KR20150069663A - Improved manufacturing method of red ginseng concentrate for bitter taste - Google Patents

Abstract

The present invention relates to a manufacturing method of red ginseng concentrate with an improved bitter taste and, more specifically, to a manufacturing method of red ginseng concentrate with an improved bitter taste, which comprises: drying ginseng in a short time while maintaining a high vacuum state inside a dryer after putting ginseng which is steamed during processing red ginseng into a vacuum dryer; lowering thermal denaturation of ginsenoside which is a representative active ingredient of red ginseng by reducing an amount of heat energy of which red ginseng receives; and lengthening a fermentation period at low temperatures after using the red ginseng, which is vacuum-dried at low temperatures and has less bitter taste and smell of a peculiar flavor of ginseng, for extraction and concentration at low temperatures while maintaining saponin which is an active ingredient of red ginseng concentrate. According to the present invention, red ginseng concentrate manufactured by lengthening a fermentation period at low temperatures after extracting and concentrating at low temperatures using vacuum dried red ginseng at low temperatures can maintain saponin contents which is an unique functional ingredient of red ginseng product, and can increase flavor preference in comparison with an existing red ginseng concentrate with increased free sugar contents and with a relieved bitter taste.

Description

TECHNICAL FIELD The present invention relates to a red ginseng concentrate,

More particularly, the present invention relates to a method for producing an improved red ginseng concentrate, and more particularly, to a method for producing red ginseng concentrate, which comprises adding ginseng to a vacuum drier, Reducing the amount of heat energy received reduces the thermal denaturation of ginsenoside, a typical active ingredient of red ginseng. It extracts and concentrates at low temperature using low temperature vacuum dried ginseng, which has a bitter taste and reduced aroma peculiar to ginseng. The present invention relates to a method for preparing an improved red ginseng concentrate while maintaining the saponin as an active ingredient of the red ginseng concentrate as it is.

Ginseng (Panax ginseng) is the most important medicinal material to show the primordial energy of human body vitality, which is described in the Divine Materia Medica, the most prevalent of oriental herbs. Korean ginseng is a representative physiologically active substance, which is ginsenoside which is a ginseng saponin of triterpenoid system, polyacetylene having anticancer activity, phenolic compound having antioxidant activity, ginseng protein having radiation protection action, An acidic polysaccharide having an immunoregulatory action, and the like. In particular, Korean ginseng contains a larger amount of phenolic compound, polyacetylene and acid polysaccharide than Western ginseng, so that better physiological activity is expected. Ginsenoside, a ginseng saponin known as the main pharmacological component of Korean ginseng, was identified by the Sibata group of the University of Tokyo. Thus, the ginseng saponin contained in Korean ginseng contains 30 kinds of ginseng saponin, which is much larger than 14 kinds of western ginseng and 15 kinds of ginseng. Ginseng contains a large amount of carbohydrates such as starch, but it contains ginsenosides, polyacetylenes, antioxidant aromatic compounds, gomisin-NA, which protects against liver, insulin-like action , And the like. Saponin is a kind of glycoside, which is a compound that is well dissolved in water or alcohol and has a hemolytic or detoxifying action that causes it to bubble constantly. These saponins are glycosides composed of the sugar moiety "sugar" (glycone) and the non-sugar moiety "non-sugar" (also known as aglycone or genin). Particularly, saponin is called sapogenin. Saponin is classified into two types according to the skeletal structure of aglycone: dammarane system and oleanane system. Ginsenoside-R0 is known to have anti-inflammatory, detoxifying, antithrombin, platelet aggregation inhibiting, anti-hepatitis and macrophage activation, and ginsenoside Rb1 Stimulation of cholesterol biosynthesis, stimulation of cholesterol biosynthesis, promotion of RNS synthesis, hormone secretion, and the like. And ginsenoside Rb2 has central nerve inhibitory action, DNA · RNA synthesis promoting action, prasmin activating action, adrenocorticotropic hormone secretion promoting action, antidiabetic action, and ginsenoside Rc has central nerve Inhibition of RNA synthesis, promotion of serum protein synthesis, action of ginsenoside Rg1, stimulation of the central nervous system, antipyretic action, memory and learning It is known that it has a function improvement function, a DNA · RNA synthesis promoting function, and a prasmin activating function, and a ginsenoside Rg2 has a platelet aggregation inhibiting action. As interest in health has increased recently, health foods such as ginseng and red ginseng products, which have an effect of improving immunity and restoring health, have been used for various health functional foods. However, in the case of ginseng and red ginseng products, especially red ginseng concentrate, the preference for consumers is low due to their own gumminess. Conventional techniques for removing gummy tooth include a method of removing the gummy tooth by adding sugar or the like, a method using supercritical carbon dioxide (Yoon Sung Ok et al., Korean Biotechnology Journal, 17 (1), 68-72 (2002) 2000-0015294), method by enzyme treatment (Kim, Yongdu et al., Korean Food Storage and Distribution Journal 11 (1), 53-56 (2004), method of removing gummy with activated carbon (Korean Patent Application No. 1998-0032090) (Korean Patent Application No. 1991-0001230), etc. However, these methods have a side effect such that the functional ingredients of the red ginseng product and the red ginseng concentrate are reduced or precipitated during the gummi removal process, As the product and the red ginseng concentrate as a health-oriented food have to be made within the limits of stability of function, there is no proper solution. It is required to develop a ginseng preparation which can be easily taken without any sense of irritation, while maintaining the pharmacological activity inherent to ginseng in order to expand the ginseng to a high value-added product without widespread dissemination of the ginseng.

It is an object of the present invention to provide a method for producing ginseng concentrate which can reduce the bitterness unique to ginseng and which can be taken by anyone who does not like ginseng flavor and bitter taste like children, women, and foreigners. The purpose of the present invention is to minimize the amount of heat energy applied to red ginseng by reducing the amount of heat energy applied to red ginseng by putting the ginseng in a vacuum dryer and then drying the inside of the dryer in a high vacuum for a short time, And a process for producing an improved red ginseng concentrate while retaining the saponin as an active ingredient of the red ginseng concentrate by keeping the temperature at a low temperature for a long period of aging after extraction and concentration at a low temperature using low temperature vacuum dried red ginseng with reduced bitterness .

In order to achieve the object of the present invention, the present invention may include the following means. The method for manufacturing an improved ginseng concentrate according to the present invention includes the following steps. A first step of removing foreign substances such as soil, weeds and the like from the fresh ginseng; a washing step of supplying the first selected ginseng with washing water to wash the ginseng; Cooling the raw ginseng at 95 ± 5 ° C. for 30 minutes to cool the ginseng fresh ginseng to a temperature of 60 ° C. or less; The cooled ginseng is put into a vacuum dryer, and then vacuum drying is performed for 8 to 15 hours by maintaining the vacuum degree of the vacuum dryer at 300 to 600 mmHg at a temperature of 50 ± 5 ° C .; Obtaining red ginseng extract having the highest ginsenoside Rg1 + Rb1 + Rg3 content according to the extraction temperature, while extracting vacuum dried ginseng with the extraction solvent at the same time; Concentrating the red ginseng extract under reduced pressure; And then concentrating the concentrated red ginseng concentrate to obtain an improved red ginseng concentrate with different aging temperature and aging time. In the present invention, in the production of red ginseng concentrate, the red ginseng is dried out of the hot air drying method and the drying method, and the ginseng is maintained at a constant degree of vacuum in a vacuum dryer, Which is a typical active ingredient of red ginseng, to minimize redness of ginsenoside, and to make the ginseng red ginsulate by low-temperature extraction, concentration and lengthening the aging time at low temperature.

The present invention relates to an invention in which red ginseng is removed from ginseng or red ginseng concentrate by extraction, maturation period and aging temperature using low temperature vacuum dried red ginseng red ginsulated with high vacuum method by minimizing thermal denaturation, But also provides excellent red ginseng concentrate which maintains intrinsic functional ingredients of red ginseng product as it is.

The red ginseng concentrate of the present invention lowers the thermal denaturation of ginsenoside, which is a representative active ingredient of red ginseng, in a relatively short period of time by low-temperature vacuum drying, reduces bitter taste unique to red ginseng, low temperature extraction, low temperature aging, It is a very useful invention in the health food industry because anyone who avoids ginseng product ingestion can easily drink by eliminating the bitter taste and strong aroma inherent in red ginseng.

FIG. 1 is a view showing a manufacturing process including a low-temperature vacuum drying red ginseng stage, extraction and concentration stage, and aging stage for preparing ginseng and red ginseng concentrate.
FIG. 2 shows the results of sensory evaluation of conventional hot air dried red ginseng concentrate and low-temperature vacuum dried red ginseng concentrate improved in gummy (vacuum-low temperature vacuum dried red ginseng concentrate, hot air-hot air dried ginseng concentrate

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for explaining the present invention in more detail.

Low-temperature vacuum dried red sea bream processing

The red ginseng concentrate used in the present invention may be prepared by a variety of methods, but may include a low temperature vacuum drying red ginseng stage, an extraction & concentration stage, and an aging stage. [Fig. 1].

The low temperature vacuum drying red ginseng step for the improvement of ginseng and red ginseng can be manufactured by the following method. The low temperature vacuum dried red ginseng manufacturing method of the present invention is completed by preparation of fresh ginseng, selection, washing, steam, and vacuum drying. More specifically, the ginseng was selected from four graded grade 1 ginsengs produced in Geumsan, Chungnam Province. A first step of removing impurities such as soil and weeds from the fresh ginseng, a washing step of washing the first selected ginseng with washing water by supplying the washing water, and the washed ginseng is warmed by heating in the chamber, Maintaining the temperature at 5 ° C for 30 to 60 minutes, and after completion of the steaming, the steamed ginseng is naturally cooled for 30 minutes in a state where heat supply is blocked in the steam generator, and then the steamed ginseng is put into a vacuum dryer, Maintaining the vacuum state, supplying the heating medium so as to maintain a vacuum degree of 300 to 600 mmHg and a temperature of 50 ± 5 ° C, and simultaneously performing vacuum treatment while discharging water vapor generated in the inside to the outside, followed by vacuum drying for 8 to 15 hours . According to the present invention, the washing water that can be used in the washing step may be at least one selected from purified water, distilled water, ultrasonic electrolytic water, and ozonated water. At this time, in the washing step, the ginseng may be washed by a conventional washing method, or may be dipped in water for a predetermined time, and then the washing water may be sprayed at a low pressure to wash the foreign matter. According to the present invention, the red ginseng may be steamed at a temperature of 95 ° C by supplying hot water or steam. Preferably, the red ginseng is cooked by adjusting the size of the ginseng. That is, the ginseng is classified into large, medium, and small pieces depending on its size. In the case of large pieces, steam is cooked within a period of 60 minutes to 90 minutes, while in the case of medium pieces, 30 minutes to less than 60 minutes, In the case of 20 minutes and less than 30 minutes, the completion of the cooking session. The reason for this is as follows. In case of short cooking time, the texture of the ginseng may not be sufficiently cooked and the quality of the final product, red ginseng, is deteriorated. In the case of the medium and small pieces, This phenomenon can occur. According to the present invention, the vacuum drying step is a vacuum drying step for 8 to 15 hours while maintaining a constant degree of vacuum and temperature within a vacuum degree of 300 to 600 mmHg and a temperature of 50 ± 5 ° C. In this case, when the vacuum dryer is heated to a high degree of vacuum and the drying is performed, the pressure inside the dryer may rise, causing the moisture contained in the steam to evaporate and rise to a drying temperature or higher. In addition, since the evaporated water is not discharged to the outside, the drying effect may be lowered. Therefore, in order to maintain the temperature at a certain level during the drying step, And a device for discharging the generated steam is integrally provided so that the steam generated in the dryer is discharged to the outside while maintaining the degree of vacuum inside the dryer, thereby maintaining the vacuum degree of the vacuum dryer and drying while keeping the internal pressure constant will be. At this time, it is preferable that the moisture content of the red ginseng that has been vacuum-dried in the vacuum drying step is sufficiently dried so as to maintain a level of 5% or less. According to the present invention, after the drying in the vacuum drying step is completed, cooling is performed by a conventional method. In the present invention, the vacuum degree in the vacuum dryer is gradually lowered until the internal pressure of the vacuum drier is maintained equal to the air pressure It is cooled by dropping and the temperature of red ginseng is lowered to completion.

[Comparative Example 1] Hot-air drying red ginseng processing (conventional red ginseng processing)

The method of manufacturing hot air dried red ginseng according to the present invention is completed by preparing fresh ginseng from a red ginseng processing method, selecting, washing with water, ginseng and hot air drying. More specifically, the same process was performed until the preparation of the fresh ginseng, the selection of the fresh ginseng, the washing and the ginseng stage using the same ginseng as the low temperature vacuum ginseng processing, and the ginseng was dried in the drying step, After drying for 72 hours at 5 ° C, it was dried for 15 days under natural light. The dried red ginseng was dried sufficiently to maintain the water content at 5% or less as in the case of low temperature vacuum dried red ginseng.

Extraction and low-temperature decompression concentration step

Using the low-temperature vacuum dried red ginseng after the low-temperature vacuum drying red ginseng processing in [Example 1], the extracting conditions having the highest contents of ginsenoside Rg1, Rb1 and Rg3 as the functional ingredients of the health functional food of red ginseng were established The extraction time and the extraction time were the same, and the change of ginsenoside content was confirmed by varying the extraction temperature which has the greatest effect on the ginsenoside content. The test was carried out by adding 100 g of red ginseng (70% red ginseng, 30% of semi-red ginseng) to a 2 L glass bottle, adding 1 L of purified water (10 times), adding the red ginseng sample and purified water to the autoclave, - Extraction was carried out at 85 ℃ and 95 ℃ for 12 hours. The extracts were filtered through 200 mesh. The extracts were concentrated under reduced pressure at a temperature of 50 ℃ for more than 65 brix. The contents of ginsenoside Rg1, Rb1 and Rg3 HPLC (high performance liquid chromatography) analyzer, and the HPLC model was analyzed with Agilent Technologies 1200 series

The HPLC analysis method was performed under the condition of [Experimental Example 1], and the HPLC analysis conditions were shown in [Table 1]. The ginsenoside standard material was prepared using standard reference materials (Rb1, Rg1, Rg3) purchased from BTIZINE and the content was calculated from each peak area ratio. The content of ginsenoside Rg1 + Rb1 + Rg3 according to the extraction temperature is shown in [Table 2].

[Experimental Example 1] Analysis of red ginsenoside

1) Experimental method

From the results of the above Table 2, the content of ginsenoside Rg1 + Rb + Rg3 of red ginseng concentrate according to the extraction temperature of each of the low-vacuum dried red ginseng was examined. As a result, the content of ginsenoside Rg1 + Rb1 + Rg3 Of 6.46 mg / g, 9.78 mg / g at 75 ° C, 8.4 mg / g at 85 ° C and 3.54 mg / g at 95 ° C, respectively. As can be seen from the above results, it was confirmed that ginsenoside Rg1 + Rb1 + Rg3 content of the red ginseng concentrate extracted at 75 ° C was the highest, and the content of ginsenoside Rg1, Rb1 and Rg3 was abruptly I could see the drop

[Comparative Example 2] Hot air-dried red ginseng extract and low-temperature decompression concentration

The hot-air dried red ginseng extract of the present invention and the low-temperature decompression concentration method were carried out in the same manner as the extraction conditions of the low temperature vacuum dried red ginseng and the low-temperature decompression concentration method. The content of ginsenoside Rg1 + Rb1 + Rg3 according to the extraction temperature is as shown in [Table 3].

From the results of the above Table 3, it was confirmed that the content of ginsenoside Rg1 + Rb1 + Rg3 of red ginseng concentrate extracted at 65 ° C was 5.8 mg / g 8.56 mg / g at 75 ° C, 7.23 mg / g at 85 ° C and 2.89 mg / g at 95 ° C, respectively. This was the same as the content of ginsenoside Rg1 + Rb1 + Rg3 according to the extraction temperature of the low temperature vacuum dried red ginseng of [Example 2]. As shown in Table 3, it was confirmed that the ginsenoside Rg1 + Rb1 + Rg3 content of the red ginseng concentrate extracted at 75 ° C was the highest, and that the ginsenoside Rg1 And the contents of Rb1 and Rg3 abruptly decreased. The ginsenoside Rg1 + Rb1 + Rg3 content of the low temperature vacuum dried red ginseng concentrate extracted at 75 ℃ was 9.78mg / g, which was higher than that of hot air dried red ginseng concentrate 8.56mg / g.

Aging stage

In Example 2, the redness of the red ginseng concentrate extracted at the extraction temperature of 75 캜, which is the extraction condition with the highest content of ginsenoside Rg1 + Rb1 + Rg3, was improved and the functionality (taste and flavor) of the red ginseng concentrate 25 ℃ - 40 ℃ - 50 ℃ - 60 ℃ in order to establish the ripening condition according to the aging temperature and ripening days of red ginseng concentrate to maintain the content of ginsenoside Rg1 + Rb1 + Rg3 , Aging days 0 - 3 days - 5 days - 7 days - 10 days, and the ginsenoside content, free sugar content and sensory evaluation were evaluated according to the degree of ripening, and the degree of improvement of low temperature vacuum dried red ginseng concentrate Respectively. The content of ginsenoside Rg1 + Rb1 + Rg3 with aging temperature and ripening period is as shown in [Table 4].

In the results of the above Table 4, it was confirmed that the change of the sum of ginsenoside Rg1, Rb1 and Rg3 with aging temperature and aging time rapidly dropped at a temperature of 50 ° C or higher and after 10 days of ripening.

[Comparative Example 3]

The aging condition of the hot air-dried red ginseng concentrate of the present invention was aged for 65 days at the aging condition of the existing red ginseng concentrate for 1 day. After aging, the content of ginsenoside Rg1 + Rb1 + Rg3 dropped from the initial value of 8.56 mg / g to about 0.7 mg / g, and the content of ginsenoside Rg1 + Rb1 + Rg3 was 7.87 mg / g.

Red ginseng concentrate evaluation

The red ginseng concentrate extracted at 75 ° C extraction temperature was subjected to aging at a temperature of 5 ° C to 25 ° C to establish the aging condition of the red ginseng concentrate effective to improve the bitterness of the red ginseng extract in the low temperature vacuum dried ginseng concentrate under the same aging conditions as in [ The fermented red ginseng was fermented under the conditions of 0 - 3 days - 5 days - 7 days - 10 days at 40 ℃ - 50 ℃ - 60 ℃, respectively. In order to evaluate the evaluation, the test was conducted through sensual agents composed and trained from 20 to 30 males and females. The results are shown in Table 5 below. Gummy intensity 1 point (not at all) ~ 9 points (very much), sweetness intensity 1 point (very low) ~ 9 points (very high)

According to the results of the above Table 5, according to the comparison of the degree of aging according to the aging temperature and aging period of the low temperature vacuum dried red ginseng concentrate, the degree of aging of the red ginseng concentrate aged at the aging temperature of 40 ℃ It was rated as the weakest and the highest.

Free sugar content of red ginseng concentrate

The red ginseng concentrate extracted at 75 ° C extraction temperature was aged at the aging temperature of 5 ° C - 25 ° C - 40 ° C - 50 ° C to determine whether there was a difference in the free sugar content of the low temperature vacuum dried ginseng concentrate according to each of the same aging conditions as in [Example 3] The fermentation broth was fermented under the conditions of 0 - 3 days - 5 days - 7 days - 10 days at the temperature of 0 ℃ ~ 60 ℃, and glucose, sucrose, maltose, And analyzed by HPLC. The free sugar content of low-vacuum dried red ginseng concentrate according to the aging condition is shown in Table 6.

According to the results of Table 6, the free sugar content of the red ginseng concentrate was the highest at the aging period of 7 days and the aging temperature of 40 ℃, and the free sugar content of the red ginseng concentrate was the highest Day and aged at 40 ℃, the glucose content was doubled, the sucrose content was 3 times and the maltose content was 2 times that of the red ginseng concentrate before aging.

Sensory evaluation and free sugar content comparison

According to the experimental results of Examples 4, 5 and 6 performed to determine the extraction conditions and the aging conditions of the low temperature vacuum dried ginseng concentrate of Example 3, the extraction conditions of the low temperature vacuum dried ginseng concentrate were as follows: 12 hours and 75 ℃, the ginsenoside Rg1 + Rb1 + Rg3 contents were the highest, and the ripening at the ripening temperature of 40 ℃ for 7 days showed the highest improvement and free sugar content in the sensory evaluation I could confirm. Based on the above results, the conditions for producing low-temperature vacuum dried red ginseng concentrate effective for improvement of the gummy taste were obtained by extracting red ginseng at a temperature of 75 캜, 10 times of purified water, 12 hours of extraction, concentrating it and aging at a ripening temperature of 40 캜 for 7 days and processing it into a red ginseng concentrate .

In order to compare the improvement and sensory properties of the red ginseng concentrate with the hot air-dried red ginseng concentrate of Comparative Example 3 prepared by the conventional method, quantitative description analysis, preference evaluation and free sugar content were measured using 9 point scale method Respectively.

1) Selection of test personnel

The selection of the inspectors for the sensory test was conducted by providing samples to 50 trained housewives in their 40s and 50s to describe all the flavors and smells that could be felt in the samples by the flavor profile method, In the results, the expressions similar to the overlapping terms are summarized, and the odor and the hyosung which can represent the flavor are selected based on the intensity of each description. 50 people who expressed the most expressions among the selected participants among the participants were selected first and the threshold test for the four basic flavors of sweetness, salty taste, sour taste, and bitter taste was conducted to determine whether the taste was excessively sensitive After eliminating the dull person, 45 housewives in their 40s and 50s who were close to the average were finally selected as inspectors for sensory evaluation.

2) Sensory quality inspection

According to the present invention, in order to determine whether the hot air-dried red ginseng concentrate prepared by the conventional method and the low-temperature vacuum-dried red ginseng concentrate were improved or not, the appearance and taste of the red ginseng concentrate, Red ginseng, bitter taste, salty, red ginseng, bitter, sweet, sour, bitter taste, All the samples used for the sensory evaluation of hot air dried red ginseng concentrate and low temperature vacuum dried ginseng concentrate were prepared by mixing red ginseng concentrate and purified water to make 5brix, and then the temperature of the sample was adjusted to room temperature. 15 ml of each sample was placed in the mouth, After oral mucus stimulation and spit out, the mouth was washed with water every time the evaluation of one sample was completed. After 10 minutes passed, the next sample was evaluated and the sensory elements were measured by a 9-point box scale method And 9 points for very good and 1 point for very dislike.

The sensory evaluation results are shown in [Table 7] and [Fig. 2].

As a result of the sensory evaluations shown in [Table 7] and [Fig. 2], the group of low temperature vacuum dried red ginseng concentrate perceived that the group of sweet and savory items was stronger than the group of hot red ginseng dried red ginseng concentrate, Red ginseng concentrate group, and overall preference and preference were significantly higher than that of hot - air dried red ginseng concentrate at low temperature vacuum dried ginseng concentrate. These results suggest that ginseng is put into a vacuum dryer and dried in a short time to minimize the amount of heat energy, and then it is extracted and concentrated at a low temperature by red ginseng dried by a high vacuum method. As a result of aging at low temperature for a long time, the red ginseng is softened, It is considered that the bitter taste is alleviated and the sweetness is increased.

3) Comparison of free sugar content and saponin content

Using the low-temperature vacuum-dried red ginseng concentrate as the same sample subjected to the sensory evaluation in [Example 6] as compared with the hot air-dried red ginseng concentrate prepared according to the present invention, the free sugar content and the ginsenoside Rg1 + Rb1 + Rg3 content of the sample were compared and evaluated. The analytical samples are the conventional hot air dried red ginseng concentrate and the low temperature vacuum dried red ginseng concentrate of the present invention, and the free sugar content and the ginsenoside content are shown in Table 8.

According to the results of the above Table 8, the content of glucose, sucrose and maltose was increased as compared with that of the hot air-dried red ginseng concentrate prepared by the conventional method, and the free sugar content, Which is about 300% higher than that of the conventional method. As a result of analysis of content of ginsenoside Rg1 + Rb1 + Rg3, which is a functional ingredient of red ginseng concentrate, it can be seen that the content of low temperature vacuum dried red ginseng concentrate is about 13% higher than that of hot air-dried red ginseng concentrate. Reducing the production time by vacuum drying, the amount of thermal energy received by the red ginseng itself is small, so that the thermal denaturation of ginsenoside, the active ingredient of red ginseng, hardly occurs and saponin decomposition, which is easily decomposed by heat, I think it is because I minimized it.

The red ginseng concentrate of the present invention is red ginseng in a relatively short time by low-temperature vacuum drying, thereby reducing the bitter taste of red ginseng while maintaining the functional ingredients of red ginseng, maintaining the low temperature extraction, low temperature aging and aging time, Anyone who avoids ingestion of ginseng products can easily drink because it removes the bitter taste and strong aroma of the red ginseng while maintaining the saponin as it is, so it can be widely used for health food, functional drink and the like.

Claims (7)

A method for preparing a red ginseng concentrate comprising the steps of:
a) a vacuum drying step in which the ginseng is washed, steamed, cooled, put in a vacuum dryer, and vacuum dried;
b) obtaining red ginseng extract by extracting vacuum dried red ginseng with hot water or organic solvent;
c) concentrating and aging the red ginseng extract;
d) The ginseng is dried in vacuo, red ginseng, extracted with hot water or an organic solvent, concentrated, and then aged at 40 ° C for 7 days to obtain an improved red ginseng concentrate The method of claim 1, wherein the cleaning water is selected from the group consisting of purified water, distilled water, ultrasonic electrolytic water, ozonated water, and the mixture is steamed for 30 to 60 minutes while maintaining an average temperature of 95 ± 5 ° C. The cooled ginseng was cooled to 60 ° C and put into a vacuum dryer to supply a heating medium so as to maintain a vacuum degree of 300 to 600 mmHg and a temperature of 50 ± 5 ° C. and vacuum drying for 8 to 15 hours to make red ginseng to have a moisture content of 5% ≪ / RTI > The method according to claim 1, wherein the red ginseng extraction condition is performed by extracting purified water or an organic solvent 10 times at 75 ° C for 12 hours in the step b) The method according to claim 1, wherein in step (c), the red ginseng extract is concentrated under reduced pressure at 50 DEG C to 65 brix or more and aged at 40 DEG C for 7 days The method according to claim 1, wherein the content of ginsenosides Rg1, Rb1, and Rg3 in the red ginseng concentrate is increased A red ginseng concentrate prepared by the method of claims 1 to 5 The health supplement product according to claim 6, wherein the formulation is any one selected from the group consisting of a drink, a tablet, a pill, a capsule, a slice, and a syrup characterized by containing the red ginseng concentrate

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