KR20140140314A - method of making Korean Jinseng - Google Patents
method of making Korean Jinseng Download PDFInfo
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- KR20140140314A KR20140140314A KR20130061005A KR20130061005A KR20140140314A KR 20140140314 A KR20140140314 A KR 20140140314A KR 20130061005 A KR20130061005 A KR 20130061005A KR 20130061005 A KR20130061005 A KR 20130061005A KR 20140140314 A KR20140140314 A KR 20140140314A
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- 238000004519 manufacturing process Methods 0.000 title description 4
- 241000208340 Araliaceae Species 0.000 claims abstract description 80
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 79
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 79
- 235000008434 ginseng Nutrition 0.000 claims abstract description 79
- 238000000034 method Methods 0.000 claims abstract description 17
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- 150000001720 carbohydrates Chemical class 0.000 claims description 15
- 235000021388 linseed oil Nutrition 0.000 claims description 15
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 6
- 235000004426 flaxseed Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 5
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 4
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims description 4
- 229940012843 omega-3 fatty acid Drugs 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 229960001295 tocopherol Drugs 0.000 claims description 2
- 229930003799 tocopherol Natural products 0.000 claims description 2
- 235000010384 tocopherol Nutrition 0.000 claims description 2
- 239000011732 tocopherol Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 1
- 239000013505 freshwater Substances 0.000 claims 1
- 239000006014 omega-3 oil Substances 0.000 claims 1
- 229930182494 ginsenoside Natural products 0.000 abstract description 10
- 229940089161 ginsenoside Drugs 0.000 abstract description 7
- 150000008163 sugars Chemical class 0.000 abstract description 3
- 235000012046 side dish Nutrition 0.000 abstract description 2
- CKUVNOCSBYYHIS-UHFFFAOYSA-N (20R)-ginsenoside Rg3 Natural products CC(C)=CCCC(C)(O)C1CCC(C2(CCC3C4(C)C)C)(C)C1C(O)CC2C3(C)CCC4OC1OC(CO)C(O)C(O)C1O CKUVNOCSBYYHIS-UHFFFAOYSA-N 0.000 abstract 1
- CKUVNOCSBYYHIS-IRFFNABBSA-N (20S)-ginsenoside Rh2 Chemical compound O([C@H]1CC[C@]2(C)[C@H]3C[C@@H](O)[C@H]4[C@@]([C@@]3(CC[C@H]2C1(C)C)C)(C)CC[C@@H]4[C@@](C)(O)CCC=C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O CKUVNOCSBYYHIS-IRFFNABBSA-N 0.000 abstract 1
- CKUVNOCSBYYHIS-LGYUXIIVSA-N 20(R)-Ginsenoside Rh2 Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@H]1C(C)(C)[C@H]2[C@@](C)([C@H]3[C@](C)([C@@]4(C)[C@H]([C@H](O)C3)[C@@H]([C@](O)(CC/C=C(\C)/C)C)CC4)CC2)CC1 CKUVNOCSBYYHIS-LGYUXIIVSA-N 0.000 abstract 1
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 230000032683 aging Effects 0.000 description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 5
- 229930182490 saponin Natural products 0.000 description 5
- 150000007949 saponins Chemical class 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
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- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical class CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000010079 rubber tapping Methods 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000004809 thin layer chromatography Methods 0.000 description 2
- 206010001497 Agitation Diseases 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229940107131 ginseng root Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000011877 solvent mixture Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Medical Informatics (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Medicinal Chemistry (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 인삼장아찌의 제조방법에 관한 것으로서, 당류를 이용하여 생리활성성분인 진세노사이드 Rh2, Rg3 등의 함량을 증대시킨 인삼장아찌의 제조방법에 관한 것이다.The present invention relates to a method for producing ginseng pickles, and more particularly, to a method for producing ginseng pickles by increasing the content of physiologically active components ginsenosides Rh2, Rg3 and the like using saccharides.
도원경의 신농본초경에서 인삼은 오장을 보호하고 정신을 안정시키며, 경계를 멈추게 하고 눈을 밝게 하며, 머리를 지혜롭게 하고 오랫동안 복용하면 수명을 연장시킨다고 하였고, 또한 명의별록, 본초강목 및 많은 한의학 서적에서 인삼의 효능이 집약되었으며, 현대에도 세계에서 유명한 학자들이 생화학, 생리학, 약리학, 병리학의 각 분야에서 임상적인 연구의 결과들에서 많은 효과가 있음을 보고하고 있다. 인삼을 식용으로 이용하는 방법도 다양하며, 인삼식품 중에서 특히 인삼정과는 조선조의 궁중에서 만들어 식용으로 이용하여 왔다. 이러한 정과는 인삼을 증기로 쪄서 연하게 된 것을 밀봉에 담가서 만든 것이다.Ginseng has been shown to protect the stomach and stabilize the mind, to stop the border, brighten the eyes, wise the head and prolong the life by taking it for a long time. In addition, , And it is reported that the world famous scholars have many effects in clinical research results in each field of biochemistry, physiology, pharmacology and pathology. There are many ways to use ginseng as food, and among the ginseng foods, especially ginseng japanese has been used in the palace of Joseon for food. These fruits are made by steaming ginseng with steam and filling the ginseng in the seal.
우리나라에서는 지역별, 계절별로 생산되는 여러 가지 종류의 채소류를 침장하여 다양한 종류의 장아찌를 만들어 왔다. 장아찌는 우리 식생활에서 중요한 저장음식으로서 밑반찬 역할을 한다. 식품 가공기술의 발달로 다양한 가공식품이 개발되고 있고, 슬로우 푸드 열풍으로 세계적으로 발효식품에 대한 연구가 꾸준히 진행되고 있으며, 전통 발효음식에 대한 가치 인식과 관심이 고조되고 있다.In Korea, various kinds of vegetables, which are produced by region and season, have been made into various kinds of pickles. Pickles are a major storage food in our diet. With the development of food processing technology, various processed foods are being developed. As a result of the slow food frenzy, researches on fermented foods have been progressing steadily throughout the world.
특허 제283922호(2001.03.02.공고)에는 세척한 인삼을 건조한 후 된장과 꿀의 혼합물에 염장하여 30일 정도 유지시킨 다음 인삼을 세척하고, 간장과 꿀의 혼합물에 염장하여 장아찌로 제조하는 방법이 개시되어 있다. 그러나, 이 방법은 인삼을 통째로 염장하기 때문에 단단한 외피를 가진 인삼의 내부까지 충분히 장류가 침투하지 못하는 경우가 있고, 단순히 된장이나 간장을 이용한 염장에 불과하여 수삼의 생리활성물질인 진세노사이드 성분을 증진시키는 효과는 거의 없다.Patent No. 283922 (published on Mar. 2, 2001) discloses a method of drying ginseng washed, salting a mixture of soybean paste and honey for about 30 days, washing the ginseng, and salting the mixture of soy sauce and honey . However, since this method ginseng whole ginseng, there is a case where the intestines do not penetrate sufficiently into the inside of the ginseng having a hard outer shell, and it is merely a salted ginseng using soybean paste or soy sauce, so that the ginsenoside ingredient There is little effect of promoting.
특허 제665681호(2007.01.10.공고)는 일정 두께로 썬 인삼 세절편을 수분함유량이 92~97% 되도록 건조시키고, 양파, 무, 배를 혼합 착즙하여 즙을 제거한 고형물과 고추장을 혼합하여 고추장 양념을 만들고, 인삼 세절편과 고추장 양념을 혼합하여 5~15℃에서 10~20일간 숙성시킨 인삼 고추장장아찌를 개시한다. 그러나, 이 방법은 단순한 고추장을 이용한 염장에 불과하여 수삼의 생리활성물질인 진세노사이드 성분을 증진시키는 효과는 거의 없다.Patent No. 665681 (published on Oct. 10, 2007) is a method in which three slices of sun ginseng are dried to a moisture content of 92 to 97% and a mixture of onion, radish, and pear is mixed with hot water, We prepare ginseng hot pepper paste pickled ginseng which is aged at 5 ~ 15 ℃ for 10 ~ 20 days by mixing seasoning of ginseng and seasoning of kochujang. However, this method is merely a salt using a kochujang, and thus it has almost no effect of enhancing the ginsenoside component, which is a physiologically active substance of ginseng.
공개특허 제10-2009-85997호(2009.08.10.공개)는 인삼 원형을 살린 장아찌를 제조하기 위해 살균처리한 침봉으로 인삼에 200번 정도의 구멍을 내어 48시간 당침 후 장류를 혼합, 저온으로 30일간 숙성시킨 인삼장아찌를 개시한다. 이 방법은 당과 장류가 인삼 내부까지 침투할 수 있다는 장점은 있으나, 진세노사이드 성분이나 함량의 변화는 크게 기대하기 어렵다.In Patent Publication No. 10-2009-85997 (published on Aug. 10, 2009), ginseng was sterilized to produce a pickled pickled ginseng, and 200 or so holes were made in the ginseng for 48 hours. The ginseng pickling which has aged for 30 days is disclosed. This method has the advantage that sugar and soy sauce can penetrate into the inside of ginseng, but it is difficult to expect the change of ginsenoside content or content.
본 발명의 목적은 종래기술의 문제점을 해결하고 인삼의 단단한 조직 내부까지 당류가 충분히 침투할 수 있고 진세노사이드 함량을 증가시킬 수 있는 발효 인삼장아찌를 제공하며 본 발명의 인삼짱아찌는 가정과 식당에서 쉽게 반찬으로 먹을 수 있고 장기간 보관이 할 수 있다.An object of the present invention is to provide a fermented ginseng pickle which can solve the problems of the prior art and can sufficiently penetrate the saccharide to the inside of the hard tissue of ginseng and increase the ginsenoside content. The ginseng pickles of the present invention can be easily It can be eaten as a side dish and can be stored for a long time.
본 발명은 수삼을 깨끗이 세척하고 0.5 내지 1cm 크기로 절단 손질한 후 70~90℃ 온도에서 30분~1시간 증숙시켜 인삼의 조직감을 연화시키는 공정; 상기 증숙 연화공정을 거친 수삼 100 중량부에 물 40 중량부, 설탕 1.6 내지 20 중량부 및 식초 1.6 내지 20 중량부로 이루어진 당류를 혼합하여 5~7일간 실온에 저장하여 1차 발효시키는 공정; 상기 1차 발효공정을 거쳐 발효된 수삼을 꺼내어 상기 당류를 혼합하여 실온에서 5~15일간 저장하면서 2차 발효시키는 공정; 상기 2차 발효된 인삼장아찌를 4~15℃의 저온에서 10일 이상 숙성 발효시키는 공정;을 포함하는 인삼장아찌의 제조방법에 관한 것이다.The present invention relates to a process for cleaning fresh ginseng, cutting the ginseng to a size of 0.5 to 1 cm, and then aging the ginseng at 70 to 90 ° C for 30 minutes to 1 hour to soften the texture of ginseng; Mixing 100 parts by weight of ginseng with the saccharides consisting of 40 parts by weight of water, 1.6-20 parts by weight of sugar and 1.6-20 parts by weight of vinegar, and storing the mixture at room temperature for 5 to 7 days for primary fermentation; A step of taking out the fresh ginseng fermented through the primary fermentation step, mixing the saccharides and storing them for 5 to 15 days at room temperature to perform secondary fermentation; And fermenting the second fermented ginseng fermented at a low temperature of 4 to 15 DEG C for 10 days or longer.
본 발명은 인삼의 독특한 맛과 향을 유지하면서 뛰어난 영양가를 갖는 인삼장아찌를 제공하며 쓴맛을 제거하여 쉽게 복용하기 위함과 특히 스트레스가 심한 현대인의 스트레스 해소와 원기회복, 탈모 백발방지, 비장을 튼튼하게 하고 피를 보하며, 폐를 윤택하게 하고 기침을 멋게 하며, 산후 월경과다 후 피를 보충, 보혈보기의 작용이 뛰어난 장점이 있는 제품을 제공하려는 것이다. 본 발명은 인삼을 사용하므로 농가 소득에 도움이 되며 시대의 흐름에 맞는 웰빙 상품으로 자리매김 할 수 있는 효과가 있다.The present invention provides ginseng pickles having excellent nutritive value while maintaining the unique taste and aroma of ginseng. It is intended to remove the bitter taste and to take it easily. Especially, it relieves the stress of the modern man who is stressed and refreshes, And to provide a product that has the advantage of having the function of watching the blood, making the lungs warm, coughing nice, replenishing the blood after the postnatal menstruation, and seeing the blood. Since the present invention uses ginseng, it is beneficial to the income of the farm household and has the effect of positioning itself as a well-being product suitable for the times of the times.
본 발명의 인삼장아찌 제조방법에 의하면 원재료 수삼을 증숙 및 두드림 공정을 통하여 조직을 연화함으로써 내부까지 당류가 잘 침투할 수 있어 맛이 고르고 전체적으로 발효가 잘 진행된다. 또한, 본 발명의 인삼장아찌 제조방법에 의하면 당류를 이용하여 수삼을 발효시키므로 추출된 영양성분을 섭취할 수 있고 새콤달콤한 맛을 더하여 인삼 특유의 쓴맛을 완화시켜 준다. 본 발명의 인삼장아찌 제조방법에 의하면 두 차례의 발효 공정과 저온 숙성 발효공정을 거치면서 원재료 수삼과 비교할 때 생리활성성분인 진세노사이드 Rg3, Rh1, Rh2 등이 증가하여 활성성분이 강화된 인삼장아찌를 제조할 수 있다.According to the ginseng pickling method of the present invention, the raw material ginseng is softened through the steaming and tapping processes, so that the saccharide penetrates well to the inside of the ginseng so that the taste can be well controlled and the whole fermentation proceeds well. Further, according to the ginseng pickling method of the present invention, since the ginseng is fermented using the saccharide, the extracted nutritional ingredient can be taken and the sweet taste of the ginseng can be alleviated. According to the ginseng pickling method of the present invention, the ginsenosides Rg3, Rh1, Rh2 and the like, which are physiologically active ingredients, are increased as compared with the raw materials of fresh ginseng through two fermentation processes and a low temperature aging fermentation process, Can be produced.
이하, 본 발명의 바람직한 실시예의 인삼장아찌 및 그 제조방법을 아래와 같이 상세히 설명한다.BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, ginseng pickles and methods for producing the same according to preferred embodiments of the present invention will be described in detail as follows.
본 발명은 수삼을 깨끗이 세척하고 0.5 내지 1cm 크기로 절단 손질한 후 70~90℃ 온도에서 30분~1시간 증숙시켜 인삼의 조직감을 연화시키는 공정; 상기 증숙 연화공정을 거친 수삼 100 중량부에 물 40 중량부, 설탕 1.6 내지 20 중량부 및 식초 1.6 내지 20 중량부로 이루어진 당류를 혼합하여 5~7일간 실온에 저장하여 1차 발효시키는 공정; 상기 1차 발효공정을 거쳐 발효된 수삼을 꺼내어 상기 당류를 혼합하여 실온에서 5~15일간 저장하면서 2차 발효시키는 공정; 상기 2차 발효된 인삼장아찌를 4~15℃의 저온에서 10일 이상 숙성 발효시키는 공정;으로 이루어진 인삼장아찌의 제조방법에 관한 것이다.The present invention relates to a process for cleaning fresh ginseng, cutting the ginseng to a size of 0.5 to 1 cm, and then aging the ginseng at 70 to 90 ° C for 30 minutes to 1 hour to soften the texture of ginseng; Mixing 100 parts by weight of ginseng with the saccharides consisting of 40 parts by weight of water, 1.6-20 parts by weight of sugar and 1.6-20 parts by weight of vinegar, and storing the mixture at room temperature for 5 to 7 days for primary fermentation; A step of taking out the fresh ginseng fermented through the primary fermentation step, mixing the saccharides and storing them for 5 to 15 days at room temperature to perform secondary fermentation; And fermenting the second fermented ginseng fermented at a low temperature of 4 to 15 캜 for 10 days or longer.
본 발명의 제조방법은 당류에 수용성 아마씨유가 1 내지 10 중량% 추가로 첨가된 것이며, 상기 수용성 아마씨유는 아마씨를 100℃에서 20분 동안 가열하여 아마씨에서 수분을 제거한 후 급속 냉각시키고, 급속 냉각된 아마씨를 착유기에 넣고 착유기의 온도 100℃ 상태에서 착유한 후 200 메쉬에서 여과하여 여과된 아마씨유를 수득하고, 상기 여과된 아마씨유를 20일 자연침전시킨 후 상층부를 회수하는 공정을 거쳐 정제된 아마씨유를 수득하여 제조된 악취 및 시안아이드(-CN) 독성이 제거된 아마씨유를 제조하고, 상기 아마씨유 50g과 토코페놀 20g을 물 25g에 혼합한 후 유화제(트웬 60 : Tween 60) 5g을 가하여 3000rpm으로 고속회전하면서 코팅하여 오메가-3 지방산을 다량 함유하는 수용성 아마씨유로 제조된 것을 특징으로 한다.The water-soluble flaxseed oil is obtained by heating flaxseed at 100 ° C for 20 minutes to remove water from the flaxseed, followed by rapid cooling, and then rapidly cooled The flaxseed was put in a milking machine and milked at a temperature of 100 ° C in a milking machine. The milk was filtered at 200 mesh to obtain filtered flaxseed oil. The flaxseed oil was naturally precipitated for 20 days and then the upper layer was recovered. And 50 g of flaxseed oil and 20 g of tocopherol were mixed with 25 g of water, and then 5 g of an emulsifier (Tween 60: Tween 60) was added to the mixture to prepare a flaxseed oil. And is coated with a high-speed rotation at 3000 rpm to produce a water-soluble flaxseed oil containing a large amount of omega-3 fatty acid.
본 발명에서 사용된 인삼은 4년근 수삼을 구매하여 사용하여 제조하였다. 당류는 설탕을 용기에 넣고, 맨 위의 층은 황설탕으로 마무리한 다음 잘 밀봉하여 서늘한 곳에 보관하였다. The ginseng used in the present invention was prepared by purchasing 4 years old ginseng. Sugars were placed in a container and the top layer was finished with a yellow sugar and sealed well and stored in a cool place.
인삼장아찌는 4년근 수삼을 세척하고 뇌두 및 잔뿌리를 제거한 후 약 80℃ 온도에서 30~40분간 증숙시켜 인삼의 조직감을 연화시켰다. 증숙이 끝난 인삼은 25~30℃의 건조기에 투입하여 약 10분간 건조시켰다. 건조공정을 거친 인삼은 당류가 인삼 조직 내로 잘 흡수될 수 있도록 방망이로 약하게 두드려 조직을 좀더 연화시켰다. 2차 연화공정을 거친 인삼에 당류를 혼합하여 5~7일간 실온에 저장, 발효시켰다. 발효공정을 거쳐 당류가 흡수된 인삼에 당류를 추가로 혼합하여 실온에서 약 10일간 저장하면서 발효, 숙성시켰다. Ginseng pickled ginseng was washed with 4 - year - old ginseng ginseng, cleared of ginseng root and root roots, and cooked at 80 ℃ for 30 ~ 40 minutes to soften the texture of ginseng. The ginseng was put into a dryer at 25 ~ 30 ℃ and dried for about 10 minutes. Ginseng, which has undergone a drying process, is softened by softly tapping it with a bat so that the saccharide can be absorbed well into the ginseng tissue. The saccharides were mixed with the ginseng which had been subjected to the secondary softening process, and stored and fermented at room temperature for 5 to 7 days. After the fermentation process, saccharide was added to the ginseng, which was absorbed by the saccharide, and fermented and aged while being stored at room temperature for about 10 days.
사포닌 함량의 변화를 살펴보기 위하여 발효 인삼장아찌에 70% 에탄올 용액을 가하여 수욕조에서 환류 추출한 다음 여과하였다. 잔류물에 다시 70% 에탄올 용액을 가하여 추출 여과하고 여액을 감압 농축하였다. 이를 증류수에 녹여 에테르를To examine the changes of saponin content, 70% ethanol solution was added to fermented ginseng pickles, and the mixture was refluxed in a water bath and then filtered. The residue was further extracted with 70% ethanol, filtered, and the filtrate was concentrated under reduced pressure. It is dissolved in distilled water, and ether
가하여 2회 반복 추출한 다음 기름 성분을 제거한 후 물 층을 수포화 부탄올 용액으로 3회 추출하였다. 추출액을 모아 증류수로 세척한 다음 수포화 부탄올을 감압농축하여 사포닌 함량을 측정하였다. After the oil component was removed, the water layer was extracted three times with a saturated butanol solution. The extracts were collected and washed with distilled water, and the saponin content was measured by concentrating the water-saturated butanol at a reduced pressure.
100일 동안 숙성된 발효 인삼장아찌의 사포닌 함량은 약 70㎎/g으로 일반 수삼의 사포닌 함량 약 15㎎/g에 비해 약 4~5배 정도의 사포닌 함량 증가를 나타내었다.The saponin content of fermented ginseng pickles aged for 100 days was about 70 mg / g, which was about 4-5 times higher than the saponin content of about 15 mg / g of normal ginseng.
본 발명의 제품을 약 10개의 진세노사이드 표준품을 이용하여 원재료인 수삼부터 저온숙성 후 각각 10일, 30일, 50일, 80일, 100일이 경과한 때의 인삼 시료를 채취하여 진세노사이드 함량 변화를 박막 크로마토그래피(TLC)로 확인하였다. 사포닌 함량을 구하는 방법으로 시료를 준비한 후 메탄올 3㎖에 용해시키고 0.5㎕를 취하여 실리카겔에 스팟팅하였다. 전개용매로서 클로로포름:메탄올:물=65:35:10으로 혼합한 용매를 이용하여 전개한 후 10% 황산 용액을 분무하여 105℃에서 10분간 발색시키고 확인하였다. 그 결과 저온숙성기간이 길어질수록 진세노사이드 전체 함량이 증가하며 진세노사이드 Rg3, Rh1, Rh2 등이 증가함을 알 수 있었다.The product of the present invention was sampled at about 10 days, 30 days, 50 days, 80 days, and 100 days after low-temperature aging from raw material ginseng using about 10 ginsenoside standards, Content changes were confirmed by thin layer chromatography (TLC). The sample was prepared by measuring the saponin content, dissolved in 3 ml of methanol, and 0.5 를 was taken out and spotted on silica gel. The mixture was developed using a solvent mixture of chloroform: methanol: water = 65: 35: 10 as a developing solvent, followed by spraying with a 10% sulfuric acid solution and color development at 105 ° C for 10 minutes. As a result, it was found that as the period of low temperature aging was prolonged, the total content of ginsenoside increased and the amounts of ginsenosides Rg3, Rh1, and Rh2 increased.
본 발명에서 첨가된 수용성 아마씨유는 오메가-3 지방산을 다량 함유하고 있으며, 악취 및 시안아이드(-CN) 독성이 제거된 수용성 아마씨유이기 때문에 맛이 구수하며 소화가 잘 되고 장기간 보관하더라도 공기 중에서 산패가 일어나지 않고 항상 구수하고 바삭바삭한 맛을 지닐 수 있다. 본 발명의 수용성 아마씨유 함유 식품은 장기간 보관하더라도 공기 중에서 산패가 일어나지 않고 항상 구수한 맛을 지닐 수 있고 본래 지닌 맛을 그대로 유지할 수 있다.The water-soluble flaxseed oil added in the present invention contains a large amount of omega-3 fatty acid, and is a water-soluble flaxseed oil in which malodor and cyanide (-CN) toxicity are removed, so that it tastes good and digestion is good. It does not happen, but it can always be savory and crunchy. The food containing the water-soluble flax seed oil of the present invention does not cause rancidity in the air even when stored for a long period of time, and can always have a refreshing taste and maintain the original taste.
본 발명의 제조방법에 첨가되는 수용성 아마씨유는 오메가-3 지방산을 다량 함유하는 식품을 제조할 수 있으며, 식품에 첨가하여 오메가 지방산 함량이 높고 콜레스테롤 함량이 낮은 제품을 제조할 수 있다.
The water-soluble flaxseed oil added to the production method of the present invention can produce a food containing a large amount of omega-3 fatty acid, and can produce a product having high omega fatty acid content and low cholesterol content by adding to food.
Claims (3)
상기 증숙 연화공정을 거친 수삼 100 중량부에 물 40 중량부, 설탕 1.6 내지 20 중량부 및 식초 1.6 내지 20 중량부로 이루어진 당류를 혼합하여 5~7일간 실온에 저장하여 1차 발효시키는 공정;
상기 1차 발효공정을 거쳐 발효된 수삼을 꺼내어 상기 당류를 혼합하여 실온에서 5~15일간 저장하면서 2차 발효시키는 공정;
상기 2차 발효된 인삼장아찌를 4~15℃의 저온에서 10일 이상 숙성 발효시키는 공정;으로 이루어진 인삼장아찌의 제조방법.Washing the fresh ginseng with fresh water, cutting the ginseng to a size of 0.5 to 1 cm, and then boiling at 70 to 90 ° C for 30 minutes to 1 hour to soften the texture of the ginseng;
Mixing 100 parts by weight of ginseng with the saccharides consisting of 40 parts by weight of water, 1.6-20 parts by weight of sugar and 1.6-20 parts by weight of vinegar, and storing the mixture at room temperature for 5 to 7 days for primary fermentation;
A step of taking out the fresh ginseng fermented through the primary fermentation step, mixing the saccharides and storing them for 5 to 15 days at room temperature to perform secondary fermentation;
And fermenting the second fermented ginseng pickling at a low temperature of 4 to 15 캜 for 10 days or longer.
[Claim 2] The method according to claim 1, wherein the water soluble flaxseed oil is added to the saccharide in an amount of 1 to 10% by weight, and the flaxseed is heated at 100 DEG C for 20 minutes to remove water from flaxseed, , The rapidly cooled flaxseed is put into the milking machine, the milk is milked at a temperature of 100 ° C of the milking machine, and filtered at 200 mesh to obtain filtered flaxseed oil. After the flaxseed oil is spontaneously precipitated for 20 days, the upper layer is recovered And 50 g of the flaxseed oil and 20 g of tocopherol were mixed in 25 g of water. Then, the emulsifier (Tween 60: Tween 60 ) Was coated at a high rotation speed of 3000 rpm to prepare a water soluble linseed oil containing a large amount of omega-3 fatty acids. .
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101583518B1 (en) * | 2015-06-09 | 2016-01-21 | 문영일 | Korean gimbap |
WO2018088869A1 (en) * | 2016-11-14 | 2018-05-17 | 주식회사 라파데오 | Method for preparing processed ginseng containing honey ingredients |
KR20220126925A (en) | 2021-03-10 | 2022-09-19 | 박금옥 | Manufacturing method of tongue sole pickles |
-
2013
- 2013-05-29 KR KR20130061005A patent/KR20140140314A/en active Search and Examination
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101583518B1 (en) * | 2015-06-09 | 2016-01-21 | 문영일 | Korean gimbap |
WO2018088869A1 (en) * | 2016-11-14 | 2018-05-17 | 주식회사 라파데오 | Method for preparing processed ginseng containing honey ingredients |
KR20220126925A (en) | 2021-03-10 | 2022-09-19 | 박금옥 | Manufacturing method of tongue sole pickles |
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