KR20180082162A - Manufacturing method of a ginsengeng honey stick - Google Patents

Abstract

The present invention relates to a ginseng honey stick containing ginseng and fresh ginseng and a manufacturing method thereof, and more specifically, to a fresh ginseng honey stick which is made by soaking chopped fresh ginseng in honey of less than 20%, and a manufacturing method thereof. Moisture, which comes out of fresh ginseng through an osmotic pressure phenomenon after being soaked in honey for 40-60 days, and moisture, which is increased by the moisture of the fresh ginseng, are concentrated at the same time at 30-40°C through a concentrating machine to reduce the moisture content of ginseng honey to less than 20%, and then, the ginseng honey is mixed with a vinyl stick packing material, which is easy to store and carry, to make a ginseng honey stick. While fresh ginseng, which gets easily rotten due to its short storage period, is soaked and aged in honey for 60 days, the ginseng gets similar to the honey in characteristic, so the bitter taste of the ginseng is able to be removed and the sweetness of the honey is able to get deeper and softer, and thus, a user is able to enjoy a better taste and look after health by taking the honey and the ginseng at the same time. Long storage, which is a long-pending issue of fresh ginseng, is solved and portability is promoted, and thus, honey and ginseng are able to be easily stored and taken during a trip or in everyday life.

Description

{MANUFACTURING METHOD OF A GINSENGENG HONEY STICK}

The present invention relates to a ginseng honey stick prepared by immersing finely ground ginseng in honey and a method for producing the same. More specifically, the present invention concentrates the moisture of honey and minced ginseng to mix minced ginseng with honey and allows the ginseng to be taken with the honey by using a vinyl stick wrapping paper to take the taste and health The present invention also relates to a method for manufacturing a ginseng honey stick which is capable of easily storing and taking honey and ginseng at the time of traveling or everyday life by taking advantage of portability.

Ginseng is classified as a drug in the "Old Materia Medica", the oldest Chinese medicine document in China. It means that there is a mysterious efficacy that cures the human life, and that even if taking it for a long time, there is no addiction or addiction. Ginseng is a perennial herb belonging to the genus Ogphi. It is known as a longevity food, which has been known as a human being since ancient times, because its appearance grows as its roots grow. Also its functionalities and characteristics are being reexamined. It is known as a longevity food that is called human beings since ancient times because of its shape that grows as it grows.

Korean ginseng is called Korean ginseng.

Korean ginseng is a food which is recognized as a representative food of Korea and is recognized all over the world.

Also, it is the fact that Korean ginseng is the world 's highest level of medical efficacy and quality, and that it is the world' s best quality ginseng producer. Ginseng, which is produced in large quantities in China and the USA, is distributed at low prices and accounts for 90% of the ginseng volume in the world market. However, Korean ginseng has the best ingredients and efficacy of ginseng, It is being sold at prices that are up to 100 times higher than those of Chinese origin.

Recently, interest in health foods is growing not only in Asian but also in the United States and Europe. Every year in Italy, health food exposition is taking place in France, and interest and love for European health food is growing each year.

Ginseng is known to be a health food that is absolutely necessary for modern people living in the age of 100. It is a pride of Korea that the quality and efficacy of Korean ginseng is the best.

For this reason, Korean ginseng and natural honey among various health foods are considered to be of interest to the world. The process that Korea has been proud of as a ginseng suzerain for more than 2,000 years is a world recognized reality.

The object of the present invention is to provide ginseng honey stick and a method for manufacturing the ginseng honey stick by mixing ginseng minced with honey after finishing using a honey moisture concentrator, and a method for manufacturing the ginseng honey stick. The ginseng honey ginseng or ginseng honey ginseng, The moisture of the ginseng contains less than 20% moisture to change the moisture of the honey, causing microorganisms and fungi to grow on the honey, thus damaging the honey and finally the ginseng and honey will be altered and damaged. Ginseng is easily damaged, so even if it is stored in the refrigerator for about 10 days, the ginseng starts to bruise and starts to decay.

The present invention utilizes the function of a natural preservative, which is one of the characteristics of honey, to keep fresh ginseng for a long time without damaging it, thereby maintaining the taste, aroma and efficacy of raw ginseng, It is the first product in the world that makes it possible to keep the distribution period of honey ginseng for more than 2 years for a long time. It will be an opportunity to promote Korean honey and ginseng in the world market. It will be an opportunity to prove. It is also intended to provide a ginseng honey stick and a method for producing the same.

To achieve the above object, the present invention provides a honey stick of fresh ginseng.

The ginseng honey stick is washed with high pressure after removing the head of fresh ginseng and repeatedly rinsing with clear water several times to completely remove the impurities in the ginseng.

After thoroughly removing soil or impurities from the body of the ginseng, naturally dry or artificially dry the ginseng so that the ginseng is free of water.

Dried fresh ginseng is sized in the size of 1mm ~ 5mm, so that the ginseng is immersed in the honey having a moisture content of 20% or less.

The amount of immersed honey is more than 2 times the weight of the ground ginseng.

Between 10 and 40 days of immersion in honey, the moisture of the fresh ginseng, which has a moisture content of 75% due to the osmotic action, is released into the moisture of the honey and starts to make honey.

To explain the nature of honey in more detail (KFDA says honey is allowed to sell when moisture is below 20%) If the moisture of honey is more than 20%, microorganisms will be able to occur and bacteria and E. coli fungi Yeast and filamentous fungi). For this reason, honey permits sale at less than 20% moisture. The inherent properties of honey can not grow bacteria or fungi because of the unique sterilizing action of honey. For this reason, honey has enough reason to be called a natural preservative.

In the present invention, when honey and ginseng moisture changes from 25% to 30% due to moisture of fresh ginseng, it is centrifuged with a honey concentration machine to lower the moisture content of honey and ginseng to less than 20% Respectively.

This invention restores honey and ginseng that have been damaged by moisture and re-establishes the properties inherent in honey. The present invention relates to a method for regenerating honey and ginseng in which the honey is changed into a honey concentrating machine and the moisture of honey and ginseng Centrifuge and concentrate to make the honey and ginseng moisture equal to less than 20%. When the moisture of the honey and the ginseng becomes the same 20%, the osmotic phenomenon exceeding the moisture from the ginseng to the honey is eliminated and the original properties and functions of the honey are restored.

According to the present invention, the ginseng honey stick according to the present invention is prepared by dissolving ginseng which is easily deteriorated due to its high moisture content and immersing it in honey, aging the ginseng for at least 7 days to a maximum of 60 days, mixing the honey and ginseng with moisture by using a low- As a product, the sweetness of honey and the unique aroma and taste of fresh ginseng are alive in honey. Above all, the inherent functionality and sensibility of honey and ginseng are maintained. Above all, it is possible to store for a long time, and it is easy to carry, storage and transportability by using stick plastic wrapping paper, and also it is very convenient to take ginseng honey of the present invention.

First of all, the developed product that immersed the raw ginseng in a small plastic stick to maximize the portability and storage, in China and USA which mass-produce ginseng, when the water is exposed to air, %, So it is impossible to make ginseng as a commodity for long-term storage. Therefore, most of the ginseng transactions in Asian countries such as China and Japan depend on dried ginseng.

This product is the first product in the world to be able to take honey and raw ginseng by immersing natural ginseng in natural honey. It has the advantage of long-term storage and portability. In addition, it has the effect of honey and sweetness, The texture can also feel.

By inventing ginseng honey stick with taste, storage and portability through combination of natural honey and raw ginseng, it is possible to promote Korean ginseng and honey to the world market as well as Asia. It is a breakthrough product to capture.

Honey in Korea is rarely exported and depends on domestic domestic market. For this reason, the honey market in Korea is getting smaller and smaller, and honey bee production is decreasing due to the influence of the honey bee industry in Korea.

The export of Korean honey and ginseng seems to be very encouraging with the invention of the present invention ginseng stick honey. The world's first export of ginseng honey stick to the world people who are looking for ginseng for the health of the Chinese and Americans who think that it is the best food for health will help to protect the health of the world people, I believe it will play a big role in informing the market and will play a big role in the domestic ginseng industry and the beekeeping industry.

This figure is a picture of ginseng honey packaged in a plastic stick container.
[Fig. 1] Fig. 1 is a plan view showing an assembly of honey ginseng
[Figure 2] Figure 2 is a physical diagram of the present invention

Preferred embodiments of the present invention will now be described in detail.

The method of manufacturing ginseng honey stick according to the present invention comprises largely primary ginseng washing and aging step 2) immersion step in which ginseng is immersed in honey, third ginseng ginseng honey aging step, fourth ginseng honey concentration step.

Specifically, it is as follows.

1 st) The ginseng washing and chopping step

Remove the head of fresh ginseng, wash it with high pressure, and rinse with clear water several times.

After removing the soil or impurities from the body of the ginseng completely, dry the ginseng so that there is no water.

The washed ginseng is chopped in a size of 1 mm to 5 mm in width and width.

Second) Step of immersing ginseng in honey

Honey is immersed in ginseng, which is minced in honey with less than 20% moisture.

3) The ginseng honey aging stage

The moisture of the fresh ginseng is released into the moisture of the honey by the osmotic action within 60 days from the day when it is immersed in the honey.

In more detail, the number of honey is 20% and the moisture of fresh ginseng is slightly different depending on the condition of ginseng, but it is less than about 75%. Due to the difference in moisture between the ginseng and honey, moisture of the ginseng having a relatively large amount of water is extracted as moisture of the honey. The moisture of the ginseng honey aged for 60 days is almost 27%.

4th step) Concentration of ginseng honey

The aged ginseng honey is put into a low-temperature concentrator and the ginseng honey is concentrated to make the moisture of the ginseng honey to less than 20%.

The following experiment was carried out to determine the moisture change of honey by ginseng. Experiments were carried out by immersing 100 grams of fresh ginseng at a temperature of 28 degrees Celsius outside temperature in 2 times, 3 times, 5 times more honey than fresh ginseng, and the change in water for 10 days to 10 days was confirmed as follows. However, the following examples are intended to illustrate the present invention, but the scope of the present invention is not limited thereto.

(Example-1) Moisture change of honey having moisture content of 20% after 10 days

The moisture of honey, which is twice as much, has changed to 23.1%.

The moisture of three times as many as honey was changed to 22.9%.

The moisture of five times as many as honey was changed to 22.5%.

(Example-2)

Even after 20 days the moisture change of the honey lasted (compared to the water change for 10 days)

2 times more honey moisture was 26.4%, and the moisture increased 3.3%.

3 times as much honey moisture as 25.6%, moisture increased 2.7%.

5 times more honey moisture was 24.7% and moisture increased 2.2%.

After 20 days after immersing the ginseng in honey, the moisture change of honey was found to vary according to the amount of honey. The moisture of honey was twice as much as the amount of ginseng extracted, but the moisture of honey was three times as much as that of honey as 22.6% and the moisture of honey as five times as many as 24.7%.

(Example-3)

The water change after 30 days showed a water change after 20 days

Moisture increased twice as much from 26.4% to 27.9%

Moisture of three times as much as honey increased from 25.6% to 26.7% by 1.1%

The moisture of 5 times as many honey increased by 0.9% from 24.7% to 25.6%.

(Example-4)

The change in moisture after 40 days compared to the change in water after 30 days was insignificantly changed as shown below.

Moisture of 2 times as much as honey increased from 27.9% to 28.1% by 0.2%

The moisture of 3 times as many honey increased from 26.7% to 27.3% and the moisture increased by 0.6%

The moisture of 5 times as many honey was changed from 25.6% to 26.1% to 0.5%

(Example 5)

Water change after 50 days of settling

There was no change in the water content of honey twice as much as that of 28.1%

The moisture of 3 times as many honey was changed from 27.3% to 27.6% to 0.3%

The moisture of 5 times as many honey was changed from 26.1% to 26.5% to 0.3%

(Example 6)

Water changes after 60 days of settling

There was no change in the water content of honey twice as much as that of 28.1%

The water content of 3 times as many honey was not changed from 27.6%

Moisture of 5 times more honey was not changed in 26.5%

According to this experiment, the moisture change of ginseng caused by the ginseng was changed into the honey by the osmotic pressure for 10 to 30 days after the ginseng was settled in the honey, and the moisture change of the honey was about 95%, and from 40 to 60 days, The change was found to be about 5%, with little or no change in water after 40 days. In detail, the moisture content of the honey ginseng was highest at 10 days to 30 days, and the water change from 30 days to 60 days varied slightly from 30 days to 40 days. This experiment proved to be insignificant.

And the water change was slightly different according to the amount of honey compared to the ginseng. As a result of the osmotic phenomenon, the moisture from the ginseng juice changed slightly according to the amount of honey compared to the ginseng, but the result was found to increase the moisture content of the honey from 26% to 29%. If the moisture content of the honey is less than 20%, it will not change the properties of the honey without mixing with other substances, but when the moisture content of the honey is more than 20%, the honey will lose the properties of honey due to the increased moisture of the honey, It is possible to confirm that it is changed and is broken.

The present invention relates to a method for separating honey and ginseng, which is obtained by centrifuging honey and ginseng water having a moisture content of 25% to 30% due to moisture of fresh ginseng with a honey concentrator to lower the moisture content of honey and the ginseng to less than 20% Respectively.

Thirty days after the ginseng settled in honey, the ginseng honey, which was 27.9% of the amount of honey, was concentrated to 20% and 19%, and 18% and 17% These four different types of honey were prepared and the moisture change of the concentrated honey with moisture control was examined for 30 days 60 days and 90 days.

Experiments were carried out over a 30 - day period. As a result, the water content did not change after 30 days. After 60 days and after 90 days, a water change test was performed, but there was no change in water.

Microbiological examination

The above-mentioned honey ginseng honey was placed in a closed container for one year to carry out a microbial experiment

The microbiological tests were commissioned by KFI on Dec. 26, 2016 and the results were as follows on January 2, 2017:

General bacterium (CFU / g) 4.50x1 - very good with 10% level of tolerance

Escherichia coli (CFU / g) Not detected

Escherichia coli (CFU / g) Not detected

Fungal count ((CFU / g) 5.50x1 - very good at 10% of the tolerance level

The ginseng honey from this experiment was very good in that the ginseng honey was immersed in honey and the honey germant honey made from less than 20% of the moisture content of the ginseng was kept for 1 year using a honey concentrator.

The final step of the present invention, the packaging method of ginseng honey stick, the capacity and the numerical value are as follows.

The packaging method and method of the present invention are important to make the present invention better understand the efficacy of the ginseng honey as a product, and therefore, the packaging method, package type, size, capacity and numerical value are indicated as follows.

Seed 6 grams to 15 grams of honey in 3 grams of immersed ginseng in a stick plastic wrap.

In the same way, 4gram of immersed fresh ginseng is sealed in 8gram ~ 20gram wrapping paper.

In the same way, 5 grams of fresh ginseng is put into 10 to 25 grams of wrapping paper and sealed.

In the same way, 6 grams of fresh ginseng is put into a wrapping paper of 12grams ~ 30grams and sealed.

In the same way, put 7gram of fresh ginseng in 14gram ~ 35gram of wrapping paper and seal it.

In the same way, 8grams of fresh ginseng is put into a wrapping paper of 12grams ~ 30grams and sealed.

In the same way, put 9 grams of fresh ginseng in 12 grams ~ 30 grams of wrapping paper and seal it.

In the same way, put 10 grams of fresh ginseng in 12 grams ~ 30 grams of wrapping paper and seal.

Claims (4)

A method for producing ginseng in which the horizontal and vertical sizes are chopped to a size of 1 mm to 5 mm and soaked in honey. The aging step of claim 1, wherein the minced ginseng is immersed in honey for a minimum of 1 day to 60 days. How to make the moisture of fresh ginseng and honey to 12% ~ 21% by concentrating honey and ginseng water at the same time by using enrichment machine of ginseng and honey, which has been aged for up to 60 days and getting more moisture. The size of honey ginseng stick of ginseng which is made by concentrating ginseng and honey and containing moisture of 12% ~ 21% and putting it in vinyl stick (1 ~ 3cm centimeter, 8 ~ 20cm centimeter) And form.

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