KR20110014374A - Method of making fermented red ginseng - Google Patents

Abstract

PURPOSE: A fermented red ginseng producing method is provided to prevent the degeneration of raw ginseng components by removing a high temperature steam process. CONSTITUTION: A fermented red ginseng producing method comprises the following steps: fermenting raw ginseng at 65~75deg C without supplying external steam into a container; secondly fermenting the raw ginseng at 30~75deg C for 30~35hours; drying the fermented red ginseng; and forming a coating layer on the surface of the red ginseng.

Description

Method of Making Fermented Red Ginseng {method of making fermented red ginseng}

The present invention relates to a method for producing red ginseng, and more particularly to a method for producing fermented red ginseng.

Ginseng is a perennial herbaceous plant belonging to the Ogapiaceae in the plant classification. The scientific name is the same as Panax ginseng C.A. It's Meyer.

Ginseng is a cultivated ginseng (commonly called ginseng) grown in ginseng fields, ginseng (mountain ginseng), which is naturally grown like wild ginseng by spraying artificial ginseng seeds (jangginseng seeds) in deep mountains, and ginseng grown naturally It can be classified as phosphoric acid ginseng.

Although many components of ginseng have not yet been identified, water-soluble proteins, peptides, pyroglutamic acid (Pyroglutamic acid) as polysaccharide components, essential oils, phenolic compounds, alkaloids, vitamins, nitrogen compounds, etc. in addition to ginseng saponins acid) and adenosine. In addition, the essential oil component of Korean ginseng, which is characteristic of Korean ginseng, is mainly composed of sesquiterpene composed of 15 carbons. It is also known to contain water-soluble vitamins and minerals such as manganese, copper, germanium, phosphorus, aluminum and nickel. Ginseng has a physical immunity, as the effects of such active ingredients, health, antitumor, diuresis, tonic, antifatigue, normalization, adaptation, homeostasis, etc. It has been scientifically proven to increase the level of resistance and resistance to various diseases.

Ginseng can be divided into fresh ginseng as its root is taken, white ginseng peeled and dried ginseng, steamed red ginseng and dried red ginseng.

Important ingredients of red ginseng include glycosidation polysaccharides (glycosides), ginseng fragrance (panacen), polyacetylene compounds, nitrogen-containing compounds, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants Organic acids and amino acids.

Red ginseng has a sedative and arousing effect on the central nervous system, and it acts on the circulatory system to prevent hypertension or atherosclerosis. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), the protective effect against radiation, protects and softens the skin.

Red ginseng has been produced in Korea for over 1,000 years. Historically, it was published in Goryeo Do-gyeong (1123, the first year of the Goryeo race). It is derived from the fact that there is steaming ginseng (蒸 mature) and raw (white ginseng). The ginseng industry law defines red ginseng as "undried ginseng, that is, steamed and cooked by steam or other means."

Looking at the conventional manufacturing process of the red ginseng, first, the fresh ginseng is washed with water, put into a container and steamed for a predetermined time according to the size using steam heated (蒸 蔘). Dried ginseng is dried by solar heat or other method until 11.0 ~ 12.0% moisture after primary hot air drying. The grades are sorted and packaged according to the size and weight of the individual.

Red ginseng is a luxury of starch by distillation or swelling for the purpose of long-term storage, the color is pale red to yellowish brown transparent. The temperature of the red ginseng of conventional raw materials red ginseng is raised to 121 ° C. when using a closed container, and is generally 95 ° C. to 105 ° C. Depending on the size, small ginseng is increased for 2 hours, medium ginseng for 2 hours and 30 minutes, and large pyeonsam for 3 hours.

In the conventional method of manufacturing red ginseng, due to the high temperature water vapor, terping and water-soluble vitamins, hydrophilic acid polysaccharides, and minerals, which are the main components of ginseng fragrance, are evaporated and lost in large quantities from ginseng, resulting in denaturation. Dilutions of glycosides, saponogenins, and raw ginseng, which are various elements, account for about 25% of the 103 elements on earth.

On the other hand, there is a taegeuk ginseng that treated ginseng in boiling water, gelatinized a part of the three bodies from the epidermis, and dried at a temperature below 60 ° C. to enable long-term storage. Taegeuksam shows light yellow brown color by processing between red and white ginseng, which is different from red ginseng.The hot water treatment method is treated by immersing in double boiling water of 75 ℃ to 90 ℃ for 20 to 25 minutes and the water content is less than 12%. Dry as possible, but dry at a temperature of about 60 ℃. However, even in such a process, the hot boiling water dissolves and evaporates the soluble components of the raw ginseng, so it is difficult to avoid the component loss of the raw ginseng itself.

In addition, red ginseng is considered to be better to bind long than immediately after processing. The typical shelf life is 10 years, and the value of 20-year-old red ginseng is greater than that of 10-year-old red ginseng. However, this statement is, of course, a case of normal and trouble-free preservation. By the way, the existing red ginseng can increase the preservation period by increasing the ginseng, dried ginseng, it is difficult to store over 10 years because rancidity over time. In order to solve this rancidity problem, it is possible to prevent deterioration to some extent by vacuum-packing the tempera tube. it's difficult.

The present invention is to solve the problems of the conventional conventional red ginseng manufacturing method described above, while maintaining the medicinal ingredients as possible, long-term storage is possible, prevents rancidity can further improve the quality of red ginseng during long-term storage It is an object to provide a manufacturing method.

Red ginseng production method of the present invention for achieving the above object

Fermentation of ginseng into a container and fermentation at a temperature range of 70 ° C. ± 5 ° C. without supply of steam, and fermentation for 30 hours to 35 hours using the enzyme components of ginseng itself at a temperature of 30 ° C. to 75 ° C. It further comprises a fermentation step, and a drying step of drying the red ginseng obtained from the ginseng through the fermentation step with a moisture content of 11 to 12%, further comprising a coating step of applying a coating layer to help preserve the surface of the fermented red ginseng. can do. In the coating step, the coating layer is preferably formed of yellow lacquer.

Before the step of fermenting ginseng in the present invention is usually provided with a step of washing the ginseng, washing is preferably washed within 10 minutes using a rotary sprinkler.

In the present invention, the drying step may be made after the coating step.

In the present invention, a step of dipping the dipping ginseng in the germanium solution may be further provided before the fermentation step.

According to the present invention, since there is no high temperature steam treatment process such as steaming of conventional red ginseng manufacturing method, the components of raw ginseng can be prevented from being lost due to denaturation and evaporation, and the surface is prevented from directly affecting the surrounding environment through yellowing. By reducing the direct contact of air, high quality long-term storage of red ginseng is possible.

Hereinafter, the fermented red ginseng manufacturing method of the present invention will be described in more detail with reference to the following examples.

According to one embodiment of the present invention, first, the ginseng (root) is collected from the forge to wash water. Sprinkling is a convenient way to clean fragile objects using a small amount of clear water. A rotating cylinder is used, and the nozzle is installed at the center of the inside, and the spray is rotated within 10 minutes while spraying in a radial manner. The cultivated ginseng is good to use 6 years old root, it is appropriate to use 10 ~ 13 years old for the ginseng, called common camphor ginseng.

The ginseng thus washed and the water used for washing is removed from the surface is placed in a container whose temperature for fermentation can be controlled. In the fermentation vessel, it is fermented at a temperature around 70 ° C. in a relative humidity of 50 to 95%. Fermentation time may vary slightly depending on the temperature and humidity range, but based on 65 ℃ to 75 ℃, 50 to 90% relative humidity fermentation time is in the range of 30 hours to 35 hours. The fermentation process is further subdivided. For example, it is desirable to set the humidity as high as 90% at the beginning of fermentation, and to lower the temperature as low as 55 ℃ ~ 60 ℃, and gradually lower the humidity and increase the temperature to increase the humidity after 5 hours. %, The temperature is 70 ℃ ℃ for more than 20 hours normal fermentation, at the end of about 5 hours the humidity can be 80%, the temperature can be 75 ℃.

This fermentation environment is clearly distinguished from the environment of the red ginseng vaporization temperature of more than 95 ℃, the relative humidity close to 95%, and the humidity is relatively low to make the fermentation environment only by the moisture of the ginseng itself without supplying external steam. It is possible.

Fermentation is mainly aerobic fermentation, and thus does not need to be sealed, so that it takes place in an environment with air, ie oxygen.

At this time, do not add a separate fermentation fungi for fermentation, and performs natural sedimentation fermentation using enzymes contained in ginseng itself.

Conventional fermentation / enzyme foods promote fermentation by adding fermented probiotics such as yeast, and conventionally tried fermented red ginseng by adding artificial enzymes such as yogurt lactic acid bacteria in Geumsan province, but taste and aroma different from the expected taste of red ginseng And attempts to stop because of the composition of the ingredients. However, in the present invention, the main component and pharmacological efficacy of ginseng are changed by introducing enzymes by fermentation with enzyme groups included in ginseng itself without introducing other enzymes that promote fermentation in the fermentation step.

In addition, in the present invention, fermentation is carried out at a temperature of 65 ° C to 75 ° C, which is higher than a temperature using a normal fermentation fungus, to mature raw ginseng while promoting gelatinization of contents, and fiber and other difficult to digest ginseng It may have the effect of strong fermentation to promote digestive absorption in the digestive system by flexibly. If the temperature is lower than 65 ℃, such effect of gelatinization is reduced, the temperature is higher than 75 ℃, for example, higher than 75 ℃, for example, the effective active ingredient and fragrance ingredient of the ginseng for the present invention can not be sufficiently preserved, fermentation Also becomes difficult.

The ginseng that has undergone this fermentation process has characteristics similar to red ginseng due to its partial gelatinization and fermentation, and the content of hydrophilic acid polysaccharide (polysaccharide) and amino acid (bissaponin) is drastically increased compared to white ginseng. On (a kind of polyacetylene), it has a component such as maltol (antimal aging), antioxidant polyphenols. Fermented red ginseng is considered to be red ginseng due to increased bioactive components such as ginsenoside-containing saponin containing 30 kinds of ginseng or ginseng.

In addition, compared to the red ginseng according to the conventional steaming method, the internal components that are broken, eluted, or evaporated by heat, water, and water vapor are reduced, and many of the components to be preserved are better in terms of medicinal ingredients and pharmacological effects. For example, acidic polysaccharides (polysaccharides) are 4-7% of conventional red ginseng and 0.6-0.8% of white ginseng, while fermented red ginseng is about 14% and can be twice as much as conventional red ginseng.

In addition, various inorganic elements and enzymes that act as a medium for pharmacological efficacy are also preserved without loss, so that the pharmacological efficacy of the ingredient is better than that of red ginseng extract, strong in scent, and better in taste. In addition, the fermented home ginseng has a light pale gray color compared with the red ginseng of red ginseng of the conventional thickening method.

In particular, in the case of goat or wild ginseng, the fragrance component is stronger than cultivated ginseng, and in these cases, when taken as raw ginseng despite the presence of some side effects and indigestible substances of fresh ginseng in order not to lose medicinal ingredients including fragrance, rather than increasing However, when the fermented red ginseng manufacturing method of the present invention is applied, while reducing the side effects of taking raw ginseng, the medicinal ingredients including the scent of fresh ginseng can be maximized, and the preservation can be enhanced. It can be greatly enjoyed.

Fermented red ginseng, obtained through the fermentation step, is dried for long-term storage in the next step, and then sterilized by the application of yellow lacquer (Dendropanax morbifera Lev.) For a long period of storage for more than 100 years. There is a theory that the shelf life of yellow lacquer is millennia, and the excellent durability, heat resistance, moisture resistance, color taste and the physiology and pharmacological action of bleaching have been proved through various studies.

In relation to the yellow lacquer, the name Dendropanax means panacea, and the yellow lacquer tree is an evergreen broad-leaved arboreous tree belonging to the arboraceae family. Hwangchil is a sap extracted from the bark of Hwangchil tree and is beautiful golden color. The pharmacological effect has been proved to have the effect of blood circulation, hepatoprotective effect, anti-diabetic, anti-aging, antioxidant, osteoporosis and stress relief, detoxification effect, and also has strong desirable properties as a coating for preserving fermented red ginseng of the present invention.

On the other hand, the treatment to coat the fermented red ginseng surface with the release of grain may be made. This coating process makes rice with added anti-oxidant small scent, cinnamon, aroma, etc. to grains such as glutinous rice and black rice, and adds more water to make boiled soybean or light starch. After cooling, the fermented red ginseng may be immersed in this viscous solution. At this time, the rice is cooked to produce a little nurungji, add water to a small amount, and the cooling is about room temperature. Small fennel, cinnamon, aromas, etc. have good antioxidant activity and fragrance, and in particular, Westerners do not have a sense of rejection can be adopted preferentially. Therefore, the antioxidant component and the fragrance component are not necessarily limited thereto, and other materials may be added and replaced.

The coating treatment may be through grain steam treatment. For example, when heating the steamer's water during an additional grain steaming process, the water is mixed with 5-10% of the grains of glutinous rice or other grains (eg, tea millet) and 90-95% of water at the bottom of the steamer container. Put the loose steam on the steamer and install a perforated plate on the container or induce the steam to mix in a separate container, and then put fermented red ginseng on the plate or container. 15 minutes to 25 minutes by mixing the steam and steamed fermented red ginseng can be used to coat the coating. However, in order that the heat mixed with the steam does not damage the medicinal components, the steam loses some heat, and the ambient temperature of the coating position is 40 ° C or 50 ° C or lower.

After coating with dried steam or viscous solution and drying, high viscous change is made, and the fine grain component of dried hard film and the fragrance and antioxidants contained in it are made by fermented red ginseng in direct contact with oxygen in the air. It prevents rancidity by suppressing the disease and suppresses invasion and pests such as molds. In addition to strengthening the preservation effect by such processing, there are many antioxidants among the components preserved, generated and increased by the fermentation method of the present invention. It can grow longer than red ginseng.

Therefore, the fermented red ginseng prepared by the method of the present invention has a shelf life of 20 years longer than that of the current red ginseng, compared to the red ginseng, which has a shelf life of more than 1000. More than 100 years of preservation is possible.

Fermented red ginseng, which has undergone the fermentation step and the coating step, increases its preservation by finally bringing its own moisture to 11 to 12% (12% or less). A large part of this drying process may be achieved by supplying ginseng in a fermentation stage that is relatively hot compared to room temperature, and the excess moisture not removed in the fermentation stage is higher than room temperature in a well-ventilated environment. It can be dried while maintaining a high temperature, for example about 60 ~ 80 ℃.

In the method of the present invention, after the fermentation step is subjected to a separate drying step, the coating step is made, or after the coating step is all possible to perform a separate drying step.

On the other hand, according to the embodiment different from the above, among the various steps constituting the method for producing red ginseng, germanium absorption step before the fermentation step may be further provided.

For example, after washing the raw ginseng, the ginseng is immersed in an aqueous solution of germanium (Ge) for 10 to 20 minutes to allow the germanium to be absorbed by the osmotic pressure into the fresh skin. In the present embodiment, as an aqueous germanium solution, a raw material containing 12.0 mg / kg of organic germanium in a germanium content of 296 mg / kg is ground in a fine powder of 1000 mesh on a nonwoven fabric, and a nonwoven bag is put in water to dissolve organic germanium in water. An aqueous germanium solution was used. An aqueous solution having an increased organic germanium concentration was used to obtain a high degree of germanium effective penetration by the relatively high aqueous organic component.

Germanium is a trace element found naturally in soil, water and living organisms. It was discovered by German chemist Clemen Winkler in 1886 and later by Nobel Prize-winning doctor Alexi Carel. Medical efficacy was known by writing a report that the Germanium gland of Lourdes in France is effective in incurable diseases such as cancer, tuberculosis and brain tumors.

Inorganic germanium such as germanium dioxide is known to cause anemia, renal dysfunction, and neuropathy in intestinal tract, but organic germanium is reported to have various pharmacological effects such as anti-tumor effect, antimutagenic effect, immune enhancing effect. For example, there is an electric pathology and a bioelectric theory that changes in the human body are induced when the biomagnetics accumulated in the human body are not discharged in a proper manner, and the semiconductor element normalizes the potential of the living body and is unnecessary. It is known to release electricity to normalize the human body.

Therefore, fermented red ginseng added with germanium treatment is a common method of healing and preserving human abnormalities by combining the effects of healing and preserving human abnormalities caused by germanium, and the normalization, adaptation and homeostasis of red ginseng. Can enhance the action.

According to another embodiment, the fermentation step in the lower temperature range before the fermentation step of the temperature range of 70 ℃ ± 5 ℃ in the fermentation step of the present invention may be made first. In this embodiment, the fresh ginseng, which had been washed and dried on the surface, was placed in a container having a volume larger than that of the ginseng itself, and was fermented while gradually raising the temperature while using its own water without supplying external steam. . The fermentation is carried out at 30 ° C for the first 5 hours, then at 40 ° C for 15 hours, then at 50 ° C for 20 hours, then at 60 ° C for 25 hours, and at 70 ° C for 30 to 35 hours. . Thus, the fermentation step is performed for about 25 hours in the temperature range lower than the temperature range of 70 ℃ ± 5 ℃, the fermentation proceeds for the remaining time in the temperature range of 70 ℃ ± 5 ℃. At this time, in the temperature range of 70 ℃ ± 5 ℃ preferably proceeds for more than 5 hours to be able to sufficiently gelatinize and ferment the contents, fermentation can be made in about 10 hours. As a result, the method of the present invention can enhance self-fermentation to increase decomposition and digestion of hardly decomposable components.

As a result of confirming the fermented red ginseng of the present invention prepared as described above by the taste test, the results were more aroma and sweeter than the conventional red ginseng. In addition to savoring the slices of fermented red ginseng and red ginseng red ginseng, the tasting test directly added 2 g of the sliced ginseng of fermented red ginseng of the present invention and conventional red ginseng red ginseng into 100cc, 80 ° C. hot water and then eluted with warm water after 30 minutes. The same result was obtained by savoring the extract.

It is preferable that the fermented red ginseng of the present invention does not have the same taste as that performed by ordinary red ginseng. This is, raw ginseng, red ginseng, white ginseng all have a panaxdiolsaponin (panaxdiolsaponin) in the body, the thin root (missam) has a panaxtriolsaponin (panaxtriolsaponin), to utilize all of these ginseng components. Diol saponins and triol saponins have the opposite pharmacological effect. For example, triol saponins raise and excite heat, and the diol system acts to lower heat and calm down. By absorbing all of these ingredients into the human body, the human body can enhance the efficacy by normalizing the selective absorption of these ingredients due to the effects of improving environmental adaptability, normalization, homeostasis, and natural healing.

The fermented red ginseng prepared in this way can be easily purchased and conveniently used in small quantities such as one root, two roots, five roots and ten roots, unlike the conventional ones, which are packed in a certain mass unit such as 600 g. .

In addition, such fermented red ginseng may be further processed to extract medicinal components in the form of sliced ginseng, sugar ginseng, powder, or extract, or to increase convenience of use.

Although the present invention has been described in detail only with respect to the specific embodiments described, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical spirit of the present invention, and such modifications and modifications belong to the appended claims. .

Claims (6)

Fermented ginseng into a container and fermented for 30 hours to 35 hours using the enzyme components of ginseng itself at a temperature of 30 ° C to 75 ° C, including fermentation in a temperature range of 70 ° C ± 5 ° C without supplying external steam. Fermentation step to carry out, Fermented red ginseng production method comprising a drying step of drying the red ginseng obtained from the ginseng through the fermentation step to less than 12% moisture content. The method of claim 1, A washing step for washing fresh ginseng is provided before the fermentation step. The washing step is fermented red ginseng manufacturing method characterized in that the selected ginseng washing within 10 minutes using a rotary sprinkler. The method of claim 1, Further provided with a coating step of applying a coating layer on the surface of the red ginseng obtained from the ginseng through the fermentation step, The coating layer is fermented red ginseng production method characterized in that consisting of yellow lacquer. The method of claim 1, The coating step of applying a coating layer on the surface of the red ginseng obtained from the ginseng through the fermentation step is further provided, The coating step is a fermented red ginseng manufacturing method characterized in that the steamed starch in the grain is eluted with boiling water to be included in the steam while ripening the grain, and absorbing and drying the steam on the fermented red ginseng surface. The method of claim 1, Fermentation red ginseng production method characterized in that the immersion treatment step of dipping fresh ginseng in germanium solution before the fermentation step. The method of claim 1, The fermentation step is fermented red ginseng production method characterized in that the fermentation is carried out for 5 hours or more in the temperature range of 70 ℃ ± 5 ℃.