KR20090109986A - Manufacturing method of red ginseng and black ginseng using msm - Google Patents

Abstract

PURPOSE: A method for preparing red ginseng and black ginseng is provided to enable an eater to take MSM(methyl sulfonyl methane) from the ginsengs effectively. CONSTITUTION: A method for preparing red ginseng and black ginseng comprises the following steps of: washing ginsengs, and drying them in a drier until the moisture content becomes 45-55%; putting the dried ginsengs in a steamer and pouring an MSM solution consisting of 0.4~4.0g MSM and 1?“ water into the steamer; preheating the steamer at 60°C~70°C for 40-60 minutes; maintaining it at 90°C~98°C for 2-6 hours; naturally aging the steamed ginsengs for 55-65 hours; drying them in a drier of 42°C~45°C for 10-12 hours; and repeating the preheating, maintaining, drying, and steaming steps.

Description

Manufacturing method of red ginseng or black ginseng using MS {MANUFACTURING METHOD OF RED GINSENG AND BLACK GINSENG USING MSM}

The present invention relates to a method for preparing red ginseng or black ginseng using MSM by adding MSM to increase the content of irradiated phonones and ginsenoside Rg3 (Gensenoside Rg3).

MSM is a natural dietary sulfur composition found in the human body, the same substance contained in foods such as milk, coffee, tea, green vegetables. In addition, the purified natural dietary sulfur component of MSM is a water-soluble, tasteless, odorless white matter and one of the biologically safest materials.

Such MSM, which is 85% of the sulfur content found in living organisms, can be consumed only as food, not directly produced by the human body.

Describing the effects of MSM, sulfur has anti-inflammatory properties and has excellent effects on various pains of unknown origin, including arthritis, muscle and joint pain. In particular, it has a definite effect on the suppression of pain due to shocks associated with nerve fibers, relief of inflammation, activation of blood supply, relief of muscle spasms, and relief of scars.

In addition, MSM is a natural form of dietary sulfur, which is composed of cartilage of the joints, tendons, connective tissue of the ligament, etc., is balanced and absorbed into the body immediately after ingestion. That is, when supplemented with glucosamine and chondroitin, the function of glucosamine and chondroitin is enhanced.

In addition, MSM contains sulfur, which is very important for body elements such as hormones, digestive enzymes, antibodies, and antioxidants in our body's cells and proteins, and major amino acids are also affected by sulfur.

In particular, studies have shown that natural dietary sulfur in patients with knee arthritis may help relieve pain and improve knee function.

However, MSM contained in natural products is too small for the amount required by the human body is difficult to expect the desired effect.

Accordingly, if the natural dietary sulfur is contained in agricultural products such as red ginseng or black ginseng that we ingest, the amount of natural dietary sulfur supplied to the human body may naturally increase.

However, no method has yet been proposed to allow more red ginseng or black ginseng to contain natural dietary sulfur.

Here, the ginseng used in the manufacture of the red ginseng or black ginseng, has been used for thousands of years as a herbal medicine that is well known for its efficacy and efficacy. Such ginseng is often used as it is, or dried ginseng.

When red ginseng is prepared by steaming ginseng, it has been reported that the pharmacological action of ginseng is changed to produce ingredients that are not present in ginseng, or increase the content of existing ingredients.

In particular, red ginseng is produced by steaming and drying the ginseng several times, and red ginseng is produced from black red ginseng by more drying and steaming than red ginseng.

That is, through the steaming process and the drying process, irradiated saponinin and ginsenoid Rg3, which are not present in ginseng, are produced, and the components are contained in black ginseng which has more steaming and drying processes than red ginseng.

In other words, when ginseng is repeatedly steamed and dried, ginseng does not contain ginsengin and ginsenoside Rg3, which are produced in red ginseng and black ginseng.

Here, saponin is a general term for the non-sugar part of the glycoside which exists widely in the plant system which consists of several ring compounds.

Saponin is found in plant roots, stems, leaves, shells, seeds, etc., and has been used as an herbal medicine since it has a strong effect as a cardiac medicine or diuretic, and any of them acts as a surface active agent for cells, destroying the structure of cell membranes, It also increases the permeability of matter.

Therefore, by preparing red ginseng or black ginseng using MSM, to reduce residual pesticides, improve shelf life, enhance antibacterial activity, to provide a high red ginseng or black ginseng with ginsponin and ginsenoside Rg3 content.

The present invention was made in view of the above problems, by preparing a home ginseng or black ginseng added with MSM, reducing the residual pesticides of red ginseng or black ginseng, improving shelf life, strengthening antibacterial activity, as well as irradiated with the main components of red ginseng or black ginseng It is an object of the present invention to provide a method for preparing red ginseng or black ginseng using MSM having a high content of cenoside Rg3.

In order to achieve the above object, the present invention is a method for producing red ginseng or black ginseng using ginseng, washing step of washing ginseng; A first artificial drying step of artificially drying the ginseng washed in the washing step with a moisture content of 45 to 55% in a dryer; The ginseng dried through the first artificial drying step was added to the steamer, and the MSM solution diluted 0.4-4.0 g of MSM and 1 L of water was added to the bottom of the steamer, and then 40 minutes to 1 hour at 60 ° C to 70 ° C. Preheating step and then the first steaming step of maintaining for 2-6 hours at 90 ℃ ~ 98 ℃; A first natural drying step of naturally ripening ginseng steamed through the first steaming step for 55 to 65 hours; The ginseng dried through the first natural drying step was put into a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 liter of water was added to the bottom of the steamer, followed by 40 minutes to 1 minute at 60 ° C. to 70 ° C. Preheating for 2 hours followed by a secondary steaming step of maintaining at 90 ° C.-98 ° C. for 2-6 hours; A second artificial drying step of drying the ginseng steamed through the second steaming step at a temperature of 42 ° C. to 45 ° C. for 10 to 12 hours; The ginseng dried through the second artificial drying step was added to a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 liter of water was added to the bottom of the steamer, followed by 40 minutes to 1 minute at 60 ° C. to 70 ° C. Preheating for 3 hours followed by a third steaming step of maintaining at 90 ° C.-98 ° C. for 2-6 hours; A repeating artificial drying and steaming step of performing the second artificial drying step and the third steaming step three times, four times, or five more times in succession; A second natural drying step of natural ripening and drying the ginseng dried through the repeated artificial drying and steaming steps; The ginseng dried through the second natural drying step was put into a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 L of water was injected into the lower part of the ginseng, and then 40 minutes to 1 hour at 60 ° C. to 70 ° C. Preheating step and then the final steaming step for 1 to 4 hours at 90 ℃ ~ 98 ℃; Characterized in that consisting of a third natural drying step of natural aging dry ginseng steamed through the final steaming step 270 ~ 300 hours.

In the present invention, by producing red ginseng or black ginseng added with MSM, the content of irradiated ginseng and ginsenoside Rg3 is higher than that of red ginseng or black ginseng by conventional pyrolysis method, as well as reducing residual pesticides, improving shelf life, enhancing antimicrobial activity of red ginseng or black ginseng. Provide red ginseng or black ginseng that appears.

In addition, by increasing the natural dietary sulfur content of red ginseng or black ginseng, there is an effect that can be effectively ingested natural dietary sulfur, which is difficult to ingest a large amount from natural products.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a manufacturing step according to Example 3 of the present invention, Figure 2 is a test report of red ginseng or black ginseng concentrate not fertilized natural dietary sulfur according to the present invention, Figure 3 is a natural dietary sulfur according to the present invention Test results of red ginseng or black ginseng concentrate fertilized, Figure 4 is a test report showing the test results according to the present invention.

Red ginseng or black ginseng manufacturing method using the MSM according to a preferred embodiment of the present invention, the washing step of washing ginseng; A first artificial drying step of artificially drying the ginseng washed in the washing step with a moisture content of 45 to 55% in a dryer; The ginseng dried through the first artificial drying step was added to the steamer, and the MSM solution diluted 0.4-4.0 g of MSM and 1 L of water was added to the bottom of the steamer, and then 40 minutes to 1 hour at 60 ° C to 70 ° C. Preheating step and then the first steaming step of maintaining for 2-6 hours at 90 ℃ ~ 98 ℃; A first natural drying step of naturally ripening ginseng steamed through the first steaming step for 55 to 65 hours; The ginseng dried through the first natural drying step was put into a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 liter of water was added to the bottom of the steamer, followed by 40 minutes to 1 minute at 60 ° C. to 70 ° C. Preheating for 2 hours followed by a secondary steaming step of maintaining at 90 ° C.-98 ° C. for 2-6 hours; A second artificial drying step of drying the ginseng steamed through the second steaming step at a temperature of 42 ° C. to 45 ° C. for 10 to 12 hours; The ginseng dried through the second artificial drying step was added to a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 liter of water was added to the bottom of the steamer, followed by 40 minutes to 1 minute at 60 ° C. to 70 ° C. Preheating for 3 hours followed by a third steaming step of maintaining at 90 ° C.-98 ° C. for 2-6 hours; A repeating artificial drying and steaming step of performing the second artificial drying step and the third steaming step three times, four times, or five more times in succession; A second natural drying step of natural ripening and drying the ginseng dried through the repeated artificial drying and steaming steps; The ginseng dried through the second natural drying step was put into a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 L of water was injected into the lower part of the ginseng, and then 40 minutes to 1 hour at 60 ° C. to 70 ° C. Preheating step and then the final steaming step for 1 to 4 hours at 90 ℃ ~ 98 ℃; Characterized in that consisting of a third natural drying step of natural aging dry ginseng steamed through the final steaming step 270 ~ 300 hours.

MSM is derived from DMS (Dimethyl Dulfide), which is produced by lean sulphate, a by-product from pulp or paper mills. The DMS is automatically oxidized by air and ultraviolet rays to be converted into DMSO (Dimethyl Sulfoxide).

In addition, this DMSO is once again oxidized by air, ultraviolet ozone, or the like and is produced by changing to MSM in a crystalline state. Such a method has been widely known in the art for a long time.

Such MSM is to perform a variety of physiological actions and has been added to food additives, pharmaceuticals, cosmetics and the like and commercialized. In addition, anticancer, antidote, myalgia, pain relief, antidepressant, inflammation, skin external use is used.

Red ginseng or black ginseng manufacturing method using the MSM according to the present invention, the method of steaming raw ginseng by putting the solution containing MSM in a steamer, and by putting the MSM solution together with dry ginseng in a steaming pack so that the MSM is sufficiently absorbed and steamed at the same time Red ginseng or black ginseng can be prepared by directly absorbing the MSM solution.

The MSM of the present invention is used by diluting in water (natural water and purified water), but the addition ratio of MSM can be determined according to the type and temperature of raw ginseng.

Example 1

[Washing stage]

Washing step to wash ginseng.

As shown in Figure 1, first ginseng 4 years or more ginseng is cleaned using the washing water.

In this case, it is preferable to use ginseng and 6-year-old ginseng harvested before the frost falls between October and November when the ginseng is used.

[1st artificial drying step]

Ginseng washed in the washing step is the first artificial drying to a moisture content of 45 ~ 55% in a dryer.

That is, the washed ginseng may be added in a drying room, and then resonance, resonance, and absorption may be applied, and infrared rays and hot air may be added to maintain the freshness of the ginseng so that the moisture content may be 45 to 55%.

[1st steaming stage]

The ginseng dried through the first artificial drying step was added to the steamer, and the MSM solution diluted 0.4-4.0 g of MSM and 1 L of water was added to the bottom of the steamer, and then 40 minutes to 1 hour at 60 ° C to 70 ° C. After preheating for 2-6 hours at 90 ℃ ~ 98 ℃ to steam first.

The reason for diluting the MSM so as to contain 0.4 to 4.0 g per 1 liter of water is that the organic effect cannot be obtained at 0.4 g or less, and the economic effect is low at 4.0 g or more.

In addition, in the first steaming step which is the first steaming step, the internal temperature and pressure of the steamer may be constant, and steam may be discharged to the outside at an interval of 1 hour. This prevents the ginseng extract from being discharged to the outside by discharging the steam in the steamer to the outside and increases the content of ginsenoside as the content of the MSM is increased.

On the other hand, when the heat is gradually heated in the steamer in the first steaming step, the extract of ginseng is leaked to cause the problem of reducing the content of irradiated ginseng and ginsenoside of red ginseng or black ginseng. Therefore, it is preferable to steam the MSM dilution solution by adding dried ginseng in a steamer.

In other words, by preventing ginseng extract outflow in the first steaming step, the content of ginsenosides beneficial to the human body may be further increased due to an increase in the amount of irradiated phony and the increase of MSM.

Rg3, which is characteristic of the ginsenoside red ginseng or black ginseng, is a bioactive substance that inhibits cancer cell metastasis, inhibits platelet aggregation, vasodilation, and inhibits resistance of anticancer agents, and MSM is an anticancer agent, a muscle pain treatment agent, a pain relief agent, an antidepressant agent. It is a physiologically active substance for inflammatory treatments and external skin preparations.

[1st stage of natural drying]

Ginseng steamed through the primary steaming step is subjected to primary natural drying for 55 to 65 hours in a place where sunlight is irradiated.

[Second steaming stage]

The ginseng dried through the first natural drying step was put into a steamer, and an MSM solution diluted with 0.4M to 4.0g of MSM and 1L of water was added to the bottom of the steamer, and then 40 minutes to 1 hour at 60 ° C to 70 ° C. Warm up for 2 to 6 hours at 90 ° C to 98 ° C.

The reason for diluting the MSM so as to contain 0.4 to 4.0 g per 1 liter of water is that the organic effect cannot be obtained at 0.4 g or less, and the economic effect is low at 4.0 g or more.

In addition, in the secondary steaming step, the internal temperature and pressure of the steamer may be constant, and steam may be discharged to the outside at an interval of 1 hour. This prevents the ginseng extract from being discharged to the outside by discharging the steam in the steamer to the outside and increases the content of ginsenoside as the content of the MSM is increased.

On the other hand, when the heat is gradually heated to the steamer in the second steaming step, the extract of ginseng is leaked to cause a problem that the content of irradiated saponinin and ginsenoside of red ginseng or black ginseng is reduced. Therefore, it is preferable to steam the MSM dilution solution by adding dried ginseng in a steamer.

In other words, by preventing the leakage of ginseng extract in the secondary steaming step, the content of ginsenosides beneficial to the human body may be further increased due to an increase in the amount of irradiated phononine and an increase in MSM.

[2nd Artificial Drying Step]

The ginseng steamed through the second steaming step is subjected to secondary artificial drying for 10 to 12 hours in a drier maintained at 42 ° C to 45 ° C.

[3rd steaming stage]

The ginseng dried through the second artificial drying step was added to a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 L of water was added to the bottom of the steamer, followed by 40 minutes to 1 hour at 60 ° C to 70 ° C. After preheating for 3 to 3 hours at 90 ℃ ~ 98 ℃ to maintain for 2-6 hours.

The reason for diluting the MSM so as to contain 0.4 to 4.0 g per 1 liter of water is that the organic effect cannot be obtained at 0.4 g or less, and the economic effect is low at 4.0 g or more.

In addition, in the third steaming step, the internal temperature and pressure of the steamer may be constant, and steam may be discharged to the outside at an interval of 1 hour. This prevents the ginseng extract from being discharged to the outside by discharging the steam in the steamer to the outside and increases the content of ginsenoside as the content of the MSM is increased.

On the other hand, when the heat is gradually heated to the steamer in the third steaming step, there is a problem that the extract of ginseng is leaked to reduce the content of irradiated saponin and ginsenoside of red ginseng or black ginseng. Therefore, it is preferable to steam the MSM dilution solution by adding dried ginseng in a steamer.

In other words, by preventing ginseng extract outflow in the third steaming step, the content of ginsenosides beneficial to the human body may be further increased due to the increase in the amount of irradiated phony and the increase of MSM.

[3rd artificial drying step]

Ginseng steamed through the third steaming step is a third artificial drying to dry for 10 to 12 hours in a drier maintained at 42 ℃ ~ 45 ℃.

[4th steaming stage]

The ginseng dried through the third artificial drying step was put into a steamer, and an MSM solution diluted with 0.4M to 4.0g of MSM and 1L of water was added to the bottom of the steamer, and then 40 minutes to 1 hour at 60 ° C to 70 ° C. After preheating for 4 to 4 hours to maintain for 2-6 hours at 90 ℃ ~ 98 ℃.

Here, the reason for diluting the MSM so as to contain 0.4 to 4.0 g per 1 L of water is that an organic effect cannot be obtained at 0.4 g or less, and economic efficiency is low at 4.0 g or more.

In addition, in the fourth steaming step, the internal temperature and pressure of the steamer may be constant, and steam may be discharged to the outside at an interval of 1 hour. This prevents the ginseng extract from being discharged to the outside by discharging the steam in the steamer to the outside and increases the content of ginsenoside as the content of the MSM is increased.

On the other hand, when the heat is gradually heated to the steamer in the fourth steaming step, there is a problem that the extract of ginseng is leaked to reduce the content of irradiated saponin and ginsenoside of red ginseng or black ginseng. Therefore, it is preferable to steam the MSM dilution solution by adding dried ginseng in a steamer.

In other words, by preventing ginseng extract outflow in the fourth steaming step, the content of ginsenosides beneficial to the human body may be further increased due to an increase in the amount of irradiated phony and the increase of MSM.

[4th artificial drying step]

The fourth step of artificial drying for 10 to 12 hours in a drier maintaining the ginseng steamed through the fourth steaming step at 42 ℃ ~ 45 ℃.

[5th steaming stage]

The ginseng dried through the fourth artificial drying step was put into a steamer, and an MSM solution containing 0.4 to 4.0 g of MSM and 1 L of water was injected into the bottom of the ginseng, and then 40 minutes to 1 hour at 60 ° C. to 70 ° C. After preheating for 5 to 8 hours at 90 ℃ to 98 ℃ to maintain for 2-6 hours.

The reason for diluting the MSM so as to contain 0.4 to 4.0 g per 1 liter of water is that the organic effect cannot be obtained at 0.4 g or less, and the economic effect is low at 4.0 g or more.

In addition, in the fifth steaming step, the internal temperature and pressure of the steamer may be constant, and steam may be discharged to the outside at an interval of 1 hour. This prevents the ginseng extract from being discharged to the outside by discharging the steam in the steamer to the outside and increases the content of ginsenoside as the content of the MSM is increased.

On the other hand, when the heat is gradually heated to the steamer in the fifth steaming step, there is a problem that the extract of ginseng is leaked to reduce the content of irradiated saponin and ginsenoside of red ginseng or black ginseng. Therefore, it is preferable to steam the MSM dilution solution by adding dried ginseng in a steamer.

In other words, by preventing ginseng extract outflow in the fifth steaming step, the content of ginsenosides may be increased by increasing the amount of the irradiated saponin and at the same time the increase of the MSM.

[6th artificial drying step]

The ginseng steamed through the fifth steaming step is subjected to sixth artificial drying for 10 to 12 hours in a drier maintained at 42 ° C to 45 ° C.

[6th steaming stage]

The ginseng dried through the sixth artificial drying step was put into a steamer, and an MSM solution diluted with 0.4M to 4.0g of MSM and 1L of water was added to the bottom of the steamer, followed by 40 minutes to 1 hour at 60 ° C to 70 ° C. After preheating for 6 to 6 hours steam is maintained for 2-6 hours at 90 ℃ ~ 98 ℃.

The reason for diluting the MSM so as to contain 0.4 to 4.0 g per 1 liter of water is that the organic effect cannot be obtained at 0.4 g or less, and the economic effect is low at 4.0 g or more.

In addition, in the sixth steaming step, the internal temperature and pressure of the steamer may be constant, and steam may be discharged to the outside at an interval of 1 hour. This prevents the ginseng extract from being discharged to the outside by discharging the steam in the steamer to the outside, and the content of ginsenoside increases as the content of MSM is increased.

On the other hand, when the heat is gradually heated to the steamer in the sixth steaming step, the extract of ginseng is leaked to cause a problem that the content of irradiated saponin and ginsenoside of red ginseng or black ginseng is reduced. Therefore, it is preferable to steam the MSM dilution solution by adding dried ginseng in a steamer.

In other words, by preventing ginseng extract leakage in the sixth steaming stage, which is the final steaming stage of the repeated drying and steaming stage, the content of ginsenoside which is beneficial to the human body is further increased due to the increase of the content of MS and the increase of MSM. It can work.

[2nd Natural Drying Step]

Ginseng steamed through the sixth steaming step is subjected to the second natural drying for 80 to 100 hours of natural ripening in the place where sunlight is irradiated.

[7th steaming stage]

The ginseng dried through the second natural drying step was added to a steamer, and an MSM solution diluted with 0.4M to 4.0g of MSM and 1L of water was added to the bottom of the steamer for 40 minutes to 1 hour at 60 ° C to 70 ° C. After preheating, it is maintained at 90 ℃ ~ 98 ℃ for 1 ~ 4 hours for 7th steaming.

The reason for diluting the MSM so as to contain 0.4 to 4.0 g per 1 liter of water is that the organic effect cannot be obtained at 0.4 g or less, and the economic effect is low at 4.0 g or more.

In addition, in the seventh steaming step which is the final steaming step, the internal temperature and pressure of the steamer may be constant, and steam may be discharged to the outside at an interval of 1 hour. This prevents the ginseng extract from being discharged to the outside by discharging the steam in the steamer to the outside, and the content of ginsenoside increases as the content of MSM is increased.

On the other hand, when the heat is gradually heated to the steamer in the seventh steaming step, there is a problem that the extract of ginseng is leaked to reduce the content of irradiated saponin and ginsenoside of red ginseng or black ginseng. Therefore, it is preferable to steam the MSM dilution solution by adding dried ginseng in a steamer.

In other words, by preventing ginseng extract outflow in the seventh steaming step, the content of ginsenosides beneficial to the human body may be further increased due to the increase in the amount of irradiated phony and the increase of MSM.

[3rd natural drying stage]

Complete the manufacture of red ginseng or black ginseng by tertiary natural drying of the ginseng steamed through the seventh steaming step in a place where sunlight is irradiated for 270 to 300 hours.

That is, the second artificial drying step and the third steaming step are repeated three times in succession.

Example 2

Red ginseng or black ginseng was prepared in the same manner as in [Example 1], but in [Example 1], the second artificial drying step and the third steaming step were repeated three times in succession, but in [Example 2] Red ginseng or black ginseng may be prepared by repeating four more times.

Example 3

As shown in FIG. 1, in [Example 1], the second artificial drying step and the third steaming step were repeated three more times in succession, but in [Example 3], the red ginseng or black ginseng was repeated five more times. Can be prepared.

Therefore, red ginseng or black ginseng containing a large amount of irradiated saponinin and ginsenoside Rg3 can be prepared by the method of [Example 1], [Example 2] and [Example 3] as described above.

Red ginseng or black ginseng prepared through the manufacturing method of the present invention was requested to the Life Science Analysis Center on February 18, 2008, and the results are shown in Table 1 and Table 2 below.

Table 1

 Experimental results of red ginseng or black ginseng steamed with dietary sulfur Remarks Red ginseng or black ginseng without dietary sulfur Red and Red Ginseng with Steamed Dietary Sulfur Inspection items result Inspection items result Ginsenoside Rb1 6.17mg / g Ginsenoside Rb1 6.58mg / g Ginsenoside Rb2 13.52 mg / g Ginsenoside Rb2 16.50 mg / g Ginsenoside Rb3 1.17 mg / g Ginsenoside Rb3 1.51 mg / g Ginsenoside Rc 7.52mg / g Ginsenoside Rc 8.34mg / g Ginsenoside Rd 7.0mg / g Ginsenoside Rd 9.05mg / g Ginsenoside re 4.48mg / g Ginsenoside re 5.39mg / g Ginsenoside Rg1 2.09mg / g Ginsenoside Rg1 2.58mg / g Ginsenoside Rg2 1.71mg / g Ginsenoside Rg2 2.12mg / g Ginsenoside Rg3 6.03 mg / g Ginsenoside Rg3 6.89mg / g Ginsenoside Rh1 0.90 mg / g Ginsenoside Rh1 1.18 mg / g Ginsenoside Rh2 0.02mg / g Ginsenoside Rh2 0.02mg / g Ginsenoside X 0.03mg / g Ginsenoside X 0.04 mg / g

Table 2

Test results of dietary sulfur in red ginseng or black ginseng Item unit result Remarks sulfur ppm 268157.00

As shown in Table 1 and Table 2, it can be seen that the ginsenoside content of the red ginseng or black ginseng of the present invention is significantly higher than that of commercial red ginseng or black ginseng.

As a result, the red ginseng or black ginseng prepared by the method of the present invention, red ginseng or black ginseng, reducing the residual pesticides, improving shelf life, strengthening the antibacterial activity, as well as the content of irradiated saponin and ginsenoside Rg3 than red ginseng or black ginseng by conventional pyrolysis method Provides highly visible red or black ginseng.

In addition, by increasing the natural dietary sulfur content of red ginseng or black ginseng, it is possible to effectively ingest the natural dietary sulfur, which is difficult to ingest a large amount from natural products.

Although the technical spirit of the present invention has been described in detail according to the above-described preferred embodiment, it should be noted that the above-described embodiment is for the purpose of description and not of limitation. In addition, those skilled in the art will understand that various embodiments are possible within the scope of the technical idea of the present invention.

1 is a flow chart showing a manufacturing step according to the third embodiment of the present invention.

Figure 2 is a test report of red ginseng or black ginseng concentrate not fertilized with natural dietary sulfur according to the present invention.

Figure 3 is a test report of red ginseng or black ginseng concentrate fertilized with natural dietary sulfur according to the present invention.

4 is a test report showing the test results according to the present invention.

Claims (3)

In the method of manufacturing red ginseng or black ginseng using ginseng, Washing step for washing ginseng; A first artificial drying step of artificially drying the ginseng washed in the washing step with a moisture content of 45 to 55% in a dryer; The ginseng dried through the first artificial drying step was added to the steamer, and the MSM solution diluted 0.4-4.0 g of MSM and 1 L of water was added to the bottom of the steamer, and then 40 minutes to 1 hour at 60 ° C to 70 ° C. Preheating step and then the first steaming step of maintaining for 2-6 hours at 90 ℃ ~ 98 ℃; A first natural drying step of naturally ripening ginseng steamed through the first steaming step for 55 to 65 hours; The ginseng dried through the first natural drying step was put into a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 liter of water was added to the bottom of the steamer, followed by 40 minutes to 1 minute at 60 ° C. to 70 ° C. Preheating for 2 hours followed by a secondary steaming step of maintaining at 90 ° C.-98 ° C. for 2-6 hours; A second artificial drying step of drying the ginseng steamed through the second steaming step at a temperature of 42 ° C. to 45 ° C. for 10 to 12 hours; The ginseng dried through the second artificial drying step was put into a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 liter of water was added to the bottom of the steamer, followed by 40 minutes at 60 ° C. to 70 ° C. A third steaming step of preheating for 1 hour and then maintaining at 90 ° C. to 98 ° C. for 2 to 6 hours; A repeating artificial drying and steaming step of performing the second artificial drying step and the third steaming step three times, four times, or five more times in succession; A second natural drying step of natural ripening and drying the ginseng dried through the repeated artificial drying and steaming steps; The ginseng dried through the second natural drying step was put into a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 L of water was injected into the lower part of the ginseng, and then 40 minutes to 1 hour at 60 ° C. to 70 ° C. Preheating step and then the final steaming step for 1 to 4 hours at 90 ℃ ~ 98 ℃; A third natural drying step of natural ripening of ginseng steamed through the final steaming step for 270 to 300 hours; Method for producing red ginseng or black ginseng using MSM, characterized in that consisting of. The method of claim 1, In all the steaming step, the internal temperature and pressure of the steamer to be constant, and the steam ginseng is discharged to the outside at intervals of 1 hour, the manufacturing method of red ginseng or black ginseng using MSM. The method according to claim 1 or 2, The ginseng is a method of producing red ginseng or black ginseng using MSM, characterized in that the six-year-old harvested before the frost falls between October and November with less moisture content.

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