KR20190090123A - The method of manufacture for Red ginseng liquid using complex extraction - Google Patents
The method of manufacture for Red ginseng liquid using complex extraction Download PDFInfo
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 111
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000007788 liquid Substances 0.000 title abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 238000000605 extraction Methods 0.000 title description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000032683 aging Effects 0.000 claims abstract description 12
- 239000008213 purified water Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 16
- 238000003809 water extraction Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 abstract description 9
- 229920002472 Starch Polymers 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 150000004676 glycans Chemical class 0.000 abstract description 6
- 229920001282 polysaccharide Polymers 0.000 abstract description 6
- 239000005017 polysaccharide Substances 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 5
- 238000005520 cutting process Methods 0.000 abstract description 4
- 239000002904 solvent Substances 0.000 abstract description 4
- 238000010025 steaming Methods 0.000 abstract description 4
- 239000000243 solution Substances 0.000 description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000011259 mixed solution Substances 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 235000008434 ginseng Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 235000017709 saponins Nutrition 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009702 cancer cell proliferation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 229940029988 ginseng preparation Drugs 0.000 description 1
- 229940107131 ginseng root Drugs 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004890 malting Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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Abstract
Description
본 발명은 홍삼액의 제조방법에 관한 것으로서, 보다 상세하게는 홍삼에 엿기름을 첨가하여 숙성시켜 홍삼에 함유된 전분이나 다당류를 가수분해한 후, 가수분해된 홍삼을 다시 물을 용매로 열수 추출하여 저분자화함으로써 홍삼의 유효성분이 인체에 쉽게 흡수되는 홍삼액을 제조하는 방법에 관한 것이다.More particularly, the present invention relates to a method for producing red ginseng, which comprises adding malt to red ginseng to hydrolyze starch or polysaccharide contained in red ginseng, hydrolyzing the red ginseng, The present invention relates to a method for producing a red ginseng solution in which the active ingredient of red ginseng is easily absorbed by the human body.
홍삼은 수삼을 쪄서 건조시켜 가공한 것으로, 사포닌 등의 인체에 유용한 성분을 다량 함유하고 있다. 사포닌은 당뇨, 고혈압, 노화를 방지하는 항산작용 및 암세포 증식억제성분 등 뛰어난 약리 효과가 있는 것으로 알려져 있는데, 이와 같은 홍삼으로부터 사포닌을 분리 및 추출하기 위하여 다양한 방법이 사용되고 있다.Red ginseng is steamed and dried ginseng, which contains a large amount of ingredients useful for human body such as saponin. Saponins are known to have excellent pharmacological effects such as antioxidant activity to inhibit diabetes, hypertension, aging, and cancer cell proliferation inhibiting components. Various methods have been used for separating and extracting saponin from such red ginseng.
대한민국 특허등록 제10-1148773호에는 추출용매로 물을 이용하여 홍삼을 70℃의 저온에서 72시간 동안 추출한 후 85℃의 고온에서 48시간 동안 다시 추출하는 열수 추출방법이 개시되어 있고, 특허공개 제10-2009-0011508호에는 입도가 높은 홍삼분말에 65∼75％ 에탄올로 70℃의 온도에서 48시간 동안 추출하는 에탄올 추출법이 개시되어 있으며, 공개특허 제10-2014-0007650호에는 초음파 추출기에 홍삼에 물을 첨가한 후 초음파 진동을 인가하여 추출하는 초음파 추출법이 개시되어 있다. Korean Patent Registration No. 10-1148773 discloses a hot water extraction method in which red ginseng is extracted at a low temperature of 70 ° C for 72 hours using water as an extraction solvent and then re-extracted at a high temperature of 85 ° C for 48 hours, 10-2009-0011508 discloses an ethanol extraction method in which red ginseng powder having a high particle size is extracted with 65-75% ethanol at a temperature of 70 ° C for 48 hours. In the patent publication 10-2014-0007650, And then applying ultrasonic vibration to the ultrasonic wave to extract the ultrasonic wave.
하지만, 열수추출 방법은 추출 시간이 너무 장시간이 소요되고, 장시간 수용매에서 고온 처리하게 되면 추출과정에서 홍삼 자체에 함유되어 있는 유기산들의 영향으로 홍삼의 유효성분이 파괴되는 문제가 있고, 에탄올 추출은 추출액으로부터 에탄올을 제거해야 하는 번거로움이 있으며, 초음파 추출법의 경우 별도의 초음파 추출기를 구비해야 하는 부담이 있다.However, when the hot water extraction method takes a long time to extract and the high temperature treatment is performed in a water solvent for a long time, there is a problem that the active ingredient of red ginseng is destroyed by the influence of the organic acids contained in the red ginseng itself in the extraction process, It is troublesome to remove ethanol from the supernatant, and in the case of the ultrasonic extraction method, it is burdensome to provide a separate ultrasonic extractor.
특히, 홍삼은 50% 이상이 분자량이 높은 전분이나 다당류로 이루어져 있는데, 이를 효과적으로 분해하여 홍삼의 유효성분이 인체에 쉽게 흡수될 수 있는 추출방법의 개발이 필요하다.In particular, red ginseng is composed of starch or polysaccharide having a high molecular weight of more than 50%. It is necessary to develop an extraction method that can effectively dissolve the active ingredient of red ginseng so that the active ingredient of red ginseng can be easily absorbed by the human body.
본 발명은 상술한 문제점을 해결하기 위하여 창안된 것으로, 본 발명의 목적은 홍삼에 다량으로 함유된 전분이나 다당류를 분해하여 인체에 흡수가 용이한 홍홍삼액 제조방법을 제공하는 것에 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a method for producing red ginseng liquid which is easy to be absorbed into human body by decomposing starch or polysaccharide contained in red ginseng.
이와 같은 목적을 달성하기 위하여 본 발명에 따른 복합추출을 이용한 홍삼액의 제조방법은, 홍삼을 준비하는 단계, 준비된 홍삼을 증숙기에 투입하여 95~98℃ 온도로 3~4시간 동안 증숙한 후, 증숙된 홍삼을 0.5mm~0.8mm의 두께로 슬라이스 절단하는 단계, 엿기름에 정제수를 1:1 중량비율로 첨가한 후 55~60℃ 온도 범위에서 3~4시간 진탕하여 엿기름 혼합액을 제조하는 단계, 엿기름 혼합액에 절단된 홍삼을 투입한 후, 65~75℃ 온도 범위에서 8~10시간동안 홍삼을 숙성하는 단계, 및엿기름 혼합액에 의해 숙성된 홍삼에 정제수를 첨가하여 80~90℃ 온도에서 24시간 동안 열수 추출하여 홍삼액을 수득하는 단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, the present invention provides a method for preparing a red ginseng solution, which comprises preparing red ginseng, adding red ginseng to the boiling time, boiling the mixture at 95 to 98 ° C for 3 to 4 hours, A step of slicing the red ginseng to a thickness of 0.5 mm to 0.8 mm, adding purified water to the malt in a 1: 1 weight ratio, shaking at 55 to 60 ° C for 3 to 4 hours to prepare a malt mixed solution, Adding the cut red ginseng to the mixed solution, aging the red ginseng for 8 to 10 hours at a temperature of 65 to 75 ° C, adding purified water to the red ginseng aged by the malt mixture and heating at 80 to 90 ° C for 24 hours And extracting hot water to obtain a red ginseng solution.
본 발명에 있어서, 상기 홍삼을 숙성하는 단계에서 절단된 홍삼과 엿기름 혼합액은 1: 4~6 중량비율로 혼합되는 것이 바람직하다.In the present invention, it is preferable that the red ginseng and the malt mixed solution cut in the step of aging the red ginseng are mixed in a weight ratio of 1: 4 ~ 6.
본 발명에 있어서, 상기 열수 추출을 통해 걸러진 홍삼박을 파쇄한 후 100~150 메시크기의 홍삼박 미세분말을 홍삼액에 첨가하는 것이 바람직하다.In the present invention, it is preferable that the red ginseng powder filtered through the hot water extraction is crushed and the red ginseng powder of 100 ~ 150 mesh size is added to the red ginseng solution.
본 발명에 따르면 홍삼에 엿기름을 첨가하여 숙성함으로써 홍삼에 함유된 전분이나 다당류를 가수분해한 후, 가수분해된 홍삼에 물을 용매로 다시 열수 추출함으로써 저분자화함으로써 홍삼의 유효성분이 인체에 쉽게 흡수될 수 있으며, 홍삼액의 추출과정에서 수득된 홍삼박을 홍삼액과 함께 첨가함으로써 홍삼박에 남겨진 유효성분을 섭취할 수 있음은 물론, 홍삼액의 홍삼함유량 판단 기준인 고형분 함량 또는 증가시킬 수 있다. According to the present invention, the active ingredient of red ginseng is easily absorbed into the human body by converting the starch or polysaccharide contained in red ginseng to malic acid by adding malt to red ginseng and then hydrolyzing the hydrolyzed red gins by hot water extraction with a solvent The addition of the red ginseng powder obtained in the extraction process of the red ginseng solution together with the red ginseng solution can take the active ingredient remaining in the red ginseng powder and increase the content of the red ginseng as a solid content or the content of the red ginseng.
도 1은 본 발명에 따른 복합추출을 이용한 홍삼액의 제조방법의 순서도이다.FIG. 1 is a flow chart of a method for producing red ginseng solution using the compound extraction according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명을 상세히 설명하기로 한다. Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1을 참조하면 본 발명에 따른 홍삼액의 제조방법은, 홍삼준비 단계(S10), 홍삼증숙 및 절단단계(S20), 엿기름 혼합액 제조단계(S30), 엿기름 혼합액에 홍삼을 숙성하는 단계(S40), 숙성된 홍삼의 열수 추출단계(S50), 홍삼박 파쇄 및 혼합단계(S60)로 이루어진다.Referring to FIG. 1, the method for preparing red ginseng according to the present invention comprises the steps of preparing red ginseng (S10), red ginseng steaming and cutting step (S20), preparing malt mixture (S30), aging red ginseng (S40) , A hot water extraction step (S50) of aged red ginseng, and a red ginseng shake step (S60).
(1)홍삼준비 단계(S10)(1) red ginseng preparing step (S10)
본 발명의 홍삼은 재배된 수삼을 검사하여 합격된 것만 수매하여 홍삼 가공공정을 거쳐 보관된 6년근 원료 홍삼을 사용하나. 상기 원료가 되는 홍삼은 홍삼 근 또는 미삼을 사용할 수 있으며, 이들을 혼합하여 사용할 수도 있다.The red ginseng according to the present invention uses only six years old raw red ginseng which has been passed through the red ginseng processing process after it has been inspected and passed the ginseng cultivation. The red ginseng to be used as the raw material may be red ginseng root or ginseng, or a mixture thereof may be used.
(2)홍삼 증숙 및 절단 단계(S20)(2) Red ginseng steaming and cutting step (S20)
준비된 홍삼을 증숙기에 투입하여 가온하여 95~98℃ 온도 범위에서 3~4시간 증숙한 후, 홍삼의 몸통부분을 제외한 잔뿌리를 제거하고 홍삼을 슬라이스 절단기를 이용하여 0.5mm~0.8mm의 두께로 슬라이스 절단한다. The prepared red ginseng was put into a boiling machine, heated at 95 to 98 ° C for 3 to 4 hours, and the red ginseng except for the body portion of the red ginseng was removed. The red ginseng was sliced to a thickness of 0.5 mm to 0.8 mm using a slicing cutter Cut it.
(3)엿기름 혼합액 제조단계(S30)(3) Malt mixture preparation step (S30)
진탕기에 엿기름에 정제수를 1:1 중량비율로 첨가한 후 55~60℃ 온도 범위에서 3~4시간 진탕하여 엿기름 혼합액을 제조한다. 엿기름은 효소인 아밀라아제가 함유되어 있어 홍삼에 다량 함유된 전분이나 다당류를 가수분해하여 단당류나 이당류로 전환할 수 있다. Purified water is added to the malt in a shaker at a ratio of 1: 1 by weight, and the mixture is shaken at 55 to 60 ° C for 3 to 4 hours to prepare a malt mixture. Since malt is an enzyme containing amylase, starch or polysaccharide contained in red ginseng can be hydrolyzed and converted into monosaccharide or disaccharide.
(4)엿기름 혼합액에 홍삼을 숙성하는 단계(S40)(4) a step of aging red ginseng in the mixed malt solution (S40)
교반기에 슬라이스된 홍삼과 엿기름 혼합액을 투입한 후, 65~75℃ 온도 범위에서 8~10시간 동안 홍삼을 숙성한다. (2)단계를 통해 증숙된 홍삼은 조직이 연화된 상태로 본 숙성과정을 통해 엿기름 혼합액이 홍삼 내부로 효과적으로 침투된다. 여기서, 슬라이스된 홍삼과 엿기름 혼합액은 1: 4~6 중량비율로 혼합되는 것이 바람직한데, 엿기름 혼합액이 4 중량비율 미만인 경우 함유되는 엿기름에 의한 전분 분해 효능이 저감되고, 6 중량비율을 초과하는 경우 숙성시 홍삼 조직이 과다하게 연화되는 문제가 있다. After adding sliced red ginseng and malt mixture to the agitator, red ginseng is aged at 65 ~ 75 ℃ for 8 ~ 10 hours. In step (2), red ginseng is softened and the malt mixed solution is effectively penetrated into the red ginseng through the aging process. Here, the sliced red ginseng and malt mixture are preferably mixed at a ratio of 1: 4 to 6, and when the malt mixture is less than 4 parts by weight, the malting starch decomposition efficiency is reduced. When the ratio is more than 6 parts by weight There is a problem that red ginseng tissue is excessively softened at the time of aging.
(5)숙성된 홍삼의 열수 추출단계(S50)(5) Hot water extraction step (S50) of aged red ginseng
엿기름 혼합액에 의해 숙성된 홍삼과 정제수를 중탕기에 1: 15~30 중량비율로 첨가한 후 80~90℃ 온도에서 24시간 동안 열수추출한다. 열수추출 온도는 80~90℃ 온도 범위 중 온도를 고정하여 추출할 수도 있고, 저온에서 고온으로 온도를 가변하여 추출할 수도 있다. 본 발명에 따르면, 엿기름 추출액에 의해 전분 성분이 분해된 홍삼을 열수 추출함으로써 저분자 상태로 홍삼의 유효성분을 높은 수율로 수득할 수 있다.The red ginseng and the purified water, which are aged by the malt mixture, are added to the boiling water at a ratio of 1:15 to 30, and then subjected to hot water extraction at 80 to 90 ° C for 24 hours. The hot water extraction temperature can be extracted by fixing the temperature within a temperature range of 80 to 90 ° C or by varying the temperature from a low temperature to a high temperature. According to the present invention, the active ingredient of red ginseng can be obtained in a high yield in a low molecular state by extracting hot water of red ginseng in which the starch component is decomposed by the malt extract.
(6)홍삼박 파쇄 및 혼합단계(S60)(6) Red ginseng shredding and mixing step (S60)
열수 추출을 통해 걸러진 홍삼 찌꺼기(홍삼박)을 파쇄한 후 채에 걸러 100~150 메시(mesh) 크기의 미세분말 고형분을 홍삼액에 함께 첨가한다. 이와 같이 본 발명에서 홍삼액의 다중 추출과정에서 수득된 홍삼박을 함께 첨가함으로써 홍삼박에 남겨진 유효성분을 섭취할 수 있음은 물론, 홍삼액의 홍삼함유량 판단 기준인 고형분 함량 또는 증가시킬 수 있다. The red ginseng residue (red ginseng) filtered through hot water extraction is crushed, and the fine powder solid of 100 ~ 150 mesh size is added together with red ginseng solution. In the present invention, the active ingredient remaining in the red ginseng roots can be consumed by adding the red ginseng roots obtained in the multiple extracting process of the red ginseng solution, and the content of the red ginseng in the red ginseng solution can be increased or increased.
본 명세서 및 특허청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.The terms and words used in the present specification and claims should not be construed as limited to ordinary or preliminary meaning and the inventor shall properly define the concept of the term in order to describe its invention in the best possible way The present invention should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.
S10: 홍삼준비 단계
S20: 홍삼 증숙 및 절단 단계
S30: 엿기름 혼합액 제조단계
S40: 엿기름 혼합액에 홍삼을 숙성하는 단계
S50: 숙성된 홍삼의 열수 추출단계
S60: 홍삼박 파쇄 및 혼합단계S10: Red ginseng preparation step
S20: Red ginseng steaming and cutting stage
S30: Malt mixture liquid preparation step
S40: Step of aging red ginseng in malt mixture
S50: The step of hydrothermal extraction of aged red ginseng
S60: Red ginseng shredding and mixing step
Claims (3)
준비된 홍삼을 증숙기에 투입하여 95~98℃ 온도로 3~4시간 동안 증숙한 후, 증숙된 홍삼을 0.5mm~0.8mm의 두께로 슬라이스 절단하는 단계;
엿기름에 정제수를 1:1 중량비율로 첨가한 후 55~60℃ 온도 범위에서 3~4시간 진탕하여 엿기름 혼합액을 제조하는 단계;
상기 엿기름 혼합액에 절단된 홍삼을 투입한 후, 65~75℃ 온도 범위에서 8~10시간동안 홍삼을 숙성하는 단계; 및
엿기름 혼합액에 의해 숙성된 홍삼에 정제수를 첨가하여 80~90℃ 온도에서 24시간 동안 열수 추출하여 홍삼액을 수득하는 단계;를 포함하는 것을 특징으로 하는 복합추출을 이용한 홍삼액의 제조방법.Preparing red ginseng;
The prepared red ginseng is put into a boiling machine and mixed at a temperature of 95 to 98 ° C for 3 to 4 hours and then sliced into a thickness of 0.5 mm to 0.8 mm.
Adding purified water to malt in a weight ratio of 1: 1 and shaking at 55 to 60 ° C for 3 to 4 hours to prepare a malt mixture;
Adding the cut red ginseng to the malt mixture, aging the red ginseng for 8 to 10 hours at a temperature of 65 to 75 ° C; And
Adding purified water to the red ginseng which has been aged by the malt mixture and extracting the red ginseng solution by hot water extraction at 80 to 90 ° C for 24 hours.
상기 홍삼을 숙성하는 단계에서 절단된 홍삼과 엿기름 혼합액은 1: 4~6 중량비율로 혼합되는 것을 특징으로 하는 복합추출을 이용한 홍삼액의 제조방법.The method according to claim 1,
Wherein the red ginseng and the malt mixed liquor cut in the step of aging the red ginseng are mixed in a weight ratio of 1: 4 to 6: 1.
상기 열수 추출을 통해 걸러진 홍삼박을 파쇄한 후 100~150 메시크기의 홍삼박 미세분말을 홍삼액에 첨가하는 것을 특징으로 하는 복합추출을 이용한 홍삼액의 제조방법.3. The method of claim 2,
Wherein the red ginseng powder filtered through the hot water extraction is pulverized and then red ginseng powder of 100 ~ 150 mesh size is added to the red ginseng solution.
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| KR101148773B1 (en) | 2011-08-04 | 2012-05-24 | 마이산홍삼영농조합법인 | A process for preparing an red ginseng extract enriched with ginsenoside |
| KR20140007650A (en) | 2012-07-10 | 2014-01-20 | 김영욱 | A fermentation red ginseng extract process |
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| KR101148773B1 (en) | 2011-08-04 | 2012-05-24 | 마이산홍삼영농조합법인 | A process for preparing an red ginseng extract enriched with ginsenoside |
| KR20140007650A (en) | 2012-07-10 | 2014-01-20 | 김영욱 | A fermentation red ginseng extract process |
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