KR20220013930A - Steaming device for manufacturing black ginseng and manufacturing method of black ginseng using the same - Google Patents

Steaming device for manufacturing black ginseng and manufacturing method of black ginseng using the same Download PDF

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KR20220013930A
KR20220013930A KR1020210098178A KR20210098178A KR20220013930A KR 20220013930 A KR20220013930 A KR 20220013930A KR 1020210098178 A KR1020210098178 A KR 1020210098178A KR 20210098178 A KR20210098178 A KR 20210098178A KR 20220013930 A KR20220013930 A KR 20220013930A
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ginseng
steaming
steam
water
pressure
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KR102408976B1 (en
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김무중
윤용운
신기락
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농업회사법인 리본진생 주식회사
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/46—Dispensing spouts, pumps, drain valves or like liquid transporting devices
    • A47J31/462—Dispensing spouts, pumps, drain valves or like liquid transporting devices with an intermediate liquid storage tank
    • A47J31/467—Dispensing spouts, pumps, drain valves or like liquid transporting devices with an intermediate liquid storage tank for the infusion
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/46—Dispensing spouts, pumps, drain valves or like liquid transporting devices
    • A47J31/462—Dispensing spouts, pumps, drain valves or like liquid transporting devices with an intermediate liquid storage tank
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/50—Urns with devices for keeping beverages hot or cool
    • A47J31/505—Urns with devices for keeping beverages hot or cool with heat-supply regulation

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The present invention relates to a steaming apparatus and a method for black ginseng manufacturing. The method includes: a step of placing trimmed raw ginseng on a multi-stage tray in a ginseng steamer, putting a predetermined amount of water (approximately 1 ton per 200 kg of ginseng) in a ginseng steaming pot at the lower end of the ginseng steamer, and boiling the water with an external boiler to supply steam; a step (control box) of maintaining steaming time, temperature, pressure, humidity, and the like such that desired black ginseng ginsenoside is sufficiently generated; a step of moving the steamed ginseng to a dryer and performing low-temperature drying (60℃) and high-temperature drying (120℃); and a step of recovering the active ginseng ingredient contained in the residue remaining in the ginseng steaming pot after the ginseng steaming is completed. According to the present invention, ginseng steaming is performed with water vapor resulting from double water boiling, and thus ginseng cracking or burning does not occur. In addition, during the ginseng steaming, the temperature, pressure, and organic acid act to chemically change the ginsenoside ingredients of the ginseng, which leads to large-quantity generation of, for example, Rg3, Rk1, and Rg5 as main black ginseng ginsenoside ingredients. In addition, after the ginseng steaming is completed, the active ginseng ingredient contained in the residue remaining in the ginseng steaming pot is recovered and utilized for extraction and concentration, and thus a loss of the active ginseng ingredient can be minimized.

Description

흑삼제조용 증숙장치 및 흑삼제조 방법 {Steaming device for manufacturing black ginseng and manufacturing method of black ginseng using the same}{Steaming device for manufacturing black ginseng and manufacturing method of black ginseng using the same}

본 발명은 흑삼을 제조하기 위한 흑삼제조용 증숙장치 및 흑삼제조 방법에 관한 것이다.The present invention relates to a steaming apparatus for manufacturing black ginseng and a method for manufacturing black ginseng for manufacturing black ginseng.

인삼의 진세노사이드는 성분에 따라서 흡수율과 약리작용이 차별화된다. 홍삼이 가지고 있는 진세노사이드로는 Rb1, Rg1, Rg3가 대표적인 진세노사이드이다. 흑삼의 성분을 분석해보면 Rg3, Rk1, Rg5와 같은 진세노사이드 성분이 주요성분이다.Ginsenosides in ginseng have different absorption rates and pharmacological effects depending on the ingredients. As ginsenosides possessed by red ginseng, Rb1, Rg1, and Rg3 are representative ginsenosides. When analyzing the components of black ginseng, ginsenoside components such as Rg3, Rk1, and Rg5 are the main components.

흑삼은 홍삼을 만드는 과정을 반복하여 만드는데, 전통적으로 9증9포(아홉번 증숙, 9번 건조) 과정을 통하여 만들어진다. 최근에는 4~5회 정도 반복해서 만들기도 한다. 이와 같이, 반복적으로 증삼하는 과정에서 인삼이 가지고 있는 유효성분(사포닌, 즉 배당체)의 화학적 변화(탈당화, 가수분해 등)가 계속적으로 일어나 단계별로 새로운 진세노사이드가 생성된다(도 1 참조).Black ginseng is made by repeating the process of making red ginseng, and it is traditionally made through the process of 9 steaming and 9 bags (9 times steaming, 9 times drying). Recently, it is sometimes repeated 4 or 5 times. In this way, in the process of repeatedly steaming ginseng, chemical changes (deglycosylation, hydrolysis, etc.) of the active ingredients (saponins, i.e. glycosides) of ginseng continuously occur to generate new ginsenosides step by step (see Fig. 1) .

기존의 증삼기로 온도를 100℃이상 올리게 되면 열기로 인하여 인삼의 표피가 타서 벤조피렌이 발생할 수 있는 단점이 존재한다. 그래서 일반적으로 홍삼을 제조할 때는 100℃이하로 증삼처리를 한다. 흑삼을 제조하려면 전통적인 9증9포를 해야 하므로 많은 시간과 비용이 발생하여 결국 제품의 가격이 고가로 형성하게 된다. If the temperature is raised by more than 100℃ with the existing steam ginseng, there is a disadvantage that the epidermis of ginseng is burned due to the heat and benzopyrene may be generated. So, in general, when manufacturing red ginseng, steaming is performed at 100℃ or less. In order to manufacture black ginseng, the traditional 9 packs of 9 bags are required, which incurs a lot of time and money, which eventually leads to a high price of the product.

또한, 기존의 증삼기는 외부 스팀공급관으로부터 스팀을 발생시켜 증삼기 내에서 스팀으로 증삼하는 방식으로, 외부로부터 들어오는 스팀공급관에서 녹이나 찌거기 등이 유입되어 인삼에 좋지 않은 영향을 줄 수 있으며, 증삼과정에서 인삼의 고유활성 성분(전분이나 사포닌 등)이 냉각과정에서 스팀 배출관으로 물과 함께 외부로 배출되어 인삼의 효능이 감소된다. In addition, the existing steam ginseng machine generates steam from the external steam supply pipe and steams the steam inside the steam ginseng machine. Rust or debris may flow in from the steam supply pipe coming from the outside, which may adversely affect ginseng, and the steaming process In ginseng, the intrinsic active ingredients (starch, saponin, etc.) of ginseng are discharged to the outside together with water through the steam discharge pipe during the cooling process, reducing the efficacy of ginseng.

즉 기존의 증삼기에서는, 스팀온도를 100℃ 이상으로 올릴 경우에 인삼 표피가 갈라지거나 타서 벤조피렌 등이 생성될 수 있고, 외부 스팀 공급관을 사용하기 때문에 증삼하는 동안 갈라진 인삼에서 나온 유효성분을 회수하지 못하고 배출하여 버리게 되므로 손실이 많은 문제가 있을 수 있다.That is, in the existing steam ginseng machine, if the steam temperature is raised to 100℃ or higher, the ginseng epidermis may be cracked or burned to produce benzopyrene, etc. There may be a problem with a lot of loss because it cannot be discharged and thrown away.

선행기술문헌으로, 대한민국 등록특허공보 10-0954382에는 '인삼 증삼기 및 증삼 방법'이 기재되어 있다. 청구항 1을 보면, 증삼기 상부에 설치된 스팀배출관(30)을 통해 스팀을 외부로 배출하는 구성이 기재되어 있다. 이는 상기에서 서술한 문제가 발생될 수 있는 소지가 있다 하겠다.As a prior art document, Korean Patent Publication No. 10-0954382 describes 'Ginseng steaming and steaming ginseng method'. Referring to claim 1, a configuration for discharging steam to the outside through the steam discharge pipe 30 installed on the upper part of the steaming machine is described. It is said that there is a possibility that the problem described above may occur.

대한민국 등록특허공보 10-0954382 (2010.04.15 등록)Republic of Korea Patent Publication No. 10-0954382 (registered on April 15, 2010)

본 발명은 위와 같은 문제점을 해결하기 위하여 안출된 것으로, 전통적인 흑삼제조방법인 9증9포 방식으로 가공하여 얻을 수 있는 흑삼과 유효성분인 진세노사이드 성분을 얻기 위하여, 본 발명으로 제조한 증삼기를 사용하여 단 1회의 증삼과정으로 안정적인 흑삼과 유효성분인 진세노사이드를 생성함으로써 시간과 비용을 대폭 줄일 수 있는 흑삼제조용 증숙장치 및 흑삼제조 방법을 제공하는 것이다. The present invention has been devised to solve the above problems, and in order to obtain black ginseng and ginsenosides, which are active ingredients, which can be obtained by processing in the 9 steaming 9 pack method, which is a traditional black ginseng manufacturing method, steamed ginseng prepared by the present invention is used. It is to provide a black ginseng steaming device and black ginseng manufacturing method that can significantly reduce time and cost by generating stable black ginseng and ginsenoside, an active ingredient, using only one steaming process.

위와 같은 과제를 해결하기 위한 본 발명에 따른 흑삼제조용 증숙장치 및 방법은 증삼기 내부 다단의 채반위에 손질된 원료삼을 올려놓고, 증삼기 내 하단의 증삼 솥에 일정량의 물(인삼 200 Kg 대비 약 1 Ton)을 넣고 외부 보일러를 사용하여 물을 끓여서 증기를 공급하는 단계와, 원하는 흑삼의 진세노사이드가 충분히 생성이 되도록 증숙시간, 온도, 압력, 습도 등을 유지하는 단계(Control Box)와, 증숙된 인삼을 건조기로 옮겨서 저온건조(60℃) 및 고온건조(120℃)하는 단계와, 증삼을 완료한 후, 증삼 솥 안에 남아있는 잔류물 속에 포함된 인삼 유효성분을 회수하는 단계를 포함하여 구성되는 것을 기술적 특징으로 한다.The steaming apparatus and method for manufacturing black ginseng according to the present invention for solving the above problems places the trimmed raw ginseng on a multi-stage tray inside the steaming ginseng machine, and puts a certain amount of water (about 200 Kg of ginseng) in the steaming ginseng pot at the bottom of the steaming ginseng machine. 1 Ton) and supplying steam by boiling water using an external boiler, and maintaining the steaming time, temperature, pressure, humidity, etc. so that the desired ginsenoside of black ginseng is sufficiently produced (Control Box); The steps of transferring the steamed ginseng to a dryer and drying it at low temperature (60℃) and high temperature (120℃), and after completing the steaming ginseng, recovering the ginseng active ingredient contained in the residue remaining in the steamed ginseng pot. It is composed of technical features.

본 발명에 따른 흑삼제조용 증숙장치 및 방법은 중탕방식으로 물을 끓인 수증기로 증삼을 하는 방식으로 인삼이 갈라지거나 타지 않고, 증삼과정에서 온도, 압력, 유기산의 작용으로 인하여 인삼에 함유된 진세노사이드 성분의 화학적 변화가 일어나 흑삼의 주요 진세노사이드 성분인 Rg3, Rk1, Rg5 등을 대량으로 생성하는 효과를 얻을 수 있다. The steaming apparatus and method for manufacturing black ginseng according to the present invention is a method of steaming water by boiling water in a hot water method, so that ginseng does not crack or burn, and ginsenosides contained in ginseng are The chemical change of the components can have the effect of generating a large amount of Rg3, Rk1, Rg5, etc., which are the main ginsenoside components of black ginseng.

또한, 증삼이 완료된 후, 증삼 솥 안에 남아있는 잔류물 속에 포함된 인삼 유효성분을 회수하여 추출/농축과정에 활용함으로써 인삼의 유효성분 유실을 최소화할 수 있다.In addition, after the steaming is completed, it is possible to minimize the loss of the active ingredient of ginseng by recovering the ginseng active ingredient contained in the residue remaining in the steaming pot and using it for the extraction/concentration process.

도 1은 인삼의 가공 상태에 따른 진세노사이드 함량을 도시한 블록도
도 2 내지 도 4는 본 발명에 따른 흑삼제조용 증숙장치의 사진
도 5는 본 발명에 따른 흑삼제조용 증숙장치 내부를 도시한 도면
도 6은 본 발명에 따라 제조되는 흑삼의 크로마토그래피 성분분석 결과1 is a block diagram showing the ginsenoside content according to the processing state of ginseng
2 to 4 are photographs of the steaming apparatus for manufacturing black ginseng according to the present invention.
5 is a view showing the inside of the steaming apparatus for manufacturing black ginseng according to the present invention;
6 is a chromatographic component analysis result of black ginseng prepared according to the present invention;

본 명세서 및 청구범위에 사용된 용어나 단어는 "발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙"에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야지, 통상적이거나 사전적인 의미로 한정해서 해석되서는 안 된다.The terms or words used in the present specification and claims conform to the technical idea of the present invention based on "the principle that the inventor can appropriately define the concept of a term to best describe his invention" It should be interpreted as the meaning and concept that

따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해해야 한다.Accordingly, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, so various equivalents that can be substituted for them at the time of the present application It should be understood that there may be water and variations.

본 발명에 따른 흑삼 제조 방법은, 증삼기 내부 다단의 채반위에 손질된 원료삼을 올려놓고, 증삼기 내 하단의 증삼 솥에 일정량의 물(인삼 200 KG 대비 약 1 Ton)을 넣고 외부 보일러를 사용하여 물을 끓여서 증기를 공급하는 단계와, 원하는 흑삼의 진세노사이드가 충분히 생성이 되도록 증숙시간, 온도, 압력, 습도 등을 유지하는 단계(Control Box)와, 증숙된 인삼을 건조기로 옮겨서 저온건조(60℃) 및 고온건조(120℃)하는 단계와, 증삼을 완료한 후, 증삼 솥 안에 남아있는 잔류물 속에 포함된 인삼 유효성분을 회수하는 단계를 포함한다.The black ginseng manufacturing method according to the present invention puts the trimmed raw ginseng on a multi-stage tray inside the steaming ginseng machine, puts a certain amount of water (about 1 Ton compared to 200 KG of ginseng) in the steaming ginseng pot at the bottom of the steaming ginseng machine, and uses an external boiler to boil water and supply steam; maintaining the steaming time, temperature, pressure, humidity, etc. so that the desired ginsenosides of black ginseng are sufficiently generated (Control Box); (60 ℃) and high temperature drying (120 ℃), and after completing the steaming, it includes the step of recovering the ginseng active ingredient contained in the residue remaining in the steaming pot.

도 2 내지 도 5를 이용하여 본 발명에 따른 흑삼제조용 증숙 장치를 서술한다. 증숙 장치는 바닥 열선, 증삼용 물솥, 채반 및 선반, 증기 순환 파이프, 압력 조절 장치, 센서 및 컨트롤 박스를 포함한다. 바닥 열선은 외부 보일러와 연결되어 있다. 바닥 열선 위에는 증삼용 물솥이 배치되는데, 바닥 열선의 열기로 물을 끓일 수 있도록 배치된다. 증삼용 물솥 위쪽으로는 선반이 배치되어 복수 개의 채반이 선반에 결합된다. A steaming apparatus for manufacturing black ginseng according to the present invention will be described with reference to FIGS. 2 to 5 . The steaming device includes a bottom heating wire, a steaming water pot, a tray and a shelf, a steam circulation pipe, a pressure control device, a sensor and a control box. The floor heating wire is connected to the external boiler. A water pot for steaming ginseng is disposed on the heated bottom wire, so that water can be boiled with the heat of the bottom heated wire. A shelf is arranged above the water pot for steaming ginseng, and a plurality of trays are coupled to the shelf.

장치 측면 및/또는 상면에는 증기 순환 파이프가 배치된다. 또한, 파이프 중간에는 압력 조절 장치가 형성된다. 증기로 증삼을 할 때 증기가 외부로 배출되지 않고 충분한 압력을 유지하도록 순환 파이프가 배치된다. 단, 원하는 압력 및 습도 이상이 될 때에는 압력 조절 장치를 이용하여 증기를 순간 배출하여 압력을 조절한다. Vapor circulation pipes are arranged on the side and/or top surface of the device. In addition, a pressure regulating device is formed in the middle of the pipe. When steaming ginseng, a circulation pipe is arranged so that the steam is not discharged to the outside and a sufficient pressure is maintained. However, when the desired pressure and humidity are higher than the desired pressure and humidity, the pressure is controlled by momentarily discharging steam using a pressure control device.

센서는 증삼기 내부의 온도, 압력 및 습도를 검출하여 컨트롤 박스로 신호를 보낸다. The sensor detects the temperature, pressure and humidity inside the steamer and sends a signal to the control box.

컨트롤 박스는 센서의 신호에 따라 압력 조절 장치를 구동하여 증삼기 내부의 압력 및 습도를 조절한다. 설계조건에 따라서는, 컨트롤 박스가 보일러에도 연결되어 증삼기 내부의 증기 온도를 조절하기 위해 보일러를 제어할 수도 있다.The control box controls the pressure and humidity inside the steamer by driving the pressure control device according to the signal from the sensor. Depending on the design conditions, a control box may be connected to the boiler to control the boiler to control the steam temperature inside the steamer.

본 발명에 따른 방법에 대하여 보다 구체적으로 서술한다.The method according to the present invention will be described in more detail.

1) 제1 단계는 증삼기 내부 다단의 채반위에 손질된 원료삼을 올려놓고, 증삼기 내 하단의 증삼 솥에 일정량의 물(인삼 200 KG 대비 약 1 Ton)을 넣고 외부 보일러를 사용하여 물을 끓여서 증기를 공급하는 단계이다.1) In the first step, place the trimmed raw ginseng on the multi-stage tray inside the steaming ginseng machine, put a certain amount of water (about 1 Ton compared to 200 KG of ginseng) in the steaming pot at the bottom of the steaming ginseng machine, and boil the water using an external boiler. It is a step in which steam is supplied by boiling.

본 발명은 증삼기 안에 채반을 올려놓고 가마솥에서 중탕하는 효과를 내는 것처럼 증삼기 하단부의 증삼용 솥에 열을 공급해서 물을 고온으로 끓여서 수증기를 발생시켜 증삼한다.The present invention steams ginseng by supplying heat to the steaming pot at the bottom of the steaming ginseng machine to produce steam by boiling water at a high temperature, just like putting a tray in the steaming ginseng and producing a steaming effect in the cauldron.

2) 제2 단계는 원하는 흑삼의 진세노사이드가 충분히 생성이 되도록 증숙시간, 증기온도, 증기압력, 증기습도 등을 유지하는 단계(Control Box)이다. 2) The second step is to maintain the steaming time, steam temperature, steam pressure, steam humidity, etc. so that the desired ginsenoside of black ginseng is sufficiently generated (Control Box).

물의 온도를 120℃ 로 끓이면서 발생한 수증기와 증삼기 내에 형성된 압력이 인삼에 가해지면서 유기산의 작용으로 인삼이 내부적으로 화학적 변화가 발생하게 된다. 일정한 압력과 습도가 차면 증기를 자동으로 외부로 배출되도록 하여 압력 및 습도를 조절한다. As the water vapor generated by boiling the water to 120℃ and the pressure formed in the steaming machine are applied to the ginseng, the action of the organic acid causes a chemical change in the ginseng internally. When a certain pressure and humidity are filled, the steam is automatically discharged to the outside to control the pressure and humidity.

바람직하게, 증숙시간은 3~4시간, 증기 온도는 70~80℃, 압력은 0.8~1.0 kgf/cm2, 습도 70~80% 를 유지하도록 한다. Preferably, the steaming time is 3 to 4 hours, the steam temperature is 70 to 80 ° C., the pressure is 0.8 to 1.0 kgf/cm 2 , and the humidity is 70 to 80%.

3) 제3 단계는 증숙된 인삼을 건조기로 옮겨서 저온건조(60℃) 및 고온건조(120℃)하는 단계이다. 3) The third step is to move the steamed ginseng to a dryer and dry it at low temperature (60°C) and at high temperature (120°C).

증숙된 인삼을 건조기로 옮겨서 저온건조(60℃) 단계와 고온건조((120℃) 단계를 거쳐서 흑삼을 완성한다. 저온건조 단계에서 수분을 70% 정도 함유하도록 건조한 후에 고온건조를 통하여 장기보관이 가능한 흑삼을 완성한다.After moving the steamed ginseng to a dryer, it goes through a low-temperature drying (60℃) step and a high-temperature drying (120℃) step to complete the black ginseng. After drying it to contain about 70% of moisture in the low-temperature drying step, long-term storage is possible through high-temperature drying. Complete black ginseng as much as possible.

4) 제4 단계는 증삼을 완료한 후, 증삼 솥 안에 남아있는 잔류물 속에 포함된 인삼 유효성분을 회수하는 단계이다.4) The fourth step is to recover the ginseng active ingredient contained in the residue remaining in the steamed ginseng pot after completion of the steaming.

도 6을 살펴보면, 본 발명에 따른 방법의 효과를 확인할 수 있다.Referring to FIG. 6 , the effect of the method according to the present invention can be confirmed.

본 발명은 중탕방식으로 물을 끓인 수증기로 증삼을 하는 방식으로 인삼이 갈라지거나 타지 않고, 증삼과정에서 온도, 압력, 유기산의 작용으로 인하여 인삼에 함유된 진세노사이드 성분의 화학적 변화가 일어나 흑삼의 주요 진세노사이드 성분인 Rg3, Rk1, Rg5 등을 대량으로 생성하는 효과를 얻을 수 있다. 또한, 증삼이 완료된 후, 증삼 솥 안에 남아있는 잔류물 속에 포함된 인삼 유효성분을 회수하여 추출/농축과정에 활용함으로써 인삼의 유효성분 유실을 최소화하는 증삼방법이다.The present invention is a method of steaming ginseng with steam in which water is boiled in a hot water method, so that ginseng is not cracked or burned, and chemical changes in the ginsenoside component contained in ginseng occur due to the action of temperature, pressure, and organic acid during the steaming process. The effect of generating large amounts of Rg3, Rk1, Rg5, etc., which are major ginsenoside components, can be obtained. In addition, it is a steaming method that minimizes the loss of active ingredients of ginseng by recovering the ginseng active ingredients contained in the residue remaining in the steaming ginseng pot after completion of steaming and using them in the extraction/concentration process.

Claims (2)

증삼용 물솥, 증기 순환 파이프, 압력 조절 장치, 센서 및 컨트롤 박스를 포함하되,
증삼용 물솥에 담겨있는 물을 끓여서 그 증기로 증삼하고,
증숙장치 외부측 방향으로 내부와 관통되는 증기 순환 파이프가 배치되며,
증기 순환 파이프 중간에는 압력 조절 장치가 형성됨으로써,
센서가 검출하는 증삼기 내부의 증기온도, 증기압력 및 증기습도에 따라 컨트롤 박스가 상기 압력 조절 장치를 조절하는 것을 특징으로 하는, 흑삼제조용 증숙장치.
including a water cooker for steaming ginseng, a steam circulation pipe, a pressure regulator, a sensor and a control box,
Boil water in a water pot for steaming ginseng and steam it with the steam.
A steam circulation pipe passing through the inside is arranged in the direction of the outside of the steaming device,
By forming a pressure regulating device in the middle of the vapor circulation pipe,
A steaming device for manufacturing black ginseng, characterized in that the control box adjusts the pressure control device according to the steam temperature, steam pressure and steam humidity inside the steaming machine detected by the sensor.
 청구항 1의 장치로 흑삼을 제조하는 방법으로서,
증삼기 내부 다단의 채반위에 손질된 원료삼을 올려놓고, 증삼기 내 하단의 증삼 솥에 일정량의 물을 넣고 물을 끓여서 증기를 공급하는 단계;
증삼기 내부의 증숙시간, 온도, 압력 및 습도를 일정 시간 유지하는 단계; 및
증숙된 인삼을 건조기로 옮겨서 저온건조(60℃) 및 고온건조(120℃)하는 단계;를 포함하는, 흑삼 제조 방법.

As a method of manufacturing black ginseng with the apparatus of claim 1,
Putting the trimmed raw ginseng on a multi-stage tray inside the steaming ginseng machine, pouring a certain amount of water into the steaming ginseng pot at the bottom of the steaming ginseng machine, boiling water, and supplying steam;
maintaining the steaming time, temperature, pressure and humidity inside the steaming machine for a certain time; and
Transferring the steamed ginseng to a dryer and drying at a low temperature (60° C.) and drying at a high temperature (120° C.); including;
KR1020210098178A 2020-07-27 2021-07-26 Steaming device for manufacturing black ginseng and manufacturing method of black ginseng using the same KR102408976B1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100954382B1 (en) 2008-03-19 2010-04-26 송화수 Manufacturing apparatus and method for ginseng steaming
KR20130109331A (en) * 2012-03-27 2013-10-08 정원장 Making machine of red ginseng
KR101908338B1 (en) * 2018-05-11 2018-10-17 대동고려삼 주식회사 Method for producing red ginseng for reducing effective component
KR20200007333A (en) * 2018-07-12 2020-01-22 농업회사법인 유한회사 백제삼마을 Prcess for processing ginseng with far-infrared ray radiation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100954382B1 (en) 2008-03-19 2010-04-26 송화수 Manufacturing apparatus and method for ginseng steaming
KR20130109331A (en) * 2012-03-27 2013-10-08 정원장 Making machine of red ginseng
KR101908338B1 (en) * 2018-05-11 2018-10-17 대동고려삼 주식회사 Method for producing red ginseng for reducing effective component
KR20200007333A (en) * 2018-07-12 2020-01-22 농업회사법인 유한회사 백제삼마을 Prcess for processing ginseng with far-infrared ray radiation

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