KR20200021144A - Red ginseng extract manufacturing methods and manufactured by red ginseng extract - Google Patents

Abstract

The present invention relates to a method for manufacturing honeyed red ginseng and honeyed red ginseng thereof. According to the present invention, the method for manufacturing honeyed red ginseng comprises: a washing step of washing selected ginseng with purified water; a honeyed red making step of inserting the washed ginseng with a raw shape into a ginseng steamer to perform steaming at a low temperature of 70 to 85°C for 6 to 8 hours; a honey immersion step of inserting the made red ginseng and honey into a honey immersion device by a weight percent ratio of 1:2 to 2.5, and performing honey immersion at a low temperature of 70 to 85°C for 5 to 7 days; a honeyed red ginseng step of inserting the honeyed red ginseng into a drier to perform drying up to a water content of 15 to 20%; and a packing step of mixing the made honeyed red ginseng and the honey stored in the honey immersion device to disinfect and pack the mixture. Accordingly, red ginseng and honey with ingredients useful for a human body are preserved at low temperature for a long time, thereby preventing active ingredients of the red ginseng and the honey from being lowered. The made honeyed red ginseng has soft texture easy to be taken by a child and a senior and the honey, which is used as an immersion solution for a long time to include the active ingredients of the red ginseng, can be also taken.

Description

RED GINSENG EXTRACT MANUFACTURING METHODS AND MANUFACTURED BY RED GINSENG EXTRACT}

The present invention relates to a red ginseng tablet and a method for manufacturing the red ginseng tablet, and more particularly, ginseng and honey having a beneficial ingredient to the body for a long time at low temperature to prevent the degradation of the active ingredients of red ginseng and honey, It also relates to the red ginseng tablets and the preparation method and the red ginseng tablets that can be used for a long time as well as have a smooth texture, easy to ingestion, honey also contains the active ingredient of red ginseng as a long acupuncture solution.

In general, ginseng is a perennial plant of the family Elderaceae, named after the shape of the root, which is similar to humans. In addition, ginseng has a unique aroma and is known for its sweetness and warmth.

As a result of analyzing the components of ginseng, it is known that glycosides, panacen, polyacetylene compounds, nitrogen-containing components, flavonoids, vitamins, trace elements and various components are contained. .

Such, red ginseng is made by red ginseng, and the red ginseng is called red ginseng jeongdae dried after the sugar acupuncture process, roasted with sugar or honey.

For example, Korean Laid-Open Patent Publication No. 10-2012-0138502 includes (a) selecting and washing the collected ginseng; (b) cooking the washed ginseng of step (a) through steam or boiling water for 5-20 minutes; (c) adding the cooked fresh ginseng of step (b) to the sugar sediment at a predetermined rate and subjecting it to primary sterilization for 5-7 hours under a temperature condition of 90-100 ° C .; (d) secondly sterilizing the first stewed fruit of step (c) under a temperature condition of 60-70 ° C. for 3-5 hours; (e) sterilizing the second stewed fruit of step (d) for three to three hours under a temperature of 40-50 ° C .; And (f) drying the third stewed fruit of step (e).

However, the above technique has a problem that the active ingredient of red ginseng falls into the sap solution due to several times of acupuncture process and the texture is hard.

Korean Laid-Open Patent Publication No. 10-2012-0138502, 'Red Ginseng Tablet and Manufacturing Method'

The present invention is to solve such a problem, to prevent the degradation of the active ingredients of red ginseng and honey by stirring red ginseng and honey at a low temperature for a long time having beneficial ingredients to the human body is easy to consume even young children and old age Not only to have a soft texture, but also used for a long time acupuncture liquid containing red ginseng's active ingredient is to provide a drinkable red ginseng tablet and a manufacturing method and the red ginseng tablet.

Red ginseng tablets of the present invention for achieving the above object and a preferred method of producing the red ginseng tablets with a washing step of washing the selected ginseng with purified water; Red ginseng manufacturing step of steaming at a low temperature 6 ~ 8 hours, 70 ℃ to 85 ℃ while keeping the original shape of the washed ginseng; After preparing the red ginseng with honey in a ratio of 1 to 2 to 2.5% by weight, the sugar acupuncture step of acupuncture at 70 to 85 ℃ low temperature for 5 to 7 days; A step of drying the soaked red ginseng in a dryer to dry the water content of 15% to 20%; It is preferable that the red ginseng tablets prepared by the manufacturing method comprising a packaging step of mixing the red ginseng tablet and the honey stored in the sugar immersion vacuum packaging.

Red ginseng tablets of the present invention to achieve the above object and the preferred embodiment of the red ginseng tablets washing step to wash the selected ginseng with purified water; The red ginseng manufacturing step of cutting the washed ginseng into the size of 0.5 ~ 1cm into steamer for 2 to 3 hours, steamed at 70 ℃ ~ 85 ℃ low temperature; After preparing the red ginseng with honey in a ratio of 1: 2 to 2.5% by weight with a sugar acupuncture, 2 to 4 days, acupuncture step of acupuncture at 70 ℃ ~ 85 ℃ low temperature; A step of drying the soaked red ginseng in a dryer to dry the water content of 15% to 20%; It is preferable that the red ginseng tablet containing the prepared red ginseng tablet and the honey stored in the sugar immersed in a sterilized vacuum packaging and manufactured by the manufacturing method.

The present invention by the above solving means to prevent the degradation of the active ingredients of red ginseng and honey by pulling the red ginseng and honey having a beneficial component to the human body for a long time low temperature, and the prepared fruit has a soft texture that is easy to ingest even young children or older people Of course, it is used as a long acupuncture solution for a long time, the honey containing the active ingredient of red ginseng is also available to drink together.

1 is a view showing a red ginseng tablet and a manufacturing method according to an embodiment of the present invention.

The red ginseng tablet of the present invention and the method and the red ginseng tablet to prevent the deterioration of the active ingredients of red ginseng and honey by stirring the red ginseng and honey having a beneficial component to the human body at low temperature for a long time to facilitate the ingestion of young and old people As well as having a soft texture, honey is used for a long time as the acupuncture solution containing the active ingredient of red ginseng is characterized in that it is manufactured to be drinkable together.

In this application, the terms “comprises” or “consists” are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art.

Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art, and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, preferred embodiment 1 of the present invention will be described in detail.

First, ginseng, the main raw material of the present invention, is a herb that has been used as a tonic tonic for a long time in the East and is known to contain a large amount of about 30 kinds of saponins in Korea.

These ginsengs are usually harvested after 4-6 years of cultivation. Depending on the processing method, they are classified into fresh ginseng, raw ginseng, white ginseng and red ginseng.

In addition, processed red ginseng contains about 30 kinds of saponins (Ginsenoside), as well as several anti-aging compounds (antioxidants) that are not contained in ginseng, several phenolic compounds, maltol component, saponin Rg, Substances such as Rh are produced during the steaming process.

In addition, red ginseng is known to contain a large amount of saponin components, panaxidiol-based, and panaccitriol-based components unique to red ginseng.

Red ginseng tablet and manufacturing method of the present invention comprises a washing step (S10), red ginseng manufacturing step (S20), acupuncture step (S30), fruit step (S40), packaging step (S50).

The washing step (S10) is a step of washing the selected ginseng with purified water, after collecting ginseng intact in the form of ginseng ranging from the root to the brain part, and removing foreign substances such as soil with purified water. desirable.

The red ginseng manufacturing step (S20) is a step of preparing red ginseng by steaming at a low temperature for 6 to 8 hours, 70 ℃ to 85 ℃ while preserving the original shape of the ginseng washed in the washing step (S10).

The steam ginseng is a structure that steams ginseng placed inside by heating water to generate steam, and thus, a detailed description thereof will be omitted in the present invention.

On the other hand, in the preparation of the red ginseng, in order to prevent the degradation of active ingredients such as about 30 kinds of saponins (Ginsenoside), it is preferable to steam at 6-8 hours, 70 ℃ ~ 85 ℃ low temperature in the steam ginseng.

The acupuncture step (S30) is a red ginseng prepared in the red ginseng manufacturing step (S20) 1: 1 to 2 ~ 2.5% by weight in a sugar acupuncture in a ratio of 2 to 2.5% by weight, and then sugar at 70 ℃ ~ 85 ℃ low temperature It's a step down.

The pull device is a structure having a space accommodated therein, and a detailed description thereof will be omitted.

On the other hand, honey is known as an effective food for inhibiting Helicobacter, Staphylococcus, Escherichia coli, Bacillus, Pseudomonas aeruginosa, etc. by the sulfate effect.

In order to effectively penetrate the active ingredient of honey deeply into the red ginseng, red ginseng was added to the stepper at a ratio of 1: 2 to 2.5% by weight with honey, and then sugar was reduced at 70 ° C. to 85 ° C. for 5 to 7 days. It is desirable to spit.

The confection step (S40) is a step of drying so that the red ginseng pulled in the acupuncture step (S30) in a dryer to 15% to 20% moisture content.

At this time, the temperature of the dryer is maintained at 20 ℃ ~ 35 ℃ to dry the water content 15% ~ 20%, it is preferable to maintain an environment similar to natural drying.

If the moisture content of the red ginseng described above is 14% or less, the texture becomes too hard, and more than 21% has a drawback of too much texture.

The packaging step (S50) is a step of mixing sterile vacuum packaging by mixing the red ginseng fruit prepared in the step S40 and the honey stored in the acupuncture step.

Through this, it is preferable that the red ginseng can be ingested with honey containing the active ingredient of red ginseng.

As described above, the present invention prevents the active ingredient of red ginseng and honey by lowering red ginseng and honey for a long time at low temperature, which has beneficial ingredients to the human body. , Honey used for a long time as acupuncture solution containing the active ingredient of red ginseng is also drinkable effect.

Hereinafter, preferred embodiment 2 of the present invention will be described in detail.

Red ginseng tablets and the manufacturing method of the present invention comprises a washing step (S10 '), red ginseng manufacturing step (S20'), acupuncture step (S30 '), a fruit step (S40'), packaging step (S50 ').

The washing step (S10) is a step of washing the selected ginseng with purified water, after collecting ginseng intact in the form of ginseng ranging from the root to the brain part, and removing foreign substances such as soil with purified water. desirable.

The red ginseng manufacturing step (S20 ') is a step of preparing the red ginseng by steaming the ginseng washed in the washing step (S10') to a size of 0.5 ~ 1cm into steamer for 2 to 3 hours, 70 ℃ ~ 85 ℃ low temperature to be.

The steam ginseng is a structure that steams ginseng placed inside by heating water to generate steam, and thus, a detailed description thereof will be omitted in the present invention.

On the other hand, in the preparation of the red ginseng, in order to prevent the degradation of active ingredients such as 30 kinds of saponins (Ginsenoside), it is preferable to steam at 2 to 3 hours, 70 ℃ to 85 ℃ low temperature in steaming.

The acupuncture step (S30 ') is a red ginseng prepared in the red ginseng manufacturing step (S20') 1: 1 to 2 to 2.5% by weight of the sugar in a stepper, 2 ~ 4 days, 70 ℃ ~ 85 ℃ low temperature Step to step into.

The pull device is a structure having a space accommodated therein, and a detailed description thereof will be omitted.

On the other hand, honey is known as an effective food for inhibiting Helicobacter, Staphylococcus, Escherichia coli, Bacillus, Pseudomonas aeruginosa, etc. by the sulfate effect.

In order to effectively penetrate the active ingredient of honey deeply into the red ginseng, red ginseng was added to the stepper in a ratio of 1: 2 to 2.5% by weight with honey, and then sugar was reduced to 70 ° C. to 85 ° C. for 2 to 4 days. It is desirable to spit.

The fruiting step (S40 ') is a step of drying the red ginseng pulled in the acupuncture step (S30') to a moisture content of 15% to 20%.

At this time, the temperature of the dryer is maintained at 20 ℃ ~ 35 ℃ to dry the water content 15% ~ 20%, it is preferable to maintain an environment similar to natural drying.

If the moisture content of the red ginseng described above is 14% or less, the texture becomes too hard, and more than 21% has a drawback of too much texture.

The packaging step (S50 ') is a step of mixing sterile vacuum packaging by mixing the red ginseng fruit prepared in the step S40' and the honey stored in the acupuncture.

Through this, it is preferable that the red ginseng can be ingested with honey containing the active ingredient of red ginseng.

As such, the present invention prevents the active ingredients of red ginseng and honey by lowering red ginseng and honey having a beneficial ingredient to the body for a long time at low temperatures, and has a soft texture that can be easily consumed even by young children or older people. , Honey used for a long time as acupuncture solution containing the active ingredient of red ginseng is also drinkable effect.

According to the present invention, red ginseng and honey having beneficial ingredients to the body for a long time at low temperature to prevent the degradation of the active ingredients of red ginseng and honey, and the prepared fruit has a soft texture that is easy to ingest even young children and old age, of course, It is used for a long time as acupuncture liquid and honey containing the active ingredient of red ginseng is also drinkable and provides a preparation method and the red ginseng fruit.

S10, S10 ': washing step
S20, S20 ': Red ginseng manufacturing stage
S30, S30 ': Pulling step
S40, S40 ': Process step
S50, S50 ': Packing step

Claims (4)

Washing step of washing the selected ginseng with purified water (S10);
Red ginseng manufacturing step (S20) for 6 to 8 hours, steaming 70 ℃ to 85 ℃ low temperature while keeping the original shape of the washed ginseng in a steaming ginseng;
After preparing the red ginseng with honey in a ratio of 1 to 2 to 2.5% by weight with a sugar acupuncture step, acupuncture step (S30) for 5 to 7 days, acupuncture at 70 ℃ ~ 85 ℃ low temperature;
A step (S40) of drying the soaked red ginseng into a drier to have a water content of 15% to 20%;
The red ginseng tablets and the honey stored in the sugar immersed in the mixing step of packing the packaging step (S50); consisting of, red ginseng tablets and red ginseng tablets, characterized in that the intake of honey containing the active ingredient of red ginseng. According to claim 1, Red ginseng fruit, characterized in that prepared by the above method. Washing step of washing the selected ginseng with purified water (S10 ');
The red ginseng manufacturing step (S20 ') for 2 to 3 hours, steamed at 70 ℃ to 85 ℃ low temperature by cutting the washed ginseng into 0.5 ~ 1㎝ size;
After preparing the red ginseng with honey in a ratio of 1: 2 to 2.5% by weight with a sugar acupuncture step, acupuncture step (S30 ') for 2 to 4 days, acupuncture at a low temperature 70 ℃ ~ 85 ℃;
A step (S40 ') of drying the soaked red ginseng into a drier to have a water content of 15% to 20%;
The red ginseng tablets and the honey stored in the sugar acupuncture and mixing the packing step (S50 ') for sterile vacuum packaging; consisting of, red ginseng tablets and red ginseng tablets, characterized in that the intake of honey containing the active ingredient of red ginseng. 4. The red ginseng tablet of claim 3, which is prepared by the above method.

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