KR20140140314A - method of making Korean Jinseng - Google Patents

Abstract

The present invention relates to a method for preparing pickled ginseng, and more specifically, to a method for preparing pickled ginseng which increases the content of ginsenoside Rh2, Rg3, etc which are bioactive components using sugars. According to the present invention, provided is fermented pickled ginseng which can increase a ginsenoside content so that sugars are fully penetrated into the hard tissue of ginseng. Also, the pickled ginseng of the present invention can be eaten as a side dish in home and restaurants and can be stored for a long time.

Description

Ginseng pickling and method of making thereof {method of making Korean Jinseng}

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

To 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

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.

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.

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.

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.

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)

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. A ginseng pickle produced by the method of claim 1. [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. .