KR20220034410A - Processing technology of wild ginseng raw material - Google Patents

Abstract

The present invention relates to technology for processing a raw material of wood-cultivated ginseng, comprising: a sorting and cleaning step of removing a foreign substance by preparing and cleaning the wood-cultivated ginseng (S100); a drying step of drying the cleaned wood-cultivated ginseng (S200); a mixing and aging step of mixing a mixture composed of green tangerine powder, grown-up silkworm powder, a stevia extract, krill shrimp oil, and minerals with the dried wood-cultivated ginseng and aging the same (S300); a zymogen culture medium manufacturing step of manufacturing a zymogen culture medium to ferment a wood-cultivated ginseng mixture composed of the wood-cultivated ginseng, the green tangerine powder, the grown-up silkworm powder, the stevia extract, the krill shrimp oil, and the minerals (S400); a fermenting step of fermenting the wood-cultivated ginseng mixture (S500); and a freeze-drying and pulverizing step of manufacturing wood-cultivated ginseng powder by freeze-drying and pulverizing the fermented wood-cultivated ginseng mixture (S600). The technology for processing a raw material of wood-cultivated ginseng according to the present invention by a composition processes the wood-cultivated ginseng through drying, aging, and fermenting steps. Therefore, the present invention allows a consumer to easily take in a high nutritional content of the wood-cultivated ginseng including a ginsenoside ingredient, and increases competitiveness of the wood-cultivated ginseng by reducing a bitter taste or unique strong aroma of the wood-cultivated ginseng and expanding a utility value and consumption of the wood-cultivated ginseng.

Description

Wild ginseng raw material processing technology {PROCESSING TECHNOLOGY OF WILD GINSENG RAW MATERIAL}

The present invention relates to a raw material processing technology for wild ginseng, and more particularly, by processing wild ginseng through drying, aging, fermentation, etc., it is possible to easily ingest the high nutritional components of wild ginseng including ginsenoside components, and It relates to a raw material processing technology for wild ginseng that can increase the competitive edge of wild ginseng by reducing bitter taste or strong unique flavor to expand the use value and consumption of wild ginseng.

Wild ginseng is ginseng cultivated by artificially sowing and transplanting seeds or seedlings under mountainous forests. Wild ginseng is a herbaceous perennial plant belonging to the Araliaceae family and has been widely used for thousands of years, and is Korea's representative medicinal crop. It is very sensitive to environmental factors including soil and the cultivation conditions are very difficult, but it is known that it has little toxicity and is effective for all diseases, so the roots are mainly medicinal.

Specifically, wild ginseng is cultivated in a wild state by sprinkling the seeds of ginseng in the mountains, and is also called camphor, camphor, or ginseng. Wild ginseng supplements and strengthens the lack of vitality in the body, recovers from fatigue, improves resistance to bacteria and immune function, improves weak constitution, and maintains the homeostasis of the human body. A person works by warming the body. In addition, it is effective in improving various adult diseases (diabetes, cancer, blood pressure, hepatitis, heart disease).

These wild ginseng contains a large amount of saponin substances called ginsenosides, and each of these ginsenosides has the effect of improving central nervous system symptoms such as anxiety neurosis, insomnia, and depression, as well as improving the learning function and memory, in addition to nourishing tonic. Efficacy to improve intellectual performance through Ginseng has been widely used as a herbal medicine since ancient times because of its various pharmacological effects, such as promoting regeneration and recovery, protecting myocardial cells and strengthening heart function, lowering blood cholesterol content, regulating blood pressure, and inhibiting cancer cell metastasis and resistance to anticancer drugs. However, in recent years, various processed foods have been manufactured and consumed as health foods.

However, wild ginseng containing a large amount of such effective ingredients is known to be effective only when taken for a long time even though it has excellent effects as described above. not, especially in the case of children.

Therefore, if you develop a popular favorite food by alleviating the bitter taste of wild ginseng, but develop a food that can improve storage and distribution, you can easily consume the active ingredient of wild ginseng in daily life. is expected to be able to provide.

Therefore, the present inventors can easily ingest the high nutritional components of wild ginseng including saponin components by processing the wild ginseng through drying, aging, fermentation, etc. It is confirmed that the use value and consumption of wild ginseng can be expanded. The present invention was completed.

Domestic Registered Patent No. 10-0910585 (registered on July 28, 2009) Domestic Registered Patent No. 10-1183541 (Registered on September 11, 2012) Domestic Registered Patent No. 10-1507652 (registered on March 25, 2015)

In the present invention, by processing wild ginseng through drying, aging, fermentation, etc., the high nutritional components of wild ginseng including ginsenoside components can be easily ingested, and the bitter taste or characteristic strong flavor of wild ginseng is reduced. The goal is to provide raw material processing technology for wild ginseng that can increase the value and consumption of wild ginseng to increase the competitiveness of wild ginseng competition.

In addition, the present invention can be used as a health food by improving the storability, pharmacological efficacy, and sensory properties such as taste and smell of wild ginseng, and is harmoniously mixed with other processed foods such as gomtang, steak, seasoning, etc. to taste, smell and nutrition The goal is to provide a raw material processing technology for wild ginseng that can be more beneficial to the health of consumers by doubling the

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

Wild ginseng raw material processing technology according to the present invention includes a selection and washing step (S100) of preparing wild ginseng and then washing to remove foreign substances; A drying step of drying the washed wild ginseng (S200); A mixing and aging step (S300) of mixing the dried wild ginseng with a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil, and minerals; A fermentation broth preparation step (S400) of preparing a fermented culture broth for fermenting the wild ginseng mixture consisting of the mixed wild ginseng, green tangerine powder, sukjam powder, stevia extract, krill oil and minerals; A fermentation step of fermenting the wild ginseng mixture (S500); and freeze-drying and pulverizing the fermented wild ginseng mixture to prepare wild ginseng powder (S600).

In the drying step (S200), the wild ginseng may be dried for 50 to 100 hours in a dryer maintained at a temperature of 20 to 22° C. and a humidity of 55 to 60%.

In the mixing and aging step (S300), 10 to 30 parts by weight of a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals is mixed with respect to 100 parts by weight of the dried wild ginseng, and the mixture is green tangerine 1 to 3 parts by weight of powder, 2 to 4 parts by weight of sukjam powder, 0.5 to 1.5 parts by weight of stevia extract, 0.1 to 1 parts by weight of krill oil, and 0.1 to 0.5 parts by weight of minerals may be prepared by mixing.

In the mixing and aging step (S300), a mixture of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals is mixed with the dried wild ginseng, and then aged at a temperature of 18 to 22° C. for 20 to 40 hours. can proceed.

In the fermentation step (S500), after mixing in a weight ratio of 20 to 40 parts by weight of the fermentation broth with respect to 100 parts by weight of the wild ginseng mixture, it may be fermented at a temperature of 30 to 32° C. for 10 to 20 hours.

The freeze-drying of the fermented wild ginseng mixture in the freeze-drying and powdering step (S600) may be performed at a temperature of -45 to -40°C for 10 to 30 hours.

Specific details of other embodiments are included in the detailed description.

Wild ginseng raw material processing technology according to the present invention can easily ingest the high nutritional components of wild ginseng including ginsenoside components by processing wild ginseng through drying, aging, fermentation, etc. It is possible to increase the competitiveness of wild ginseng in competitions by increasing the use value and consumption of wild ginseng by reducing

In addition, the raw material processing technology for wild ginseng according to the present invention can be used as a health food by improving the storability, pharmacological efficacy, and sensory properties such as taste or smell of wild ginseng, and harmoniously mixed with other processed foods such as gomtang, steak, seasoning, etc. It can double the taste, aroma, and nutrition to make the health of consumers more beneficial.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart for explaining the raw material processing technology of wild ginseng according to the present invention.
2 is a photograph showing an example of fermented wild ginseng powder manufactured according to the raw material processing technology of wild ginseng according to the present invention.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

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 to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the raw material processing technology of wild ginseng according to the present invention will be described in detail.

1 is a flowchart for explaining the raw material processing technology of wild ginseng according to the present invention, and FIG. 2 is a photograph showing an example of fermented wild ginseng powder manufactured according to the raw material processing technology of wild ginseng according to the present invention.

1 and 2, the raw material processing technology for wild ginseng according to the present invention is a selection and washing step (S100), a drying step (S200), a mixing and aging step (S300), a fermentation broth preparation step (S400), a fermentation step (S500), and freeze-drying and powdering steps (S600).

1. Selection and washing step (S100)

The selection and washing step (S100) is a step of removing foreign substances by washing after preparing high-quality wild ginseng.

For example, in the selection and washing step (S100), foreign substances attached to the wild ginseng can be removed by washing the prepared wild ginseng with purified water and removing the non-edible part.

2. Drying step (S200)

The drying step (S200) is a step of drying the washed wild ginseng to remove moisture remaining in the wild ginseng.

In the drying step (S200), the moisture contained inside the washed wild ginseng is rapidly evaporated during drying in sunlight, and in order to prevent the inherent flavor from disappearing, it may be performed using a dryer or shade, for example, In the drying step (S200), the wild ginseng may be dried for 50 to 100 hours in a dryer maintained at a temperature of 20 to 22° C. and a humidity of 55 to 60%.

That is, in the drying step (S200), the bitter taste or strong flavor of wild ginseng can be removed by allowing the moisture contained in the wild ginseng to evaporate gradually and evenly by the process conditions as described above, and the air is destroyed by the destruction of the cellular tissue of the wild ginseng. By facilitating the permeation of the fermenter, the taste and aroma can be intensely exhibited.

3. Mixing and aging step (S300)

The mixing and aging step (S300) is a step of mixing the dried wild ginseng with a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals, and then maturing.

In the mixing and aging step (S300), the dried wild ginseng is mixed with a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals, and then aged to further strengthen the nutritional components of wild ginseng processed and unique to wild ginseng. The bitter taste of the dried wild ginseng is mixed in a weight ratio of 10 to 30 parts by weight of a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals with respect to 100 parts by weight of the dried wild ginseng, and the mixture is green tangerine powder 1 to 3 parts by weight, 2 to 4 parts by weight of sukjam powder, 0.5 to 1.5 parts by weight of stevia extract, 0.1 to 1 parts by weight of krill oil, and 0.1 to 0.5 parts by weight of minerals.

In addition, in the mixing and aging step (S300), after mixing the dried wild ginseng with a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals, at a temperature of 18 to 22° C. for 20 to 40 hours. It can proceed by aging.

The green tangerine refers to a tangerine in an unripe fruit state, and the green tangerine in the unripe fruit state has a higher content of dietary fiber and flavonoid than that of a mature fruit, and citrus flavonoids are used for anti-cancer, anti-inflammatory, cardiovascular disease prevention and treatment, etc. has a function Citrus polyphenols have been reported to be effective in the prevention and treatment of diseases caused by carcinogens due to their high electron-donating action, antioxidant action, active oxygen removal, and nitrite scavenging action.

As the green tangerine powder, green tangerine powder prepared by the following method may be used.

In order to prepare the green tangerine powder, first, the green tangerine is prepared and washed to remove foreign substances remaining on the surface of the green tangerine.

In the above step, dust or foreign substances adhering to the surface of the green tangerine can be removed by washing the prepared green tangerine with running water or with 0.5 to 0.6 ppm ozone water having a sterilizing power.

Next, the non-edible parts such as the peel or seeds of the washed green tangerine may be removed to form the green tangerine flesh.

In the above step, by removing the peel or seeds from the washed green tangerine using a known peeler or the like, green tangerine flesh can be formed.

Next, the flesh of the green tangerine from which the non-edible part has been removed may be dried with hot air to remove moisture contained in the flesh of the green tangerine.

In the above step, the flesh of green tangerines from which the non-edible part has been removed may be dried with hot air at a temperature of 70 to 80° C. for 5 to 15 hours. It is difficult for the moisture present in the tangerine to evaporate sufficiently, and when the above-mentioned upper limit is exceeded, the moisture present in the flesh of the green tangerine is excessively evaporated, and the physical properties of the green tangerine may deteriorate.

Then, after freeze-drying the hot air-dried green tangerine flesh at a temperature of -40°C to -30°C for 1 to 3 hours, the freeze-dried green tangerine pulp can be pulverized to prepare green tangerine powder.

In the above step, the freeze-dried green tangerine pulp can be pulverized and powdered using a known pulverizer, etc. The configuration of pulverizing the freeze-dried green tangerine pulp is a known technique, for convenience of explanation and the technical spirit of the present invention. For clarity, a detailed description thereof will be omitted.

The sukjam powder prepared by the following method may be used.

In order to prepare the sukjam powder, first, sukjam may be prepared.

The sukjam refers to a silkworm in which the silk protein is contained in the silkworm body until it completely builds a cocoon and molts into a pupa.

In other words, in the case of silkworms that normally sleep on four sides, it is the third day of the fifth instar and the third day of the fifth instar. The silkworm becomes the fifth instar and becomes the third day. After starting, the intestines gradually degenerate, and when they reach 5th instar, 7th to 8th, they are filled with only silk protein, which is called deep sleep.

In general, silkworms are one of the complete metamorphosis insects with a life-long process of waking up from eggs, molting 4 times, building a cocoon, transforming into a silkworm pupa, becoming a moth, laying eggs, and then dying about two weeks later.

In addition, silkworm powder is used for food and medicinal purposes, and interest in silkworm ingredients and pharmacological effects is increasing, and various studies related thereto are being conducted.

In particular, along with the study of blood sugar-lowering active ingredients, it is clinically recommended among patients because it is thought that long-term administration of it for a significant number of patients reduces blood sugar. Therefore, the safety and efficacy of silkworms, which have been used indiscriminately for the treatment of diabetes in the private sector, are being investigated through clinical studies.

Next, after mixing the prepared sukjam and mulberry leaf, it can be steamed by heating with steam.

In general, if you heat (or steam) sukjam in its natural state, the thread gland (silk thread) becomes very hard and difficult to process. At the same time, the thread glands are soft and can be easily processed.

The mulberry leaf contains 50 kinds of ingredients such as glucoside, vitamin C, vitamin B1, vitamin B2, etc. Although the mulberry leaves are heated together with sleep, the scent of the mulberry leaves penetrates into the sleep, so that the miscellaneous odor of the sleep can be removed.

In the above step, the mulberry leaves are mixed in a weight ratio of 1 to 5 parts by weight based on 100 parts by weight of the total sleep sleep, and the heating may be performed with steam at a temperature of 120 to 130° C. for 1 to 3 hours.

Next, the heated and steamed sukjam may be freeze-dried.

In general, as the freeze-drying method, atmospheric freeze-drying and reduced-pressure freeze-drying may be used. In the present invention, in order to reduce the damage to sleep, freeze at a pressure of 0.5 to 3 mmHg and a temperature of -65 to -55° C. for 30 to 50 hours. It can be carried out by drying.

In the above step, if the freeze-drying is performed outside the above range, the moisture contained in the deep sleep may not be sufficiently sublimed or excessive evaporation of moisture may occur, resulting in damage to the sleep, and maintenance of bio/biochemical activity may be difficult. It can be difficult.

Then, the freeze-dried sukjam powder may be prepared by pulverizing the sukjam powder.

The pulverization of the sukjam may be performed by various methods known in the art using a pulverizer.

The stevia extract may be used to increase the sugar content to enhance the preference of fermented black ginseng, and the stevia extract prepared by the following method may be used.

In order to prepare the stevia extract, first, a raw stevia leaf may be prepared, and then foreign substances adhering to the raw stevia leaf may be removed.

In the above step, the prepared raw stevia leaves can be washed with purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved, and the purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved is 1 to 3 (w/w)% concentration range can have

The sodium bicarbonate is also used as a food additive, is non-toxic and has functions such as penetration, diffusion, and swelling. to sterilize and wash the raw Stevia leaves.

Next, the washed raw stevia leaves may be naturally dried to remove moisture contained in the raw stevia leaves.

In the above step, the washed raw stevia leaves may be dried at a temperature of 30 to 35° C. for 1 to 3 days. By drying the raw stevia leaves in the above range, the fragrance of the raw stevia leaves can be subtly alive.

Next, the naturally-dried raw stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to naturally dried raw stevia leaves under a pressure of 50 to 60 mbar. The step is performed at a temperature of 40 to 45 ° C. for 30 to 100 seconds, and to the naturally dried raw stevia leaves. It can proceed by irradiating a microwave of 2 to 2.2 GHz.

The microwave can exhibit a volumetric heating effect that penetrates to the inside of the raw Stevia leaf and heats it. When the microwave is irradiated, the water molecules inside the raw Stevia leaf vibrate or rotate according to the polarity change of the microwave. The polarization vibration can lead to friction between molecules, which can cause heat generation. If the stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs due to the heating inside the fresh stevia leaves. The sterilization effect is also generated by the destruction of the cell membrane inside the raw stevia leaf, and also, the ingredient of stevia can be effectively leached when preparing a stevia extract later by swelling by heating the raw stevia leaf.

Then, the vacuum-dried stevia leaves may be extracted to prepare a stevia extract.

In the above step, the vacuum-dried raw stevia leaves can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, for convenience of explanation and technical aspects of the present invention For clarity of thought, a detailed description of the extraction method will be omitted.

The krill oil can be prepared using krill, which is known to contain a phospholipid compound having a structure similar to that of a human cell membrane component. Therefore, it is known that the oil extracted from krill is better absorbed into the human body than other fish oils.

In addition, krill oil contains vitamins A, E, and D in addition to lipids such as omega-3. In particular, astaxanthin, a powerful antioxidant, is included in krill oil. It is reported to have doubled.

That is, krill is nutritionally composed of high-quality protein and lipids, and fresh krill contains up to 10% lipids, and the lipids of krill are polyunsaturated fatty acid omega-3 eicosapentaenoic acid. It contains about 40% of (EPA) and docosahexaenoic acid (DHA), and about 40-50% of phospholipids. In addition, it is useful because it contains astaxanthin, an antioxidant of fat-soluble carotenoids.

In order to prepare the krill oil, first, the krill may be prepared and washed, and then the washed krill may be dried.

Drying of the washed krill may consist of a first drying and a second drying, wherein the first drying is drying the washed krill at a temperature of 50 to 60° C. for 5 to 15 hours. It is possible to remove the moisture remaining in the first.

In addition, in the second drying, the first dried krill can be dried with hot air, and the second drying is performed by applying hot air at a temperature of 110 to 130° C. to the first dried krill for 30 to 50 minutes. can be performed.

Next, the second dried krill can be pulverized and then aged to prepare an aged krill powder.

In the above step, the grinding of the second dried krill is pulverized by pulverizing the second dried krill to a particle size of 5 to 10 mm, and the aging of the powdered krill is 6 It can be carried out by storing for 20 to 40 hours at a temperature of 8 °C.

Next, the enzyme and acid are mixed with the aged krill powder and stored for enzymatic decomposition.

That is, in the above step, the enzyme and acid are mixed with the aged krill powder, and then the aged krill powder in which the enzyme and the acid are mixed is stored for 10 to 30 hours at a temperature of 36 to 38 ° C. It can be enzymatically decomposed. The enzymatic decomposition of the aged krill powder can be decomposed using an enzyme capable of separating proteins, chitin, and immunoactive polysaccharides present in the krill.

In the above step, known commercially available protease (Protease), chitinase (chitinase), pectinase (Pectinase) and xylanase (Xylanase) are used as the enzyme, and citric acid and ascortic acid are used as the acid. Bic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of the chitinase, 0.005 parts by weight of the pectinase, based on 100 parts by weight of the whole aged powder of krill. To 0.009 parts by weight, xylanase (Xylanase) 0.008 to 0.012 parts by weight, citric acid 0.01 to 0.1 parts by weight, and ascorbic acid by mixing in a weight ratio of 0.01 to 0.1 parts by weight, pH of the krill aged powder in which the enzyme and acid are mixed can be adjusted to be 3.5 to 6.5.

Then, krill oil can be prepared by separating the oil from the enzymatically decomposed krill aged powder.

The method of extracting oil from the enzymatically decomposed krill aged powder in the above step is a known technique to those of ordinary skill in the art, and for convenience of explanation and clarity of the technical idea of the present invention, specific A description will be omitted.

The mineral refers to a mineral that is absorbed by the wild ginseng and is a nutrient required for growth, maintenance, and reproduction of the human body, and is selected from the group consisting of calcium, phosphorus, potassium, magnesium, manganese, iodine, selenium, molybdenum and cobalt. More than one may be used.

4. Fermentation culture medium preparation step (S400)

The fermentation broth preparation step (S400) is a step of preparing a culture broth for fermenting wild ginseng mixture consisting of the mixed wild ginseng, green tangerine powder, sukjam powder, stevia extract, krill oil and minerals.

In the fermentation broth preparation step (S400), the fermentation broth prepared by the following method may be used as the culture broth.

In order to prepare the fermented bacterial culture, first, non-glutinous rice may be prepared and washed and then immersed in water to call non-glutinous rice.

In the above step, the washed non-glutinous rice may be immersed in water at a temperature of 30 to 35° C. for 50 to 100 minutes.

Next, Godubap can be prepared by heating the soaked non-glutinous rice.

In the above step, after mixing 1.5 to 2 times by weight of water with the soaked non-glutinous rice, it is heated at a heat source of 110 to 130 ° C. for 20 to 60 minutes to prepare godubap suitable for culturing fermented bacteria.

Next, the fermented bacteria can be prepared by mixing the godubap with fermented bacteria, yeast and purified water.

In the above step, 2 to 4 parts by weight of fermented bacteria, 3 to 7 parts by weight of yeast, and 50 to 760 parts by weight of water based on 100 parts by weight of the whole godubap may be mixed in a weight ratio.

In addition, as the fermenting bacteria, Aspergillus oryzae (Aspergillus duck material) may be used, and the Hwang Guk bacteria ( Aspergillus oryzae ; Aspergillus duck material) is a known strain used for the production of soy sauce, and has excellent starch decomposition ability. In general, the optimum growth temperature is around 30°C, and it likes high temperature and high humidity, and the organic acids produced are kojic acid, gluconic acid, and the like. In addition, the Hwanggukgyun is widely used as an excellent fermented mold capable of producing soy sauce, soybean paste, red pepper paste, etc. using the action of amylase, that is, the power to decompose starch into sugar. can be used

5. Fermentation step (S500)

The fermentation step (S500) is a step of fermenting the wild ginseng mixture.

In the fermentation step (S500), after mixing in a weight ratio of 20 to 40 parts by weight of the fermentation broth with respect to 100 parts by weight of the wild ginseng mixture, it may be fermented at a temperature of 30 to 32° C. for 10 to 20 hours, the fermentation step If (S400) is performed below the lower limit range, the wild ginseng may be difficult to ferment sufficiently, and if it exceeds the upper limit range, the physical properties of wild ginseng processed and manufactured may be reduced.

6. Freeze drying and powdering step (S600)

The freeze-drying and powdering step (S600) is a step of preparing wild ginseng powder by freeze-drying the fermented wild ginseng mixture and then pulverizing it.

In the freeze-drying and powdering step (S600), the fermented wild ginseng mixture is freeze-dried to remove moisture present in the fermented wild ginseng mixture and then pulverized using a grinder to prepare wild ginseng powder. Freeze-drying of the wild ginseng mixture is performed at a temperature of -45 to -40°C for 10 to 30 hours, and the grinding of the freeze-dried wild ginseng mixture may be performed using a known grinder.

Hereinafter, with reference to the accompanying drawings, examples and comparative examples of the raw material processing technology of wild ginseng according to the present invention will be described in more detail.

<Example>

First, wild ginseng was prepared and washed, and the wild ginseng was dried for 75 hours in a dryer maintained at a temperature of 21° C. and a humidity of 57%.

Next, with respect to 100 parts by weight of the dried wild ginseng, the mixture was aged in a weight ratio of 20 parts by weight of a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals, and the mixture was 2 parts by weight of green tangerine powder , was prepared by mixing 3 parts by weight of sukjam powder, 1 part by weight of stevia extract, 0.5 parts by weight of krill oil and 0.3 parts by weight of minerals, and the aging was performed in the dried wild ginseng, green tangerine powder, sukjam powder, stevia extract, This was carried out by mixing a mixture of krill oil and minerals and storing the mixture at a temperature of 20° C. for 30 hours.

Next, a fermented culture broth to ferment a wild ginseng mixture consisting of the mixed wild ginseng, green tangerine powder, sukjam powder, stevia extract, krill oil and minerals was prepared, and 30 parts by weight of the fermented bacterial culture with respect to 100 parts by weight of the wild ginseng mixture After mixing in a weight ratio, it was fermented at a temperature of 31° C. for 15 hours.

Then, the fermented wild ginseng mixture was freeze-dried at a temperature of -43° C. for 20 hours and then pulverized to prepare a fermented wild ginseng powder.

< Comparative Example >

Wild ginseng powder was prepared by drying and pulverizing wild ginseng powder. In the comparative example, the wild ginseng powder was maintained at a temperature of 21° C. and a humidity of 57% in a dryer without mixing with a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals. After drying for 75 hours, it was pulverized to prepare wild ginseng powder.

< Sensory evaluation >

As described above, sensory evaluation was performed on the taste, aroma, appearance, and overall preference of the wild ginseng powder prepared according to the Example and the wild ginseng powder prepared according to the comparative example, and the results are shown in [Table 2] below.

The sensory test was conducted for 30 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste incense Appearance (color) Overall Preference Example 8.4 8.4 8.3 8.4 comparative example 6.3 6.5 7.8 6.9

Referring to [Table 2], it was found that the wild ginseng powder prepared according to the example had superior taste, aroma, appearance (color) and overall preference compared to the wild ginseng powder prepared according to the comparative example.

This is because the wild ginseng powder prepared according to the example is fermented by a useful strain, and the nutrients of a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals are added, so that the bitter taste and unique flavor of wild ginseng are added. It is judged to have satisfied consumers' preference by reducing the amount of nutrients and doubling the nutritional components.

< Measurement of ginsenoside content >

In order to compare the content of ginsenosides in the wild ginseng powder according to the Example and the wild ginseng powder according to the comparative example, the content of ginsenoside was measured by liquid chromatography (LC), and the results are shown in [Table 3] shown in

Rg1 Re Rf Rh1 Rg2s Rg2r Rb1 Rc Rb2 Rd Rg3s Rg3r Example 1.48 1.87 2.18 1.35 2.29 2.12 8.35 3.54 3.53 2.6 4.65 1.89 comparative example 1.29 1.68 2.02 1.18 2.11 2.01 7.93 3.41 3.42 2.2 4.23 1.61

Referring to [Table 3], it was confirmed that the ginsenoside content of the wild ginseng powder according to the example was superior to that of the wild ginseng powder according to the comparative example.

As described above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (6)

A selection and washing step of preparing wild ginseng and washing to remove foreign substances (S100);
A drying step of drying the washed wild ginseng (S200);
A mixing and aging step (S300) of mixing the dried wild ginseng with a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals, followed by aging (S300);
A fermentation broth preparation step (S400) of preparing a fermented culture broth to ferment the wild ginseng mixture consisting of the mixed wild ginseng, green tangerine powder, sukjam powder, stevia extract, krill oil and minerals;
A fermentation step of fermenting the wild ginseng mixture (S500); and
Wild ginseng raw material processing technology, characterized in that it comprises a freeze-drying and powdering step (S600) of freeze-drying the fermented wild ginseng mixture and then pulverizing to prepare wild ginseng powder.
The method of claim 1,
The drying step (S200) is a raw material processing technology for wild ginseng, characterized in that the wild ginseng is dried for 50 to 100 hours in a dryer maintained at a temperature of 20 to 22 °C and a humidity of 55 to 60%.
3. The method of claim 2,
In the mixing and aging step (S300), 10 to 30 parts by weight of a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals with respect to 100 parts by weight of the dried wild ginseng is mixed, and the mixture is green tangerine Wild ginseng prepared by mixing 1 to 3 parts by weight of powder, 2 to 4 parts by weight of sukjam powder, 0.5 to 1.5 parts by weight of stevia extract, 0.1 to 1 parts by weight of krill oil, and 0.1 to 0.5 parts by weight of minerals Raw material processing technology.
4. The method of claim 3,
In the mixing and aging step (S300), a mixture consisting of green tangerine powder, sukjam powder, stevia extract, krill oil and minerals is mixed with the dried wild ginseng, and then aged at a temperature of 18 to 22° C. for 20 to 40 hours. Wild ginseng raw material processing technology characterized in that it is in progress.
5. The method of claim 4,
In the fermentation step (S500), wild ginseng raw materials, characterized in that after mixing in a weight ratio of 20 to 40 parts by weight of the fermented culture medium to 100 parts by weight of the wild ginseng mixture, and fermenting at a temperature of 30 to 32 ° C. for 10 to 20 hours processing technology.
6. The method of claim 5,
Wild ginseng raw material processing technology, characterized in that the freeze-drying of the fermented wild ginseng mixture in the freeze-drying and powdering step (S600) is performed at a temperature of -45 to -40°C for 10 to 30 hours.

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