KR20150113624A - Red Ginseng and Red Ginseng concentrate method for producing red ginseng enhanced the ease of tube manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing a red ginseng tube having improved convenience through a method for producing red ginseng and red ginseng concentrate. The method comprises: a first sorting step (S1) of removing foreign materials such as soil and weed contained on fresh ginseng; a step (S2) of washing the firstly sorted fresh ginseng through a washer; a step (S3) of steaming the washed fresh ginseng at a temperature of 50-80°C for 10-60 minutes; a step (S4) of freezing the fresh ginseng at -10 to 10°C for 1-6 days after the steaming is completed; a step (S5) of thawing the same for 1-6 days at a temperature of 25-80°C after the freezing is completed; and a step (S6) of drying the same at a temperature of 40-90°C in a dryer after thawing is completed. The red ginseng concentrate having improved flavors, contents, and yields, which is produced from the red ginseng produced by the method, is manufactured by a method comprising: a first red ginseng liquid extracting step of washing the ginseng and extracting the red ginseng at a temperature of 40-95°C for 6-36 hours by using 1-85% ethanol or purified water at a weight ratio of 5 to 15 times; a step of performing extraction by repeating a first red ginseng liquid extracting technique from the second step to the fifth step; and a step of concentrating an extract to have a solid content of 60% or more. Through a freezing and thawing process after steaming red ginseng, a cell wall is destructed through moisture crystallization. Micropores are artificially generated, and an obtaining rate of a component in a cell can be improved. Saponine can be stably eluted, and functions, flavors, contents, and yields can be improved. Viscosity (charging properties) and dissolubility are improved, and the red ginseng and the red ginseng concentrate can be packed in a tube, so consumers can very conveniently consume the same as a health functional food.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a red ginseng tube, and more particularly, to a method for manufacturing a red ginseng tube using the red ginseng concentrate method,

The present invention relates to a method for manufacturing a red ginseng tube through which red ginseng and red ginseng concentrate are improved in convenience. More specifically, the present invention relates to a method for producing red ginseng tube by artificially forming microvoids through cell wall destruction through water crystallization through a freezing and thawing process It is possible to improve the yield of the intracellular components and to enable the stable elution of saponin, thereby increasing the sensory properties, taste, content and yield, improving the viscosity (filling property) and solubility and packaging them in tubes, Can provide health functional food that can be.

Generally, red ginseng is manufactured by preparing ginseng with red ginseng, including washing, growing, first drying, second drying, shaping, etc., and enhancing storage stability, accompanied by chemical changes such as conversion of amino acid and saponin, do.

However, in general, manufacturing technology for producing high-quality raw material without destroying the unique active ingredient of red ginseng in manufacturing process and manufacturing technique for improving production yield are in contradiction with the process conditions to be applied. In order to avoid destroying the useful components of red ginseng, it is necessary to extract and concentrate at low temperature, do not use polar solvent and acid, and it is necessary to exclude harsh conditions in extraction and concentration. On the other hand, it is general to apply the opposite condition to improve the yield.

The above problems have led to the development of a manufacturing technology that simplifies the manufacturing process and introduces the low temperature extraction method so that the red ginseng concentrate of high quality and low cost can be produced. However, the stirring technique in the extraction and concentration process, Concentration method, use of defoamer, etc., it is necessary to establish a condition for not only development of process technology but also improvement of processing efficiency.

As a manufacturing method for enhancing the quality of red ginseng and improving the processing efficiency, Korean Red Ginseng Patent No. 10-2011-0024187 discloses a process for producing red ginseng concentrate by puffing red ginseng, extracting it with a solvent and fermenting it with lactic acid bacteria to increase ginsenoside content A method of manufacturing red ginseng which is a process of secondly ripening the firstly-milled ginseng of Korean Patent Registration No. 2005-0013358, aging the ripened ginseng in a far-infrared ray diverging environment, and freeze-drying it, and A primary drying step of growing red ginseng according to the conventional method of Korean Patent Publication No. 2005-0102787, followed by constant temperature drying while maintaining a constant temperature within a range of 55 to 60 hours for 15 hours; And a second drying step of drying until the moisture content reaches 13 ~ 15% by daylight or 55 regular temperature drying, thereby producing the red ginseng which enhances the production rate of the high-grade red ginseng without internal organs Method is disclosed.

The red ginseng manufacturing methods disclosed above may have a problem in that thermal denaturation of the active ingredient of red ginseng may occur due to repetition of the rosemaking or drying process during the manufacturing process. Therefore, it is necessary to develop a new red ginseng preparation method which can minimize the thermal denaturation of the active ingredient caused by heat received from red ginseng during the manufacturing process of red ginseng.

Generally, red ginseng products are extract red ginseng, fermented red ginseng, and red ginseng in the form of gel, and in case of red ginseng in the form of pouch or concentrate, they are packed in a container and sprinkled with a spoon. In this way, existing red ginseng products have a limited packaging form, which makes it difficult for consumers to eat easily and conveniently.

Also, the conventional technology for fermented red ginseng has been disclosed in Korean Registered Design Bulletin No. 30-2012-0024786, a red ginseng concentrate tubular packaging container, and the container of the design registration has a problem in that it can not be eaten by measuring a certain amount when it is taken.

1. Korean Patent Publication No. 10-2011-0024187 2. Korean Patent Publication No. 10-2005-0013358 3. Korean Patent Publication No. 10-2005-0102787 4. Korean Patent Publication No. 30-2012-0024786

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to improve the yield by minimizing heat denaturation of the active ingredient which may occur by repeatedly performing the rosemaking or drying process in the existing manufacturing process, The present invention aims to provide a manufacturing method including a freezing and thawing process for obtaining a high-quality red ginseng concentrate so as to obtain a high-quality red ginseng concentrate. Also, by packing the high-quality red ginseng concentrate into a tube container, The present invention relates to a method for manufacturing a red ginseng tube in which convenience is improved through a method for preparing red ginseng and red ginseng concentrate for the purpose of providing a red ginseng concentrate for easy handling.

As a means for achieving the object of the present invention, an additional method of the freezing and thawing process includes a primary sorting step (S1) of removing foreign matter such as soil, weeds and the like on the fresh ginseng;

Washing the first selected fresh ginseng with a washing machine (S2);

(S3) of washing the washed ginseng at 50 to 80 DEG C for 10 to 60 minutes; And

(S4) freezing at -10 to 10 ° C within 1 to 6 days after the completion of the steaming step;

(S5) at a temperature of 25 to 80 DEG C for 1 to 6 days after the freezing is completed;

After the defrosting is completed, drying is performed at a temperature of 40 to 90 DEG C in the dryer (S6).

In the steaming step S3, steaming is performed by supplying hot water or supplying steam.

And the freezing step (S4) is characterized by freezing at -10 to 10 DEG C for 1 to 6 days.

The thawing step (S5) is characterized in that it is thawed at a temperature of 25 to 80 캜 for 1 to 6 days.

The drying step may be performed by maintaining the temperature of the dryer at 40 to 90 DEG C for 1 to 10 days.

The present invention also relates to a method for producing red ginseng, First red ginseng extraction step of extracting red ginseng at a temperature of 45 to 95 ° C for 1 to 85% ethanol for 6 to 36 hours;

Extracting the red ginseng from the second step to the fifth step by repeating the same procedure for extracting the first red ginseng;

The extracted red ginseng extract is concentrated at 50 to 90 캜 to prepare a red ginseng concentrate.

1 to 100% by weight of the prepared red ginseng concentrate is filled in a tube vessel.

Thus, red ginseng concentrate is packaged in a tube, which is very convenient for consumers to ingest, and has a total saponin content of 13 mg / g or more and a yield of 70% or more.

The red ginseng produced by the present invention improves the preference for color, taste and aroma after processing, and the red ginseng itself receives a smaller amount of thermal energy due to further improved processes of freezing and thawing, resulting in less thermal denaturation of saponin . Thereby increasing the saponin content and yield, improving the sensory preference of the consumer, improving the viscosity and solubility, and packaging it in a tube, so that the consumer can take it very conveniently.

1 is a block diagram showing the red ginseng manufacturing process of the present invention.
2 is a block diagram showing a process for producing a red ginseng concentrate of the present invention.

 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

Hereinafter, the red ginseng is prepared by adding a freezing process at a temperature of -10 to 10 ° C for 1 to 6 days and a thawing process of 1 to 6 times at a temperature of 25 to 80 ° C, To lower the thermal denaturation of the red ginseng saponin component to provide high quality red ginseng, and red ginseng produced thereby.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram illustrating a red ginseng manufacturing process of the present invention, and FIG. 2 is a block diagram illustrating a red ginseng concentrate manufacturing process of the present invention.

As shown in FIG. 1, the red ginseng manufacturing method of the present invention is completed by screening → cleaning → steaming → freezing → thawing → drying.

2, purified water or 1 to 85% ethanol is added to the extractor at a weight ratio of 5 to 15 times of red ginseng to the extractor, and red ginseng is added to the extractor at a temperature of 40 to 95 ° C for 6 to 36 hours (Red ginseng extraction step).

Red ginseng is extracted with purified water or 1 to 85% ethanol by repeating 1 to 5 times in the same manner as extracting the above-mentioned primary red ginseng in the state of having red gins in the extractor. In other words, red ginseng is extracted 1 ~ 5 times to extract red ginseng.

The red ginseng extract 1 to 5 times as described above is added to a concentrator and concentrated at 50 to 90 ° C to prepare a red ginseng concentrate.

Concentration performed in this step is to concentrate the red ginseng extract produced in the first step to have a dark component.

In addition, the apparatus for concentrating red ginseng extract in this step may use a separate concentrator, or may be heated and concentrated by adding only the red ginseng extract to the pressure extruder.

0.1 to 100% by weight of the red ginseng concentrate prepared above is filled into a tube vessel.

The sensory evaluation results of the red ginseng concentrate and general red ginseng concentrate prepared in the present invention are shown in Tables 1, 2 and 3 below.

The results in Table 1 are comparative tables of the conditions of the red ginseng concentrate, and it is possible to prove that the solubility, filling property and flowability score are high at a viscosity of 35,000 ~ 50,000 cps, thus being excellent in manufacturing and ingestion convenience (high solubility and filling property score Better)

 Table 2 and Table 3 show that the color, red ginseng, fragrant flavor, sweet taste and bitter taste have a low score, and that the concentrate using frozen red ginseng has better sensory evaluation of color, red ginseng, fragrant flavor, acidity, sweetness and bitter taste It can be understood that it is good.

The results of preference of red ginseng concentrate and general red ginseng prepared in the present invention are shown in Table 4 below.

Table 4 relates to colors, tastes, incense, and overall preferences, and it can be seen that the lower the score, the better the preference. Compared with normal red ginseng, the concentrate using frozen red ginseng is good in color, taste, flavor and overall acceptability.

The results of the total saponin content, solid content and yield of the red ginseng concentrate and general red ginseng prepared in the present invention are shown in Table 5 below.

The results of Table 5 show that the total red ginseng concentrate and the yield of the red ginseng concentrate were increased compared with the general red ginseng solution.

The HPLC analysis conditions for measuring the ginsenoside content of red ginseng concentrate and common red ginseng prepared in the present invention are shown in Table 6 below.

The HPLC analysis results for ginsenoside content of red ginseng concentrate and common red ginseng prepared in the present invention are shown in Table 7 below.

The results of Table 7 show that the prepared red ginseng concentrate has an increased content of PPT ginsenoside and PPD ginsenoside than general red ginseng solution.

As shown in the above Tables 2 to 7, the red ginseng concentrate of the present invention is superior in extraction yield, components and preference to general red ginseng, and the best physical properties of viscosity and solubility are found as shown in Table 1, Tubes and health functional foods.

That is, the present invention provides a method for manufacturing a red ginseng tube having improved convenience through a method for producing red ginseng and red ginseng concentrate, comprising: a primary sorting step (S1) for removing foreign substances such as soil and weeds; Washing the first selected fresh ginseng with a washing machine (S2); (S3) of washing the washed ginseng at 50 to 80 DEG C for 10 to 60 minutes; And (S4) freezing for 1 to 6 days at -10 to 10 캜 after the completion of the steaming. (S5) thawing at a temperature of 25 to 80 for 1 to 6 days after the freezing is completed; (S6) drying at a temperature of 40 to 90 DEG C in a dryer after completion of the thawing. The red ginseng prepared by the red ginseng manufacturing method is washed with 1 to 85% ethanol or purified water at a weight ratio of 4 to 10, Extracting red ginseng from 40 to 95 ° C for 36 hours, extracting red ginseng from the second to fifth steps in the same manner as in the first red ginseng extraction step, The present invention is characterized by the enhancement of the taste, content, and yield by concentrating the solid content at 90% or higher to a solid content of 60% or more. The present invention relates to a process for producing a micropore Thereby improving the yield of the intracellular components and enabling the stable elution of saponin, thereby increasing the sensory properties, taste, yield and yield, By wrapping the tube to improve the intrinsic) and solubility can provide a dietary supplement that can be consumed consumer is very convenient.

The concentration of the red ginseng concentrate is 0.1 to 100% based on the total weight of the health functional food.

The thus prepared health functional food of the present invention can be formulated into any one form of a powder, a capsule, a tablet, a drink, and a tube, Lt; / RTI >

Claims (8)

A primary sorting step S1 for removing foreign matter such as soil and weeds from the ginseng;
Washing the first selected fresh ginseng with a washing machine (S2);
(S3) of washing the washed ginseng at 50 to 80 ° C for 10 to 60 minutes; And
(S4) freezing at -10 to 10 ° C for 1 to 6 days after the completion of the steaming step;
(S5) at a temperature of 25 to 80 DEG C for 1 to 6 days after the freezing is completed;
And drying (S6) the dried red ginseng at a temperature of 40 to 90 DEG C in the dryer after the thawing is completed.
The red ginseng extract is concentrated to a solid content of 60% or more by repeatedly extracting from 1 to 85% ethanol or purified water at a weight ratio of 5 to 15 times to the red ginseng produced by the manufacturing method of claim 1, And the content and yield of the red ginseng are improved.
3. The method of claim 2,
Wherein the ethanol is extracted at a temperature of 40 to 95 ° C. and the extraction time is 6 to 36 hours. The method according to claim 2, wherein
Wherein the extracting temperature is from 40 to 95 캜 and the extraction time is from 6 to 36 hours by using the purified water.
3. The method of claim 2,
Wherein the red ginseng concentrate is prepared by mixing the ethanol extract and the purified water extract and concentrating the concentrated red ginseng concentrate to a solid content of 60% or more at 50 to 90 ° C.
A health functional food comprising a red ginseng concentrate prepared by the manufacturing method of claim 2.
The method of claim 6, wherein
Wherein the red ginseng concentrate comprises 0.1 ~ 100% of the total weight of the health functional food.
The method according to claim 6,
The health functional food is formulated into any one of a podwer, a capsule, a tablet, a drink, and a tube, wherein the tube formulation is the same as in the manufacturing method of claim 2 And 0.1 to 100% by weight of the obtained red ginseng concentrate.

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