KR20180004695A - Ginseng extract processing room for reducing the harmful substances - Google Patents

Abstract

The present invention relates to a manufacturing method for red ginseng extract by reducing harmful substances thereof and more particularly, to a manufacturing method for red ginseng extract by reducing harmful substances thereof including the steps of: collecting four to six-year-old ginseng; removing foreign material such as dirt or microorganisms from the surface of the collected ginseng; washing the ginseng from which the foreign material was removed; removing the head from the washed ginseng; preparing red ginseng by steaming and drying the ginseng from which the head was removed; and preparing red ginseng liquid by boiling the prepared red ginseng at temperatures of 85 to 90C for 45 to 55 hours. According to the method of the present invention, the amount of pesticides remaining on the ginseng can be reduced by removing the head of the ginseng, and the red ginseng liquid prepared by this method ensures the products safety. In addition, the red ginseng liquid of the present invention is prepared by using the red ginseng obtained by steaming the ginseng coated with honey or steaming the ginseng with honey water to reduce the bitter taste of the ginseng, thereby reducing the bitter taste intrinsic to the red ginseng liquid and increasing the effects of the helpful ingredients contained in the ginseng.

Description

[0002] Ginseng extract processing chambers for reducing harmful substances [

The present invention relates to a method for processing ginseng extract which reduces toxic substances, and more particularly, to a method for processing ginseng for 4-6 years, which comprises removing ginseng or soil such as soil or microorganisms on the surface of the ginseng harvested, Washing the removed ginseng, removing the root of the ginseng washed, preparing ginseng by drying the ginseng removed from the ginseng, and drying the ginseng at a temperature of 85 to 90 ° C for 45 to 55 And adding the red ginseng extract to the red ginseng extract.

Ginseng (Panax ginseng CA Meyer) is a perennial herbaceous plant belonging to the genus Penax. It has pharmacological activities such as liver protection, detoxification, anti-fatigue, anti-stress, immunity enhancement, anti- radix) is used for medicinal purposes.

Functional properties of red ginseng ingredients include refreshing, improving immunity, and helping nourishment. Red ginseng contains maltose which is an antioxidant ingredient not found in white ginseng and various amino acids and organic fatty acids. Seasonally, May is the best time to apply ginseng as activity increases and pruning is easy. Especially in the digestive system such as gastrointestinal system is weak, the effect is good for people who have fallen.

The chemical structure of ginsenoside, which is the main pharmacological action of ginseng, changes during red ginseng manufacturing. At this time, more than 10 ingredients, such as anti-cancer, anti-diabetic, anti-inflammatory, antioxidant, liver function detoxifying and heavy metal detoxifying ingredients, Compared with ginseng, red ginseng can be stored for a long time and has much better efficacy.

When taking red ginseng, caffeine, blood pressure medicine, female hormone (estrogen) and antipsychotic drugs should not be taken together. Because red ginseng has hyperactivity against blood pressure and nerve, ingestion with these drugs can cause side effects because it becomes too strong.

Ginseng is a crop with harmful effects on pests and diseases because it has characteristics that it should be repeated for 4 ~ 6 years once it is once semi - oily planted due to its cultivation characteristics. Therefore, the use of pesticides is essential. In Korea, since 1996, we have set the limits for pesticide residues in ginseng. As of 2014, there are 66 kinds of ginseng, 40 kinds of ginseng, 30 kinds of ginseng concentrate, 27 kinds of red ginseng and 27 kinds of red ginseng concentrate. Europe, Japan and other countries have established safety standards for pesticide residues in ginseng.

In general, ginseng is consumed as a processed product through processing such as drying and boiling, rather than ingesting it as it is, so it is inevitable to reduce the pesticide residues in ginseng.

Accordingly, Korean Patent Laid-Open Publication No. 10-2015-0065022 (method of removing residual pesticide of plant powder) uses supercritical carbon dioxide in the supercritical carbon dioxide extraction process to continuously extract, immerse, and extract the red ginseng or white ginseng There is a disadvantage in that the method for removing red ginseng with high efficiency remaining in roots and plants is not provided because of the technical structure for the method of producing red ginseng.

In addition, Korean Patent Laid-Open No. 10-2010-0083939 (red ginseng and red ginseng manufacturing method) is a method of washing ginseng, preparing pharmaceuticals, boiling the ginseng product, boiling the ginseng, And there is a lack of a technical method for removing the pesticide remaining in red ginseng.

In addition, Korean Patent Registration No. 10-0921266 (a method for producing a red ginseng concentrated liquid) is characterized in that ginseng is matured and red ginseng is produced by a first and a second drying step, then the extracted red gins is heated to extract and concentrated The present invention relates to a method for preparing a red ginseng concentrate containing red ginseng, but it is unsatisfactory because there is no technical structure for removing pesticide residues in red ginseng.

KR 10-2015-0065022 A1 (June 5, 2015) KR 10-2010-0083939 A1 (July 23, 2010) KR 10-0921266 B (2009.10.05)

In order to solve the above problems, the present invention provides a method for reducing toxic substances in a red ginseng extract, which comprises removing the ginseng root region to reduce the concentration of pesticide residues in ginseng, .

In addition, consumers who exhibit a sense of resistance to the flavor of red ginseng or the bitter taste of red ginseng by reducing the bitter taste of the red ginseng by using honey in the above-mentioned red ginseng production reduces the resistance to ingestion of red ginseng liquid prepared according to the present invention, It has its purpose.

In order to accomplish the above object, the present invention provides a method for reducing harmful substances, comprising the steps of: harvesting 4-6 years old ginseng, removing foreign substances such as soil or microorganisms on the surface of the ginseng harvested, Washing the ginseng with water, removing the ginseng portion of the ginseng washed, preparing ginseng by drying the ginseng removed from the ginseng and preparing the red ginseng from the ginseng at a temperature of 85 ~ 90 캜 for 45 ~ And boiling the mixture for 55 hours to prepare a red ginseng solution.

In addition, the step of removing foreign matter is characterized by removing foreign matter such as soil or microorganisms by an air pressure of 0.4 to 0.6 kg / cm 2.

The step of preparing red ginseng comprises the steps of ginsenging the ginseng from which the ginseng has been removed at a temperature of 90 to 98 캜 for 1 to 3 hours and drying the ginseng of the ginseng in a hot air drier at 58 to 70 캜 for 1 to 3 days Thereby producing red ginseng.

The red ginseng solution prepared according to the present invention has the effect of reducing the concentration of the pesticide residues in ginseng by removing the ginseng root region, thereby allowing consumers to take red ginseng solution safely.

In addition, in order to reduce the bitter taste of the ginseng, honey is applied to ginseng or mixed with honey to prepare red ginseng, and the red ginseng solution is prepared by using the ginseng red ginseng to reduce the bitter taste unique to red ginseng, The effect of the useful ingredient can be improved.

The present invention relates to a red ginseng extract processing method for reducing harmful substances.

The method of processing ginseng extract for reducing harmful substances according to the present invention comprises a step of harvesting ginseng of 4 to 6 years old, a step of removing foreign substances such as soil or microorganisms on the surface of the ginseng harvested, Preparing red ginseng by evaporating and drying the ginseng removed from the headless ginseng and boiling the red ginseng at 85 to 90 ° C for 45 to 55 hours to obtain red ginseng solution, In the presence of a catalyst.

In addition, it is preferable that foreign matter such as soil or microorganisms is removed with the air pressure of 0.4 to 0.6 kg / cm < 2 >.

The step of preparing red ginseng comprises the steps of ginsenging the ginseng from which the ginseng has been removed at a temperature of 90 to 98 캜 for 1 to 3 hours and drying the ginseng of the ginseng in a hot air drier at 58 to 70 캜 for 1 to 3 days Thereby producing red ginseng.

1. Ginseng harvest

In order to produce red ginseng according to the present invention, it is preferable to harvest ginseng first. It is preferable to harvest the ginseng in autumn, and it is preferable to carefully harvest the ginseng so that there is no scratch on the ginseng when harvesting the ginseng, and it is preferable that the side root of ginseng is not damaged.

It is also preferable that the ginseng is harvested after 4 years of cultivation, and most preferably 4 to 6 years of ginseng is harvested.

2. Remove foreign matter

It is preferable that the time of the step of washing the ginseng is shortened by removing foreign substances such as soil or microorganisms on the surface of the ginseng thus harvested.

It is preferable to remove foreign matter adhering to the surface of the harvested ginseng using air pressure, and it is preferable to remove foreign matter such as soil or microorganisms adhering to the surface of ginseng with a pressure of 0.4 to 0.6 kg / cm 2.

If the air pressure of 0.6 kg / ㎠ is exceeded when removing the foreign substance on the surface of the ginseng, it may be damaged or lost due to damage to the root roots of the ginseng, and it is not preferable to remove the foreign substance at less than 0.4 kg / In this case, the foreign matter on the surface of ginseng is removed, but the pressure is weak, which may cause a problem that the ginseng washing process takes a long time, which is not preferable.

3. Ginseng Cleaning

It is preferable to wash the soil or microorganism-removed ginseng on the surface of the ginseng.

The ginseng is preferably washed with ginseng in which the foreign substance is removed using brine prepared by mixing 0.1 to 5 parts by weight of salt with respect to 100 parts by weight of water. The ginseng is washed with the brine to sterilize the surface of the ginseng to reduce the bitter taste of the ginseng.

When the salt is produced by mixing less than 0.1 part by weight of salt, the amount of salt is insufficient, and there is no effect of disinfection. When the salt is produced by mixing more than 5 parts by weight, There is an uneconomical problem.

In addition, the ginseng in which the foreign substance is removed by the air pressure is preferably disinfected by immersing ginseng in the brine for 1 to 10 minutes, more preferably immersing for 1 to 5 minutes. When the ginseng is immersed in the saline solution for more than 10 minutes, it is preferable to immerse the ginseng within 10 minutes since the amount of the component contained in ginseng may decrease.

The ginseng immersed in the brine is taken out, and the part where the foreign substance is not removed is removed using a clean cleaning brush, washed in clean water, and then the water is removed to perform the following steps.

If the ginseng is washed using vinegar water or charcoal in addition to the saline water, residual pesticide can be removed cleanly. The vinegar water is washed with vinegar water prepared by mixing 1 to 5 parts by weight of vinegar or fermented vinegar with 100 parts by weight of water for 30 seconds to 60 seconds.

Charcoal uses black carbon charred oak, oak, oak, larch, cedar, cypress, acacia and olive trees at temperatures of 600-800 ℃. 10 to 30 parts by weight of the black coal is immersed in 100 parts by weight of water for 60 to 240 minutes to produce charcoal, and the ginseng is washed in the charcoal for 30 seconds to 60 seconds to remove residual pesticide.

4. Removal of head and neck

It is preferable to reduce the content of the pesticide remaining in ginseng by removing the root of the washed ginseng.

The ginseng is divided into the head and body parts, the body part is composed of stem and side root, and the head is the part excluding the body part. The part where the stem and the side root are connected is called the stem lower part, and the part where the stem upper part and the head part are connected is called the stem upper part.

It is preferable to cut the length of 3 to 6 mm above the stem of the ginseng to reduce the content of the pesticide remaining in the ginseng. When cutting the culm head to less than 3 mm, it is difficult to completely remove the culm head. When cutting the culm head more than 6 mm, it is cut more than the culm area of the ginseng so that the weight of the ginseng body is reduced, May be deteriorated.

It is preferable that the portion of the ginseng which occupies most of the amount of the pesticide remaining in the whole ginseng is reduced to reduce the intake of the harmful substance through reduction of the residual pesticide.

5. Red ginseng manufacturing

It is preferable that the ginseng removed from the head is cooked and red ginseng is prepared.

It is preferable that the ginseng removed from the head of the ginseng is alternately subjected to 1 to 7 times of the steaming and drying steps to produce red ginseng. This is because the chemical structure of the ginsenoside contained in ginseng is modified, It is to make 10 or more components of ginseng, such as inflammation component, antioxidant component, liver function detoxifying component, and heavy metal detoxifying component,

In addition, the ginseng removed from the head of the ginseng is preferably matured at a temperature of 90 to 98 ° C for 1 to 3 hours, more preferably at a temperature of 94 to 96 ° C for 1 to 3 hours.

The ginseng is preferably dried in a hot air dryer at 58 to 70 ° C for 1 to 3 days to produce red ginseng, more preferably in a hot air dryer at 64 to 66 ° C for 1 to 3 days, .

When the temperature of the ginseng is less than 90 캜, the effect of the steam boiling can not be expected. When the temperature of the ginseng is more than 98 캜, there is no difference in the effect depending on the temperature, Which is undesirable.

If the temperature of drying the ginseng in the hot-air dryer is less than 58 ° C, the ginseng may not be suited to the temperature at which water is evaporated from the ginseng, so that it may be contaminated with microorganisms. The time of evaporation of the water of the ginseng is shortened but the texture of the red ginseng produced from the finished product is insignificant and the satisfaction of the consumer may be lowered.

It is preferable that the honey is applied to the surface of ginseng in the process of wheat ginseng so that the bitterness of the ginseng is reduced and the efficacy of the useful ingredient contained in ginseng is improved to improve the satisfaction of the consumer.

When the ginseng is matured by applying the honey to the surface of the ginseng, it is preferable to apply 0.1 to 0.5 g of honey to the roots of the ginseng to allow the honey to penetrate into the ginseng. When the amount of the honey applied to the ginseng is less than 0.1 g It is difficult to reduce the bitterness of ginseng. When the content of honey applied to the ginseng exceeds 0.5 g, a large amount of honey is inefficiently applied to ginseng and is not economical It is not desirable.

In addition, when the ginseng is matured, it is possible not to use ordinary water but to produce a honey and use it for ginseng cooking. At this time, the honey is preferably prepared by mixing 1 to 20 parts by weight of honey with respect to 100 parts by weight of water, more preferably 3 to 15 parts by weight of honey.

When honey is produced by mixing less than 1 part by weight of honey with respect to 100 parts by weight of the water, it is difficult to reduce the bitterness of ginseng because the content of honey is insufficient. When 100 parts by weight of the water is mixed with more than 20 parts by weight When the honey is produced by mixing, there is a problem in that honey is mixed inefficiently and uneconomically.

6. Red ginseng preparation

It is preferable to prepare the red ginseng solution by boiling the red ginseng.

The red ginseng solution is preferably prepared by mixing 60 to 80 parts by weight of the red ginseng with 100 parts by weight of water and boiling the mixture at 85 to 90 ° C for 45 to 55 hours.

When the red ginseng solution is prepared by mixing less than 60 parts by weight of the prepared red ginseng with 100 parts by weight of water, the flavor of the red ginseng and the characteristic taste of red ginseng can not be felt sufficiently when the consumer eats it. When the red ginseng solution is prepared by mixing the above-prepared red gins more than 80 parts by weight and boiling it, the red ginseng is used in an excessively large amount, which is not economical.

The red ginseng used for preparing red ginseng solution may be washed in flowing water for 55 to 65 seconds, and then may be added to a steamer to be boiled. The washing of the flowing red ginseng with the flowing water is intended to shorten the extraction time of the useful ingredient extracted from the dried red ginseng.

Hereinafter, the present invention will be described more specifically by way of examples. However, it is apparent to those skilled in the art that the following examples are intended to illustrate the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example

Example 1

After 4 kg of 4-year-old ginseng is harvested, foreign substances such as soil or microorganisms on the surface of the ginseng are removed with air pressure of 0.5 kg / cm 2. The ginseng having the foreign substances removed is cleaned with brine, and the concentration of the pesticide remaining in the ginseng is reduced by removing 5 mm of the ginseng root. 0.3 g of honey is applied to the surface of the ginseng from which the above head is removed, and the mixture is boiled at a temperature of 96 ° C for 1 to 2 hours. The cooked ginseng is dried in a hot-air dryer at 65 ° C for 2 to 3 days to prepare red ginseng. The prepared red ginseng is put into water and boiled at 85 to 90 ° C for 45 to 55 hours to prepare a red ginseng solution.

Example 2

After 4 kg of 4-year-old ginseng is harvested, foreign substances such as soil or microorganisms on the surface of the ginseng are removed with air pressure of 0.5 kg / cm 2. The ginseng having the foreign substances removed is cleaned with brine, and the concentration of the pesticide remaining in the ginseng is reduced by removing 5 mm of the ginseng root. The ginseng was prepared by mixing 500 g of water and 25 g of honey and boiled for 1 to 2 hours at a temperature of 96 ° C. The cooked ginseng is dried in a hot-air dryer at 65 ° C for 2 to 3 days to prepare red ginseng. The prepared red ginseng is put into water and boiled at 85 to 90 ° C for 45 to 55 hours to prepare a red ginseng solution.

Comparative Example

Comparative Example 1

Generally prepared red ginseng liquid

Experimental Example

Experimental Example 1: Sensory evaluation

Example 1, Example 2 and Comparative Example 1 were subjected to a sensory test (40 persons (20 males and 20 females) with more than 2 years of sensory evaluation experience) were divided into taste, incense, overall taste, (5-point measurement method). The results are shown in Table 1.

division flavor incense Overall likelihood Synthesis Example 1 4.86 4.85 4.87 4.86 Example 2 4.87 4.88 4.87 4.87 Comparative Example 1 4.85 4.84 4.85 4.84

As shown in Table 1, it can be seen that Examples 1 to 2 show significantly higher scores than Comparative Example 1. [

It can be confirmed that the test results of taste and flavor are higher than those of Comparative Example 1 by lowering the bitter taste of ginseng using honey in Examples 1 to 2 and the overall taste score is also high.

Claims (1)

A method for producing red ginseng extract which reduces harmful substances,
The method of processing red ginseng extract comprises: removing foreign matter such as soil or microorganisms on the surface of 4 to 6 year old ginseng harvested with air pressure of 0.4 to 0.6 kg / cm 2;
The ginseng from which the foreign substance is removed is washed with a charcoal. The charcoal for washing the ginseng is carbonized at a temperature of 600-800 ° C to produce ocher, oak, oak, oak, larch, cedar, cypress, 10 to 30 parts by weight of the black carbon is immersed in 100 parts by weight of water for 60 to 240 minutes to prepare a charcoal, and the ginseng is washed in the charcoal for 30 seconds to 60 seconds;
Cutting a length of 3 to 6 mm from the upper part of the stem where the stem of the washed ginseng and the head of the ginseng are connected to each other to remove debris of the immature or stem-stained area;
Preferably, the ginseng has been steamed at a temperature of 90 to 98 ° C for 1 to 3 hours, more preferably at a temperature of 94 to 96 ° C for 1 to 3 hours, Drying the red ginseng in a hot air dryer at a temperature of 58 to 70 ° C for 1 to 3 days to prepare red ginseng; And
Mixing 60 to 80 parts by weight of the prepared red ginseng with 100 parts by weight of water and boiling the mixture at 85 to 90 ° C for 45 to 55 hours to prepare red ginseng extract. Way