KR20130049649A - Method for manufacturing the porous red ginseng used high-vacuum art and the porous red ginseng made thereby - Google Patents

Abstract

The present invention relates to a method of manufacturing red ginseng, and more particularly, by adding steamed ginseng to a vacuum dryer, and maintaining the inside of the dryer in a high vacuum state to reduce the amount of heat energy received by the red ginseng itself, which is a representative active ingredient of red ginseng. High vacuum method that lowers thermal degeneration of ginsenosides, forms pores in red ginseng, has a large surface area, and red ginseng such as red ginseng slices is dried in a high vacuum state having a nutty-like texture without secondary processing with soft nitriding or leaching tea It relates to a method for producing a porous red ginseng and a porous red ginseng prepared thereby.

Description

Method for manufacturing the porous red ginseng using high-vacuum method and red ginseng prepared by the same {Method for manufacturing the porous Red Ginseng used high-vacuum art and the porous Red Ginseng made}

The present invention relates to a method of manufacturing red ginseng, and more particularly, by adding red ginseng to a vacuum drier, and maintaining the inside of the drier in a high vacuum state to reduce the amount of heat energy received by the red ginseng itself, which is a representative active ingredient of red ginseng. High vacuum method that lowers thermal degeneration of ginsenosides, forms pores in red ginseng, has a large surface area, and red ginseng such as red ginseng slices is dried in a high vacuum state having a nutty-like texture without secondary processing with soft nitriding or leaching tea It relates to a method for producing a porous red ginseng and a porous red ginseng prepared thereby.

In general, ginseng is a herb that has been used as a tonic tonic for a long time in the East and is known to contain a large amount of saponin. These ginsengs are usually harvested after 4-6 years of cultivation, and are classified into raw ginseng (moisture content 70-80%) after harvesting in the field according to processing methods, white ginseng and red ginseng, which are the primary processed products of fresh ginseng. do. White ginseng is made from fresh ginseng roots more than 4 years old and dried without removing or removing the epidermis and processed to have a moisture content of 12%. Red ginseng steams starch of steamed ginseng for long-term storage Let dry red hemp.

In particular, red ginseng is evaluated as the best specialty product in Korea. In general, red ginseng is selected from only six years old ginseng, and then dried by using only good quality ginseng, which is known to produce hydrolyzed by heat during the cooking process, producing ginseng, white ginseng and other ingredients.

Specifically, malonyl-ginsenosides Rb ₁ , Rb ₂ , Rc, and Rd present in white ginseng are generated, and glycosyl residues are released at the C-20 position of ginsenoside or hydroxyl groups are isomerized at the C-20 position. (S) -ginsenosides Rg ₃ , 20 (R) -ginsenosides Rg ₂ , 20 (S) -ginsenosides Rb ₂ , 20 (R) -ginsenosides Rh ₁ in which the amannyl group has been converted. These red ginseng-specific ginsenosides have been found to have an excellent effect on cancer prevention, cancer cell growth inhibition, blood pressure lowering, brain nerve cell protection, antithrombogenic, and antioxidant.

Traditional red ginseng manufacturing process includes washing ginseng, steaming (90 to 100 ℃), first drying (35 to 40% moisture), second drying (about 16% water), and shaping. It is accompanied by chemical changes such as augmentation, low saponins, amino acid changes, and browning.

However, when the red ginseng is not properly satisfactory in the production of red ginseng, drying, whitening, cracking, and the like may occur.

For example, if the drying speed is too high in the drying process, aging occurs on the outside of the ginseng, and the external shape of the red ginseng is formed first, and then internally dried, so that the occurrence of cracks or pores, which is the biggest defect in manufacturing red ginseng, is remarkable. Will increase. If the proper temperature and humidity at which browning occurs is not satisfied, whitening may occur. In addition, if the drying is not properly made, the difference between the content of the inside and outside the red ginseng occurs, the inner pores of the inner ginseng and the white skin may occur. At this time, the inner hole refers to the space inside the body or legs of red ginseng, the inner white means that the inside of the body or legs of red ginseng is not browned and grayish-white parts are formed, and the white skin refers to the whitening of the epidermis of red ginseng.

Red ginseng is classified into high quality red ginseng, Cheonsam and Jisam, and general red ginseng, Yangsam. Cheonsam is dense and firm in internal tissues and has no internal and inner linings. Ginseng is dense and firm in internal tissues and has internal and inner spaces.Yangsam has less than one third of the body length or inner body length. Say less than 1/2. Cheonsam, Jisam and Yangsam occur a lot of price difference depending on the quality.

In order to improve the quality of red ginseng and the processing efficiency to be processed ginseng, the research has been made continuously, and to continue processing the high quality red ginseng, and to reduce the defect rate during processing continues.

As a method of manufacturing red ginseng, Korean Patent Laid-Open Publication No. 10-2003-0089649 discloses a method of selecting “a) 4 to 6 years old ginseng to clean and remove fine roots; b) putting the ginseng from which the roots were removed together with makgeolli in a pressure cooker and steaming at 121 ° C. to 140 ° C. and 1 to 1.5 atm for 15 minutes; c) infiltrating red ginseng with Makgeolli for 2 hours; d) drying the hemp soaked in makgeolli at 70 ° C to 75 ° C until the water content is less than about 40%; e) a method of preparing saponin-containing red ginseng comprising the step of putting dried ginseng at 121 ° C. to 140 ° C. and steaming it in a pressure cooker for 15 minutes in a 1-1.5 atm pressure, and the Republic of Korea Patent Publication No. 10- In 2005-0102787, "the first drying step of increasing the red ginseng according to the usual method and then drying at a constant temperature while maintaining a constant temperature within a range of 55 to 60 ℃ for about 15 hours; Red ginseng, which improves the production rate of high-quality red ginseng without internal pores and white skin in the internal tissues of red ginseng by performing a second drying step of drying until the moisture content reaches 13-15% by daylight or 55 ℃ constant temperature drying. The Korean Patent Application Publication No. 10-0596451 discloses that the red ginseng dried by primary red ginseng is redissamed for 20 to 30 minutes with water vapor at 90 to 110 ° C., and the water content of the red ginseng is 30%. After the softening process for softening the tissue of red ginseng and the softening red ginseng for 12 hours in the ocher room where far infrared is emitted and the above-mentioned step and freezing at the temperature of -40 ° C for 24 hours, Korean ginseng manufacturing method consisting of a freeze-drying process for drying the red ginseng to 5% or less moisture at a temperature of 20 ~ 30 ℃, the Republic of Korea Patent Publication 10-0774063, "The sorting process (A) for sorting fresh ginseng stored at a temperature of 0 ~ 2 ℃, and the fresh ginseng selected in the sorting process (A) in the 0 ~ 2 ℃ cooling water buried outside Ultra-cold water soaking process (B), which is called for a suitable time depending on the extent of the foreign matter so that the foreign matter such as soil is sufficiently called and separated, and kills mesophilic bacteria and high temperature bacteria, and stops the growth of low temperature bacteria, and the cryogenic water called Electrolyzed water treatment process that removes microorganisms and pesticides on the surface of fresh ginseng by sterilizing power by putting it in acidic water with strong sterilization effect of 0 ~ 10 ℃ for a known time. ), The spray washing process (D) spray washing at high pressure so that fine toxic substances or soil is removed in the fresh ginseng after the electrolytic water treatment process (C), and the fresh ginseng undergoing the spray washing process (D) Aseptic water treatment step (E) to wash again in the sterile water at 2 ~ 10 ℃ temperature, and the fresh ginseng washed again in sterile water in the aseptic water treatment step (E) at a temperature of 2 ~ 10 ℃ vitamin C , Browning agent treatment step (F) for antioxidant treatment using 0.1% to 10% by weight of citric acid, and water removal step (G) for removing surface moisture through airline with the browning prevention treated ginseng, Drying step (H) of cold-drying the fresh ginseng from the surface moisture is removed at the temperature of -2 ~ 10 ℃ while the moisture removal step (G) at -2 ~ 10 ℃ temperature to 70 ~ 75% by weight, and the drying step (H) Packaging step (I) for packaging ginseng dried under moisture conditions of 70 to 75% by weight in a heat-resistant packaging, and ginseng packaged in the packaging step (I) using a heat treatment machine for 10 to 240 minutes. Red ginseng manufacturing method manufactured by heat treatment step (J) Korean Patent Publication No. 10-0779257 discloses "The first steaming step of steaming washed and sliced fresh ginseng at a temperature of 55-90 ° C. for 90-120 minutes, and the fresh ginseng undergoing the first steaming step. The first drying step of drying for 6-8 hours at a temperature of 40 ~ 70 ℃, the second steaming step of steaming 60 ~ 90 minutes at 80 ~ 95 ℃ the first dried ginseng through the first drying step, the second The second drying step of drying the fresh ginseng, which has undergone the primary steaming step, at a temperature of 30 to 50 ° C. for 11 to 13 hours, and steaming the freshly dried ginseng at the temperature of 90 to 98 ° C. for 60 to 90 minutes. The third steaming step, the third steaming step through the third steaming step The third drying step to dry for 5-7 hours at 30 ~ 50 ℃ temperature, the third dried step ginseng 95 Steaming steamed through the 4th steaming stage and the 4th steaming at 40 ~ 60 minutes at ～ 99 ℃ A method for producing red ginseng characterized by irradiating far infrared rays after the fourth drying step of natural drying at 25 ° C. for 40 to 60 minutes is disclosed. In Korean Patent Application Publication No. 10-0896397, When ginseng or white ginseng is added and carbonic acid gas is injected, carbonic acid produced by the reaction of carbon dioxide and water acts on ginseng to increase the active ingredient of red ginseng, accelerate the browning reaction, and shorten the treatment time. , A method for producing red ginseng using carbon dioxide gas to suppress the occurrence of white skin, poor pore-proof white defects, etc. to increase the yield of high-quality red ginseng, is disclosed in the Republic of Korea Patent Publication No. 10-0889950 Korean ginseng (Korea ginseng; Panax ginseng C.A. Meyer) or after washing the ginseng (American ginseng; Panax quinquefomium L.), the first drying step of drying for 12 to 36 hours at a temperature of 20 to 60 ℃; A steaming step of steaming for 3 to 30 minutes at a temperature of 95 to 155 ° C. under a pressure of 0.05 to 0.45 MPa except for a preheating time in a steamer; It is excellent in shortening time, mass production is possible, and it is characterized by including a secondary drying process for drying the water content to 14% or less for 8 to 16 hours at a temperature of 35 to 55 ℃, specifically for red ginseng A method for preparing red ginseng having the advantage of containing a large amount of trace amounts of saponins Rg3, Rg5, Rk1, Rh1, and Rh2 '' is disclosed, and Korean Patent Publication No. 10-2011-0108718 discloses "S1) Increasing stage; S2) a cooling step of cooling the cooked fresh ginseng to 10 ° C. or less; And S3) a method for preparing red ginseng comprising a constant temperature drying step of drying the cooled ginseng while maintaining a constant temperature within a range of 65 to 80 ° C.

The red ginseng manufacturing methods disclosed above improve the manufacturing method of the traditional red ginseng, and the red ginseng produced by the disclosed methods does not differ greatly from the appearance of the red ginseng prepared by the traditional processing method, but the defect rate is improved by improving the processing process. The purpose of the present invention is to reduce and improve the content of red ginseng-containing components, while preventing the occurrence of internal pores and white skin in red ginseng internal tissues.

However, there is a big improvement in providing the manufacturing method of red ginseng with high quality and high production yield by the above process improvement, but the appearance and properties of the red ginseng prepared by such methods are different from the traditional red ginseng. none. The advantage of traditional red ginseng is to increase shelf life, which makes the properties of red ginseng harder and the tissues are in a dense state, making it difficult to directly consume red ginseng. There are drawbacks to the process.

An example of the second process of red ginseng is to cut red ginseng as it is or to a certain size, put it in a certain amount of water, and boil it for a long time to prepare a concentrate containing the ingredients of red ginseng. As a result, the production cost of red ginseng secondary processed products is high and the product cost is high, and various active ingredients inherent in red ginseng are supplied without being completely extracted. Is generated and processed into animal feed or plant growth manure, even if reused is all of that.

1. Republic of Korea Patent Publication No. 10-2003-0089649 2. Korean Patent Publication No. 10-2005-0102787 3. Republic of Korea Patent Publication No. 10-0596451 4. Republic of Korea Patent Publication No. 10-0774063 5. Republic of Korea Patent Publication No. 10-0779257 6. Republic of Korea Patent Publication No. 10-0896397 7. Republic of Korea Patent Publication No. 10-0889950 8. Republic of Korea Patent Publication No. 10-2011-0108718

In the present invention, by devising to improve the conventional problems disclosed above, by selecting ginseng and steaming at a constant temperature, steamed ginseng is dried by maintaining the optimum drying temperature while maintaining a constant vacuum degree in a vacuum dryer, The problem is to provide a method for producing porous red ginseng using a high vacuum method to minimize the heat denaturation of ginsenoside, which is a representative active ingredient of red ginseng, by reducing the amount of heat energy received by red ginseng.

In addition, the present invention increases the specific surface area of red ginseng by increasing the specific surface area of red ginseng by imparting porosity to the final product, and further increases the extraction efficiency during processing of the red ginseng extract, and also processes it into secondary processed products such as leaching tea and red ginseng beverages by being processed into a porous body. Another challenge is to provide a porous red ginseng that can be chewed directly by the red ginseng flesh without the need of the red ginseng flesh.

In addition, the present invention provides a secondary processed product, such as fermented red ginseng by fermenting a health supplement food, or a porous red ginseng obtained by mixing the porous red ginseng obtained by the above-described manufacturing method with a food supplement acceptable food supplement. Doing it is another challenge.

Method for producing a porous red ginseng using the high vacuum method of the present invention to solve the above problems in the red ginseng manufacturing method, the primary screening step of removing foreign matter, such as soil, weeds buried in fresh ginseng; A washing step of washing the first selected fresh ginseng by washing water with a washing machine; Jeungsam step to put the washed ginseng into a steamer to warm up for 10 to 30 minutes in a temperature range of 95 ~ 100 ℃; A cooling step of cooling the increased ginseng to a temperature of 60 ° C. or less; After the cooled ginseng is put into a vacuum dryer, a vacuum drying step of starting the vacuum and vacuum drying.

Here, the washing water of the washing step is characterized in that any one or more selected from purified water, distilled water, ultrasonic electrolytic water, ozone water.

Here, the jeungsam in the jeungsam step is characterized in that made by the supply of hot water or steam supply.

Here, the jeungsam of jeungsam step is characterized by having a far-infrared emanation device inside the jeungsam stage or a far-infrared radiating material coated on the inner wall of the jesamsam jeungsam in the state that the far-infrared irradiation on the ginseng during the jesamsam time.

Here, the cooling step is a natural cooling for 30 to 120 minutes in the state of stopping the heat supply in the steamer, or primary natural cooling for 10 to 30 minutes in the steamer, take out the first cooled steamed ginseng in the far infrared emitting container It characterized by consisting of a step of secondary cooling for 20 to 90 minutes.

Here, the vacuum drying step is to maintain a constant vacuum degree and temperature within the vacuum degree 350 ~ 750 mmHg, temperature 45 ~ 85 ℃ range of the vacuum dryer, characterized in that the vacuum drying for 10 to 30 hours.

Here, the vacuum dryer used in the vacuum drying step includes a far-infrared light emitting device therein, or uses a material coated with a far-infrared light emitting material on the inner wall, the far-infrared light irradiated from the far-infrared light emitting device or the far-infrared light emitting material coated on the inner wall It is characterized in that the red ginseng is irradiated during this drying process.

The vacuum drying step is characterized in that the drying to be less than 8% moisture content of red ginseng.

Here, after the vacuum drying step, the obtained red ginseng is selected, and further comprising the step of secondary drying for 1 to 5 hours in a drying room at room temperature.

Here, the secondary drying is characterized in that the drying is carried out by maintaining the vacuum state by reducing the pressure inside the drying chamber.

Here, the step of freeze-drying the porous red ginseng obtained by cooling after the drying step or the secondary drying step further comprises a.

In addition, the present invention provides a porous red ginseng, which is prepared by any one of the manufacturing methods disclosed above, characterized in that the water content of 8% or less, wherein the red ginseng has a porosity of 50 to 80% of the cross-sectional area It is characterized by.

In addition, the present invention provides a health supplement comprising the provided porous red ginseng and a food supplement acceptable food supplement, wherein the health supplement is selected from the group consisting of powder, beverage, tablets, flakes, capsules or syrups It is characterized in that any one of the formulations.

In addition, the present invention provides a fermented red ginseng fermented by inoculating a fermentation enzyme to the porous red ginseng provided above.

Method for producing a porous red ginseng achieved by the present invention has the following advantages.

1. It keeps a constant temperature within a certain level of vacuum and dries so that the amount of heat energy received by red ginseng itself is low, so that there is little heat denaturation of ginsenoside, a representative active ingredient of red ginseng.

2. The red ginseng produced by the manufacturing method provided by the present invention is a porous red ginseng having pores of various sizes formed therein, which has an effect of widening the surface area of red ginseng tissue, and forming pores as well as widening the surface area of red ginseng. The fine pores are formed on the widened surface, so that the contact area of the solvent for extraction in the manufacture of secondary processed products such as red ginseng extract is large, so that the solubility increases, so that the extraction efficiency is improved.

3. Porous red ginseng provided in the present invention is porous and not as hard as conventional red ginseng with a dense tissue, so it is edible as red ginseng itself and can be consumed by chewing nuts.

4. Porous red ginseng provided in the present invention is formed by micropores in the formed pores and non-surface so that the conventional red ginseng is added to drinking water and not boiled by heating, such as tea bags made of green tea or fine powder such as green tea, Just soak in hot water to maintain the temperature has the effect of extracting the active ingredient contained in red ginseng.

5. The manufacturing method of the porous red ginseng provided by the present invention may reduce the bitter taste peculiar to red ginseng and increase the delicious taste, thereby improving consumer's sensory preferences.

6. When the high vacuum method provided by the present invention is applied, the manufacturing time of red ginseng can be shortened, and the manufacturing cost can be reduced by shortening the manufacturing time, and the amount of absolute heat energy received during the manufacturing process of red ginseng is Rb1 + Rg1. The amount of loss becomes less.

1 is a flow chart illustrating a flow chart for explaining a method of manufacturing a porous red ginseng of the present invention.
Figure 2 is a photograph comparing the cut surface of the red ginseng processed by the conventional ginseng cut surface of the porous red ginseng prepared by the present invention.
Figure 3 is a photograph of the whole root (Whole Root) of the porous red ginseng prepared by the present invention.
Figure 4 is an enlarged SEM photograph of the cross section of the porous red ginseng and conventional red ginseng prepared by the present invention.
Figure 5 is a SEM image of the powder of the porous red ginseng and powder of the conventional red ginseng prepared by the present invention.
6 is a sensory evaluation result graph according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention will be described in more detail with reference to the accompanying drawings.

In the following, steamed ginseng is put into a vacuum dryer, and then the inside of the dryer is kept in a high vacuum to dry, thereby reducing the amount of heat energy received by the red ginseng itself, thereby lowering the thermal degeneration of ginsenoside, which is a representative active ingredient of red ginseng, and applying pores to the red ginseng. Forming a porous red ginseng using a high vacuum method according to the present invention, having a large surface area, and dried in a high vacuum state, such as red ginseng slices such as red ginseng slices, without the secondary processing into soft nitriding or leaching tea Disclosed is a porous red ginseng prepared by the present invention.

Figure 1 is a flow chart illustrating a flow chart for explaining a method of manufacturing a porous red ginseng of the present invention, Figure 2 is a comparison of the cut surface of the red ginseng processed by cutting the conventional ginseng and porous red ginseng prepared by the present invention 3 is a photograph of a whole root of porous red ginseng prepared by the present invention, and FIG. 4 is an enlarged SEM photograph of a cross section of a porous red ginseng prepared by the present invention and a conventional red ginseng. 5 is a SEM image of the powdered red ginseng powder and the conventional red ginseng powder prepared by the present invention, Figure 6 is a sensory evaluation result graph according to an embodiment of the present invention, Figure 7 is a porous red ginseng manufacturing method of the present invention It is a flowchart illustrating a flowchart for explaining another embodiment.

Method for producing a porous red ginseng using the high vacuum method of the present invention is completed by the process of sorting (S10) → water washing (S20) → jeungsam (S30) → cooling (S40) → vacuum drying (S50) as shown in FIG. . In more detail, the first screening step (S10) for removing foreign matters such as soil, weeds, etc. buried in fresh ginseng, and the washing step (S20) for supplying the washing water to the first screened fresh ginseng to the washing machine, and the Put the washed ginseng into a steaming ginseng and warming the steaming step (S30) for 10 to 30 minutes in the temperature range of 95 ~ 100 ℃ and the cooling step of cooling the steamed ginseng to a temperature below 60 ℃ (S40); And after the cooled ginseng is put into a vacuum dryer, the vacuum drying step (S50) to start the vacuum to dry.

According to the present invention, the washing water that can be used in the washing step may be any one or more selected from purified water, distilled water, ultrasonic electrolytic water, ozone water. At this time, the washing of the fresh ginseng in the washing step may be washed by a conventional washing method, or immersed in water for a predetermined time, soaked foreign matter and then washed the foreign matter by spraying the washing water at a low pressure.

According to the present invention, the jeungsam in the jeungsam step may be made by heating by the supply of hot water or steam supply, preferably the time of jeungsam is controlled by the size of the ginseng to increase jeungsam. That is, the fresh ginseng is divided into large pieces, medium pieces and small pieces according to its size, and in case of large pieces, the red ginseng is added within a time of 20 minutes or more and less than 30 minutes, and in the case of medium pieces, the red ginseng is added within a time of 15 minutes or more and less than 20 minutes. In the case of more than 10 minutes less than 15 minutes to complete jeungsam. The reason is that in case of short ginseng, the ginseng tissue may not be fully ginseng, so the quality of the final product, red ginseng, is deteriorated. This can happen.

According to the present invention, the jeungsam of the jeungsam step is made by arranging the washed ginseng in the rice tray and warmed in the state put steam. In this case, the far-infrared emanation device may be placed inside the gamsamgi, or the far-infrared emanation material may be coated on the inner wall of the gamsamgi so that the red ginseng may be increased in the state where the infrared rays are irradiated on the ginseng during the gestation period. The increase in the physiological activity of the far-infrared radiation, which has already been verified by the irradiation of the far-infrared ray, can be added to the ginseng to minimize the loss of the active ingredient of the ginseng that can occur in the red ginseng process, and has the advantage of obtaining higher quality red ginseng.

According to the present invention, the cooling step is performed by naturally cooling for 30 to 120 minutes while the heat supply is stopped in the steamer. At this time, it cools so that the product temperature added to fresh ginseng may be less than 60 degreeC. This is because, when taken out from the steamer without cooling, the tissue of the ginseng may be destroyed by a sudden temperature change, and the worker may be burned.

More preferably, the first natural cooling for 30 to 40 minutes in the steamer, and take out the first cooled steamed ginseng to move to the cooling chamber for 50 to 90 minutes secondary cooling. In this case, the cooling chamber may be a cooling chamber having a far infrared emitting device or coated with a far infrared emitting material on the inner wall of the cooling chamber.

According to the present invention, the vacuum drying step is to maintain a constant vacuum degree and temperature within the vacuum degree 350 ~ 750 mmHg, temperature 45 ~ 85 ℃ range of the vacuum dryer, it is vacuum drying for 10 to 25 hours. At this time, if the vacuum dryer is supplied with heat in a state of increasing the degree of vacuum, the pressure rises inside the dryer, and the moisture inside the steaming ginseng may evaporate, resulting in a problem of rising above the drying temperature. In this drying step, when the heat is supplied to maintain the temperature at a certain level, it may occur externally at the same time because the phenomenon of loss may occur, and the evaporated water may not be discharged to the outside. A device capable of discharging the steam to be integrated is provided to maintain the vacuum degree inside the dryer and to discharge the steam generated inside the dryer to the outside, while maintaining the vacuum degree of the vacuum dryer while drying while maintaining the internal pressure constant. .

According to the present invention, the vacuum dryer used in the vacuum drying step may include a far-infrared light emitting device therein as needed, or may be used coated with the far-infrared light emitting material on the inner wall, the far-infrared light emitting device or coated on the inner wall Far-infrared rays irradiated from far-infrared emitting materials can be irradiated to red ginseng during the drying process.

At this time, the vacuum drying step is preferably dried sufficiently to maintain a level of less than 8% moisture content of red ginseng.

According to the present invention, after drying is completed in the vacuum drying step, cooling is performed by applying a conventional method, and in the present invention, the vacuum degree in the vacuum dryer is gradually dropped until the internal pressure of the vacuum dryer is maintained at the same as the air pressure. It cools by dropping and drops the product temperature of red ginseng.

More preferably, after the vacuum drying step, the obtained red ginseng is selected, and further comprising the step of secondary drying in a drying room at room temperature for 1 to 5 hours, wherein the secondary drying is vacuumed by depressurizing the interior of the drying chamber It is more preferable to maintain a state and to dry.

According to the present invention, the method may further include freeze-drying the porous red ginseng obtained after the drying step or the second drying step in a freeze dryer.

Red ginseng is prepared according to the manufacturing method of the present invention described above, as shown in Figures 2 and 3, the pores are formed to be able to obtain a porous red ginseng.

According to the present invention, the porous red ginseng has a water content of 8% or less, and in this case, the red ginseng has a porosity of 50 to 80% of the cross-sectional area.

In addition, the present invention provides a health supplement comprising the provided porous red ginseng and a food supplement acceptable food supplement, wherein the health supplement is selected from the group consisting of powder, beverage, tablets, flakes, capsules or syrups It may be any one of the formulation.

In addition, the present invention provides a fermented red ginseng fermented by inoculating a fermentation enzyme to the porous red ginseng provided above.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. However, the following examples are only for illustrating the present invention, and can be modified as much as possible within the scope of the present invention.

Example 1

1) Preparation of fresh ginseng: 6 years old ginseng produced in Geumsan, Chungnam, Korea.

2) Washing: The selected ginseng was soaked in water and soaked for 5 minutes, then taken out and sprayed with purified water to remove foreign substances.

3) Jeungsam: Sort the washed ginseng into a rice tray, put it in a steamer, and warm it for 25 minutes while maintaining the average temperature of 96 ℃.

4) Cooling: The fresh ginseng was naturally cooled for 30 minutes while the heat supply was cut off in the steaming machine. At this time, the temperature of Jeungsam was maintained at a level of about 50 ℃.

5) Drying: Put the steamed ginseng into the vacuum dryer, perform the decompression treatment while supplying the heat medium to maintain the vacuum degree of 350 ~ 750㎜Hg and the temperature range of 45 ~ 85 ℃ and discharging the steam generated inside to the outside. After drying for 20 hours, the dried red ginseng was cut off from the heat supply in the vacuum dryer, the vacuum degree in the vacuum dryer was gradually dropped to maintain the natural cooling state, and the drying process was completed when the vacuum state was completely at atmospheric pressure. Porous red ginseng was obtained.

The red ginseng obtained by the above process was cut and visually compared with the cut surface of the red ginseng prepared by the conventional manufacturing method. As a result, as shown in FIGS. 2 and 4, FIGS. 2A and 4. As shown in (b) of the existing red ginseng can be seen that the tissue is dense, as shown in Figure 2 (b) and 3 (a) of the red ginseng of Example 1 has a variety of sizes It was found that pores were formed. That is, it can be seen that the red ginseng provided by Example 1 has an increased surface area due to porosity formed therein.

In addition, in order to confirm that the surface area is increased, the red ginseng of Example 1 and the conventional red ginseng were pulverized and the SEM photographs of the particles were compared, and as shown in FIG. 5, the existing red ginseng (FIG. 5B). ) Can be seen that maintaining a dense tissue, the red ginseng of Example 1 (Fig. 5 (a)) was found that pores of various sizes are formed even in the finely divided particles.

<Sensory Evaluation and Preference>

Quantitative descriptive analysis and palatability of the concentrates of porous red ginseng and general red ginseng were examined by the high vacuum treatment prepared in Example 1 to determine the sensory characteristics and palatability differences.

1. Sensory Evaluation

In order to confirm the sensory characteristics of high vacuum red ginseng concentrate and general red ginseng concentrate, quantitative descriptive analysis was performed. The panel recruited 12 persons to those who received sensory evaluation training. Panels should be familiar with the terminology of color, aroma, taste, and aftertaste once a week, and select the intensity as 1.25cm weak on the left and 1.25cm on the right using the 15cm scale. To be displayed on. The sample was prepared by dissolving about 10 g in 25% of drinking water at a concentration of 1% (w / v). The order of presentation of the samples was given in a completely random arrangement. In the sensory test, each sample was used as a block to evaluate two samples twice.

▶ Evaluation Items

Evaluation items for sensory evaluation are shown in Table 1 below.

Evaluation items Term description color Light pale brown or pale light brown Red ginseng Red ginseng flavor in your mouth Fragrant incense Gentle fragrance that is felt after rounding the tongue 2-3 times in the mouth sweetness The sweetness you feel when you put it in your mouth bitter Bitter taste after passing from mouth to throat cove Leftover after leaving all the samples in the mouth

▶ Evaluation result

Sensory evaluation results evaluated according to the evaluation items of Table 1 are shown in Table 2 and FIG.

Mean se color Red ginseng Gusuhanhyang sweetness bitter cove Slashing Example 1
(Porous red ginseng) 7.93
± 0.88 8.60
± 0.87 6.13
± 1.39 6.95
± 0.61 8.93
± 0.37 5.78
± 0.10 Common Red Ginseng 6.20
± 0.07 8.03
± 0.84 3.35
± 1.46 5.05
± 0.69 9.80
± 0.23 9.33
± 0.40

As a result of the sensory evaluation shown in Table 2 and FIG. 7, the porous red ginseng of Example 1 was recognized to be stronger than general red ginseng in color, red ginseng fragrance, gentle fragrance, and sweetness (7.13 to 8.30), whereas bitter taste and aftertaste were respectively 5.93 ± 0.37 and 5.78 ± 0.10 were felt within the weak intensity range. As a result of comparison with general red ginseng, it is thought that the porous red ginseng of Example 1 increases the color and flavor unique to red ginseng. In addition, it is thought that the overall flavor is also reinforced based on the strong aroma and sweet taste that are not easily felt in general red ginseng. The bitter taste felt after eating red ginseng was reduced compared to that of ordinary red ginseng, and the residue left in the mouth was also reduced. As a result, it was found that red ginseng with excellent flavor was prepared by enhancing the various flavor components of the existing red ginseng during high vacuum processing.

2. Evaluation of Preference

In the evaluation of preference, color, aroma, taste, aftertaste, and overall acceptability of the item were evaluated by a 7-point scale method with 7 points of very good and 1 point of dislike. Sample preparation and presentation were carried out in the same manner as the sensory characteristics comparison experiment.

▶ Evaluation Items

The preference evaluation items are shown in Table 3 below.

Evaluation items Term description color Symbol degree for color of tea incense The degree of preference for red ginseng in the mouth flavor The taste of taste in the mouth cove The degree of preference for the cup remaining after the neck is turned over Overall likelihood Whole sign degree in car

▶ Evaluation result

The palatability evaluation results are as shown in Table 4 below.

Mean se Example 1
(Porous red ginseng) Common Red Ginseng Color 5.24 ± 0.46 5.22 ± 0.50 Taste 6.09 ± 0.48 4.31 ± 0.37 Flavor 5.82 ± 0.55 4.51 ± 0.97 After taste 6.71 ± 0.47 3.89 ± 0.61 Overall preference
(overall acceptability) 6.72 ± 0.52 4.69 ± 0.26

As a result of Table 4, the porous red ginseng of Example 1 was found to be excellent in all items. Porous red ginseng was slightly higher than general red ginseng in terms of color preference, but it was slightly higher in taste, aroma, aftertaste, and overall palatability than 5.82 ± 0.55 ~ 6.72 ± 0.52.

<Comparison of Red Ginseng Indicators>

The porous red ginseng of Example 1 and general red ginseng (6 years old ginseng jeongjeongjeong ginseng) were compared by comparing the content of Rb1 + Rg1, total saponin content and other properties of the indicator material, the comparative evaluation method is as shown in Table 5 The extract was prepared, and the extract was subjected to content analysis using leak chromatography (LC). The results are shown in Table 6.

ratio The amount of water Extraction condition Temperature (℃) Time (h) Condition Freckle: beauty = 7: 3 20 times 85 20

Total saponin content
(mg / g) Rb1 + Rg1
(mg / g) ° Brix yield
(%) Common Red Ginseng 0.2 0.025 2.1 89 Example 1
(High vacuum red ginseng) 0.659 0.197 2.8 88

As a result of Table 6, as a result of comparing the content of the saponin contained in the porous red ginseng and general red ginseng and the indicator material Rb1 + Rg1 using the high vacuum method according to an embodiment of the present invention, Example 1 It was found that the porous red ginseng contains much more saponin and Rb1 + Rg1 than regular red ginseng.

These results are believed to be because, as the object of the present invention, reddening the amount of heat energy received by steaming and drying to minimize the thermal denaturation of the representative active ingredient of red ginseng.

As described above, the red ginseng completed using the high vacuum method provided in the present invention has a porous interior, and has a larger surface area than general red ginseng, and results of sensory evaluation and palatability evaluation, superior to general red ginseng It can be seen that the texture and preference. This is due to the formation of pores in the red ginseng by drying according to the high vacuum method to complete the porous red ginseng, thereby increasing the surface area of the red ginseng and increasing the solubility of the red ginseng.

In addition, as a result of the analysis of the indicator material of red ginseng, it can be seen that it shows the same content or more than the general red ginseng, and these results shorten the manufacturing time during red ginseng processing, thereby reducing the amount of heat energy received by the red ginseng itself, resulting in thermal modification of the active ingredient of red ginseng. It is judged that this rarely happens.

Claims (16)

In the red ginseng manufacturing method,
A primary screening step of removing foreign substances such as soil and weeds buried in fresh ginseng;
A washing step of washing the first selected fresh ginseng by washing water with a washing machine;
Jeungsam step to put the washed ginseng into a steamer to warm up for 10 to 30 minutes in a temperature range of 95 ~ 100 ℃;
A cooling step of cooling the increased ginseng to a temperature of 60 ° C. or less; And
After the cooled ginseng is put into a vacuum dryer, a method of producing a porous red ginseng using a high vacuum method, characterized in that the vacuum drying step of starting the vacuum and vacuum drying step. The method of claim 1,
The washing water of the washing step is a method for producing porous red ginseng using a high vacuum method, characterized in that any one or more selected from purified water, distilled water, ultrasonic electrolytic water, ozone water. The method of claim 1,
The method of producing porous red ginseng using the high vacuum method, characterized in that by the supply of hot water or steam supply in the jeungsam step. The method of claim 1,
The red ginseng of the red ginseng stage of the red ginseng has a far-infrared divergence device inside the red ginseng, or the far-infrared radiating material is coated on the inner wall of the red ginseng to increase the red ginseng in the state where far-infrared radiation is irradiated to the fresh ginseng for the red ginseng period. Manufacturing method. The method of claim 1,
The cooling step may be naturally cooled for 30 to 120 minutes while the heat supply is stopped in the steamer, or primary natural cooling for 30 to 40 minutes in the steamer, take out the first cooled steamed ginseng and transfer it to the far infrared emitting container 50 Method for producing a porous red ginseng using a high vacuum method, characterized in that consisting of a secondary cooling process ~ 90 minutes. The method of claim 1,
The vacuum drying step is to maintain a constant vacuum degree and temperature within the vacuum degree 350 ~ 750 mmHg, temperature 45 ~ 85 ℃ range of the vacuum dryer, the production of porous red ginseng using a high vacuum method characterized in that the vacuum drying for 10 to 30 hours Way. The method of claim 1,
The vacuum dryer used in the vacuum drying step includes a far-infrared light emitting device therein, or uses a material coated with a far-infrared light emitting material on the inner wall, and the far-infrared light irradiated from the far-infrared light emitting device or the far-infrared light emitting material coated on the inner wall is dried. Method for producing a porous red ginseng using a high vacuum method, characterized in that irradiated to red ginseng during the process. The method of claim 1,
The vacuum drying step is a method for producing porous red ginseng using a high vacuum method, characterized in that the drying to be less than 8% water content of red ginseng. The method of claim 1,
After the vacuum drying step, the obtained red ginseng is selected, and then dried for 2 to 1 hour at room temperature in a drying room, the method of producing porous red ginseng using a high vacuum method, characterized in that it further comprises. The method of claim 9,
The secondary drying is a method for producing porous red ginseng using a high vacuum method, characterized in that the drying is carried out by maintaining the vacuum state by depressurizing the interior of the drying chamber. The method according to claim 1 or 9,
The method of manufacturing a porous red ginseng using a high vacuum method further comprising the step of lyophilizing the porous red ginseng obtained after the drying step or the second drying step in a freeze dryer. Claims 1 to 11 of the porous red ginseng, characterized in that produced by the manufacturing method of any one of claims, characterized in that the water content of 8% or less. 13. The method of claim 12,
The red ginseng is porous red ginseng, characterized in that the porosity of the cross-sectional area of 50 to 80%. A dietary supplement comprising the porous red ginseng of claim 12 and a food acceptable additive. 15. The method of claim 14,
The dietary supplement is a dietary supplement, characterized in that any one selected from the group consisting of powders, beverages, tablets, flakes, capsules or syrups. Fermented red ginseng fermented by inoculating microorganisms in the red ginseng of claim 12.

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