KR20210016710A - Manufacturing method wood-cultivated ginseng extract - Google Patents

Abstract

The present invention relates to a method for manufacturing a wood-cultivated ginseng extract, comprising: a first step of washing and slicing wood-cultivated ginseng; a second step of roasting the washed and sliced wood-cultivated ginseng; a third step of obtaining an extract by hot water extraction of the wood-cultivated ginseng washed and sliced in the first step; a fourth step of heating a mixture of the extract and the roasted wood-cultivated ginseng; a fifth step of aging after mixing the mixture with honey; and a sixth step of filtering the aged mixture. In the manufacturing method of the wood-cultivated ginseng extract, taste and functionality can be maximized to satisfy the preference of modern people.

Description

Manufacturing method of wild ginseng extract {Manufacturing method wood-cultivated ginseng extract}

The present invention relates to a method for preparing a wild ginseng extract, and more particularly, to a method for preparing a wild ginseng extract usable as food or cosmetics.

Wild ginseng refers to ginseng (including dried ones) produced without installing artificial facilities such as light shields in the mountain areas defined in subparagraph 1 of Article 2 of the Mountain Management Act. In addition, wild ginseng is a forest product produced in a forest, as it is in its natural state, over a long period of time (10 to 20 years), and is produced in a clean manner (no pesticides, no fertilizers). have.

As the main component of generally known wild ginseng, the component containing nitrogen is 12-16% of the total organic matter, and the saponin component, which is known to have a high pharmacological effect, is 3-6%. In particular, saponin has a pharmacological action among the various active ingredients of wild ginseng, and saponin is a generic term for tritelpene and steroid-based glycosides widely distributed in the plant world.In the past, it was known as a non-nutrient substance, but its anticancer, antioxidant, and cholesterol-lowering effects were revealed. As they lost, they began to gain attention as a bioactive substance. In herbal medicines, it has been used as a cardiac or diuretic.In particular, ginseng saponin has a unique chemical structure different from saponins found in other plants, and its pharmacological efficacy is also unique, meaning ``ginsenoside (Ginseng) glycoside (Ginseng). Ginsenoside)'.

Mostly, wild ginseng was consumed raw, and there was a problem of low utilization as a processed food.

Publication Patent No. 10-2019-0060321

In order to solve the above-described problem, an object of the present invention is to provide a method for producing a wild ginseng extract that satisfies the consumer's preference and can be used in food and cosmetics.

In order to achieve the above object, the method for producing a wild ginseng extract according to the present invention includes a first step of washing and slicing wild ginseng, a second step of roasting the washed and chopped wild ginseng, and the washed and chopped in the first step. The third step of obtaining an extract by extracting wild ginseng with hot water, a fourth step of heating a mixture of the extract and the roasted wild ginseng, a fifth step of mixing and aging honey in the mixture, and filtering the aged mixture Characterized in that it includes six steps.

The sanyangsam washed and chopped in the second step is first roasted at 90 to 100°C for 30 minutes, and then roasted at 100 to 110°C for 30 minutes, and then roasted for 30 minutes at 110 to 120°C. It is characterized.

In the third step, the extract is characterized in that 70 parts by weight of water are mixed with 100 parts by weight of the washed and minced wild ginseng, and hot water is extracted at 80 to 100°C for 10 to 12 hours.

The mixture is prepared by mixing 70 parts by weight of the extract with respect to 100 parts by weight of the wild ginseng roasted in the fourth step, and the mixture is heated at 65 to 75°C for 5 to 7 hours.

In the fifth step, with respect to 100 parts by weight of the mixture, 30 parts by weight of the honey are mixed and aged for 24 to 36 hours at 20 to 30°C.

In the method for preparing a wild ginseng extract according to the present invention has the following effects.

The sanyangsam extract manufacturing method has the effect of providing a sanyangsam extract manufacturing method that maximizes high taste and functionality according to the preference of modern people.

In addition, despite the various effects of wild ginseng, there were few ways of using it, but through the present invention, there is an effect of diversifying the processed wild ginseng food to increase utilization and to expect various profit creation.

1 is a view showing the manufacturing sequence of a method for producing a wild ginseng extract according to the present invention.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of a method for preparing a wild ginseng extract according to the present invention will be described in detail.

As shown in Fig. 1, the method for preparing a wild ginseng extract according to the present invention includes a first step (S1) of washing and slicing wild ginseng, a second step (S2) of roasting the washed and minced wild ginseng, and washing in the first step. And a third step (S3) of obtaining an extract by hot water extraction of the chopped wild ginseng, a fourth step (S4) of heating a mixture of the extract and the roasted wild ginseng, and a fifth step of mixing and aging honey in the mixture. It consists of a step (S5), a sixth step (S6) of filtering the aged mixture.

In the first step (S1), the sanyangsam is washed and minced. Specifically, the sanyangsam is washed to remove foreign substances remaining on the surface. And the washed wild ginseng is cut into 0.5mm to 1cm.

In the second step (S2), the washed and minced wild ginseng is fried. Specifically, the washed and minced wild ginseng is first roasted at 90 to 100°C for 30 minutes, and then roasted at 100 to 110°C for 30 minutes, and then roasted at 110 to 120°C for 30 minutes.

Here, when the wild ginseng is roasted at a temperature of less than 90°C, it takes a long time to roast and thus efficiency is inferior, and when roasted at a temperature exceeding 120°C, the surface of the wild ginseng is burnt.

In addition, by roasting wild ginseng, the moisture content of each part is uniform and the cell tissue is properly destroyed so that the contained relics come out well.

In the third step (S3), the sanyangsam washed and minced in the first step is hot-water extracted to obtain an extract. Specifically, the extract is mixed with 70 parts by weight of water based on 100 parts by weight of the washed and chopped wild ginseng, and hot water extraction is performed at 80 to 100°C for 10 to 12 hours.

Here, when the water is mixed in less than 70 parts by weight, smooth extraction is difficult because the amount of water is insufficient to act as a solvent during the extraction, and when it is mixed in more than 70 parts by weight, the concentration of the extract is excessive. There is a problem of fading.

In addition, when hot water is extracted below 80°C, it is difficult to sufficiently extract the active ingredient or the extraction time is excessively long, and when hot water is extracted above 100°C, the taste may be altered or beneficial ingredients may be destroyed due to high temperature.

If hot water is extracted for less than 10 hours, it is difficult to sufficiently extract active ingredients, and if hot water is extracted for more than 12 hours, unnecessary working time is consumed because all the active ingredients have already been extracted.

In the fourth step (S4), the extract and the wild ginseng roasted in the second step are mixed to obtain a mixture, and the mixture is heated. Specifically, 70 parts by weight of the extract is mixed with respect to 100 parts by weight of the roasted wild ginseng to prepare a mixture, and the mixture is heated at 65 to 75°C for 5 to 7 hours to make the mixture into a slurry state. Here, while heating the mixture, it is preferable to stir the roasted wild ginseng and the extract so that the mixture becomes a slurry state.

In addition, when heated at less than 65° C., the heating time is excessively long, and when heated above 75° C., taste may be altered or beneficial ingredients may be destroyed due to high temperature.

If the mixture is heated for less than 5 hours, the mixture is not in a slurry state and the wild ginseng is not sufficiently decomposed, and if the mixture is heated for more than 7 hours, the mixture is already in a slurry state, so unnecessary working time is consumed.

In the fifth step (S5), the mixture is mixed with honey and aged. Specifically, 30 parts by weight of the honey is mixed with respect to 100 parts by weight of the mixture. And it is aged for 24 to 36 hours at 20 to 30 ℃.

In addition, if it is aged at less than 20°C, it takes excessive aging time, and if it exceeds 30°C, the taste may deteriorate.

If it is aged for less than 24 hours, the aging has not yet been completed, and if it is aged for more than 36 hours, the aging is already completed and unnecessary work time is consumed.

In the sixth step (S6), the aged mixture is filtered. Specifically, the aged mixture is filtered to remove impurities or foreign substances.

Hereinafter will be described in detail the experimental contents of the method for producing a wild ginseng extract of the present invention.

1. Sensory evaluation-1

It will be described in detail on the basis of the example prepared a method for producing a wild ginseng extract according to the present invention. In order to compare the quality characteristics of extracts, a food engineering graduate student, who was recognized as an inspector, was subjected to sensory evaluation after training appropriate for the purpose of this experiment. The sensory evaluation items were performed on a 9-point likert scale, which evaluates the taste, aroma, and color of the composition as 9 points for very good and 1 point for very bad.

[Comparative Example 1]

In Comparative Example 1, wild ginseng was washed and minced into 1 cm. The chopped sanyangsam is fried at 95°C for 90 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Comparative Example 2]

In Comparative Example 2, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 105°C for 90 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Comparative Example 3]

In Comparative Example 3, wild ginseng was washed and minced into 1 cm. The chopped sanyangsam is roasted at 115°C for 90 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Comparative Example 4]

In Comparative Example 4, wild ginseng was washed and minced into 1 cm. The chopped sanyangsam is fried at 85°C for 30 minutes, then at 95°C for 30 minutes, and then at 105°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Comparative Example 5]

In Comparative Example 5, wild ginseng was washed and minced into 1 cm. The chopped sanyangsam is fried at 105°C for 30 minutes, then at 115°C for 30 minutes, and then at 125°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Example 1]

In Example 1, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

division flavor incense color Overall acceptability Comparative Example 1 6.58 6.27 6.38 6.41 Comparative Example 2 6.11 6.74 6.65 6.50 Comparative Example 3 6.21 6.35 6.77 6.44 Comparative Example 4 6.84 6.60 6.91 6.78 Comparative Example 5 6.03 6.17 6.22 6.14 Example 1 8.50 8.50 8.50 8.50

As shown in Table 1 above, when the wild ginseng is roasted at a high temperature as in Comparative Example 5, the inside is not cooked, and when the wild ginseng is roasted at a low temperature as in Comparative Example 4, there is a problem that it is not sufficiently cooked.

In the case of Example 1, the unique taste and aroma of wild ginseng can be felt, and it can be seen that the wild ginseng is gradually cooked from the inside and the taste is soft.

2. Sensory evaluation-2

It will be described in detail on the basis of the example prepared a method for producing a wild ginseng extract according to the present invention. In order to compare the quality characteristics of the composition, a food engineering graduate student, who was recognized for its suitability as an inspector, was subjected to sensory evaluation after training appropriate for the purpose of this experiment. The sensory evaluation was conducted on a 9-point likert scale, which evaluates the taste, aroma, and color of the extract as 9 points if it is very good, and 1 point if it is very bad.

[Comparative Example 6]

In Comparative Example 6, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 50° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Example 2]

In Example 2, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 60°C for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Example 3]

In Example 3, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Example 4]

In Example 4, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng, and hot water extraction is performed at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of roasted wild ginseng is heated at 80° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Example 5]

In Example 5, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng and extracted with hot water at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of roasted wild ginseng is heated at 90° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey is mixed and aged at 25° C. for 30 hours.

division flavor incense color Overall acceptability Comparative Example 6 6.38 6.15 6.57 6.36 Example 2 6.23 6.74 6.28 6.41 Example 3 8.50 8.50 8.50 8.50 Example 4 6.03 6.11 5.98 6.04 Example 5 6.38 6.01 6.00 6.13

As shown in Table 2 above, in the case of Comparative Example 6 and Example 2, it was difficult to feel the deep taste because the roasted wild ginseng did not come out sufficiently, and in the case of Examples 4 and 5, the wild ginseng was pressed and the taste was burnt. There was a problem that it is difficult to consume because it is excessive.

In the case of Example 3, the active ingredient of the wild ginseng is sufficiently oozing, and it becomes a slurry, so that the aging becomes uniform, so that an extract having excellent taste, aroma, color, and overall acceptability can be prepared.

3. Sensory evaluation-3

It will be described in detail on the basis of the example prepared a method for producing a wild ginseng extract according to the present invention. In order to compare the quality characteristics of the composition, a food engineering graduate student, who was recognized for its suitability as an inspector, was subjected to sensory evaluation after training appropriate for the purpose of this experiment. The sensory evaluation was conducted on a 9-point likert scale, which evaluates the taste, aroma, and color of the extract as 9 points if it is very good, and 1 point if it is very bad.

[Comparative Example 7]

In Comparative Example 7, wild ginseng was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng and extracted with hot water at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 20 parts by weight of honey is mixed and aged at 25° C. for 30 hours.

[Example 6]

In Example 6, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng and extracted with hot water at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 25 parts by weight of honey is mixed and aged at 25° C. for 30 hours.

[Example 7]

In Example 7, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng and extracted with hot water at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 30 parts by weight of honey is mixed and aged at 25° C. for 30 hours.

[Example 8]

In Example 8, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng and extracted with hot water at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 35 parts by weight of honey are mixed and aged at 25° C. for 30 hours.

[Example 9]

In Example 9, sanyangsam was washed and minced into 1 cm. The chopped sanyangsam is roasted at 95°C for 30 minutes, then at 105°C for 30 minutes, and then at 115°C for 30 minutes. 70 parts by weight of water is mixed with respect to 100 parts by weight of the chopped wild ginseng and extracted with hot water at 90° C. for 11 hours to obtain an extract. A mixture of 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng is heated at 70° C. for 6 hours. With respect to 100 parts by weight of the heated mixture, 40 parts by weight of honey is mixed and aged at 25° C. for 30 hours.

division flavor incense color Overall acceptability Comparative Example 7 6.98 7.01 6.59 6.86 Example 6 6.55 6.78 6.81 6.71 Example 7 8.50 8.50 8.50 8.50 Example 8 6.00 5.95 6.23 6.06 Example 9 5.90 6.00 6.13 6.01

As shown in Table 3 above, when honey is mixed in less than 30 parts by weight, aging is not well performed and the bitter taste of the wild ginseng is excessive, and when honey is mixed in more than 30 parts by weight, the taste is denatured due to over-fermentation. Or excessive sweetness.

In the case of Example 7, it can be seen that the sanyangsam and honey are in harmony, and the overall preference is high.

As described above, it will be understood that the above-described technical configuration of the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art.

Therefore, the embodiments described above are to be understood as illustrative and non-limiting in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and the All changes or modifications derived from the equivalent concept should be interpreted as being included in the scope of the present invention.

S1: Sanyangsam washing step
S2: Step of roasting wild ginseng
S3: Step of obtaining an extract by extracting washed and minced wild ginseng with hot water
S4: Heating the mixture of the extract and roasted wild ginseng
S5: Ripening step by adding honey to the mixture
S6: mixture filtration step

Claims (5)

The first step of washing and cutting wild wild ginseng;
A second step of roasting the washed and chopped wild ginseng;
A third step of obtaining an extract by hot water extracting the sanyangsam washed and minced in the first step;
A fourth step of heating a mixture of the extract and the roasted wild ginseng;
A fifth step of mixing and aging honey in the mixture;
A method for producing a wild ginseng extract comprising: a sixth step of filtering the aged mixture. The method of claim 1,
In the second step
Sanyangsam extract, characterized in that the washed and minced wild ginseng is first roasted at 90 to 100°C for 30 minutes, and then roasted at 100 to 110°C for 30 minutes, and then roasted 3 times at 110 to 120°C for 30 minutes. Manufacturing method. The method of claim 1,
In the third step above
The extract is mixed with 70 parts by weight of water with respect to 100 parts by weight of the washed and minced wild ginseng, and hot water extraction at 80 to 100°C for 10 to 12 hours. The method of claim 1,
In the fourth step
Mixing 70 parts by weight of the extract based on 100 parts by weight of the roasted wild ginseng to prepare a mixture, and heating the mixture at 65 to 75°C for 5 to 7 hours. The method of claim 1,
In the fifth step
With respect to 100 parts by weight of the mixture, 30 parts by weight of the honey is mixed and aged for 24 to 36 hours at 20 to 30°C.

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