KR20230008931A - Manufacturing method of fermented wild ginseng tea - Google Patents
Manufacturing method of fermented wild ginseng tea Download PDFInfo
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- KR20230008931A KR20230008931A KR1020210088896A KR20210088896A KR20230008931A KR 20230008931 A KR20230008931 A KR 20230008931A KR 1020210088896 A KR1020210088896 A KR 1020210088896A KR 20210088896 A KR20210088896 A KR 20210088896A KR 20230008931 A KR20230008931 A KR 20230008931A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- A23V2250/2124—Ginseng
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
Description
본 발명은 발효산양삼차의 제조방법에 관한 것으로, 보다 상세하게는 산양삼을 이용한 건강가공식품을 제조할 수 있는 발효산양삼차의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing fermented wild ginseng tea, and more particularly, to a method for manufacturing fermented wild ginseng tea capable of producing health processed foods using wild ginseng.
노령인구의 증가와 코로나19 이후 건강 식품 산업이 확대되고 면역관련 제품들의 소비가 증가하고 있는 추세이다. 그 중에서 전통적인 면역관련 제품들 중 인삼제품들이 있다. 산양삼의 경우 약리 효능 면에서 인삼보다 높은 평가를 받고 있으나 일반 인삼과는 달리 까다로와 고가로 시중에 판매되고 있다.After the increase in the elderly population and COVID-19, the health food industry is expanding and consumption of immune-related products is increasing. Among them, there are ginseng products among traditional immune-related products. In the case of wild ginseng, it is highly evaluated than ginseng in terms of pharmacological efficacy, but unlike general ginseng, it is sold on the market at a difficult and expensive price.
그러나 산양삼 원물의 잠재력에 비하여 산양삼 관련 상품군이 매우 부족한 실정이다. 또한, 산양삼은 원물 위주의 생삼으로 주로 판매가 되었으나, 원물 이외에 편하게 즐길 수 있는 관련 상품이 필요한 실정이다. However, compared to the potential of raw wild ginseng, the product group related to wild ginseng is very insufficient. In addition, wild ginseng was mainly sold as raw ginseng focusing on raw materials, but there is a need for related products that can be enjoyed comfortably in addition to raw materials.
따라서 본 발명의 목적은 산양삼의 약리 기능과 함께 면역관련 기능이 더욱 증진된 발효산양삼차의 제조방법을 제공하는 것이다.Therefore, an object of the present invention is to provide a method for producing fermented wild ginseng tea with immune-related functions further enhanced along with pharmacological functions of wild ginseng.
상기 목적을 달성하기 위한 본 발명에 따른 발효산양삼차의 제조방법은, 산양삼을 정제수로 세척하여 이물질을 제거하는 단계; 상기 산양삼의 표면에 부착된 물기를 제거하는 단계; 물기가 제거된 상기 산양삼을 동결건조하는 단계; 동결건조된 상기 산양삼을 멸균처리하는 단계; 멸균처리된 상기 산양삼을 정제수에 담가 산양삼액을 추출하는 단계; 추출된 상기 산양삼액을 멸균처리하는 단계; 및 멸균처리된 상기 산양삼액을 포장하는 단계를 포함한다. Method for producing fermented wild ginseng tea according to the present invention for achieving the above object includes the steps of washing wild ginseng with purified water to remove foreign substances; removing moisture attached to the surface of the wild ginseng; Freeze-drying the dried wild ginseng; Sterilizing the lyophilized wild ginseng; Soaking the sterilized wild ginseng in purified water to extract the wild ginseng liquid; Sterilizing the extracted goat ginseng solution; and packaging the sterilized goat ginseng solution.
여기서, 상기 산양삼액을 추출하는 단계는, 80 내지 90℃ 정제수내에 10 내지 14시간 멸균처리된 상기 산양삼을 담가 놓을 수 있다.Here, in the step of extracting the wild ginseng liquid, the sterilized wild ginseng may be immersed in purified water at 80 to 90 ° C for 10 to 14 hours.
그리고 상기 산양삼액을 추출하는 단계는, 동결건조된 상기 산양삼 100 중량대비 5,000중량부의 정제수에 동결건조된 상기 산양삼을 담글 수 있다.In addition, in the step of extracting the wild ginseng liquid, the freeze-dried wild ginseng may be immersed in 5,000 parts by weight of purified water compared to 100 parts by weight of the lyophilized wild ginseng.
여기서, 상기 산양삼액을 추출하는 단계는, 추출된 상기 산양삼액을 고액 분리하는 단계를 더 포함할 수 있다.Here, the step of extracting the goat ginseng solution may further include the step of solid-liquid separating the extracted goat ginseng solution.
그리고 상기 산양삼액을 추출하는 단계이전에,And before the step of extracting the goat ginseng,
멸균처리된 상기 산양삼에 유산균을 접종하여 발효시키는 단계를 더 포함할 수 있다.It may further include fermenting by inoculating lactic acid bacteria into the sterilized wild ginseng.
여기서, 상기 산양삼에 유산균을 접종하여 발효시키는 단계는, 1+106 CFU의 유산균을 1% 접종하며, 30 내지 40℃에서 20 내지 30 시간 이루어질 수 있다.Here, the step of inoculating and fermenting lactic acid bacteria in the wild ginseng is inoculated with 1% of lactic acid bacteria of 1+10 6 CFU, and may be performed at 30 to 40 ° C for 20 to 30 hours.
그리고, 상기 산양삼액을 추출하는 단계이후에, 추출된 상기 산양삼액에 유산균을 접종하여 발효시키는 단계를 더 포함할 수 있다.And, after the step of extracting the goat ginseng solution, a step of fermenting by inoculating lactic acid bacteria into the extracted goat ginseng solution may be further included.
여기서, 상기 산양삼액에 유산균을 접종하여 발효시키는 단계는, 1+106 CFU의 유산균을 1% 접종하며, 30 내지 40℃에서 20 내지 30 시간 이루어질 수 있다.Here, the step of inoculating and fermenting lactic acid bacteria in the goat ginseng solution is inoculated with 1% of lactic acid bacteria of 1+10 6 CFU, and may be performed at 30 to 40 ° C for 20 to 30 hours.
본 발명에 따르면 산양삼의 약리 기능과 함께 면역관련 기능이 더욱 증진된 산양삼차를 제공하여 다양한 방법으로 산양삼을 즐길 수 있는 효과가 있다.According to the present invention, there is an effect of enjoying wild ginseng in various ways by providing wild ginseng tea with further enhanced immune-related functions along with pharmacological functions of wild ginseng.
도 1은 본 발명에 따른 발효산양삼차의 제조방법의 흐름도이다.
도 2 내지 도 5는 변형 가능한 발효산양삼차의 제조방법의 흐름도이다.1 is a flow chart of a method for producing fermented goat ginseng tea according to the present invention.
2 to 5 are flow charts of a manufacturing method of deformable fermented goat ginseng tea.
이하, 첨부된 도면들을 참조하면서 본 발명의 바람직한 실시 예에 따른 (1)를 상세히 설명한다.Hereinafter, (1) according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 발효산양삼차의 제조방법의 흐름도이고, 도 2 내지 도 5는 변형 가능한 발효산양삼차의 제조방법의 흐름도이다.1 is a flow chart of a method for producing fermented goat ginseng tea according to the present invention, and FIGS. 2 to 5 are flowcharts of a method for manufacturing fermented goat ginseng tea that can be modified.
도 1은 본 발명에 따른 발효산양삼차의 제조방법의 흐름도이다.1 is a flow chart of a method for producing fermented goat ginseng tea according to the present invention.
산양삼을 정제수로 세척하여 이물질을 제거한다(S1). 재배된 산양삼은 흙이나 다른 이물질이 겉면에 묻어 있을 수 있으므로 깨끗한 정제수를 흘리면서 상하지 않도록 하는 세기로 세척을 할 수 있다.Wild ginseng is washed with purified water to remove foreign substances (S1). Since cultivated wild ginseng may have soil or other foreign substances on its surface, it can be washed with clean purified water at an intensity that prevents damage.
산양삼의 표면에 부착된 물기를 제거한다(S2). Remove the water attached to the surface of wild ginseng (S2).
물기가 제거된 산양삼을 동결건조한다(S3).The dried wild ginseng is freeze-dried (S3).
동결건조된 산양삼을 멸균처리한다(S4).The freeze-dried wild ginseng is sterilized (S4).
멸균처리된 산양삼을 정제수에 담가 산양삼액을 추출한다(S5).Soak the sterilized goat ginseng in purified water to extract the goat ginseng solution (S5).
추출된 산양삼액을 멸균처리한다(S6).The extracted goat ginseng solution is sterilized (S6).
멸균처리된 산양삼액을 포장한다(S7).The sterilized goat ginseng solution is packaged (S7).
도 2는 변형 가능한 발효산양삼차의 제조방법의 흐름도이다.2 is a flow chart of a manufacturing method of deformable fermented goat ginseng tea.
산양삼을 정제수로 세척하여 이물질을 제거한다(S11). 재배된 산양삼은 흙이나 다른 이물질이 겉면에 묻어 있을 수 있으므로 깨끗한 정제수를 흘리면서 상하지 않도록 하는 세기로 세척을 할 수 있다.Wild ginseng is washed with purified water to remove foreign substances (S11). Since cultivated wild ginseng may have soil or other foreign substances on its surface, it can be washed with clean purified water at an intensity that prevents damage.
산양삼의 표면에 부착된 물기를 제거한다(S12). Remove the water attached to the surface of the wild ginseng (S12).
물기가 제거된 산양삼을 동결건조한다(S13). 동결공정은 -50℃이하에서 4~6시간 동안 진행될 수 있다. 이러한 동결과정에 의해 산양삼 내부에 함유된 수분이 급속동결될 수 있다.The dried wild ginseng is freeze-dried (S13). The freezing process may be carried out for 4 to 6 hours at -50 ° C or less. Moisture contained in wild ginseng can be quickly frozen by this freezing process.
동결건조된 산양삼을 멸균 처리한다(S14). 저온 살균공정(60 ~ 70℃)으로 처리될 수 있다.The lyophilized wild ginseng is sterilized (S14). It can be treated with a pasteurization process (60 ~ 70 ℃).
멸균 처리된 산양삼에 1+106 CFU의 유산균을 접종하여 30 내지 40℃에서 20 내지 30 시간 동안 발효시킨다(S15).The sterilized wild ginseng is inoculated with 1+106 CFU of lactic acid bacteria and fermented at 30 to 40° C. for 20 to 30 hours (S15).
발효된 산양삼을 80 내지 90℃ 정제수내에 10 내지 14시간 멸균 처리된 산양삼을 담가 놓고 추출한다(S16).The fermented wild ginseng is immersed in purified water at 80 to 90 ° C for 10 to 14 hours and extracted (S16).
추출된 산양삼을 고액 분리한다(S17). 필터링. 원심분리 및 증발공정 중 적어도 하나의 방법을 이용하여 산양삼추출액과 고체부분을 분리할 수 있다.The extracted wild ginseng is separated into solid and liquid (S17). filtering. Wild ginseng extract and solid portion may be separated using at least one of centrifugation and evaporation.
분리된 산양삼액을 멸균처리한다(S18). 산양삼액을 멸균 처리하는 방법은 고압멸균을 이용할 수 있다. 고압멸균을 이용하면 산양삼액의 유효성분을 파괴하지 않고 살균 및 멸균을 할 수 있으므로 바람직하다.The separated goat ginseng solution is sterilized (S18). As a method of sterilizing goat ginseng liquid, high-pressure sterilization may be used. Using high-pressure sterilization is preferable because it can sterilize and sterilize without destroying the active ingredients of goat ginseng solution.
멸균처리된 산양삼액을 포장한다(S19).The sterilized goat ginseng solution is packaged (S19).
도 3은 변형 가능한 발효산양삼차의 제조방법의 흐름도이다.3 is a flow chart of a manufacturing method of deformable fermented goat ginseng tea.
산양삼을 정제수로 세척하여 이물질을 제거한다(S21). 재배된 산양삼은 흙이나 다른 이물질이 겉면에 묻어 있을 수 있으므로 깨끗한 정제수를 흘리면서 상하지 않도록 하는 세기로 세척을 할 수 있다.Wild ginseng is washed with purified water to remove foreign substances (S21). Since cultivated wild ginseng may have soil or other foreign substances on its surface, it can be washed with clean purified water at an intensity that prevents damage.
산양삼의 표면에 부착된 물기를 제거한다(S22). Remove the water attached to the surface of the wild ginseng (S22).
물기가 제거된 산양삼을 동결건조한다(S23). 동결공정은 -50℃이하에서 4~6시간 동안 진행될 수 있다. 이러한 동결과정에 의해 산양삼 내부에 함유된 수분이 급속동결될 수 있다.The dried wild ginseng is freeze-dried (S23). The freezing process may be carried out for 4 to 6 hours at -50 ° C or less. Moisture contained in wild ginseng can be quickly frozen by this freezing process.
동결건조된 산양삼을 멸균 처리한다(S24). 저온 살균공정(60 ~ 70℃)으로 처리될 수 있다.The freeze-dried wild ginseng is sterilized (S24). It can be treated with a pasteurization process (60 ~ 70 ℃).
멸균처리된 동결건조 산양삼을 100 중량대비 5,000중량부의 정제수에 담가 산양삼액을 추출한다(S25).The sterilized freeze-dried wild ginseng is immersed in 5,000 parts by weight of purified water compared to 100 parts by weight to extract the wild ginseng liquid (S25).
추출된 산양삼액에 1+106 CFU의 유산균을 1% 접종하며, 30 내지 40℃에서 20 내지 30 시간 발효시킨다(S26).The extracted goat ginseng liquid is inoculated with 1% of lactic acid bacteria of 1+106 CFU, and fermented at 30 to 40 ° C for 20 to 30 hours (S26).
추출된 산양삼을 고액 분리한다(S27). 필터링. 원심분리 및 증발공정 중 적어도 하나의 방법을 이용하여 산양삼추출액과 고체부분을 분리할 수 있다.The extracted wild ginseng is separated into solid and liquid (S27). filtering. Wild ginseng extract and solid portion may be separated using at least one of centrifugation and evaporation.
분리된 산양삼액을 멸균처리한다(S28). 산양삼액을 멸균 처리하는 방법은 고압멸균을 이용할 수 있다. 고압멸균을 이용하면 산양삼액의 유효성분을 파괴하지 않고 살균 및 멸균을 할 수 있으므로 바람직하다.The separated goat ginseng solution is sterilized (S28). As a method of sterilizing goat ginseng liquid, high-pressure sterilization may be used. Using high-pressure sterilization is preferable because it can sterilize and sterilize without destroying the active ingredients of goat ginseng solution.
멸균처리된 산양삼액을 포장한다(S29).The sterilized goat ginseng solution is packaged (S29).
도 4는 변형 가능한 발효산양삼차의 제조방법의 흐름도이다.4 is a flow chart of a manufacturing method of deformable fermented goat ginseng tea.
산양삼을 정제수로 세척하여 이물질을 제거한다(S31). 재배된 산양삼은 흙이나 다른 이물질이 겉면에 묻어 있을 수 있으므로 깨끗한 정제수를 흘리면서 상하지 않도록 하는 세기로 세척을 할 수 있다.Wild ginseng is washed with purified water to remove foreign substances (S31). Since cultivated wild ginseng may have soil or other foreign substances on its surface, it can be washed with clean purified water at an intensity that prevents damage.
산양삼의 표면에 부착된 물기를 제거한다(S32). Remove the water attached to the surface of the wild ginseng (S32).
물기가 제거된 산양삼을 동결건조한다(S33). 동결공정은 -50℃이하에서 4~6시간 동안 진행될 수 있다. 이러한 동결과정에 의해 산양삼 내부에 함유된 수분이 급속동결될 수 있다.The dried wild ginseng is freeze-dried (S33). The freezing process may be carried out for 4 to 6 hours at -50 ° C or less. Moisture contained in wild ginseng can be quickly frozen by this freezing process.
동결건조된 산양삼을 멸균 처리한다(S34). 저온 살균공정(60 ~ 70℃)으로 처리될 수 있다.The freeze-dried wild ginseng is sterilized (S34). It can be treated with a pasteurization process (60 ~ 70 ℃).
멸균 처리된 산양삼에 1+106 CFU의 유산균을 접종하여 30 내지 40℃에서 20 내지 30 시간 동안 발효시킨다(S35).The sterilized wild ginseng is inoculated with 1+106 CFU of lactic acid bacteria and fermented at 30 to 40° C. for 20 to 30 hours (S35).
발효된 산양삼을 80 내지 90℃ 정제수내에 10 내지 14시간 멸균 처리된 산양삼을 담가 놓고 추출한다(S36).The fermented wild ginseng is immersed in purified water at 80 to 90 ° C for 10 to 14 hours and extracted (S36).
추출된 산양삼을 고액 분리한다(S37). 필터링. 원심분리 및 증발공정 중 적어도 하나의 방법을 이용하여 산양삼추출액과 고체부분을 분리할 수 있다.The extracted wild ginseng is separated into solid and liquid (S37). filtering. Wild ginseng extract and solid portion may be separated using at least one of centrifugation and evaporation.
분리된 산양삼액을 멸균처리한다(S38). 산양삼액을 멸균 처리하는 방법은 고압멸균을 이용할 수 있다. 고압멸균을 이용하면 산양삼액의 유효성분을 파괴하지 않고 살균 및 멸균을 할 수 있으므로 바람직하다.The separated goat ginseng solution is sterilized (S38). As a method of sterilizing goat ginseng liquid, high-pressure sterilization may be used. Using high-pressure sterilization is preferable because it can sterilize and sterilize without destroying the active ingredients of goat ginseng solution.
산양삼의 80 ~ 120℃의 스팀을 5 ~ 20 분 동안 처리하는 증숙공정, -50℃이하에서 4~6시간 동안 진행하는 동결공정, 10 ~ 20℃로 유지되며 압력은 -500 mmHg 이하의 진공상태로 유지되는 상태에서 24~96시간 동안 기화를 진행하는 기화공정 및 상기 기화공정에서 얻어진 기체를 20℃ 이하에서 1~10 시간 동안 수행되는 정제 및 회수하는 공정 중 적어도 하나의 공정을 이용하여 산양삼 정유를 획득한다(S39).The steaming process of wild ginseng at 80 ~ 120 ℃ for 5 ~ 20 minutes, the freezing process that proceeds for 4 ~ 6 hours at -50 ℃ or less, maintained at 10 ~ 20 ℃ and the pressure is -500 mmHg or less in a vacuum state Wild ginseng essential oil by using at least one of the vaporization process of vaporization for 24 to 96 hours in the state maintained at Obtain (S39).
S38단계에서의 멸균처리된 산양삼액 100중량대비 산양삼 정유 5 내지 8중량부를 첨가한다(S40).Add 5 to 8 parts by weight of wild ginseng essential oil relative to 100 weight of sterilized goat ginseng solution in step S38 (S40).
산양삼 정유가 첨가된 산양삼액을 포장한다(S41).Goat ginseng liquid added with wild ginseng essential oil is packed (S41).
도 5는 변형 가능한 발효산양삼차의 제조방법의 흐름도이다.5 is a flow chart of a manufacturing method of deformable fermented goat ginseng tea.
산양삼을 정제수로 세척하여 이물질을 제거한다(S51). 재배된 산양삼은 흙이나 다른 이물질이 겉면에 묻어 있을 수 있으므로 깨끗한 정제수를 흘리면서 상하지 않도록 하는 세기로 세척을 할 수 있다.Wild ginseng is washed with purified water to remove foreign substances (S51). Since cultivated wild ginseng may have soil or other foreign substances on its surface, it can be washed with clean purified water at an intensity that prevents damage.
산양삼의 표면에 부착된 물기를 제거한다(S52). Remove the water attached to the surface of the wild ginseng (S52).
물기가 제거된 산양삼을 동결건조한다(S53). 동결공정은 -50℃이하에서 4~6시간 동안 진행될 수 있다. 이러한 동결과정에 의해 산양삼 내부에 함유된 수분이 급속동결될 수 있다.The dried wild ginseng is freeze-dried (S53). The freezing process may be carried out for 4 to 6 hours at -50 ° C or lower. Moisture contained in wild ginseng can be quickly frozen by this freezing process.
동결건조된 산양삼을 멸균 처리한다(S54). 저온 살균공정(60 ~ 70℃)으로 처리될 수 있다.The freeze-dried wild ginseng is sterilized (S54). It can be treated with a pasteurization process (60 ~ 70 ℃).
멸균처리된 동결건조 산양삼을 100 중량대비 5,000중량부의 정제수에 담가 산양삼액을 추출한다(S55).The sterilized freeze-dried wild ginseng is immersed in 5,000 parts by weight of purified water compared to 100 parts by weight to extract the wild ginseng liquid (S55).
추출된 산양삼액에 1+106 CFU의 유산균을 1% 접종하며, 30 내지 40℃에서 20 내지 30 시간 발효시킨다(S56).The extracted goat ginseng liquid is inoculated with 1% of lactic acid bacteria of 1+106 CFU, and fermented at 30 to 40 ° C for 20 to 30 hours (S56).
추출된 산양삼을 고액 분리한다(S57). 필터링. 원심분리 및 증발공정 중 적어도 하나의 방법을 이용하여 산양삼추출액과 고체부분을 분리할 수 있다.The extracted wild ginseng is separated into solid and liquid (S57). filtering. Wild ginseng extract and solid portion may be separated using at least one of centrifugation and evaporation.
분리된 산양삼액을 멸균처리한다(S58). 산양삼액을 멸균 처리하는 방법은 고압멸균을 이용할 수 있다. 고압멸균을 이용하면 산양삼액의 유효성분을 파괴하지 않고 살균 및 멸균을 할 수 있으므로 바람직하다.The separated goat ginseng solution is sterilized (S58). As a method of sterilizing goat ginseng liquid, high-pressure sterilization can be used. Using high-pressure sterilization is preferable because it can sterilize and sterilize without destroying the active ingredients of goat ginseng solution.
산양삼의 80 ~ 120℃의 스팀을 5 ~ 20 분 동안 처리하는 증숙공정, -50℃이하에서 4~6시간 동안 진행하는 동결공정, 10 ~ 20℃로 유지되며 압력은 -500 mmHg 이하의 진공상태로 유지되는 상태에서 24~96시간 동안 기화를 진행하는 기화공정 및 상기 기화공정에서 얻어진 기체를 20℃ 이하에서 1~10 시간 동안 수행되는 정제 및 회수하는 공정 중 적어도 하나의 공정을 이용하여 산양삼 정유를 획득한다(S59).The steaming process of wild ginseng at 80 ~ 120 ℃ for 5 ~ 20 minutes, the freezing process that proceeds for 4 ~ 6 hours at -50 ℃ or less, maintained at 10 ~ 20 ℃ and the pressure is -500 mmHg or less in a vacuum state Wild ginseng essential oil by using at least one of the vaporization process of vaporization for 24 to 96 hours in the state maintained at Obtain (S59).
여기서, 증숙공정은 80 ~ 120℃의 스팀을 5 ~ 20 분 동안 처리한다.Here, in the steaming process, steam at 80 to 120 ° C is treated for 5 to 20 minutes.
동결공정은 -50℃이하에서 4~6시간 동안 진행한다. 이러한 과정에 의해 대상 내부에 함유된 수분이 급속동결된다.The freezing process proceeds for 4 to 6 hours at -50 ° C or lower. By this process, the moisture contained inside the object is rapidly frozen.
기화공정은 -10 ~ 20℃로 유지되며 압력은 -500 mmHg 이하의 진공상태로 유지되는 상태에서 24 ~ 96시간 동안 기화를 진행한다. 동결한 산양삼은 진공챔버에서 기화 과정이 진행된다. 기화 과정에서 냉동된 수분은 기화되어 다양한 방향성 성분과 함께 대상의 내부로부터 외부로 방출되게 되며, 이러한 기화물은 후단에서 수분 분리와 식물성 정유를 정제 및 회수하기 위하여 정유회수 트랩으로 유입된다.The vaporization process is maintained at -10 to 20 ° C, and the vaporization proceeds for 24 to 96 hours in a state where the pressure is maintained in a vacuum state of -500 mmHg or less. The frozen wild ginseng is vaporized in a vacuum chamber. During the vaporization process, frozen moisture is vaporized and released from the inside of the target to the outside along with various aromatic components, and these vapors are introduced into the essential oil recovery trap to separate water and purify and recover vegetable essential oil at the rear end.
정제 및 회수하는 공정은 20℃ 이하에서 1~10 시간 동안 수행되는데 기화 공정을 통해 얻어진 기체에서 정유회수 트랩을 이용하여 수분을 분리하고 정유를 정제 및 회수하며, 정유회수 트랩에 사용되는 물질은 비극성의 식물성 오일(옥수수, 콩, 카놀라, 올리브, 해바라기, 야자, 호두, 땅콩, 아마, 홍화, 포도씨, 아보카도, 헴프씨, 면실유 등), 비극성의 동물성 오일(라드, 우지, 유지방 등), 극성의 식물성오일(마카다미아, 코커넛, 해바라기씨, 피마자, 아몬드 유 등) 또는 이들 중 적어도 2종 이상을 혼합한 오일이다. 이때 사용하는 지질은 항산화제(예로, 비타민E, 셀레늄 등)를 함유하고 있을 수 있다.The process of refining and recovering is carried out at 20℃ or less for 1 to 10 hours. Water is separated from the gas obtained through the vaporization process using an oil recovery trap, and the essential oil is purified and recovered. The material used in the oil recovery trap is non-polar. of vegetable oils (corn, soybean, canola, olive, sunflower, palm, walnut, peanut, flax, safflower, grapeseed, avocado, hempseed, cottonseed oil, etc.), non-polar animal oils (lard, beef tallow, milk fat, etc.), polar It is a vegetable oil (macadamia, coconut, sunflower seed, castor, almond oil, etc.) or a mixture of at least two of these oils. The lipid used at this time may contain antioxidants (eg, vitamin E, selenium, etc.).
오일을 함유한 비극성트랩에 수분과 정유의 혼합물이 유입되면, 정유성분은 오일에 용해되고, 오일층의 상부로 확산된다. 이때, 후단의 진공펌프에 의해 확산된 수분이 수분회수트랩으로 이동하면, 여기서 수분의 동결이 이루어지면서 회수된다. 상기와 같이 트랩내 함유되는 오일로써 화장품에 일반적으로 사용되는 오일성분을 이용할 경우 별도로 정유성분을 추가적으로 분리할 필요없이 트랩내 오일성분을 그대로 회수하여 화장품의 성분으로 활용할 수 있다. 또한, 순수한 정유성분만을 분리하고자 할 때에는, 기존의 표준적인(혹은 공시된) 분리방법에 의해 트랩용 오일성분으로부터 정유성분을 분리할 수 있다. When a mixture of water and essential oil flows into a non-polar trap containing oil, the essential oil dissolves in the oil and diffuses to the top of the oil layer. At this time, when the moisture diffused by the vacuum pump at the rear is moved to the moisture recovery trap, the moisture is frozen and recovered there. As described above, when using an oil component commonly used in cosmetics as the oil contained in the trap, the oil component in the trap can be recovered as it is and used as a cosmetic component without the need to additionally separate the essential oil component. In addition, when only pure essential oil components are to be separated, the essential oil components can be separated from the trap oil components by an existing standard (or published) separation method.
상기와 같이 회수한 정유는 분별 증류법을 이용하여 트랩내 함유된 오일과 얻고자하는 식물성 정유를 분리 및 정제한다. 이때, 분별 증류기의 온도는 바람직하게는 40~60℃의 범위이며, 기화된 식물성 정유는 응축기를 통과시킴으로써 회수할 수 있다. 이때의 응축기의 온도는 바람직하게는 0-10℃ 범위이다.The essential oil recovered as described above is separated and refined into the oil contained in the trap and the vegetable essential oil to be obtained using a fractional distillation method. At this time, the temperature of the fractional distiller is preferably in the range of 40 to 60 ° C, and the vaporized vegetable essential oil can be recovered by passing through a condenser. The temperature of the condenser at this time is preferably in the range of 0-10 ° C.
S38단계에서의 멸균처리된 산양삼액 100중량대비 산양삼 정유 5 내지 8중량부를 첨가한다(S60).Add 5 to 8 parts by weight of wild ginseng essential oil relative to 100 weight of sterilized goat ginseng solution in step S38 (S60).
산양삼 정유가 첨가된 산양삼액을 포장한다(S61).Wild ginseng essential oil is added and packed (S61).
Claims (8)
산양삼을 정제수로 세척하여 이물질을 제거하는 단계;
상기 산양삼의 표면에 부착된 물기를 제거하는 단계;
물기가 제거된 상기 산양삼을 동결건조하는 단계;
동결건조된 상기 산양삼을 멸균처리하는 단계;
멸균처리된 상기 산양삼을 정제수에 담가 산양삼액을 추출하는 단계;
추출된 상기 산양삼액을 멸균처리하는 단계; 및
멸균처리된 상기 산양삼액을 포장하는 단계를 포함하는 발효산양삼차의 제조방법.
In the method for producing fermented goat ginseng tea,
Washing wild ginseng with purified water to remove foreign substances;
removing moisture attached to the surface of the wild ginseng;
Freeze-drying the dried wild ginseng;
Sterilizing the lyophilized wild ginseng;
Soaking the sterilized wild ginseng in purified water to extract the wild ginseng liquid;
Sterilizing the extracted goat ginseng solution; and
A method for producing fermented goat ginseng tea comprising the step of packaging the sterilized goat ginseng solution.
상기 산양삼액을 추출하는 단계는,
80 내지 90℃ 정제수내에 10 내지 14시간 멸균처리된 상기 산양삼을 담가 놓는 발효산양삼차의 제조방법.
According to claim 1,
The step of extracting the goat ginseng liquid,
Method for producing fermented goat ginseng tea by immersing the sterilized goat ginseng in purified water at 80 to 90 ° C for 10 to 14 hours.
상기 산양삼액을 추출하는 단계는,
동결건조된 상기 산양삼 100 중량대비 5,000중량부의 정제수에 동결건조된 상기 산양삼을 담그는 발효산양삼차의 제조방법.
According to claim 1,
The step of extracting the goat ginseng liquid,
Method for producing fermented wild ginseng tea by immersing the freeze-dried wild ginseng in 5,000 parts by weight of purified water compared to 100 parts by weight of the lyophilized wild ginseng.
상기 산양삼액을 추출하는 단계는,
추출된 상기 산양삼액을 고액 분리하는 단계를 더 포함하는 발효산양삼차의 제조방법.
According to claim 1,
The step of extracting the goat ginseng liquid,
Method for producing fermented goat ginseng tea further comprising the step of separating the extracted goat ginseng liquid into solid and liquid.
상기 산양삼액을 추출하는 단계이전에,
멸균처리된 상기 산양삼에 유산균을 접종하여 발효시키는 단계를 더 포함하는 발효산양삼차의 제조방법.
According to claim 1,
Before the step of extracting the goat ginseng,
Method for producing fermented wild ginseng tea further comprising the step of inoculating lactic acid bacteria into the sterilized wild ginseng and fermenting it.
상기 산양삼에 유산균을 접종하여 발효시키는 단계는,
1+106 CFU의 유산균을 1% 접종하며, 30 내지 40℃에서 20 내지 30 시간 이루어지는 발효산양삼차의 제조방법.
According to claim 5,
The step of inoculating and fermenting lactic acid bacteria in the wild ginseng,
1+10 6 CFU of lactic acid bacteria is inoculated with 1%, and a method for producing fermented goat ginseng tea consisting of 20 to 30 hours at 30 to 40 ° C.
상기 산양삼액을 추출하는 단계이후에,
추출된 상기 산양삼액에 유산균을 접종하여 발효시키는 단계를 더 포함하는 발효산양삼차의 제조방법.
According to claim 1,
After the step of extracting the goat ginseng,
Method for producing fermented goat ginseng tea further comprising the step of fermenting the extracted goat ginseng by inoculating lactic acid bacteria.
상기 산양삼액에 유산균을 접종하여 발효시키는 단계는,
1+106 CFU의 유산균을 1% 접종하며, 30 내지 40℃에서 20 내지 30 시간 이루어지는 발효산양삼차의 제조방법.According to claim 7,
The step of fermenting by inoculating lactic acid bacteria into the goat ginseng liquid,
1+10 6 CFU of lactic acid bacteria is inoculated with 1%, and a method for producing fermented goat ginseng tea consisting of 20 to 30 hours at 30 to 40 ° C.
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