KR20130036544A

KR20130036544A - Manufacturing method of red ginseng added with pine tree leaves fragrance

Info

Publication number: KR20130036544A
Application number: KR1020110100691A
Authority: KR
Inventors: 정명수; 이종철; 김민수; 이민호; 김성훈; 한상진; 이동훈; 손승호; 문은선
Original assignee: 주식회사 한미양행
Priority date: 2011-10-04
Filing date: 2011-10-04
Publication date: 2013-04-12

Abstract

PURPOSE: Red ginseng with the flavor of nut pine tree leaves and a manufacturing method thereof are provided to produce a maximum effect of the red ginseng and the nut pine tree leaves by steaming the nut pine tree leaves. CONSTITUTION: A manufacturing method of red ginseng comprises the following steps: washing ginseng with water; cutting 5 weight% of nut pine tree leaves corresponded to the raw ginseng, placing nut pine tree leaves and the ginseng into a boiling pot, and steaming before firstly drying; cutting 5 weight% of the nut pine tree leaves g, placing the nut pine tree leaves and the ginseng into the boiling pot, and steaming before secondly drying; cutting 10 weight% of nut pine tree leaves, placing the nut pine tree leaves and the ginseng into the boiling pot, and steaming before thirdly drying; cutting 5 weight% of the nut pine tree leaves, placing the nut pine tree leaves and the ginseng into the boiling pot, and steaming before fourthly drying. [Reference numerals] (AA) Washing step; (BB) Six-year old raw ginseng; (CC) Primary steaming step; (DD) Spreading 5 weight% of nut pine tree leaves and steaming at 55-90°C for 90-120 minutes; (EE,II,MM,QQ) Drying step; (FF) 40-70°C/6-8 hours; (GG) Secondary steaming step; (HH) Spreading 10 weight% of nut pine tree leaves and steaming at 55-90°C for 60-90 minutes; (JJ) 40-70°C/5-7 hours; (KK) Thirdly steaming step; (LL) Spreading 10 weight% of nut pine tree leaves and steaming at 50-90°C for 60-90 minutes; (NN) 40-70°C/4-7 hours; (OO) Fourthly steaming step; (PP) Spreading 5 weight% of nut pine tree leaves and steaming at 50-90°C for 60-90 minutes; (RR) 40-70°C/4-7 hours, and sundrying; (SS) Rootlet removing(Chimi) step; (TT) Moistening and shaping step; (UU) Drying and packing step;

Description

Red ginseng flavored with pine needles and its manufacturing method {MANUFACTURING METHOD OF RED GINSENG ADDED WITH PINE TREE LEAVES FRAGRANCE}

The present invention relates to a method of manufacturing red ginseng, and more specifically, red ginseng that maximizes the amount of saponin ingredient that red ginseng has and is flavored with pine nuts, making it easy to ingest and soften the taste and aroma. It relates to a manufacturing method of.

The fragrance component of ginseng is not only important to increase the external product value by giving the ginseng product its own direction but also effective in terms of pharmacological efficacy, and research on ginseng fragrance is actively conducted, and more than 200 kinds of volatile The components were separated and 26 were identified, including seven sesquiterpenes (Kim et al., Korean Ginseng & Tobacco Research Report, 92, 1982). Natural ginseng fragrance contains Panaxynol, Pyrazine, Terpene, etc., and it is known to be effective in relieving stress, pleasure, and soothing with fragrance peculiar to ginseng. For a long time, the packaging of manufactured red ginseng uses a wooden box made of pine wood board. This method has been used because the pine wood fragrance is similar to the fragrance of ginseng.

Recent ginseng and manufactured ginseng also has a less odor than the previous ginseng, which is a fast growth rate according to the development of cultivation technology, it is thought that the hot air dryer in the conventional daylight drying in the drying. As a way to increase the scent of ginseng, it may be considered to limit the rate of ginseng growth under conditions such as wild ginseng cultivation, and it is possible to grow by adding pine or pine leaves to the ginseng cultivation package. Kim, Korean Ginseng Journal 15 (2); 120-123, 1991) This method has the disadvantage of taking a long time.

Pine leaves contain 3.3% tannin, 5,36% resin, and 2.9% essential oils, including 1-2.5% of myrsen, 6.8% of fenlandene, 9% of limonene, and 4.4% of terpinolene and karen. 0.5%, α-pinene 42.5%, β-pinene 2.1%, camphor 8.5%, sesquiterpene 20%, triterpene and monoterpene 2%. There are other flavonoids. Fresh leaves contain 0.19-0.33% ascorbic acid, 25mg% carotene, vitamin K, and pine nuts (oil) contain oil, starch, and protein. Spring shoots are used for baths to cure scurvy, branched leaves with rheumatism, back pain and gout. Sprout decoction is used as urinary pill and as a sputum and antiseptic antiseptic drug. Decoctions and tinctures can be consumed by rheumatism, pulmonary tuberculosis and bronchitis. As mentioned above, the pine tree leaves contain a large amount of active ingredients and have been used as folk medicine, but the research on the utilization of the pine tree leaves is still insignificant.

According to the Republic of Korea Patent Publication No. 0056053 (2011.05.26) has the antioxidant function to produce the basic product of the pine leaf material by separating the pine leaf extract containing the phenolic component with antioxidant function from the leaves of the pine tree A method for separating a pine leaf extract is disclosed. Korean Patent Publication No. 0115598 (2010.10.28) The extract according to the present invention inhibits weight loss due to insulin secretion deficiency in pancreatic cells, not only lowers blood sugar, but also improves lipid metabolism and suppresses renal function. Since the anti-diabetic effect has been confirmed, there is disclosed a method that can be prepared with effective and safe therapeutic agents, health foods, health functional foods and food raw materials for the prevention or treatment of diabetes diseases. Republic of Korea Patent Registration No. 0847354 (2008. 07. 14) The present invention is a pine leaf having an antioxidant activity ( Pinus Koraiensis ) discloses a method for raising animals and functional products produced using the same. Republic of Korea Patent Registration No. 0515012 (2005. 09. 07) The present invention relates to a fertilizer feed for fertilizers and a method for manufacturing the same, and discloses a fertilizer feed for fertilizers containing the anaerobic fermentation products of raw pine needles as an active ingredient. Republic of Korea Patent Registration No. 1039531 (2011. 06. 01) The present invention inoculated strobe pine bark extract with lactic acid bacteria inhibited tyrosinase activity by inhibiting tyrosinase activity as an active ingredient and inhibits melanin production excellent antioxidant activity In addition, a cosmetic composition for skin whitening having improved skin penetration is disclosed.

As can be seen from the prior arts, there is no manufacturing method of red ginseng which is added to the pine leaf aroma as in the present invention and is easy to ingest and further softens the taste and aroma.

Accordingly, an object of the present invention is to maximize the amount of saponin components of ginseng and to produce red ginseng flavored with pine nuts.

The present invention to achieve the above object, (a) removing the residual diameter and foreign matter of fresh ginseng; (b) washing the fresh ginseng with water; (c) cutting the pine needles to a certain size, grinding in a steamer container, steaming ginseng on it; And (d) provides a method for producing red ginseng flavored with pine leaf leaves comprising the step of drying steamed ginseng.

The (c) steaming step is steamed for 90 to 120 minutes at a temperature of 80 to 100 ℃, (d) the drying step is dried to 30 to 40% water content of ginseng at a temperature of 40 to 70 ℃, ( It is preferred to repeat the c) steaming step and (d) drying step 4 to 5 times. By repeating the steaming and drying the ginseng one or more times in the present invention can maximize the pharmacological effect of red ginseng, the content of the pine leaf aroma can also be increased, steaming and drying process is as follows.

First steaming step: 5% by weight of pine leaves compared to the washed ginseng in a steamer, put ginseng on it and steam the steamer at 80-95 ℃ for 90-120 minutes.

First drying step: Ginseng having undergone the first steaming step is removed from the steamer and transferred to a dryer, and then the internal temperature of the dryer is dried at a temperature of 40 to 60 ° C. for 6 to 10 hours.

Second steaming step: 10% by weight of pine needles compared to fresh ginseng is put in the steamer again, and the ginseng which has undergone the first drying step is added to steam the inside of the steamer at 55-90 ° C. for 60-90 minutes.

Second drying step: Ginseng, which has undergone the second steaming step, is removed from the steamer and transferred to a dryer, and then the internal temperature of the dryer is dried at a temperature of 40 to 60 ° C. for 6 to 10 hours.

3rd steaming step: 10% by weight of pine needles compared to fresh ginseng is re-putted in the steamer and the ginseng, which has undergone the second drying step, is steamed at a temperature of 55-90 ° C. for 60-90 minutes.

Third drying step: The ginseng having undergone the third steaming step is removed from the steamer and transferred to a dryer, and then the internal temperature of the dryer is dried at a temperature of 30 to 50 ° C. for 5 to 8 hours.

Fourth steaming step: 5% by weight of pine needles compared to fresh ginseng is re-putted in the steamer and the ginseng after the third drying step is added to steam the steamer at 55-90 ℃ for 60-90 minutes.

4th drying step: The ginseng which passed the 4th steaming step was removed from the steamer and transferred to the dryer, and then the inside temperature of the dryer was dried at 30-60 ° C. for 4-8 hours, and the ginseng was dried for 3-5 days. To dry.

The red ginseng may be produced with a water content of 20 to 25% while undergoing the fourth steaming and the fourth drying process. The present invention is characterized in that the saponin component of the red ginseng is maximized, and the fragrant pine scent is produced, and the red ginseng softens the taste and aroma.

The red ginseng prepared according to the present invention is very beneficial because the synergistic effect of red ginseng and pine needles by steaming the pine leaves. In addition, the red ginseng and pine wood fragrance is a good taste and aroma and good to eat as a result has the effect of improving the quality of red ginseng. Continued use of pine needles is expected to help the rural economy.

Figure 1 relates to a process for explaining the manufacturing method of red ginseng containing pine needles fragrance.

An object of the present invention for achieving the above effect is to provide a method for producing red ginseng to which the fragrance of pine tree leaves is added. Ginseng is the favorite medicine for all ages. Among the active ingredients of ginseng, saponins which are effective in increasing immunity, anti-cancer effect, anti-diabetic, anti-stress, cholesterol improvement, hypertension, etc. are known as the main active ingredients, and non-saponins are acidic polysaccharides, polyacetylene compounds, and nitrogen-containing compounds. It was found that maltol, which has antioxidant activity such as phosphorus alkaloids and peptides, contained 21 amino acids and 24 free fatty acids. In addition, it is known as panaceen, which is a sesquiterpenoid-based compound, which is separated from a low boiling point (60 to 110 ° C) as a unique fragrance component of ginseng. In addition to fragrance, it is known to have effects such as stress relief, pleasure, and soothing, so the method to increase ginseng scent has a major meaning for improving ginseng quality. The pine leaves contain 3.3% tannin, 5,36% resin and 2.9% essential oils, including 1-2.5% of mycene, 6.8% of fenlandene, 9% of limonene, 4.4% of terpinolene and 0.5 of karen. %, α-pinene 42.5%, β-pinene 2.1%, camphor 8.5%, sesquiterpene 20%, triterpene and monoterpene 2%, most essential oils contained in the leaves of ginseng fragrance We have confirmed that many of the same things exist.

In order to manufacture the red ginseng containing the pine leaf fragrance, pine nuts leaves 5 to 10% of the weight of the ginseng in a steamer, and the ginseng is placed on it, and then it is increased to 80 to 95 ℃ for 2 to 3 hours and dried at 30-70 ℃. By repeating the process three to four times to provide a method for producing red ginseng added to the pine leaf flavor.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited to these examples.

&Lt; Example 1 >

Six-year-old ginseng is washed with purified water to remove foreign substances contained in fresh ginseng, and 5% by weight of pine leaves compared to fresh ginseng is placed in a steamer, and the washed ginseng is put on it. And first dried at a temperature of 60 ℃ for 10 hours.

The first steamed and dried ginseng was placed on a steamer with 10% by weight of pine leaf compared to the fresh ginseng and placed thereon. The steamed second ginseng was then steamed at 80 ° C. for 80 minutes for 2 hours at 50 ° C. for 10 hours. Dried. The secondary steamed and dried ginseng was placed on a steamer with 10% by weight of pine leaves compared to the fresh ginseng, placed thereon, and steamed three times at 80 ° C. for 60 minutes, and the steamed ginseng was taken out for three hours at 40 ° C. for six hours. Dried. The third steamed and dried ginseng was put back to the steamer with 10% by weight of pine leaves compared to the fresh ginseng, and then the ginseng was concentrated thereon. Dry 3 times. The third steamed and dried ginseng was placed on a steamer with 5% by weight of pine leaf compared to the fresh ginseng, placed thereon, and steamed for 4 minutes at 70 ° C. for 60 minutes and then taken out. The steamed ginseng was dried at 40 ° C. and then continued. Sun dried for 3 days.

&Lt; Comparative Example 1 &

Six-year-old ginseng was washed with purified water to remove foreign substances contained in fresh ginseng, steamed at 90 ° C. for 120 minutes, dried at 60 ° C. for 6 hours, and sun-dried for 3 days to prepare red ginseng.

&Lt; Test Example 1 >

Each 50 g of red ginseng prepared in Examples and Comparative Examples was finely ground, and 500 ml of distilled water was added thereto, followed by continuous extraction for 3 hours using an improved Linken and Nickerson type steam distillation apparatus according to Schult et al. At this time, n-pentane: diethyl ether (1: 1, v / v) 60ml was used as a standard solvent. Gas chromatography for essential oil component analysis was performed using Model 5880 A manufactured by Hewlett Packard. The column was DB-Wax fused silica capillary, and the column temperature was maintained at 50 ° C. for 5 minutes, then heated up to 220 ° C. at a rate of 3 ° C./min, and then maintained at 220 ° C. for 30 minutes. The temperature of the injection and the deduction is 250 ℃ and the flow rate of nitrogen in 1.2m / min to investigate the fragrance components are shown in Table 1.

Fragrance Content Contents Target Example 1 Comparative Example 1 Number of fragrance components investigated () 84 71 Number of ingredients with increased aroma content
(The number of components having higher content in Example 1 than Comparative Example 1) 69 0 Total fragrance ingredient amount (㎍ / g) 335.4 212.2

As shown in Table 1, the content of the fragrance component and the number of the fragrance components were higher than that of the red ginseng steamed with pine leaves. Therefore, it was confirmed that the fragrance component of red ginseng was increased in red ginseng with steamed pine leaves.

&Lt; Test Example 2 &

1000 g of red ginseng prepared in Examples and Comparative Examples was added, and 1000 ml of distilled water was repeatedly extracted four times for 6 hours at 85 ° C., followed by mixing these extracts. The extract was concentrated under reduced pressure at 60 ° C. to obtain an extract. Evaluation was performed and shown in Table 2.

The sensory test shows the results of the five-point scale measurement by 12 sensory test personnel (6 men and women each) engaged in ginseng-related fields for more than three years. In the following Table 2, the score for each item is a value obtained by adding up all the scores of the sensory test agents and then dividing the number of sensory test agents by two decimal places, and the higher the value, the better the sensory test result.

Red ginseng extract sensory test result Target Example 1 Comparative Example 1 flavor 4.1 3.2 incense 4.3 3.0 Overall preference 4.2 3.1

As shown in Table 2, the red ginseng extract with steamed pine leaves was found to have a good taste and aroma, especially the fragrance of pine tree leaves.

Claims

(a) washing ginseng with water:
(b) Cut 5% by weight of pine needles compared to ginseng into a certain size, spread it in a steamer container, put ginseng on it, steam it for 90-120 minutes at 55-110 ℃, and dry it for 6-8 hours at 40-70 ℃. The first step,
(c) 10% by weight of ginseng leaf compared to fresh ginseng leaves cut to a certain size and laid in a steamer container and steamed for 60 to 90 minutes at 55-95 ° C. after the first steaming and drying step. The second stage of drying for 5-7 hours at temperature,
(d) Cutting 10% by weight of pine needles compared to fresh ginseng to a certain size, spreading it in a steamer container, and steaming the ginseng, which has undergone the second steaming and drying step, over 40-60 minutes at a temperature of 50-90 ° C., and then 40-70 ° C. The third step of drying for 5-7 hours at a temperature and
(e) Cutting 5% by weight of pine needles compared to fresh ginseng to a certain size, spreading it in a steamer container, and steaming ginseng after the third steaming and drying step for 40 to 60 minutes at 50 to 90 ° C. and then 40 to 70 ° C. The method of producing red ginseng, characterized in that the step of drying for 4-7 hours at a temperature followed by a fourth step of natural drying.

In claim 1,
A method of producing red ginseng flavored red ginseng, characterized in that at least one selected from the group consisting of pine needles, pine needles, cypress leaves, juniper leaves and pine leaves.

In the second claim,
A process for producing red ginseng flavored red ginseng, characterized in that it comprises at least one selected from the group consisting of raw raw form, modified state (cutting, grinding), extract.