KR101525961B1

KR101525961B1 - Red ginseng tea and method manufacturing thereof

Info

Publication number: KR101525961B1
Application number: KR1020140151827A
Authority: KR
Inventors: 이경희
Original assignee: 주식회사 농협홍삼; (주)제이앤푸드
Priority date: 2014-11-04
Filing date: 2014-11-04
Publication date: 2015-06-05

Abstract

The present invention discloses a red ginseng leach and a method for producing the same. That is, according to the present invention, the pulverized red ginseng powder is extruded together with a hydrolyzate, and the extruded red ginseng molding is roasted by hot air drying to increase the solubility, thereby facilitating the leaching of active ingredients of red ginseng and improving the flavor have.

Description

Red ginseng tea and method manufacturing thereof < RTI ID = 0.0 >

The present invention relates to a red ginseng leach and a process for producing the red ginseng, and more particularly, to a red ginseng leach which performs extrusion molding of ground red ginseng powder together with hydrolysis, and hot air drying the extruded red ginseng molding product followed by roasting.

Tea is a collective term for beverages that drink leaves, stem, roots, fruit, etc.

These cars use wood as their main raw material and thus have a limited application range.

Korean Patent Laid-Open No. 10-2005-0117608 [Name: Bio-red ginseng (for diabetic patients)

It is an object of the present invention to provide a red ginseng leach which extrudes pulverized red ginseng powder together with hydrolysates, performs hot air drying of the red ginseng molded product, and performs a roasting process.

In the red ginseng leach according to the embodiment of the present invention, powdered red ginseng pulverized to a size of 20 to 50 mesh and water are mixed, and the mixed red ginseng and water are extruded at a temperature range of 130 ° C to 160 ° C The extruded red ginseng molding is cut to a thickness of 1 mm to 3 mm and then the rolled red ginseng molded product is hot-air dried at a temperature range of 130 ° C to 150 ° C for 1 minute to 5 minutes, The hot air-dried red ginseng molding may be roasted in the temperature range of 130 ° C to 190 ° C for 5 minutes to 10 minutes.

A method of manufacturing a red ginseng leach according to an embodiment of the present invention includes the steps of folding red ginseng to a size of 1 mm to 10 mm; Pulverizing the red ginseng to a size of 20 to 50 mesh to prepare powdered red ginseng; Mixing the powdered red ginseng with water and extruding the mixture in a temperature range of 130 ° C to 160 ° C in an extruder system; Folding the extruded red ginseng molding to a thickness of 1 mm to 3 mm; Drying the red ginseng product by hot air for 1 to 5 minutes in a temperature range of 130 ° C to 150 ° C; And roasting the hot air-dried red gum molding at a temperature ranging from 130 ° C to 190 ° C for 5 minutes to 10 minutes to complete the red ginseng leach.

As an example related to the present invention, the red ginseng and water can be mixed at a ratio of 6000 g: 1000 mL to 1400 mL.

The present invention relates to a process for producing a red ginseng powder, which comprises extruding the ground red ginseng powder together with a hydrolyzate, roughening the extruded red ginseng product by hot air drying, increasing the solubility thereof, facilitating the leaching of the active ingredient of red ginseng, .

1, FIG. 2 is a flowchart illustrating a method of manufacturing a red ginseng leach according to an embodiment of the present invention. FIG.

It is noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be construed in a sense generally understood by a person having ordinary skill in the art to which the present invention belongs, unless otherwise defined in the present invention, Should not be construed to mean, or be interpreted in an excessively reduced sense. In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms that can be understood by a person skilled in the art can be properly understood. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.

Furthermore, the singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. The term "comprising" or "comprising" or the like in the present invention should not be construed as necessarily including the various elements or steps described in the invention, Or may further include additional components or steps.

Furthermore, terms including ordinals such as first, second, etc. used in the present invention can be used to describe elements, but the elements should not be limited by terms. Terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or similar elements throughout the several views, and redundant description thereof will be omitted.

In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail. It is to be noted that the accompanying drawings are only for the purpose of facilitating understanding of the present invention, and should not be construed as limiting the scope of the present invention with reference to the accompanying drawings.

Hereinafter, a method for manufacturing red ginseng leach tea according to the present invention will be described in detail with reference to FIG.

First, the red ginseng is cut into a preset size of 1 mm to 10 mm through the cutter.

Here, red ginseng is a medicinal herb that is processed by the traditional medicine technique, the traditional medicine technique, and it is produced through special cooking, drying and processing processes of ginseng. During this process, the starch particles in the ginseng tissues are gelatinized, the tissues are firm, and various enzymes are inactivated to stabilize the quality. In addition, during the temperature treatment process, secondary component changes occur, and thus red ginseng-specific active ingredients (such as ginsenosides Rs, Rg1, Rg2, Rh1, etc.) which are not present in ginseng and white ginseng are produced, Is increased (S110).

Thereafter, the cut red ginseng is pulverized to a size of 20 to 50 mesh having a predetermined size through a pulverizer to prepare powdered red ginseng (S120).

Thereafter, the powdered red ginseng (or the ground red ginseng) is mixed with water and extruded in an extruder method at a temperature ranging from 130 ° C to 160 ° C through an extruder to prepare a red ginseng product.

At this time, the red ginseng powder and the water may be mixed at a ratio of 6000 g: 1000 mL to 1400 mL (S 130).

Thereafter, the extruded red ginseng molding is cut to a predetermined thickness of 1 mm to 3 mm through the cutter. At this time, the cross-sectional area of the extruded red ginseng molding may be variously set according to the design of the designer, and the rolled red ginseng molding may be a granular shape having a predetermined size (for example, granules of about the size of sesame) (S140).

Then, the rolled red ginseng molding (or red ginseng pellets) is hot-air dried at a preset temperature of 130 ° C to 150 ° C for 1 minute to 5 minutes through a hot air dryer at step S150.

Then, the hot-air dried red ginseng molding is roasted at a preset temperature of 130 ° C to 190 ° C for 5 minutes to 10 minutes through a roasting machine to complete a red ginseng leach.

As described above, the red hot dried red ginseng molded product is roasted to increase the solubility, thereby facilitating the leaching of the active ingredient of red ginseng and improving the flavor (S160).

Thereafter, the roasted red ginseng molded product is injected through a disposable stick packing machine into a flat polyethylene film wrapping paper having a size of 2 cm to 10 cm in diameter and having a directional and moisture-proof function and both ends thereof being laid flat at a rate of 0.9 g to 3 g at step S170.

As described above, in the embodiment of the present invention, the powdered red ginseng powder is extruded together with the water, and the extruded red ginseng molded product is roasted by hot air drying to increase the solubility, thereby facilitating the leaching of active ingredients of red ginseng And the flavor can be improved.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or essential characteristics thereof. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

The present invention relates to a process for producing a red ginseng powder, which comprises extruding the pulverized red ginseng powder together with a hydrolyzate, roughening the extruded red ginseng product by hot air drying and increasing the solubility thereof, thereby facilitating the leaching of the active ingredient of red ginseng, And the like.

Claims

In red ginseng leaching,
The mixed red ginseng and water are extruded by extruder at a temperature range of 130 ° C to 160 ° C, and the extruded red ginseng product The resulting red ginseng molded product is hot-air dried for 1 to 5 minutes in a temperature range of 130 to 150 ° C so as to increase the solubility and to facilitate the leaching of the active ingredient of the red ginseng, Red ginseng leached with dried red ginseng roots in the temperature range of 130 ℃ ~ 190 ℃ for 5 ~ 10 minutes.

In a method for producing red ginseng leach,
Folding red ginseng to a size of 1 mm to 10 mm;
Pulverizing the red ginseng to a size of 20 to 50 mesh to prepare powdered red ginseng;
Mixing the powdered red ginseng with water and extruding the mixture in a temperature range of 130 ° C to 160 ° C in an extruder system;
Folding the extruded red ginseng molding to a thickness of 1 mm to 3 mm;
Drying the molded red ginseng product in a temperature range of 130 ° C to 150 ° C for 1 minute to 5 minutes to increase the solubility and facilitate the leaching of the active ingredient of the red ginseng; And
Drying the hot air dried red ginseng product at a temperature ranging from 130 ° C to 190 ° C for 5 minutes to 10 minutes to complete a red ginseng leach.

3. The method of claim 2,
The red ginseng and water,
6000 g: mixing at a ratio of 1000 mL to 1400 mL.