KR20220031384A - Frozen black ginseng and method therof - Google Patents

Abstract

The present invention provides frozen black ginseng which can be refrigerated and distributed so that ingredients of black ginseng can be brewed in broth within the cooking time of a food menu for the food menu with a limited cooking time within a set meal time, and can be stored for a long time. According to the present invention, black ginseng ingredients are quickly brewed into broth within 5 minutes by hot heat in a moist state, not in a hard state, thereby shortening the cooking time. In addition, as a result, it is easy to consume, and because the shape of black ginseng maintains the shape of the original fresh ginseng, the black ginseng visually goes well with food and can further enhance the taste of customers.

Description

Frozen black ginseng and its manufacturing method

The present invention relates to black ginseng, and to frozen black ginseng capable of circulating black ginseng in a frozen state.

Ginseng has many effective ingredients such as chaponin, ginsenoside, polyacetylene, and phenol, and it is effective in maintaining body temperature, which is important for immunity by enhancing metabolism, and has excellent effects as dementia prevention and anticancer food. The representative form of ginseng that we know is fresh ginseng mined after growing for 4 to 6 years in the field. Fresh ginseng contains about 75% of moisture, so it is the best in terms of freshness, but it loses moisture over time. I can't leave it out for a long time and eat it. The longer fresh ginseng is left, the weaker the brain head and fine roots, and even if fresh ginseng is stored frozen, the efficacy of the medicinal material is remarkably deteriorated, so it is generally stored in the refrigerator, but this also has a limit to long-term storage. Therefore, since fresh ginseng cannot be eaten for a long time, red ginseng or black ginseng is used a lot so that it can be eaten for a long time while maintaining the efficacy of ginseng.

On the other hand, red ginseng or black ginseng is steamed and dried ginseng without peeling it. The glycol-based saponins Rb1,Rb2,Rb3,Rc,Rd and triol-based saponins Re,Rg1,Rf contained in ginseng are difficult to preserve. Most of them are processed into red ginseng or black ginseng to preserve or eat. The general red ginseng or black ginseng processing method is made by repeating the steaming process of steaming fresh ginseng at 90-100° C. for 2 hours and then drying it 3 to 9 times. Processed red ginseng or black ginseng is hard and difficult to consume immediately, so it is usually put in a pot and boiled for 60 to 100 hours to extract and drink the red ginseng liquid.

As a prior art related to the present invention, Korean Patent Registration No. 10-0991351 discloses high-quality black ginseng and a method for preparing the same, wherein fresh ginseng is mixed with at least one selected from acetic acid, citric acid, malic acid, and lactic acid in an acid concentration of 0.1 to 1%, 3 to 12 Time soaking step (step 1), steaming the fresh ginseng of step 1 at 30-50 ° C. for 30 minutes to 7 hours and drying at 40-50 ° C. for 3-5 hours (step 2), fresh ginseng of step 2 Steaming for 30 minutes to 10 hours at 50~70℃ and drying for 3~5 hours at 40~50℃ (step 3), steaming fresh ginseng from step 3 at 70~90℃ for 30 minutes~10 hours and 40~50 Drying at ℃ for 3-5 hours (step 4) and steaming the fresh ginseng of step 4 at 90~110℃ for 30 minutes~10 hours and drying at 40~50℃ with 10~14% moisture (step 5) is made of

In the prior art, in manufacturing black ginseng, the steaming and drying process is performed four times, and each steaming temperature is changed to finally produce hard dried black ginseng. However, when the hard-dried black ginseng prepared by the prior art is cooked in a restaurant (for example, when black ginseng is put in samgyetang and boiled), it takes a lot of time to infuse the ingredients of black ginseng into the broth, so There is a problem that food menus using black ginseng cannot be cooked.

Patent Literature 1. Republic of Korea Patent Publication No. 10-0991351

The present invention has been devised to solve the above problems, and an object of the present invention is to brew black ginseng ingredients in the broth within the cooking time of the food menu for a food menu with a limited cooking time within a predetermined meal time, It is to provide frozen black ginseng that can be frozen and distributed for long-term storage.

In order to solve the above problems, the frozen black ginseng according to an embodiment of the present invention is prepared by pre-processing fresh ginseng (S10), performing freeze-drying before steaming fresh ginseng (S20), and steaming and drying freeze-dried fresh ginseng to produce black ginseng It includes a step (S30) and a step of freezing packaging (S40), and the step of preparing the black ginseng is characterized in that it is frozen and packaged in a state in which a predetermined moisture is absorbed by performing only the last steaming.

According to an aspect of one embodiment of the present invention, the steam sterilization step of spraying high-temperature steam to fresh ginseng for a steam sterilization temperature of 70 to 80° C. and a sterilization time of 15 to 20 minutes before the first freeze-drying may be further included.

According to the present invention as described above, after thawing black ginseng in a frozen state, when black ginseng in a moist state, not in a hard state, is put into food, the black ginseng ingredient is quickly brewed into the broth within 3 minutes due to the hot heat, thereby shortening the cooking time. As a result, it is easy to consume, and because the shape of black ginseng maintains the shape of the original fresh ginseng, it visually goes well with food and can further enhance the taste of customers.

1 is a process flow chart for frozen black ginseng according to an embodiment of the present invention.
2 is a schematic diagram for explaining the tissue structure of black ginseng according to the presence or absence of freeze-drying before steaming according to an embodiment of the present invention.
3 is a view showing a photograph of the packaged black ginseng according to an embodiment of the present invention.

The detailed description below is merely an example, and only shows an embodiment of the present invention. Also, the principles and concepts of the present invention are provided for the most useful and easy to explain purposes.

Accordingly, it is not intended to provide a detailed structure more than necessary for a basic understanding of the present invention, and, of course, various forms that can be implemented in the substance of the present invention by those of ordinary skill in the art are illustrated through the drawings.

Hereinafter, the configuration and operation of the preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

Freeze-drying of the present invention can be accomplished by rapidly freezing fresh ginseng, changing the moisture in the tissue to small ice crystals, and removing only the ice in the fresh ginseng tissue by sublimating it under reduced pressure while separating the ice from the components of the fresh ginseng. Freeze drying may be performed in a freeze-vacuum dryer comprising a freezing device, a drying device, a vacuum pump, a dehydration device, a heating device, and a control device. The control device may control the freezing temperature, heating temperature, pressure and drying time in the freeze-vacuum dryer to freeze-dry fresh ginseng. In the present invention, ginseng collected from a field is generally described as fresh ginseng, and the state in which fresh ginseng is steamed through several steaming and drying processes is described as black ginseng.

1 is a process flow chart for frozen black ginseng according to an embodiment of the present invention.

As shown in Figure 1, frozen black ginseng is pre-treated with fresh ginseng (S10), freeze-drying before steaming fresh ginseng (S20), steaming and drying freeze-dried fresh ginseng to prepare black ginseng (S30) and It may include a frozen packaging step (S40).

1. Fresh ginseng pretreatment step (S10)

Select fresh ginseng with a diameter of 3 cm or more, remove soil or other foreign substances with a brush or a loofah, soak in water for 5 to 10 minutes, and then gently rub with a washing brush to wash. The washing is performed about 3 to 5 times, and the brain head (head) of fresh ginseng is removed. Black ginseng can be produced by a subsequent steaming process while maintaining the shape of fresh ginseng itself. On the other hand, after fresh ginseng is molded and cut into a predetermined shape, black ginseng can be manufactured by a steaming process. Fresh ginseng dies are formed by forming and cutting the washed fresh ginseng by hand (dicing) using a vegetable square cutter (having a grid shape where horizontal and vertical blades intersect) or a knife that can cut the washed fresh ginseng into a hexahedral shape. The fresh ginseng dice may have a polyhedral shape such as a hexahedron having a side length of 5 mm to 15 mm. Here, the molded and cut fresh ginseng may be in the shape of a polyhedron or a half fresh ginseng divided by cutting in half as well as the above-described hexahedral dice shape.

The fresh ginseng pretreatment step may include steam sterilizing the fresh ginseng. As fresh ginseng, a root plant, grows in the soil, it is exposed to various soil bacteria, and even after washing, fresh ginseng still contains many bacteria. The shelf life can be extended by fundamentally preventing deterioration caused by bacteria. Various sterilization methods such as pharmaceutical sterilization, heat sterilization, cold and heat sterilization, and radiation sterilization can be used to sterilize fresh ginseng before molding cutting or freeze-drying. It can be made by spraying high-temperature steam to fresh ginseng for a steam sterilization temperature of 70 ~ 80 ℃ and a sterilization time of 15 ~ 20 minutes. Therefore, fresh ginseng that has undergone steam sterilization is almost completely free of bacteria and then freeze-drying and steaming to produce black ginseng. there is.

2. Freeze-drying (S20)

Fresh ginseng that has been molded and cut into its own shape, polyhedral or semi-fresh ginseng shape may be lyophilized before being steamed and manufactured into black ginseng. Fresh ginseng itself or molded and cut fresh ginseng is put into a freeze-drying apparatus and can be carried out in a temperature range of -50°C to -40°C and a vacuum degree of 0.1mmHg to 0.12mmHg for 20 to 30 hours. Freeze-drying conditions may be made in various process conditions depending on the shape of the fresh ginseng input to the freeze-drying apparatus, and the fresh ginseng that has undergone the freeze-drying process may have a porous structure having predetermined pores by sublimating moisture in the tissue.

3. Steaming freeze-dried fresh ginseng to prepare black ginseng (S30)

The steaming process can be performed one or more times while changing the steaming temperature within the range of 30 to 85° C. and the steaming time within the range of 60 to 90 minutes while the fresh ginseng is in the steaming apparatus with a predetermined steaming temperature and steaming time. The steaming temperature, steaming time, and number of times of steaming in the steaming process can be made under various process conditions so that the unique spiritual component of fresh ginseng does not leak out during steaming in consideration of the shape of fresh ginseng. The previously performed freeze-dried fresh ginseng tissue is heated by steam and steamed, so that the porous structure created by freeze-drying is maintained when manufacturing black ginseng. there is. The manufacturing step (S30) of black ginseng may be repeated several times with one cycle of drying after steaming, but in the last cycle, only steaming is performed (drying process is not performed) so that the black ginseng retains a predetermined moisture and then packaged process can proceed. The black ginseng of the present invention maintains a moist state in which the black ginseng has absorbed a predetermined moisture by performing only steaming last. Therefore, when the black ginseng of the present invention, which is moist and contains a predetermined amount of moisture, rather than the conventional hard black ginseng, is added to a food with a broth such as samgyetang, the black ginseng component comes out in the broth 1 to 3 minutes after the input, and the white broth becomes black. can be changed to

When the steaming process consisting of one cycle consisting of steaming and drying is performed several times, drying may be performed by any one of freeze drying, hot air drying, and natural drying, and moisture in black ginseng may be removed after steaming. For example, freeze-drying may be performed for 20 to 30 hours at a temperature range of -50°C to -40°C and a vacuum degree of 0.1 mmHg to 0.12 mmHg by putting red ginseng into a freeze-drying apparatus. Hot air drying can be done through a food dryer at 30 ~ 40 ℃ 1 hour ~ 6 hours. Black ginseng dried by such freeze-drying, hot air drying and natural drying must be finally steamed by heat to be packaged in a moisture-containing state. On the other hand, in the present invention, freeze-drying is performed before steaming, and accordingly, the black ginseng tissue after the final steaming process has a porous structure having a pore size almost similar to that of the porous structure after the freeze-drying process before steaming, so that the shape of fresh ginseng itself can be maintained. This is in the case of manufacturing general red ginseng that is steamed and dried several times without performing freeze-drying before steaming, that is, during the steaming and drying process several times, the size of fresh ginseng as a raw material shrinks (volume is reduced by more than 50%) Finally, it can be contrasted with the production of hard red ginseng. Hereinafter, red ginseng, which can improve marketability by maintaining the shape of fresh ginseng, which is a raw material, as it is by performing freeze-drying before steaming, will be described in comparison with general red ginseng with reference to FIG. 2 .

2 is a schematic diagram for explaining the tissue structure of black ginseng according to the presence or absence of freeze-drying before steaming according to an embodiment of the present invention.

Figure 2 (a) schematically shows the change in the state of the fresh ginseng tissue in the case of drying after steaming the fresh ginseng. The water particles 110 contained in the fresh ginseng tissue 100 are in the red ginseng tissue 210 during the steaming process. It may be formed of water particles 211 having an increased volume by receiving heat from steam. Thereafter, the red ginseng tissue 210 including the water particles 211 collapses and shrinks as the water particles 211 escape to the outside during drying, thereby reducing the volume compared to the raw material fresh ginseng. When this steaming and drying is performed several times in one cycle, it can be seen that the volume of black ginseng is gradually smaller than that of the initial fresh ginseng. As shown in (a) of Figure 2, the general black ginseng tissue is crushed during the steaming and drying process, so it is about 40% to 50% smaller than the initial fresh ginseng, and it is manufactured in a hard state by final drying, so it is added when cooking food with broth. In this case, it is impossible to change the color of the broth as the black ginseng ingredient comes out into the broth within 3 to 5 minutes, so it is difficult for customers to recognize that it is a dish containing black ginseng, and thus the product is poor. In addition, general red ginseng boiled for up to 5 minutes of cooking time is small in volume and has a crumpled appearance, so it is insufficient to arouse customers' appetite.

In contrast to this, (b) of FIG. 2 schematically shows the change in state of the fresh ginseng tissue by freeze-drying before steaming the fresh ginseng tissue. Since it is sublimed after being frozen with little change, after the freeze-drying process, the fresh ginseng tissue 100 may have a porous structure 111 equal to the volume of the water particles 110 in the initial fresh ginseng tissue. Thereafter, the fresh ginseng tissue 100 having a porous structure 111 is changed to a black ginseng tissue 210 through a steaming process. Therefore, black ginseng can improve the marketability of the original fresh ginseng shape as it is maintained.

As shown in (b) of FIG. 2, when black ginseng is manufactured by performing a freeze-drying process on fresh ginseng and then steaming, the resulting porous structure 111 is not subjected to freeze-drying before steaming in FIG. 2(a). It can be seen that the pore size is much smaller than that of the porous structure 211 formed in the non-black ginseng tissue. This is because the fresh ginseng tissue is heated by the heat of the steam in a state in which water is removed from the fresh ginseng tissue before steaming (the porous structure 111 is empty without water) as the freeze-drying is performed before steaming to form a solid red ginseng tissue. Since it changes, even if a certain amount of moisture penetrates into the porous structure 111 by steam and the water particles expand, the porous structure 111 hardly changes due to the hard red ginseng tissue, so even by steaming and drying, the porous structure 111 ) can be understood that the porous structure remains intact after freeze-drying. In other words, since the fresh ginseng tissue after freeze-drying has less water content than the fresh ginseng tissue before freeze-drying, it can be understood that the porous structure is hardly changed even after steaming and drying by steam, so that the initial shape of black ginseng is maintained. Therefore, when black ginseng having the same shape and bulkiness as fresh ginseng enters the food, the customer knows exactly that it is black ginseng, thinks it is a health food, and stimulates the appetite, so that the marketability of black ginseng can be improved.

4. Frozen packaging step (S40)

Finally, the black ginseng 10 manufactured by performing only steaming without drying may be packed in a pack 50 made of a plastic film and then vacuum-packed. Thereafter, the black ginseng packaged in the sealed pack 10 may be rapidly cooled, packaged and distributed in a frozen state. In addition, the pack 50 in which the black ginseng is sealed is packaged and distributed together with an ice pack in a heat dissipation box such as Styrofoam, so that the black ginseng may be packaged in a frozen or refrigerated state depending on the delivery period and storage period.

According to the present invention, when black ginseng is used in food (for example, samgyetang, etc.) in which black ginseng is steeped in soup, the ingredients of black ginseng are quickly brewed into the broth within 1 to 2 minutes or 3 to 5 minutes, and the Cooking time can be met. The black ginseng of the present invention repeats the cycle consisting of steaming and drying several times in a state where the fresh ginseng tissue is hardened by freeze-drying before steaming, and finally, after steaming and drying, black ginseng containing predetermined moisture. After vacuum packaging, it can be distributed in a frozen state and provided to restaurants.

Samgyetang, which is prepared at a certain temperature in a restaurant, is heated for only 1 to 2 minutes or 3 to 5 minutes to increase the temperature and is provided to customers. . In other words, considering the restaurant business where the cooking time of food provided to customers at a set meal time is not long, it takes at least several tens of minutes for normal hard red ginseng to be brewed into the broth. is impossible

In the above, the present invention has been described in detail through representative embodiments, but those of ordinary skill in the art to which the present invention pertains can make various modifications to the above-described embodiments without departing from the scope of the present invention. will understand

Therefore, the scope of the present invention should not be limited to the described embodiments, but should be defined by the claims described below as well as the claims and equivalents.

10: black ginseng
50: pack
100: fresh ginseng tissue
110,211: water particles
111,211: porous structure
210: black ginseng tissue

Claims (3)

Fresh ginseng pretreatment step (S10),
Step of freeze-drying before steaming fresh ginseng (S20),
Steaming and drying the freeze-dried fresh ginseng to prepare black ginseng (S30) and
Including the step of freezing packaging (S40),
The manufacturing method of frozen black ginseng, characterized in that the manufacturing of the black ginseng is frozen and packaged in a state in which a predetermined moisture is absorbed by performing only the last steaming.
The method of claim 1,
The method of manufacturing frozen black ginseng further comprising a steam sterilization step of spraying high-temperature steam to fresh ginseng for a steam sterilization temperature of 70 to 80° C. and a sterilization time of 15 to 20 minutes before the first freeze-drying.
[Claim 3] The frozen black ginseng according to claim 1 or 2, which is produced by the method for producing frozen black ginseng.

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