KR970064434A - Method for manufacturing new Taegum-gam - Google Patents

Method for manufacturing new Taegum-gam Download PDF

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Publication number
KR970064434A
KR970064434A KR1019960008027A KR19960008027A KR970064434A KR 970064434 A KR970064434 A KR 970064434A KR 1019960008027 A KR1019960008027 A KR 1019960008027A KR 19960008027 A KR19960008027 A KR 19960008027A KR 970064434 A KR970064434 A KR 970064434A
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KR
South Korea
Prior art keywords
ginseng
taegeuk
present
reduced
mhz
Prior art date
Application number
KR1019960008027A
Other languages
Korean (ko)
Other versions
KR0180204B1 (en
Inventor
이부용
홍석인
박동준
곽창근
오승용
Original Assignee
서중일
한국식품개발연구원
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 서중일, 한국식품개발연구원 filed Critical 서중일
Priority to KR1019960008027A priority Critical patent/KR0180204B1/en
Publication of KR970064434A publication Critical patent/KR970064434A/en
Application granted granted Critical
Publication of KR0180204B1 publication Critical patent/KR0180204B1/en

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    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 태극삼의 신규한 제조방법에 관한 곳이다. 본 발명의 태극삼 제조방법은 수삼을 선별하고 세척하는 공정; 전기에서 수득한 수삼을 나이론/폴리에틸렌(nylon/PE)으로 진공포장하고, 마이크로웨이브를 이용하여 수삼의 품온을 85 내지 95℃로 유지시켜 주며 2400 내지 2500MHz의 주파수로 2O 내지 3O분간 가열처리하는 공정; 전기에서 가열처리된 수삼을 5O 내지 60℃의 건조온도 범위로 열풍건조시키는 공정; 및, 전기에서 제조된 태극삼을 무게선별기에 의해 자동편급하고, 방습이 가능한 비닐포장재로 포장하는 공정을 포함한다. 본 발명의 태극삼 제조방법에 의하면, 종래의 재래식 방법보다 불량율이 약 30%정도 감소되었고, 사포닌의 유실이 없었으며, 인삼의 향과 맛이 보존되었다. 또한, 태극삼 제조의 전체 공정을 수행하는데 걸리는 기간도 약 l/3도 줄어들었으며, 노동력도 크게 절감할 수 있었다.The present invention relates to a novel method for producing Tai Chi ginseng. The method for manufacturing Taegeuk ginseng according to the present invention comprises a step of selecting and washing ginseng; Process of heat-treating the ginseng obtained in the past by vacuum packing with nylon / PE and maintaining the temperature of the ginseng at 85 to 95 ° C using a microwave at a frequency of 2400 to 2500 MHz for 20 to 30 minutes ; A step of hot air drying the dried ginseng heated in the electric furnace at a drying temperature range of 50 to 60 캜; And a step of automatically packing the Taegeuk-gam produced in the electricity by a weight separator and wrapping it in a moisture-proof plastic wrapping material. According to the method of the present invention, the defective ratio is reduced by about 30%, saponin is not lost, and the flavor and taste of ginseng is preserved. In addition, the time required to perform the whole process of making Taegeuk ginseng was reduced by about l / 3, and the labor force was also greatly reduced.

Description

신규한 태극삼의 제조방법Method for manufacturing new Taegum-gam

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

제1도는 본발명의 태극삼 제조방법을 공정별로 나타낸 그림이다.FIG. 1 is a view showing a process for producing Taeguk ginseng according to the present invention.

Claims (2)

(ⅰ) 수삼을 선별하고 세척하는 공정; (ⅱ)전기에서 수득한 수삼을 나이론/폴리에틸렌(nylon/PE)으로 진공포장하고, 마이크로웨이브를 이용하여 수상의 품온을 85 내지 95℃로 유지시켜 주며 2400 내지 2500MHz의 주파수로 20 내지 30분간 가열처리하는 공정; (ⅲ)전기에서 가열처리된 수삼을 50 내지 60℃의 건조온도 범위로 열풍건조시키는 공정; 및, (ⅳ)전기에서 제조된 태극삼을 무게선별기에 의해 자동편급하고, 방습이 가능한 비닐포장재로 포장하는 공정을 포함한하는 태극삼의 제조방법(I) a step of selecting and washing ginseng; (Ii) vacuum packing the fresh ginseng obtained in the electric furnace with nylon / PE, heating the temperature of the water phase at 85 to 95 ° C using a microwave at a frequency of 2400 to 2500 MHz for 20 to 30 minutes Processing; (Iii) subjecting the fresh ginseng, which has been heat-treated in the electricity, to hot air drying in a drying temperature range of 50 to 60 占 폚; And (iv) A method for manufacturing Taegeuk ginseng, which includes a step of automatically distributing Taegeuk ginseng produced by the electricity using a weight separator and packaging it in a moisture-proof plastic wrapping material 수삼을 선별하고 세척하여 나이론/폴리에틸렌(nylon/PE)으로 진공포장하고, 마이크로웨이브를 이용하여 수상의 품온을 85 내지 95℃로 유지시켜 주며 2400 내지 2500MHz의 주파수로 2O 내지 3O분간 가열처리하고, 50 내지 60℃의 건조온도 범위로 열풍건조시켜서 제조된 태극삼.The raw ginseng was selected, washed, vacuum packed with nylon / PE, heated at a frequency of 2400 to 2500 MHz for 20 to 30 minutes, maintaining the temperature of the water phase at 85 to 95 캜 using a microwave, Dried in a drying temperature range of 50 to 60 캜. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960008027A 1996-03-23 1996-03-23 Processing method of new taeguk ginseng KR0180204B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960008027A KR0180204B1 (en) 1996-03-23 1996-03-23 Processing method of new taeguk ginseng

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960008027A KR0180204B1 (en) 1996-03-23 1996-03-23 Processing method of new taeguk ginseng

Publications (2)

Publication Number Publication Date
KR970064434A true KR970064434A (en) 1997-10-13
KR0180204B1 KR0180204B1 (en) 1999-02-01

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Application Number Title Priority Date Filing Date
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100434437B1 (en) * 1998-05-30 2004-08-25 주식회사 케이티앤지 Method for enhancing yield of high quality red ginseng by optimization of heat treatment conditions to reduce quality degrading factors

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100502727B1 (en) * 1997-07-24 2005-12-26 엔 바이오 주식회사 Method for manufacturing the ginseng extraction tea, and ginseng extraction tea manufactured by the same
KR100529475B1 (en) * 2002-11-15 2005-11-21 김항종 Making method of black ginseng
KR100840487B1 (en) * 2007-02-08 2008-06-20 주식회사 동원에프앤비 Method of processing medical herbs by extra-high pressure treatment in low temperature
KR100979807B1 (en) * 2008-03-05 2010-09-06 전남대학교산학협력단 A method for treating edible material by ultra-high pressure
KR101067957B1 (en) * 2009-08-17 2011-09-26 박희춘 Dry producing method of red ginseng
KR101362192B1 (en) * 2011-10-07 2014-02-11 김형식 Process Method of Fresh Ginseng

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100434437B1 (en) * 1998-05-30 2004-08-25 주식회사 케이티앤지 Method for enhancing yield of high quality red ginseng by optimization of heat treatment conditions to reduce quality degrading factors

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