KR20130049651A - Method for manufacturing the red ginseng tea bag used high-vacuum art and the red ginseng tea bag made thereby - Google Patents

Abstract

PURPOSE: A manufacturing method of red ginseng leached tea is provided to minimize the heat denaturation of ginsenoside which is an active ingredient, and to use a high vacuum method in which a manufacturing process is not complicated. CONSTITUTION: Selected ginseng is washed with water(S200). The washed ginseng is put into a steamer and steamed at 95-100 deg. C for 10-30 minutes(S300). The steamed ginseng is cooled so that the material temperature becomes 60 deg. C or lower(S400). The cooled ginseng is put into a vacuum drier to vacuum-dry(S500). The vacuum dried red ginseng is pulverized with a pulverizing device to manufacture red ginseng powder(S600). The red ginseng powder is packed to be developed as products. The steaming is performed in the state which far infrared rays are emitted onto the ginseng during steaming by placing a far infrared ray emitting device within the steamer or coating a far infrared ray emitting material on an inner wall of the steamer. [Reference numerals] (S100) Classify; (S200) Wash; (S300) Steam; (S400) Cool; (S500) Vacuum dry; (S600) Pulverize; (S700) Pack

Description

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

The present invention relates to a method of manufacturing red ginseng leaching tea, and more particularly, after adding steamed ginseng to a vacuum dryer, the red ginseng itself is reduced by reducing the amount of heat energy received by the red ginseng itself by maintaining the high vacuum state inside the dryer. A method of manufacturing red ginseng leached tea using the high vacuum method which is dried in a high vacuum state to lower the thermal denaturation of phosphorus ginsenosides, form pores in the red ginseng, and grind the red ginseng processed to have a large surface area in powder form or finely divided into commercial products. It relates to a red ginseng leaching tea produced 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.

Such red ginseng has a variety of edible methods, and recently has been spotlighted as a raw material of health functional food that is mixed with other food ingredients. In particular, in recent years, the development of red ginseng drink to make it easy to drink, red ginseng tea is also spotlighted as a health food.

In particular, in the case of red ginseng tea, the product manufactured by granulating the red ginseng extract and the side-solvent is mainly the quality level is relatively low. This is due to the very low solubility of ginseng and red ginseng.

An example of such red ginseng tea is Korean Patent Publication No. 10-1065653, which compresses red ginseng, which is more than 4 years old, of 10 to 90% by weight and 90 to 10% by weight, to a pressure of 30-50 kg / ㎠ and a length of 3 ~. Red ginseng pretreatment which is cut into 5 mm and immersed in Jijangsu, filtered and dehydrated to grind into particles of 80 to 150 mesh size; Brown rice pretreatment which washes brown rice and dries it to 15% or less of water content, immersed in jangji water at 35-40 ° C., filtered, and dehydrated to grind it into particles of 80-150 mesh size; Corn pre-treatment for washing corn, drying it to 15% or less of water content, dipping, filtering, and dehydrating it in jijangsu at 35-40 ° C. to grind it into particles of 80-150 mesh size; The dried jujube pulp is dried, compressed to a pressure of 30 ~ 50㎏ / ㎠, cut into 3 ~ 5㎜ in length, immersed, filtered and dehydrated in 35 ~ 40 ℃ jijangsu crushed into particles of 80 ~ 150 mesh size Pretreatment; And raw material pre-treatment step including washing the beans and drying the water content less than 15%, soaking, filtration and dehydration in jijangsu of 35-40 ℃ crushed into particles of 80 ~ 150 mesh size; Preparing a composition by combining 10-98 wt% of pretreated red ginseng, 45-1 wt% of pretreated brown rice or corn, and 45-1 wt% of pretreated jujube or soybean; Spraying Jijo water to make the composition contain 70 to 90% of water; Mixing and kneading the sprayed composition of Jijangsu into a container and fermenting and aging at 30 to 40 ° C. for 2 to 12 hours; Molding the fermented matured composition to a size of 2 to 5 mm in diameter and 1 to 3 cm in length using a chopper; Adding hot air at 30 to 40 ° C. to the molded composition and aging and drying at a moisture content of 6 to 12%; And it discloses a red ginseng tea manufacturing method comprising the step of foaming by heating and pressing the aged dry composition in a foaming machine.

However, the registered patent technology may have a problem in that the process of manufacturing red ginseng tea is too complicated, and the quality of red sand is inferior during the red ginseng pretreatment process of red ginseng. In addition, the technology has a disadvantage that can not feel the unique aroma and taste of red ginseng itself by mixing together the by-products such as brown rice, corn in the pre-treated red ginseng powder.

1. Republic of Korea Patent Publication No. 10-1065653

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 manufacturing method of red ginseng leaching tea using a high vacuum method that is not complicated by the manufacturing process by minimizing the heat denaturation of ginsenoside, a representative active ingredient of red ginseng by reducing the amount of heat energy received by red ginseng.

In addition, in the present invention, the red ginseng, which is the final product, is given a porosity, thereby expanding the specific surface area of the red ginseng and increasing the surface area with a porous body to be processed so as to have high solubility, so that the leaching is easy and the red ginseng itself is like a green tea and has a unique flavor. Another challenge is to provide a red ginseng leaching tea that can be drunk as red ginseng tea to maintain the same.

The manufacturing method of the red ginseng leaching tea using the high vacuum method of the present invention that solves the above problems is the primary screening step of removing foreign substances 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 .; A vacuum drying step of putting the cooled ginseng into a vacuum dryer and starting vacuum to vacuum-dry; Grinding the final red ginseng obtained in the vacuum drying step into a grinder to powder red ginseng; And packaging the red ginseng powder obtained in the grinding step to commercialize the red ginseng powder.

Here, the steaming of the steaming step is characterized in that the far-infrared emitting device is placed inside the steamer or the far-infrared emitting material is coated on the inner wall of the steamer to steam in the state of far-infrared irradiation on the ginseng during the steaming time.

Here, 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 steam to the far-infrared radiating vessel Transfer is characterized by consisting of a step of secondary 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 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.

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 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 method further comprises a step of freeze-drying the porous red ginseng obtained after the drying step or the second drying step in a freeze dryer.

Here, the red ginseng powder obtained in the grinding step may be ground to an average diameter of 0.5 to 5.0 mm, or finely ground to a particle size of 120 μm or less.

Here, the washing step after cutting the fresh ginseng to a predetermined size, or after the cooling step characterized in that it further comprises the step of cutting steamed steamed ginseng to a certain size.

In addition, the present invention is prepared by the production method disclosed above, red ginseng leach tea is characterized in that the water content is 8% or less, wherein the red ginseng leach tea is characterized by having a porosity of 50 ~ 80%.

The manufacturing method of red ginseng leaching tea using the high vacuum method 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 leaching tea 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 tissues, as well as increasing the surface area of red ginseng. Micropores are also formed on the surface that is widened by formation, and the extraction efficiency is improved by increasing the solubility because the contact area of the extraction solvent is wide when manufacturing red ginseng extract and red ginseng tea.

3. Red ginseng leaching tea provided in the present invention, when finely powdered, as well as drinking as red ginseng tea, high utilization of such as green tea latte.

4. Red ginseng leaching tea provided in the present invention is not only pores are formed to increase the surface area, but also micropores are formed in the fine powder particles, so that the conventional red ginseng is put into drinking water and heated to boil, not very high Due to its porosity, it is easy to leach, so that red ginseng is extracted in an active ingredient containing red ginseng only by immersing red ginseng in hot water that maintains a certain level of temperature, such as green tea or green tea like green tea. to provide.

5. The red ginseng leaching tea provided in the present invention may improve the sensory preference of the red ginseng by reducing the bitter taste and redness of the red ginseng, and in particular, the amount of absolute heat energy received during the manufacturing process of red ginseng is less than that of Rb1 + Rg1. Less loss

1 is a flow chart illustrating a flow chart for explaining a method of manufacturing red ginseng leach tea using the high vacuum method of the present invention.
Figure 2 is a photograph comparing the cut surface of the red ginseng and the general red ginseng before the grinding step of the manufacturing process according to the invention.
Figure 3 is a SEM photograph comparing the fine powder of the red ginseng leaching tea prepared by the present invention and the powder of the conventional red ginseng.

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 and processing red ginseng to have a large surface area, and then crushed red ginseng and processed into a powdery or finely divided state having a certain particle size and dried in a high vacuum state that is commercialized red ginseng leaching tea using a high vacuum method Disclosed is a red ginseng leaching tea produced thereby.

1 is a flow chart illustrating a flow chart for explaining a manufacturing method of a red ginseng leaching tea using the high vacuum method of the present invention, Figure 2 is a cut surface of the red ginseng and the cut surface of the general red ginseng before the grinding step of the manufacturing process according to the present invention 3 is a SEM photograph comparing the fine powder phase of the red ginseng leaching tea prepared by the present invention and the powder phase of the conventional red ginseng.

The manufacturing method of red ginseng leach tea using the high vacuum method of the present invention is screened (S100) → washing (S200) → steaming (S300) → cooling (S400) → vacuum drying (S500) → grinding (S600) as shown in FIG. → It is completed by the process of packaging (S700). In more detail, the first screening step (S100) for removing foreign matters such as soil, weeds, etc. buried in the fresh ginseng; and the washing step of supplying the washing water to the first selected fresh ginseng with a washing machine (S200); Steaming step of steaming the washed ginseng into a steamer for 10 to 30 minutes in a temperature range of 95 to 100 ° C. (S300); Cooling step (S400) for cooling the steamed ginseng to be below 60 ℃ temperature; Injecting the cooled ginseng into a vacuum dryer, the vacuum drying step of starting the vacuum and vacuum drying (S500); Grinding the final red ginseng obtained in the vacuum drying step with a grinder to powder red ginseng (S600); And packaging the red ginseng powder obtained in the crushing step to produce the product (S700).

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 performed by heating by supply of hot water or steam, preferably steaming time is controlled by steaming according to the size of the ginseng. That is, fresh ginseng is divided into large pieces, medium pieces and small pieces according to its size. In case of large pieces, steaming is carried out within 20 minutes or more and 30 minutes or less. If it is more than 10 minutes less than 15 minutes to complete the steaming. The reason is that if the steaming time is short in most cases, the tissue of red ginseng may not be sufficiently steamed, so the quality of the final product red ginseng may be degraded. In the case of medium and small pieces, if the steaming time is long, the tissue of the ginseng is lost. This can happen.

According to the present invention, the steaming of the steaming step is performed by arranging the washed ginseng in a rice tray and warming the steamer. At this time, the far-infrared emanation device is placed inside the steamer or the far-infrared emanation material is coated on the inner wall of the steamer, so that steaming can be steamed in the state of far-infrared irradiation. 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 steaming process, and has the advantage of obtaining a 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 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.

More preferably, the first natural cooling is performed in a steamer for 30 to 40 minutes, and the first cooled steam is taken out and transferred to a 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.

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 and dried, the pressure rises inside the dryer, which may cause a problem that the moisture contained in the steam evaporates and rises 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. As described above, the dried red ginseng (b), as shown in Figure 2, as a result of comparing the cut surface with the general red ginseng (a) was confirmed that the pores are formed inside.

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 red ginseng 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 porous red ginseng having pores formed inside the vacuum-dried may be leached by itself like leaf green tea, but it is preferable to grind to have a certain size, and more preferably. In order to provide the ease of eating, it is more preferable to grind to an average diameter of 0.5 to 5.0mm and package the final product, or to finely pulverize the particles to a size of 120 µm or less and to package the final product. Preferably, in the fine grinding, the fine grinding is performed to have a particle distribution of 35 μm to 120 μm.

The pulverization in the crushing step uses a conventional crusher or pulverizer, examples of the crusher may be a jaw crusher, a gyratory crusher, etc., in the case of pulverized hammer mill, roller mill, ball mill, attrition, air-flow type mill, and the like.

At this time, the grinding to the average diameter of 0.5 ~ 5.0㎜ to adjust the amount of red ginseng according to the user's taste, that is, in the case of multi-use for the average diameter of 5mm or less, suitable for tea bags The size of 2mm or less is suitable, and for coffee machines, the size of 1mm or less is appropriate. Particularly, in the case of pulverizing, commercially available powdered green tea, such as powdered green tea, can be mixed and extracted as it is in a fine powder state. Especially, fine red ginseng leached tea powder such as coffee latte and green tea latte can be used. You can eat red ginseng itself by sprinkling.

In addition, the red ginseng leaching tea of finely divided state can be used not only as a tea but also as various food ingredients such as salads.

According to the present invention, in the milling step, the fine powder of red ginseng is first coarsely pulverized so that the particle size is 5 mm or less, and then the coarsely pulverized material is finely made to be 120 μm or less by using a pulverizer such as a hammer mill. It is preferable to grind.

Red ginseng leaching tea produced according to the manufacturing method of the present invention described above is, as shown in Figures 2 and 3, the pores are formed to increase the surface area so that the solubility is increased, in particular, as shown in Figure 3, fine powder Micropores are also formed in the particles in the state, so that the solubility is very high compared to the general red ginseng, and the useful components of red ginseng are easily eluted by simply holding it in a constant temperature of water without boiling.

The red ginseng leaching tea produced according to the present invention as described above, the pulverized particles or finely divided particles have a water content of 8% or less, and has a porosity of 50 to 80%.

The red ginseng leaching tea provided according to the present invention may be provided in a packed form in a tea bag made of red ginseng powdered tea or nonwoven fabric.

In addition, in the present invention, the red ginseng leaching tea provided above does not undergo a pretreatment process as general red ginseng, and is mixed with food acceptable food additives to a health supplement such as powder, beverage, tablet, flake, capsule or syrup. It can also be used.

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) Steaming: The washed ginseng was steamed by arranging the washed ginseng in a rice tray, and heated for 25 minutes while maintaining the average temperature of 96 ℃.

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

5) Drying: Put steamed ginseng into a vacuum dryer, perform pressure reduction treatment while supplying heat medium to maintain vacuum degree 350 ~ 750㎜Hg, temperature 45 ~ 85 ℃ and discharge steam generated inside to 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.

6) Grinding: A sample was prepared by grinding the dried red ginseng so as to have an average diameter of 3 mm.

<Sensory Evaluation>

Consumer sensory evaluation was carried out between the sample obtained by the high vacuum treatment prepared in Example 1 (red ginseng powdered tea) and a commercially available granulated red ginseng tea.

1. Sensory Evaluation

This study was conducted for those in their 30s and 40s, who are more than two years in the food industry. 37 participants participated in the sensory evaluation, and the sensory test for color, aroma, taste, aftertaste, and overall palatability were evaluated by a 7-point scale method with a very good score of 7 points and a very dislike 1 point.

▶ Evaluation Items

Evaluation items for sensory evaluation are shown in Table 1 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

Sensory evaluation results are as shown in Table 2 below.

Mean se Example 1 Red ginseng granular tea Color 3.24 ± 0.36 5.22 ± 0.50 Taste 5.09 ± 0.22 4.31 ± 0.73 Flavor 5.82 ± 0.59 5.51 ± 0.70 After taste 5.17 ± 0.73 3.89 ± 0.16 Overall preference
(overall acceptability) 5.72 ± 0.52 4.69 ± 0.26

As a result of Table 2, all of the items except taste, flavor, aftertaste, and overall preference showed color preference compared to general red ginseng granular tea. Taste and aftertaste has the strength that high-vacuum red ginseng powder can feel the true taste of red ginseng itself.

<Comparison of Red Ginseng Indicators>

The sample porous red ginseng and general red ginseng (used 6 years old ginseng root) of Example 1 were compared and compared with the contents of Rb1 + Rg1, total saponin content, and other properties. The content of the extract of Example 1 was extracted 20 times at 85 ° C. with 20 times the amount of hydrolyzate using liquid chromatography (LC), and the results are shown in Table 3 below.

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

As a result of Table 3, when the sample of Example 1 of the present invention and the content of saponin contained in the general red ginseng and the content of the indicator material Rb1 + Rg1 as a result, the sample of Example 1 compared to the saponin compared to the general red ginseng It can be seen that the content of and Rb1 + Rg1 is significantly contained.

These results are believed to be due to the minimization of thermal energy of the representative active ingredients of red ginseng by reducing the amount of heat energy received by red ginseng during steaming and drying.

As described above, the red ginseng leaching tea completed using the high vacuum method provided by the present invention has a porous surface, and has a larger surface area than general red ginseng. It can be seen that the excellent degree of preference. This is due to the formation of pores in the red ginseng by drying in accordance with the high vacuum method to pulverize the porous red ginseng with a wider surface area, so that the solubility increases due to the wider surface area.

In addition, as a result of the analysis of the indicator material of red ginseng leaching tea, it can be seen that it shows the same content or more than the general red ginseng, and these results reduce the amount of heat energy received by the red ginseng itself by shortening the manufacturing time during red ginseng leaching tea processing. This is because thermal degeneration rarely occurs.

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;
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 .;
A vacuum drying step of putting the cooled ginseng into a vacuum dryer and starting vacuum to vacuum-dry;
Grinding the final red ginseng obtained in the vacuum drying step into a grinder to powder red ginseng; And
A method of manufacturing red ginseng leaching tea using a high vacuum method, characterized in that the product comprises the step of packaging the red ginseng powder obtained in the grinding step. The method of claim 1,
The steaming of the steaming step is characterized in that the red ginseng leaching vehicle using the high vacuum method is characterized in that the far-infrared radiating device is placed inside the steaming machine or the far-infrared radiating material is coated on the inner wall of the steaming machine to steam in the state of far-infrared irradiation on the ginseng during the steaming time. Manufacturing method. The method of claim 1,
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 steam to transfer to the far-infrared radiating vessel 50 Red ginseng leaching method using a high vacuum method characterized in that consisting of a secondary cooling step ~ 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 manufacture of red ginseng leaching tea 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. Red ginseng leaching method 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 of manufacturing red ginseng leaching tea using a high vacuum method, characterized in that to dry to less than 8% water content of red ginseng. The method of claim 1,
After the vacuum drying step, selecting the obtained red ginseng, the method of manufacturing red ginseng leaching tea using a high vacuum method, characterized in that further comprising the step of secondary drying for 1 to 5 hours in a drying room at room temperature. The method of claim 7, wherein
The secondary drying is a method of manufacturing red ginseng leach tea 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 7,
Method for producing a red ginseng leaching tea 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. The method of claim 1,
Red ginseng powder obtained in the grinding step is a method of manufacturing red ginseng leaching tea using a high vacuum method, characterized in that the grinding to be an average diameter of 0.5 ~ 5.0㎜. The method of claim 1,
The red ginseng powder obtained in the grinding step is finely ground to a particle size of less than 120㎛ red ginseng leaching method using a high vacuum method characterized in that the powder. The method of claim 1,
Cutting the washed ginseng to a certain size after the washing step, or cutting the steamed steamed steamed ginseng to a certain size after the cooling step further comprising the step of producing a red ginseng leaching tea using a high vacuum method. Red ginseng leach tea, which is prepared by the method according to any one of claims 1 to 12, and has a water content of 8% or less. The method of claim 13,
The red ginseng leaching tea is a red ginseng leaching tea, characterized in that it has a porosity of 50 ~ 80%.

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