, characterized in that. The method of claim 10, Step 1-a) after washing the whole ginseng, the instant heat treatment for 1 minute to 3 minutes in water of 75 ℃ to 95 ℃, and then performing the step of the first low temperature aging of the instant heat treated whole ginseng Will be In step 2-a), after washing the ginseng body, heat treatment is performed at 75 ° C. to 95 ° C. for 1 minute to 3 minutes, and then the step of aging the instantaneously heat-treated ginseng body at the first low temperature. Will be Step 3-a) after washing the rice ginseng, instant heat treatment for 1 minute to 3 minutes in water of 75 ℃ to 95 ℃, and then performing the step of the first low temperature aging the ginseng heat-treated A method for producing a matured ginseng composition, characterized in that The method of claim 10, The cooling tower portion of the hot bath portion of step 4-b) is composed of three cooling towers having different temperatures from each other, and the temperature of the three cooling tower portions having different temperatures from each other is 75 ° C. A method for producing a aged composite ginseng composition, which is maintained at 95 ° C, the intermediate secondary cooling tower part at 30 ° C to 70 ° C, and the furthest third cooling tower part at 15 ° C to 45 ° C. The method of claim 10, The natural drying of the step 1-b) is to dry the first ginseng aged at low temperature while exposing to the atmosphere, The natural drying of step 2-b) is to dry the primary low-temperature aged ginseng body exposed to the atmosphere, The natural drying of step 3-b) is the method of producing a mature composite ginseng composition, characterized in that the first low-temperature aging ginseng is dried while exposing to the atmosphere. The method of claim 10, The ginseng is a 6-year-old Korean ginseng manufacturing method characterized in that the ginseng composition. The method of claim 10, The mixing ratio of the first high temperature ripening ginseng composition, the first high temperature ripening ginseng trunk composition, and the first high temperature ripening ginseng composition is 100 parts by weight of the first high temperature ripening ginseng composition, the first high temperature ripening ginseng 1300 to 1500 parts by weight of the trunk composition, and 500 to 700 parts by weight of the first high temperature matured ginseng composition, characterized in that the method for producing a composite ginseng composition. The method of claim 10, The mixing ratio of the first hot aging ginseng composition, the first high temperature aging ginseng trunk composition, and the first high temperature aging ginseng composition is 100 parts by weight of the first high temperature aging ginseng composition, the first high temperature aging ginseng 1350 to 1450 parts by weight of the body composition, and 550 to 650 parts by weight of the first high temperature ripened rice ginseng composition, characterized in that the method for producing a composite ginseng composition. Aged composite ginseng composition, characterized in that it is prepared by any one of the methods of claim 10 to 18.

Images