KR20130049650A - Method for manufacturing the slice of porous red ginseng used high-vacuum art and the silce of porous red ginseng made thereby - Google Patents

Method for manufacturing the slice of porous red ginseng used high-vacuum art and the silce of porous red ginseng made thereby Download PDF

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KR20130049650A
KR20130049650A KR1020110114791A KR20110114791A KR20130049650A KR 20130049650 A KR20130049650 A KR 20130049650A KR 1020110114791 A KR1020110114791 A KR 1020110114791A KR 20110114791 A KR20110114791 A KR 20110114791A KR 20130049650 A KR20130049650 A KR 20130049650A
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red ginseng
ginseng
vacuum
slices
slice
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KR1020110114791A
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Korean (ko)
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신용서
박성태
이상욱
이성실
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주식회사 동구제약
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

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  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a method for manufacturing red ginseng slices, and more particularly, after washing ginseng, and then cutting ginseng slices, or washed ginseng, which are cut to maintain a constant thickness in jeungsam, and then cutting the ginseng into a certain thickness. The slices were put into a vacuum dryer, and the inside of the dryer was kept in a high vacuum state to dry them to reduce the amount of heat energy received by the red ginseng itself, thereby reducing the thermal degeneration of ginsenoside, which is a representative active ingredient of red ginseng, and forming pores in the red ginseng. A method for preparing porous red ginseng slices using a high vacuum method which has a large surface area and is dried in a high vacuum state to have a nutty-like texture and preserves the taste and aroma of red ginseng and is easy to eat, and the porous red ginseng slices produced thereby Is disclosed.

Description

Method for manufacturing the slice of porous Red Ginseng used high-vacuum art and the redceed red ginseng made by high vacuum method

The present invention relates to a method for manufacturing red ginseng slices, and more particularly, after washing ginseng, the fresh ginseng slices, or washed ginseng, which are cut to maintain a certain thickness, are then steamed in a steamer, and then the ginseng is cut to a constant thickness. The slices were put into a vacuum dryer, and the inside of the dryer was kept in a high vacuum state to dry them to reduce the amount of heat energy received by the red ginseng itself, thereby reducing the thermal degeneration of ginsenoside, which is a representative active ingredient of red ginseng, and forming pores in the red ginseng. A method for preparing porous red ginseng slices using a high vacuum method which has a large surface area and is dried in a high vacuum state to have a nutty-like texture and preserves the taste and aroma of red ginseng and is easy to eat, and the porous red ginseng slices produced thereby will be.

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 improve the processing efficiency of ginseng processing, research has been continuously conducted. Currently, research is being conducted to process high quality red ginseng and to reduce the defect rate during processing. In order to effectively ingest the active ingredient ginseng processed red ginseng tea, red ginseng slices, such as secondary processed products and supplies to facilitate the convenience of eating.

In particular, the red ginseng slices have the advantage of eating red ginseng by itself, softening the tissue through a sugar acupuncture process in order to reduce the unique bitter taste of red ginseng.

Examples of such a method for manufacturing red ginseng slices include Korean Patent Publication No. 10-0543940, which includes: "collecting and washing fresh ginseng; Cutting the washed ginseng to have a thickness of 2 to 3 mm; Steaming the cut ginseng slices at a temperature of 95 to 98 ° C. for 2 to 3 hours; Drying the steamed red ginseng slices at a temperature of 50-55 ° C. for 8-10 hours to contain 20-30% moisture; A step of acupuncture of the dried red ginseng slices for 3 days in a sugar acupuncture bath; Step of drying the red ginseng slices after the acupuncture process for 8 to 10 hours at a temperature of 50 ~ 55 ℃; and a method for producing red ginseng slices, characterized in that it is disclosed, and the Republic of Korea Patent Publication 10-0832334 discloses the following steps: "dried and dried softened red ginseng in a softening liquid without a steam swelling process; Separating the softened red ginseng and recovering the remaining softened liquid, centrifuging and concentrating and purifying it; The separated softened red ginseng, the method for producing a pasty soft red ginseng comprising the step of mixing the purified softened liquid and the basic softened product into a commercialized. ", And the Republic of Korea Patent Publication No. 10-0987074 `` The process of cutting red ginseng extracts; Slicing one or more fruits selected from nuts, dried fruits and dried grains; The process of mixing the finely cut red ginseng pickles and fruit; discloses a method for producing red ginseng pickles jeongjeonggwa, characterized in that, including the Republic of Korea Patent Publication No. 10-0935847 Selecting and washing fresh ginseng; Washing the washed ginseng for 8 to 12 hours at 80 to 95 ° C. and drying for 4 to 7 hours at 60 to 70 ° C .; After drying again at 80-95 ° C. for 8-12 hours and drying at 60-70 ° C. to prepare red ginseng dried within 1.4% of moisture; Removing the brains and fine roots of the prepared red ginseng, putting them in a bag made of mineral wood cloth, wetting them at 75-85 ° C. for 20-40 minutes in a wet season and cooling them at 45-56 ° C. to soften red ginseng; Cutting the softened red ginseng into slices having a thickness of 0.06 to 2.5 mm in the cutter; And drying the slices containing water to make the final red ginseng slices at 60-70 ° C. to less than 15% moisture. ”A method for producing red ginseng slices comprising the above. .

1. Republic of Korea Patent Publication No. 10-0543940 2. Republic of Korea Patent Publication No. 10-0832334 3. Republic of Korea Patent Publication No. 10-0987074 4. Republic of Korea Patent Publication No. 10-0935847

In the present invention, to solve the conventional problems disclosed above, the selected ginseng, steamed at a certain temperature, and then cut to have a certain thickness, the cut steamed ginseng in a state of maintaining a constant vacuum degree in a vacuum dryer By drying at the optimal drying temperature, the amount of heat energy received by red ginseng is reduced to minimize the thermal denaturation of ginsenoside, which is a representative active ingredient of red ginseng, and a method for producing porous red ginseng slices using edible high vacuum method itself. The challenge is to provide.

In addition, the present invention is to provide a porous red ginseng slices prepared using a new high vacuum method as a problem.

Method for producing a porous red ginseng slice using the high vacuum method of the present invention to solve the above problems is 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; Steaming step of steaming the washed ginseng in a steamer for 10 to 30 minutes in a temperature range of 95 to 100 ° C; A cooling step of cooling the steamed fresh ginseng to a temperature below 60 ° C .; Cutting the cooled ginseng to have a predetermined thickness at a cutting angle of 45 ° to 90 ° to prepare a slice; After the cut pieces are put into a vacuum dryer, a vacuum drying step is performed in which vacuum is started and vacuum dried.

In addition, the method for producing a porous red ginseng slice using the high vacuum method of the present invention comprises the first 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; Cutting the washed ginseng to have a predetermined thickness at a cutting angle of 45 ° to 90 ° to prepare a fresh ginseng slice; A steaming step of heating the cut sections in a steamer and steaming for 5 to 25 minutes in a temperature range of 95 to 100 ° C .; A cooling step of cooling the steamed sections to a temperature below 60 ° C .; After the cooled slices are put into a vacuum dryer, a vacuum drying step of starting a vacuum and vacuum drying is performed.

Here, the steaming of the steaming step is characterized in that the far-infrared divergence device is placed inside the steamer, or the far-infrared radiating material is coated on the inner wall of the steamer, and steamed in the state where the far-infrared irradiation is carried out during the steaming time.

Here, after the steaming, the cooling step is a natural cooling 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 slices Transfer to a far-infrared diverging vessel, characterized in that the process consists of a second cooling for 50 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 5 to 25 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.

Here, the vacuum drying step is characterized in that the dried so that the water content of red ginseng 8% or less.

Here, after the vacuum drying, the obtained final red ginseng slices are softened by supporting the soft liquid, and the softened red ginseng slices are further dried to have a water content of 15% or less.

Here, after the vacuum drying, the final red ginseng slices, or obtained soft red ginseng slices are immersed in a sugar acupuncture solution for 30 to 120 minutes, and further comprising the step of drying the soaked red ginseng slices to 15% or less moisture content. It is done.

Here, after the vacuum drying step, the obtained red ginseng section is selected, characterized in that it further comprises 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 final porous red ginseng section is characterized in that it further comprises the step of lyophilizing in a freeze dryer.

In addition, the present invention provides a porous red ginseng slice, which is prepared by the disclosed manufacturing method, characterized in that the water content of 15% or less, wherein the red ginseng slice is characterized in that the porosity of the cross-sectional area is 50 to 80%.

Method for producing a porous red ginseng slices 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 slices prepared by the manufacturing method provided by the present invention are porous red ginseng slices having pores of various sizes formed therein, and have an effect of widening the surface area of the tissue, as well as widening the surface area of the tissue. Micropores are also formed on the surface widened by the formation, and can be consumed by chewing nuts such as nuts without directly softening red ginseng slices.

3. The manufacturing method of the porous red ginseng slices provided in the present invention reduces the bitter taste peculiar to red ginseng, increases the delicious taste, softens the texture, has no stickiness when ingested, and can be easily / deliciously eaten by children as a biscuit type. This can improve the sensory preferences of consumers.

4. When the high vacuum method provided by the present invention is applied, the manufacturing time of red ginseng slices can be shortened, and the manufacturing cost can be reduced by reducing the manufacturing time, and the amount of absolute thermal energy received during the manufacturing process of red ginseng slices is Rb1. It has the effect of reducing the loss of + Rg1, can provide a red ginseng product suitable for modern people who are worried about obesity or diabetes.

1 and 2 is a flow chart illustrating a flowchart of an embodiment for explaining a method for producing a porous red ginseng slice of the present invention.
3 and 5 are photographs of red ginseng slices prepared by the present invention.
Figure 4 is a SEM image of the surface magnification bridge of the red ginseng slice and the general red ginseng prepared according to the present invention.

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

1 and 2 is a flow chart illustrating a flow chart of an embodiment for explaining a method of manufacturing a porous red ginseng slice of the present invention, Figures 3 and 5 are red ginseng slices produced by the present invention, Figure 4 SEM image of surface magnification bridges of red ginseng slices and regular red ginseng slices prepared by the invention.

Method for producing a porous red ginseng slice using the high vacuum method of the present invention as shown in Figures 1 and 2 screening (S100) → washing (S200) → steaming (S300) → cooling (S400) → cutting (S500) → vacuum drying The process of (S600) or screening (S10) → washing (S20) → cutting (S30) → steaming (S40) → cooling (S50) → vacuum drying (S60) is completed. In more detail, the first screening step (S100) for removing foreign substances such as soil, weeds, etc. buried in fresh ginseng; and the washing step (S200) for supplying the washing water to the first selected fresh ginseng to wash the washing; The steamed fresh ginseng is put into a steamer and heated to steam for 10 to 30 minutes in a temperature range of 95 to 100 ° C. (S300); and a cooling step of cooling the steamed ginseng to a temperature below 60 ° C. (S500); and the Cutting step of preparing a section by cutting the cooled steamed ginseng to have a certain thickness at a cutting angle of 45 ° ~ 90 ° (S500); And a vacuum drying step (S600) of injecting the cut pieces into a vacuum dryer and starting the vacuum to dry the vacuum.

Alternatively, 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 selected fresh ginseng with a washing machine (S20); and the washed ginseng Cutting step (S30) to prepare a ginseng slice by cutting to have a predetermined thickness at a cutting angle of 45 ° ~ 90 °; and put the cut section into a steamer and warmed for 5 to 25 minutes in a temperature range of 95 ~ 100 ℃ A steaming step (S40); and a cooling step (S50) of cooling the steamed slices to a temperature below 60 ° C; And a vacuum drying step (S60) of injecting the cooled sections into a vacuum dryer and starting the vacuum to dry the vacuum.

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 steaming in the steaming step may be made by heating by supply of hot water or steam supply, and preferably, when steaming and cutting the fresh ginseng, the steaming time is controlled by steaming according to the size of the fresh ginseng. That is, the fresh ginseng is divided into large, medium and small pieces according to their size. In case of large pieces, steaming is carried out within 20 minutes or more and less than 30 minutes, and in the case of medium pieces, steaming within 15 minutes or more and less than 20 minutes. It is to complete jeungsam within 10 minutes or more and less than 15 minutes. 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.

In addition, when cutting before steaming, the steaming time is adjusted according to the cutting thickness, and the steaming time is preferably within 5 to 25 minutes. That is, when the cutting thickness is thin, the steaming time is shortened, and when the thickness is about 10 mm or more, the steaming time is lengthened for sufficient steaming to the inside.

According to the present invention, the steaming of the steaming step is performed by arranging the washed ginseng in a tray and warming it in a steamer, or by arranging the cut sections in a tray and warming it in a steamer. In this case, the far-infrared emanation device may be provided inside the steamer or the far-infrared emanation material may be coated on the inner wall of the steamer to steam in the state where far-infrared radiation is applied to the ginseng during the steaming time. The far-infrared radiation is a wavelength of 50 ~ 1,000㎛, the electromagnetic radiation of the long wavelength in the infrared radiation, the effect of increasing the physiological activity of the far-infrared infrared rays, which has already been proven to minimize the loss of active ingredients of fresh ginseng that can occur during steaming process It can be, there is an advantage to obtain a higher quality red ginseng slices. In this case, the far-infrared radiating apparatus used may include far-infrared radiating materials such as ganbanite, jade, ocher, germanium, charcoal, algae, tourmaline, and the like, and the far-infrared radiating material may be coated on the inner wall of the steamer.

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 of the steamer without cooling, the tissues of fresh ginseng may be destroyed by a sudden temperature change, and there is a risk that the worker may be burned. At this time, the product temperature of the fresh ginseng is detected by a temperature sensor installed in the steamer.

More preferably, the first natural cooling in a steamer for 30 to 40 minutes, take out the first cooled steamed ginseng and transfer to the cooling chamber for a second cooling for 50 to 90 minutes. 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.

The above steaming and cooling conditions are equally applicable to fresh ginseng sliced before steaming.

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 in the steamed ginseng may evaporate, causing the problem of rising above the drying temperature. The loss of hemp may occur, and the evaporated water is not discharged to the outside, which may cause the drying effect to decrease. In this drying step, when the heat is supplied to maintain a certain temperature, A device for discharging the generated steam is integrally provided to maintain the degree of vacuum inside the dryer while allowing the steam generated in the dryer to be discharged to the outside, while maintaining the vacuum degree of the vacuum dryer while maintaining a constant internal pressure. will be.

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. I can cool it down.

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 porous red ginseng slice obtained after the drying step or the second drying step may further comprise a step of lyophilizing in a freeze dryer.

According to the present invention, the cut pieces in each manufacturing method disclosed above can be adjusted according to the commercialization plan, preferably the cutting thickness is 0.5 ~ 10mm to facilitate eating.

Red ginseng slices prepared according to the manufacturing method of the present invention described above will be pore is formed to obtain a porous red ginseng slices as shown in FIGS. In particular, as shown in Figure 4, when comparing the red ginseng slice (a) and the general red ginseng (b) according to the manufacturing method of the present invention, it can be seen that the general red ginseng is very dense tissue, complete in the present invention It can be seen that the red ginseng section is porous.

According to the present invention, the porous red ginseng slice 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.

According to the present invention, the final red ginseng slice obtained in the vacuum drying step may be softened by supporting it in a soft liquid, and the softened red ginseng slice may be further dried to have a water content of 15% or less.

In addition, after the vacuum drying step, the final red ginseng slices obtained, or softened red ginseng slices supported on a soft solution, dipped in acupuncture solution for 30-120 minutes, and dried the red ginseng slices so that the water content is 15% or less. It may further comprise the step.

At this time, the softening may be necessary to facilitate the eating of the teeth or gums unhealthy infants or adults, the saengchimyeon can be performed to satisfy the taste of consumers hate the bitter taste peculiar to red ginseng .

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) Cutting: Sections were prepared by cutting the washed ginseng to have a thickness of 5 mm at a 90 ° angle.

4) Steaming: The sections were placed in a tray, steamed, and heated for 20 minutes while maintaining the average temperature of 96 ℃.

5) Cooling: Steamed sections were naturally cooled for 30 minutes with the heat supply cut off in the steamer. At this time, the temperature of the section was maintained at a level of about 45 ℃.

6) Drying: Put the steamed slices in the vacuum dryer, supply the heat medium to maintain the vacuum degree 350 ~ 750㎜Hg, temperature 45 ~ 85 ℃ range and discharge the water vapor generated inside to the outside while keeping the internal pressure constant After drying for 20 hours, the dried red ginseng slices were naturally cooled until the pressure inside the vacuum dryer was equal to the air pressure while gradually decreasing the vacuum pressure while blocking the heat supply in the vacuum dryer.

Red ginseng section obtained by the above process as shown in Figure 3, it can be seen that the pores of various sizes are formed therein. That is, it can be seen that the red ginseng segment provided by Example 1 has an increased surface area due to the pores formed therein in a porous manner.

In addition, in order to confirm that the surface area is increased, the SEM photographs of the cut surface of the red ginseng slice and the general red ginseng of Example 1 were compared, and as a result, as shown in FIG. 4, the cut surface of the general red ginseng (FIG. )) Was found to maintain a dense tissue, the red ginseng slices of Figure 1 (Fig. 4 (a)) it can be seen that the pores of various sizes are formed.

[Example 2]

After steaming, the red ginseng slices were completed under the same conditions as in Example 1 except that the slices were cut and prepared.

The red ginseng slice obtained by the above process, as shown in the accompanying drawings, it can be seen that pores of various sizes are formed therein. That is, it was found that results similar to those of Example 1 can be obtained.

<Sensory Evaluation and Preference>

The porous red ginseng slices prepared by the high vacuum treatment prepared in Examples 1 and 2 were evaluated for quantitative descriptive analysis and palatability in order to determine the sensory characteristics and the preference difference with those of the general red ginseng.

1. Sensory Evaluation

To investigate the sensory characteristics of high vacuum red ginseng slices, a quantitative descriptive analysis was performed. In the panel training, after thoroughly understanding the terms of color, red ginseng flavor, chewiness, taste, aftertaste, and characteristics of red ginseng, select the strength as 1.25cm weak left and 1.25cm right strong using 15cm scale. The training was done to mark the intensity. Samples were provided by two pages without separating the red ginseng slices completed in Examples 1 and 2. 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.

For comparison with the porous red ginseng slices of Examples 1 and 2 were prepared by cutting the common red ginseng to have the same thickness, but the general red ginseng is hard enough to chew, the sensory properties of the red ginseng itself can be measured There was no. Therefore, sensory evaluation was evaluated only with the results of Examples 1 and 2.

▶ 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 Adhesion The degree of red ginseng attached to the molar after chewing 2-4 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

The sensory evaluation results evaluated according to the evaluation items of Table 1 are shown in Table 2 below.

Mean se color Red ginseng Adhesion sweetness bitter cove Red ginseng slices of Silishing Examples 1 and 2 3.20
± 0.07 6.03
± 0.84 3.35
± 1.46 5.05
± 0.69 5.80
± 0.23 4.33
± 0.40

As a result of Table 2, the porous red ginseng slice of the present invention had the form of a chip, and had a form capable of sufficiently evaluating the sensory characteristics. As a result of the sensory evaluation, the color of the red ginseng slice was 3.20 ±. It felt slightly weak at 0.07, and when it was chewed in the mouth, the degree of pinching in the molars was 3.35 ± 1.46, which was weak. The sweetness of 5.05 ± 0.69 was felt at the moderate level, and the red ginseng flavor was perceived as 6.03 ± 0.84, which is slightly stronger. After eating the porous red ginseng slices, the sense of ripple was 4.33 ± 0.40.

As a result, the high vacuum processing process has excellent red ginseng fragrance and taste even in the red ginseng slices alone, and it is possible to produce red ginseng slices that can edible red ginseng itself without strengthening flavor and texture than ordinary red ginseng. I could see that. In other words, the pores are formed to increase the internal surface area of the red ginseng slices, and thus the density of the tissues is not as dense as general red ginseng, so that the chewing strength is weakened and the texture is nut-like. .

Claims (14)

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;
Put the washed ginseng into a steamer and warm to steam 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;
Cutting the cooled ginseng to have a predetermined thickness at a cutting angle of 45 ° to 90 ° to prepare a slice; And
After the cut pieces are put into a vacuum dryer, a method of producing a porous red ginseng slice using a high vacuum method, characterized in that it comprises a vacuum drying step of starting the vacuum and vacuum drying. 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;
Cutting the washed ginseng to have a predetermined thickness at a cutting angle of 45 ° to 90 ° to prepare a fresh ginseng slice;
A steaming step of heating the cut sections in a steamer and steaming for 10 to 30 minutes in a temperature range of 95 to 100 ° C;
A cooling step of cooling the steamed sections to a temperature below 60 ° C .;
After the cooled slices are put into a vacuum dryer, a method of producing porous red ginseng slices using a high vacuum method, characterized in that it comprises a vacuum drying step of starting the vacuum and vacuum drying. The method according to claim 1 or 2,
Steaming in the steaming step is a porous red ginseng slice using a high vacuum method characterized in that the far-infrared divergence device is placed inside the steamer, or the far-infrared radiating material is coated on the inner wall of the steamer, and steamed in the state of far-infrared irradiation on the slice during steaming time. Manufacturing method. The method of claim 1 or 2,
After the steaming, the cooling step is a natural cooling 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 fragments to emit far infrared rays Method of producing a porous red ginseng slices using a high vacuum method, characterized in that the transfer to a container for a second step of cooling for 50 to 90 minutes. The method of claim 1 or 2,
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 porous red ginseng section using a high vacuum method characterized in that the vacuum drying for 5 to 25 hours Manufacturing method. The method of claim 1 or 2,
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 slice using a high vacuum method, characterized in that irradiated to the red ginseng during the process. The method of claim 1 or 2,
The vacuum drying step is a method for producing porous red ginseng slices using a high vacuum method, characterized in that to dry to less than 8% moisture content of red ginseng. The method of claim 1 or 2,
After the vacuum drying, the resulting red ginseng slices are softened by supporting them in a soft solution, and the soft red ginseng slices are dried to have a water content of 15% or less, further comprising a porous red ginseng slice using a high vacuum method. Manufacturing method. The method according to any one of claims 1, 2 or 8,
After the vacuum drying of claim 1 or 2, the final red ginseng slices obtained above, or the soft red ginseng slices of claim 8 are dipped in a sugar acupuncture solution for 30 to 120 minutes, and the dried red ginseng slices are dried to have a water content of 15% or less. Method for producing a porous red ginseng slice using a high vacuum method, characterized in that it further comprises the step of. The method of claim 1 or 2,
After the vacuum drying step, selecting the obtained red ginseng section, the method of producing porous red ginseng section using a high vacuum method characterized in that it further comprises the step of secondary drying for 1 to 5 hours in a drying room at room temperature. 11. The method of claim 10,
The secondary drying is a method for producing porous red ginseng slices 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 of claim 1 or 2,
After the vacuum drying step, the method of producing a porous red ginseng slice using the high vacuum method further comprising the step of lyophilizing the final porous red ginseng slice obtained in a freeze dryer. Claims 1 to 12 of the porous red ginseng slices, which are prepared by the manufacturing method of any one of claims 1 to 12, characterized in that the water content of 15% or less. The method of claim 13,
The red ginseng slice is a porous red ginseng slice, characterized in that the porosity of the cross-sectional area 50 to 80%.
KR1020110114791A 2011-11-04 2011-11-04 Method for manufacturing the slice of porous red ginseng used high-vacuum art and the silce of porous red ginseng made thereby KR20130049650A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103719861A (en) * 2014-01-06 2014-04-16 威海环翠楼红参科技有限公司 Processing technique of red ginseng slices
KR101520291B1 (en) * 2014-11-11 2015-05-14 주식회사 영일이엔에프 Manufacturing method of japanese apricot slice Jung Kwa
KR101593440B1 (en) * 2015-07-22 2016-02-12 주식회사영일이엔에프 Method of Manufacturing Platycodon Grandiflorm Root Jeong Kwa
WO2018043928A1 (en) * 2016-08-30 2018-03-08 웰너스코리아 주식회사 Method for preparing porous red ginseng

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103719861A (en) * 2014-01-06 2014-04-16 威海环翠楼红参科技有限公司 Processing technique of red ginseng slices
KR101520291B1 (en) * 2014-11-11 2015-05-14 주식회사 영일이엔에프 Manufacturing method of japanese apricot slice Jung Kwa
KR101593440B1 (en) * 2015-07-22 2016-02-12 주식회사영일이엔에프 Method of Manufacturing Platycodon Grandiflorm Root Jeong Kwa
WO2018043928A1 (en) * 2016-08-30 2018-03-08 웰너스코리아 주식회사 Method for preparing porous red ginseng
US11452307B2 (en) 2016-08-30 2022-09-27 Wellness Korea Co., Ltd. Method for preparing porous red ginseng

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