KR20070122107A - Method for manufacturing of red ginseng bacillus - Google Patents
Method for manufacturing of red ginseng bacillus Download PDFInfo
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- KR20070122107A KR20070122107A KR1020060057156A KR20060057156A KR20070122107A KR 20070122107 A KR20070122107 A KR 20070122107A KR 1020060057156 A KR1020060057156 A KR 1020060057156A KR 20060057156 A KR20060057156 A KR 20060057156A KR 20070122107 A KR20070122107 A KR 20070122107A
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
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Abstract
Description
본 발명은 홍삼 바실러스균을 사용하여 9증9포 공정으로 홍삼을 제조하는 방법에 관한 것이다.The present invention relates to a method for preparing red ginseng by using 9 ginseng Bacillus process.
본 발명에서 홍삼 바실러스균이라 함은 콩을 삶아서 43~45℃의 발효실에 넣고 48시간 발효시키는 1차 발효물에 같은량의 홍삼분말을 혼합하여 스크류 파쇄기에 투입하여 으깬 다음 35~38℃의 발효실에서 25시간 발효시키고 2차 발효가 끝난 것을 55~60℃에서 건조시켜서 분말하여 제조한 것을 지칭하고 본 발명은 상기와 같은 홍삼 바실러스균을 이용하여 9증9포 고정으로 홍삼을 제조하는 것이다.In the present invention, the red ginseng bacillus bacterium is boiled soybeans into 43 ~ 45 ℃ fermentation chamber and put the same amount of red ginseng powder in the primary fermentation product to be fermented for 48 hours, put into a screw crusher and then crushed 35 ~ 38 ℃ fermentation chamber 25 hours fermentation and secondary fermentation is completed by drying at 55 ~ 60 ℃ refers to a powder prepared by the present invention is to produce red ginseng by 9 9 9 fixed using the red ginseng Bacillus as described above.
한국에서 홍삼을 제조하기 시작한 것은 1000년 이상이 되었으며, 1123년(고려 인종 1) 《고려도경(高麗圖經)》에는, 인삼을 증숙(蒸熟)한 것과 날것(백삼)이 있다고, 기록하고 있습니다.It has been more than 1000 years since Korea began manufacturing red ginseng, and in 1123, Goryeo Do Kyung, there were steamed ginseng and raw ginseng. There is.
현행 한국담배인삼공사에서 사용하는 홍삼제조방법에 따르면,According to the current manufacturing method of red ginseng used by Korea Tobacco Ginseng Corporation,
홍삼은 인삼을 증숙 또는 팽숙 하거나, 기타의 방법으로 인삼의 녹말을 호화 한 것으로 정의하고Red ginseng is defined as steaming or swelling ginseng, or lavishing starch of ginseng by other means.
수삼 중에서도 상품을 선별하여 깨끗하게 씻은 뒤 특수한 시루에 넣어 130℃ 이하에서 증기로 1～2시간 찐 다음. Among the fresh ginseng, select the product, wash it cleanly, put it in a special shiru and steam for 1 to 2 hours at 130 ℃ or lower.
이런 증삼(蒸蔘)을 30분가량 식혔다가, 다시 건조실 안에서 70℃ 안팎의 온도로 7～10시간 가열한 뒤 수염뿌리를 제거하고,After cooling the red ginseng for about 30 minutes, it is heated in a drying room at a temperature of about 70 ℃ for 7-10 hours, and then the beard root is removed.
수분이 12.5～13.5％ 정도가 될 때까지 햇볕에 말려, Dry in the sun until moisture reaches 12.5-13.5%
등급(1등급,2등급,3등급)별로 진공 포장하여 제품화한 것으로 알려져 있습니다. It is known to be commercialized by vacuum packaging for each grade (1st, 2nd, 3rd grade).
홍삼 Red ginseng 바실러스균을Bacillus bacteria 사용한 홍삼이론 Red ginseng theory
한의학에는 귀중한 약재(藥材)를 꿀, 소금물, 술, 등에 담그거나, 이들과 같이 볶거나 태워서, 가공하는데, 이를 법제(法製)라고 합니다.In Oriental medicine, precious herbs are soaked in honey, brine, alcohol, etc., or roasted or burned with them. This is called legislation.
법제(法製)에는 구증구포 [九蒸九曝]라 하여, 찌고 말리기를 아홉 번씩 반복하는 방법이 기재되어 있고,The legislation describes a method of repeating steaming and drying nine times called gujeunggupo [九 蒸 九 曝],
구증구포 [九蒸九曝]를 하는 약제(藥材)중에 가장 많이 알려진 품목중의 하나에 홍삼(紅蔘) 과 숙지황 (熟地黃)입니다. One of the most well-known items of vesicle vesicles is red ginseng and Sukjihwang.
이렇게 홍삼(紅蔘)을 제조하는 것은 미생물을 이용하여 만들어지기 때문입니다.This is because red ginseng is made using microorganisms.
홍삼(紅蔘)을 찌고, 말리는 과정을 아홉 번 반복하여 제조하는 것은 미생물 의 특성을 잘 이용하기 위한 것입니다.The process of steaming and drying red ginseng nine times is to take advantage of microbial properties.
인삼을 쪄서 그늘에 말리면, If you steam ginseng and dry it in the shade,
공기 중에 날아다니는 많은 미생물이 인삼에 서식하게 되고 Many microorganisms flying in the air live in ginseng
인삼을 찌면, 대부분의 미생물은 살균되고, 열에 강한 미생물만 살아남게 됩니다. If you steam ginseng, Most microorganisms are sterilized and only the heat-resistant microorganisms survive.
또, 그늘에서 말릴 때, 열에 강한 미생물(내열성균)은 다른 균보다 먼저 세력을 확장하게 됩니다. Also, when drying in the shade, Heat-resistant microorganisms (heat-resistant bacteria) expand their forces before other bacteria.
이렇게 아홉 번을 반복하는 동안 열에 약한, 일반세균은 다 없어지고 내열성균만 남게 됩니다.During this nine repetitions, the general bacteria that are weak to heat are lost and only heat resistant bacteria remain.
예를 들면 간장을 달여서 보관하는데, 간장을 달이면 일반세균은 죽고, 간장의 맛과 효능은 그대로 있는 것과 같습니다. For example, soy sauce is stored in a month, but when soy sauce is killed, ordinary bacteria die, and the taste and efficacy of soy sauce remain the same.
우리 조상들은 홍삼이 만들어지는데 필요한 미생물은 내열성균 이라는 지혜를 1000년 전에 이미 알고 있었습니다.Our ancestors knew about 1,000 years ago that the microbes needed to make red ginseng were heat-resistant bacteria.
본 발명은 이에 착안하여 특별하게 만든 홍삼 바실러스균으로 홍삼을 제조하되 9증9포 방법을 실시함으로써 보다 완벽한 홍삼을 제조하는 것입니다.The present invention is to prepare a red ginseng with a specially made red ginseng Bacillus bacterium with a focus on this, to produce a more complete red ginseng.
본 발명은The present invention
수삼을 세척하여 - 홍삼 바실러스균 접종 -Washing ginseng-Inoculated with red ginseng Bacillus bacteria-
1. 증기로 가열 - 건조 - 홍삼 바실러스균 접종 - 1.heated with steam-dried-inoculated with red ginseng Bacillus bacteria-
2. 증기로 가열 - 건조 - 홍삼 바실러스균 접종 - 2. Heating with steam-Drying-Ginseng Bacillus inoculation-
3. 증기로 가열 - 건조 - 홍삼바실러스균 접종 - 3. Heating with steam-Drying-Inoculation of red ginseng Bacillus bacteria-
4. 증기로 가열 - 건조 - 홍삼 바실러스균 접종 - 4. Heated with steam-Dried-Inoculated with red ginseng Bacillus bacteria-
5. 증기로 가열 - 건조 - 홍삼 바실러스균 접종 - 5. Heating with steam-Drying-Inoculation of red ginseng Bacillus bacteria-
6. 증기로 가열 - 건조 - 홍삼 바실러스균 접종 - 6. Heated with steam-Dried-Inoculated with red ginseng Bacillus bacteria-
7. 증기로 가열 - 건조 - 홍삼 바실러스균 접종 - 7. Heating with steam-Drying-Inoculation of red ginseng Bacillus bacteria-
8. 증기로 가열 - 건조 - 홍삼 바실러스균 접종 - 8. Heating with steam-Drying-Ginseng Bacillus inoculation-
9. 증기로 가열 - 건조 - 본 발명의 제품완성 합니다.9. Heating with steam-Drying-Complete the product of the present invention.
따라서 본 발명은 수삼에 홍삼을 접종하기 위해 부직포위에 세척한 홍삼을 가지런히 배치하고 홍삼 바실러스균을 분무한 다음 부직포를 덮어서 홍삼 바실러스균이 충분히 침투되게 한 다음 이를 증숙기에 옮겨 증기로 가열하고 건조실에서 70℃의 온도로 수분함량이 15% 이하가 될 때까지 건조시킨 다음 다시 부직포위에 펼쳐 넣고 홍삼 바실러스균을 접종하는 방법을 반복하여 9증9포를 행하는 것입니다.Therefore, in the present invention, the red ginseng is neatly placed on the nonwoven fabric to inoculate the red ginseng to the red ginseng, sprayed with the red ginseng bacillus, and then covered with the nonwoven fabric so that the red ginseng bacillus is sufficiently infiltrated and then transferred to a steamer and heated with steam and dried in a drying room. Dry it until the moisture content is less than 15% at the temperature of 70 ℃, and then spread it on a nonwoven fabric and inoculate 9 ginseng 9 packs by repeating the method of inoculating red ginseng bacillus.
이와 같이 된 본 발명은 인삼을 쪄서 건조하는 과정에서 일반미생물의 침투를 막아 검게 변질되는 현상을 방지할 수 있고 내열성 균인 홍삼 바실러스균이 인삼의 사포닌을 효소작용에 의하여 천천히 분해하므로 양질의 제품을 만들 수 있는 이점을 얻는 것이다.The present invention as described above can prevent the deterioration of the blackening by preventing the penetration of general microorganisms in the process of steaming and drying ginseng and heat-resistant bacteria red ginseng Bacillus slowly decomposes saponins of ginseng by enzymatic action to make a good product You can get the benefits.
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| KR1020060057156A KR101070088B1 (en) | 2006-06-24 | 2006-06-24 | Method for manufacturing of red ginseng bacillus |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102948747A (en) * | 2012-10-15 | 2013-03-06 | 吉林敖东大高酵素有限公司 | Ginseng ferment and preparation process thereof |
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| KR100537559B1 (en) | 2003-05-28 | 2005-12-19 | 주식회사 정문물산 | Highly saponin-containing Ginseng steamed red and Producing Method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102948747A (en) * | 2012-10-15 | 2013-03-06 | 吉林敖东大高酵素有限公司 | Ginseng ferment and preparation process thereof |
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