KR20170016632A - Manufacturing method for the slice of red ginseng - Google Patents

Abstract

The present invention relates to a method for manufacturing red ginseng slices that can be easily taken in and maintain a pharmacological efficacy of red ginseng as it is. The red ginseng slice manufacturing method according to the present invention includes: a sorting step in which foreign matter is removed from fresh ginseng; a washing step in which the sorted fresh ginseng is washed; a red ginseng manufacturing step in which the washed fresh ginseng is preheated for 25 to 30 minutes at a temperature of 75 to 80C, steamed for 2 to 3 hours at a temperature of 85 to 90C, and post-aged for 10 to 30 minutes in a steaming machine, and the post-aged ginseng is subjected to primary hot air drying in a dryer at a temperature of 60 to 65C to a moisture content of 35 to 40%, and then is secondarily and naturally dried under the sun for 3 to 6 days to a moisture content of 15% or less; a softening step in which the flesh of the red ginseng is softened by the dried red ginseng being placed on a wicker tray, placed in a wet sticky tank formed of ceramics, and subjected to steam-heating for 40 to 60 minutes at a steam temperature of 70 to 90C; and a cutting step in which the softened red ginseng is turned into slices having a predetermined thickness. The red ginseng slices are obtained when the softened red ginseng slices with a moisture content of at least 15% are dried to a moisture content of 15% or less.

Description

[0001] The present invention relates to a method for manufacturing a red ginseng slice,

The present invention relates to a method for preparing a red ginseng slurry which is easy to ingest while maintaining the pharmacological efficacy of red ginseng.

In general, red ginseng is recognized as one of the best local products in the world. These red ginseng refers to ginseng which is suitable for size and fresh ginseng, which is dried and peeled without steaming for a long time without removing the skin. It is known that saponin is a new kind of saponin which is not found in the raw ginseng through chemical action during the process of steaming, and has more pharmacological effects than general ginseng and white ginseng.

Saponin is a name given because it dissolves in water and bubbles when it floats and has the same properties as a soap that lasts long. It is well soluble in water and alcohol and has the characteristic of continuously bubbling. It is known that it helps the absorption and digestion of nutrients in the body and promotes the metabolism by activating enzymes in cells, but it is very mild and has no side effects due to overdose.

In addition to the roots of red ginseng, saponin is also found in the head, stems and leaves. However, conventionally, Oriental medicine leaves are not used for medicinal purposes, and have focused on roots thicker than saponin - rich rootstocks. This is because the effect of red ginseng is caused not only by saponin but also by the combined chemistry of various components contained in roots such as acid polysaccharides, plant sterols, phenol components, proteins, peptides, alkaloids, amino acids and nucleic acids. It is known that the effect is excellent because 8 ~ 9 kinds of saponin are produced by chemical action during the process of ginseng saponification.

And red ginseng is classified as high grade red ginseng according to its quality as heaven, ginseng and ordinary ginseng. Red ginseng is dense and firm in internal structure, has no internal organs, has no internal whiteness, has a tight internal structure, has a little internal cavity and internal whiteness, and has an internal whiteness of 1/3 or less / RTI > These ginseng, ginseng and ginseng differ in price depending on their quality.

In recent years, research has been continuously carried out to improve the quality of red ginseng processed by processing ginseng and to improve the processing efficiency, and researches for continuously processing high quality red ginseng and lowering the defective rate have been continuously carried out. , The processed red ginseng is processed into a secondary processed product such as red ginseng tea and red ginseng slice for the purpose of effectively consuming the active ingredient of red ginseng for convenience of eating.

Examples of the method for producing such ginseng slices include a method of selecting and washing the ginseng for 4-6 years in Patent Document 10-0935847; Drying the washed ginseng at 80 to 95 ° C for 8 to 12 hours and drying at 60 to 70 ° C for 4 to 7 hours; Drying at 80 to 95 ° C for 8 to 12 hours and drying at 60 to 70 ° C to produce red ginseng dried to a moisture content of 1.4% or less; Removing red and white roots of red ginseng and putting it in a bag made of broad beans, moistening at 75 ~ 85 ℃ for 20 ~ 40 minutes in a humidifier and cooling to 45 ~ 56 ℃ to soften red ginseng; Cutting the softened red gins into a slice with a thickness of 0.06 to 2.5 mm from the slicing machine; And drying the slice containing water at 60 to 70 ° C. to a moisture content of less than 15% to obtain a final ginseng slice.

However, in the prior art described above, the red ginseng is dried to less than 1.4% in the process of ginseng, drying, and roasting, and it is in the process of making water content within 1.4% The effective ingredient of red ginseng may be lost and the skin portion of red ginseng is easily cracked due to cracks and the like. In addition, since red ginseng is almost solid like a stone, even if it is softened in a humidifier, red ginseng It is not easy to cut to make the slice and the tissue is damaged.

In view of this, when the vigor temperature is set at a high temperature in order to soften the inside of red ginseng, there is a problem that the original quality of red ginseng can not be maintained due to thermal deformation which is excessive amount of thermal energy received by red ginseng.

The present invention was conceived to solve such a problem. The present invention provides a red ginseng preparation method for red ginseng by selecting ginseng, Reduce the amount of thermal energy received by red infrared rays generated from ceramics while reducing the amount of thermal energy received by ceramics by reducing the texture of the red ginseng. Since the inside of red ginseng is softened evenly, it has good texture and minimizes heat denaturation of ginsenoside, which is a representative active ingredient of red ginseng. Therefore, it maintains the pharmacological efficacy of red ginseng, thereby improving the reliability of the product. .

The present invention relates to a process for preparing a ginseng extract, which comprises a screening process for removing impurities from the ginseng, a washing process for washing the selected ginseng, a preliminary heating for 25 to 30 minutes at a temperature of 75 to 80 캜, At a temperature of 60 ~ 65 ℃ for 3 ~ 6days. After drying for 10 ~ 30 minutes at a temperature of 60 ~ 65 ℃, The red ginseng is placed in a vigor tank in a porcelain vat tank and then steamed at a steam temperature of 70 to 90 ° C for 40 to 60 minutes. A softening step of softening the meat quality of the red ginseng by heating, a cutting step of cutting the softened ginseng to a slice having a certain thickness, and a step of softening the ginseng slice containing moisture at 15% Dried and finished Hong Characterized by a method for the production of trilobes.

A washing step of washing the selected fresh ginseng, and a step of preheating the washed ginseng at a temperature of 75 to 80 DEG C for 25 to 30 minutes, a temperature of 85 to 90 DEG C For 2 hours ~ 3 hours and then in a drier for 10 ~ 30 minutes. Then, it is dried at a temperature of 60 ~ 65 ℃ and the moisture content is 35 ~ 40% And the dried red ginseng is placed in a tray and heated in a far infrared ray heating cooker at a heat radiation temperature of 80 to 90 ° C for 5 to 10 minutes to soften the meat quality of red ginseng Wherein the softened red ginseng slurry containing 15% or more of moisture is dried to a moisture content of less than 15% to obtain a red ginseng slice Characterized by the manufacturing method .

The ginseng slices produced by the present invention have the following advantages.

first ; The inside of red ginseng is softened evenly by far-infrared rays, and uniform ginseng section can be obtained while preventing the damage of red ginseng tissue.

second ; Red ginseng can be softened evenly while reducing the amount of heat energy it receives.

third ; Since the red denaturation of ginsenoside, the active ingredient of red ginseng, is minimized, the red ginseng fragments which maintain the pharmacological efficacy of red ginseng are made, which can greatly enhance the reliability of the product.

fourth ; The sensory preference with good appearance, texture, flavor and overall favorability can greatly enhance the merchantability.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The process for producing ginseng slices according to the present invention is completed by a sorting step, a washing step, a red ginseng manufacturing step, a softening step, a cutting step, and a drying step.

The method of preparing the ginseng section will be described in more detail as follows.

A selection step of removing foreign matter such as earth and weeds from the collected 4 to 6 years old ginseng, a washing step of washing the selected fresh ginseng by supplying washing water to the washing machine, and the washed ginseng is heated in a booster A softening step of making the red ginseng with a water content of less than 15% by steaming at a constant temperature, drying the red ginseng by steam heating in a vat in a jar tank made of porcelain, A cutting step of cutting the red ginseng to a predetermined thickness so as to prepare a slice, and a drying step of putting the red ginseng slice into a drier and drying it.

As another embodiment of the present invention, there is provided a method for removing ginseng, which comprises the steps of: removing foreign substances such as soil and weeds from 4-6 years old fresh ginseng collected from the ginseng; washing the ginseng by supplying the ginseng with the washing water; A red ginseng production process in which red ginseng having a moisture content of less than 15% is prepared, and a softening process in which the dried red ginseng is heated in a far-infrared heating cooker to soften the flesh, And a drying step of putting the cut section into a drier and drying it.

The washing water which 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.

The red ginseng manufacturing process of the present invention is manufactured through a steaming and drying process. The present invention can maximize the pharmacological effect of red ginseng by repeating the boiling and drying of the ginseng at least once. The red ginseng manufacturing process according to the present invention The cooking and drying according to the following are performed as follows.

The time for the ginseng to be cooked is adjusted according to the size of the ginseng to be cooked. In other words, the ginseng is classified into large, medium, and small pieces depending on its size. In case of large pieces, 2 to 40 minutes or more and less than 3 hours are matured. In the case of medium pieces, 2 to 20 minutes or more and less than 2 hours and 40 minutes It is desirable to complete the steaming within 2 hours and less than 2 hours and 20 minutes in case of small steamed steamed steamed steamed steamed steamed steamed steamed steamed rice, In the case of medium and small pieces, when the steam time is long, the loss of the ginseng tissue may occur.

It is preferable that the starch of the ginseng can be ghastened by the following three steps of preheating, steaming, and growing at the above-mentioned steaming step.

1) The opposite

 Preheating: 25 ~ 30 minutes at 75 ~ 80 ℃

 Steam: 2 hours 40 minutes ~ 3 hours at 85 ~ 90 ℃

 Post-mat: 25-30 minutes

2)

 Preheating: 25 ~ 30 minutes at 75 ~ 80 ℃

 Steam: 2 hours 20 minutes to 2 hours 40 minutes at 85 ~ 90 ℃

 Post-mat: 25-30 minutes

 3) The piece

 Preheating: 25 ~ 30 minutes at 75 ~ 80 ℃

 Steam: 2 hours to 2 hours and 20 minutes at 85 ~ 90 ℃

 Post-mat: 10-15 minutes

The above-mentioned steamed ginseng is first and secondly dried, and then it is dried in a dryer at a temperature of 60 to 65 ° C and hot-air dried to have a moisture content of 35 to 40%, and dried in a sunlight for 3 to 6 days to a moisture content of 15% It is dried to make finished red ginseng.

In the softening process, the dried red ginseng is placed in a vomiting tank in a vat tank made of ceramics, steamed at a steam temperature of 70 to 90 ° C for 40 to 60 minutes to soften the meat quality of red ginseng, Reduced amount of heat energy received from red ginseng by the far-infrared rays generated from ceramics in the process of making, the inside of the red ginseng is softened evenly, so that the texture is good, it is good to cut when cutting, .

In addition, since the amount of thermal energy received by the red ginseng can be reduced, the thermal denaturation of ginsenoside, a representative active ingredient of red ginseng, can be minimized, and the pharmacological effect of red ginseng can be maintained.

In another embodiment, the softening process is performed by a far infrared ray heating cooker for 5 minutes to 10 minutes at a heat radiation temperature of 80 to 90 ° C in an infrared heat radiation cooker to soften the meat quality of red ginseng. By the far infrared rays irradiated from the infrared heat radiation lamp The amount of heat energy received by the red ginseng is reduced and the inside of the red ginseng is softened evenly so that the texture is good and it is preferable to cut at the time of cutting the slices and to be formed in a condition that the slices can be cut while maintaining a uniform structure.

Far infrared rays have longer wavelength than IR visible light, which is one of the electromagnetic waves with a large heat effect, and have strong resonance and resonance (resonance) action with respect to organic compound molecules, .

In the cutting process, the softened red ginseng is cut in a cutter so as to have a certain thickness, and it is preferable to make a cut having a cut thickness of 0.5 to 10 mm so as to facilitate eating

In the drying process, the softened red ginseng slurry containing more than 15% moisture is dried at a drying temperature of 60 ~ 80 ℃ to a moisture content of 15% or less.

Hereinafter, preferred embodiments of the present invention will be described in more detail. It is to be understood, however, that the following examples are illustrative only and are not to be construed as limiting the scope of the present invention.

1) Preparation of fresh ginseng: The ginseng was selected from 6-year old ginseng produced in Geumsan, Chungnam Province.

2) Washing: Selected ginseng was immersed in water for 5 minutes, then taken out and sprayed with purified water to remove foreign matter.

3) Preparation of red ginseng: The ginseng ginseng was placed in a boil and heated at 75 ℃ for 30 min. The mixture was steamed for 3 hours at 85 ° C, steamed for 30 minutes, dried in a drier at a moisture content of 40%, dried naturally for 5 days in sunlight, and red ginseng .

4) Softening of red ginseng: The dried ginseng was placed in a vigor tank with the dried red gins arranged in a vigor tank made of porcelain, and the dried ginseng was steamed at a steam temperature of 80 ° C for 40 minutes to soften the meat quality of red ginseng Respectively.

5) Cutting: The softened red ginseng was cut to have a thickness of 5 mm to prepare red ginseng slices.

6) Drying: The softened red ginseng slurry containing more than 15% moisture was put into a dryer to complete the red ginseng slice having a water content of less than 15% at a drying temperature of 70 ° C.

The red ginseng slices obtained by the above process were uniformly cut to uniformly cut into the red ginseng by the far infrared rays, and it was found that the texture and merchantability were good and the pharmacological effects of red ginseng remained unchanged.

The red ginseng slices were completed under the same conditions as in Example 1, except that the red ginseng was softened.

During the softening of red ginseng, the red ginseng was cooked in a far - infrared heat cooker for 5 minutes at a heat dissipation temperature of 90 ℃.

It was found that the red ginseng slices obtained by the above process can obtain the same results as those of Example 1.

[Experimental Example]

As a comparative example, the red ginseng slices according to Examples 1 and 2 and the red ginseng slices traditionally traded were subjected to a sensory test on the overall acceptability and the results are shown in Table 1 below. Expert panels were assessed for differences between the comparative products

Sensory evaluation of red ginseng in Examples 1, 2 and Comparative Example         Item        Example 1       Example 2      Comparative Example     Exterior        4.9        4.8       4.2     Texture        4.8        4.7       3.8      incense        4.6        4.6       3.8  Overall favorability        4.8        4.7       4.0

* The above-mentioned sensory test evaluation items were rated as excellent (5 points) and excellent (4 points).

Claims (3)

A selection step of removing impurities contained in the ginseng,
A washing step of washing the selected fresh ginseng,
The washed ginseng is pre-heated at a temperature of 75 to 80 ° C for 25 to 30 minutes, boiled for 2 to 3 hours at a temperature of 85 to 90 ° C for 10 to 30 minutes, Dried at a temperature of 35 to 40% at a temperature of 30 to 60 ° C and dried in a second natural drying process with a water content of 15% or less for 3 to 6 days in the sunlight,
A softening step of softening the meat quality of red ginseng by placing the dried red ginseng in a vat, placing it in a vigor tank inside a vigor tanks made of ceramics and then steam-heating it at a steam temperature of 70 to 90 DEG C for 40 to 60 minutes,
A cutting step of making the softened red ginseng into a slice having a predetermined thickness,
Characterized in that the softened ginseng slices containing 15% or more of the water are dried to a moisture content of 15% or less to complete the ginseng slices.
A selection step of removing impurities contained in the ginseng,
A washing step of washing the selected fresh ginseng,
The washed ginseng is pre-heated at a temperature of 75 to 80 ° C for 25 to 30 minutes, boiled for 2 to 3 hours at a temperature of 85 to 90 ° C for 10 to 30 minutes, Dried at a temperature of 35 to 40% at a temperature of 30 to 60 ° C and dried in a second natural drying process with a water content of 15% or less for 3 to 6 days in the sunlight,
A softening step of putting the dried red ginseng in a tray and putting it in a far infrared ray heating cooker and heating the red ginseng at a heat radiation temperature of 80 to 90 DEG C for 5 minutes to 10 minutes to soften the meat quality of red ginseng;
A cutting step of making the softened red ginseng into a slice having a predetermined thickness,
Wherein the softened ginseng slices containing 15% or more of water are dried to a moisture content of 15% or less to complete the ginseng slices.
A red ginseng slice, which is produced by the manufacturing method as claimed in any one of claims 1 to 3 and has a water content of 15% or less.