KR20110107159A - Red ginseng processing methode and the red ginseng - Google Patents

Red ginseng processing methode and the red ginseng Download PDF

Info

Publication number
KR20110107159A
KR20110107159A KR1020100026364A KR20100026364A KR20110107159A KR 20110107159 A KR20110107159 A KR 20110107159A KR 1020100026364 A KR1020100026364 A KR 1020100026364A KR 20100026364 A KR20100026364 A KR 20100026364A KR 20110107159 A KR20110107159 A KR 20110107159A
Authority
KR
South Korea
Prior art keywords
red ginseng
ginseng
temperature
hours
drying
Prior art date
Application number
KR1020100026364A
Other languages
Korean (ko)
Inventor
김종관
Original Assignee
강원홍삼코리아 주식회사
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 강원홍삼코리아 주식회사 filed Critical 강원홍삼코리아 주식회사
Priority to KR1020100026364A priority Critical patent/KR20110107159A/en
Publication of KR20110107159A publication Critical patent/KR20110107159A/en

Links

Classifications

    • 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
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
    • 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
    • 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
    • A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
    • 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
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng
    • 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)

Abstract

The present invention relates to a red ginseng processing method and the processed red ginseng, more specifically ginsenoside (사이드; steamed ginseng to steam) and natural fermentation (自然 醱 酵) by repeated ginsenoside ( Red ginseng processing method and the processed red ginseng having the effect of increasing the content of ginsenoside).
The present invention in the red ginseng processing method of processing the red ginseng by steaming and drying the raw ginseng with steam repeatedly, at a temperature of 50 ~ 100 ℃ and 5 to 50 atm pressure, 6 ~ at a temperature of 50 ~ 100 ℃ After drying for 48 hours, step (a) cold drying for 6 to 48 hours at a temperature of 0 ~ -20 ℃; (B) performing natural fermentation for 10 to 60 days after re-establishing ginseng that has been increased in step (a); (C) repeating steps (a) and (b) three to five times; And (d) drying the fermented hemp through the step (c) at a temperature of 50 to 100 ° C. for 12 to 48 hours. Characterized by being processed including.

Description

Red ginseng processing method and processed red ginseng {RED GINSENG PROCESSING METHODE AND THE RED GINSENG}

The present invention relates to a red ginseng processing method and the processed red ginseng, more specifically ginsenoside (사이드; steamed ginseng to steam) and natural fermentation (自然 醱 酵) by repeated ginsenoside ( Red ginseng processing method and the processed red ginseng having the effect of increasing the content of ginsenoside).

Ginseng is one of the traditional Chinese medicines that has been down since 2000 years. Ginseng's medicinal effects have been reported to be effective against the cardiovascular system, immune system and nervous system, as well as anticancer, detoxification and diabetes treatment effects.

Recently, as functional foods have been developed a lot, various products have been released in ginseng processed foods. Among them, Black Ginseng is a representative example of one type of red ginseng using Gujeung-gupo (인) method, which is a traditional method of Chinese medicine.

Conventionally, the red ginseng is known to be fermented by treatment with auxiliaries such as microorganisms or enzymes, but when the microorganisms or enzymes are fermented by treating the raw ginseng, the time required for pure culture of the microorganisms And preparation is required.

In addition, there is a disadvantage in that the economic cost of the use of the adjuvant is required and the taste in the red ginseng itself is reduced due to the use thereof.

When manufactured by the conventional red ginseng manufacturing method, there is a problem that high concentrations of polycyclic aromatic hydrocarbons harmful to the human body are generated at high temperatures during the process of drying and growing ginseng at high temperature, especially black ginseng used as a food material for ginseng processing There has been debate about the harmfulness to the human body when preparing red ginseng by the conventional method as described above.

Therefore, there is a need for a method of producing a fermented red ginseng that is more economical and effective to the human body and does not generate harmful components.

In particular, there is a ginsenoside (Ginsenoside) as an active ingredient of red ginseng. Ginsenoside refers to saponins in ginseng. The saponin is a kind of compound chemically called glycoside, and is derived from the Greek word sapona, which means soap, and is named in the form of soapy bubbles in an aqueous solution. The roots, stems, leaves, bark and seeds of plants, which were previously known as non-nutritive substances, have recently come into the spotlight as bioactive substances with anti-cancer, antioxidant and cholesterol-lowering effects.

In herbal medicine, it has been used as a cardiac medicine or diuretic, and among the various active ingredients of ginseng, saponin is the main pharmacological action. Ginseng saponin has a unique chemical structure that is different from that found in other plants, and its pharmacological effect is also called 'ginsenoside', meaning Ginseng glycoside.

Ginsenoside, an active ingredient of such red ginseng, has a problem in that it is reduced or extracted as it is in the process of steaming and drying ginseng.

The present invention created to solve the above problems by producing a fermented red ginseng by repeating the process of increasing the ginseng and natural fermentation of raw ginseng (蔘), increasing the active ingredient of red ginseng, reducing the harmful components and Its purpose is to provide processed red ginseng.

The present invention to solve the above object,

In the red ginseng processing method of repeatedly steaming and drying the raw ginseng with red ginseng,

After increasing the temperature at a temperature of 50 to 100 ℃ and a pressure of 5 to 50 atm, 6 to 48 hours of temperature drying at a temperature of 50 to 100 ℃, 6 to 48 hours of cold drying at a temperature of 0 to -20 ℃ (a )step;

(B) performing natural fermentation for 10 to 60 days after re-establishing ginseng that has been increased in step (a);

(C) repeating steps (a) and (b) three to five times; And

(D) drying the fermented hemp through the step (c) at a temperature of 50 to 100 ° C. for 12 to 48 hours;

It characterized in that the processing including.

Through the above problem solving means, the present invention is a ginsenoside which is an active ingredient of red ginseng is produced in a large amount, and harmful substances such as polycyclic aromatic hydrocarbons, which are frequently generated during drying and steaming ginseng, are not produced, and are safe for the human body. Red ginseng may be provided.

In addition, the red ginseng processed by the present invention can increase the anti-cancer, detoxification and diabetes treatment effects as well as the effects on the cardiovascular system, immune system and nervous system, and is expected to contribute greatly to the improvement of human health.

Hereinafter, the present invention will be described in detail with reference to Examples.

First, the present invention in the red ginseng processing method of processing the red ginseng by steaming and drying the raw ginseng with steam,

After increasing the temperature at a temperature of 50 to 100 ℃ and a pressure of 5 to 50 atm, 6 to 48 hours of temperature drying at a temperature of 50 to 100 ℃, 6 to 48 hours of cold drying at a temperature of 0 to -20 ℃ (a )step;

(B) performing natural fermentation for 10 to 60 days after re-establishing ginseng that has been increased in step (a);

(C) repeating steps (a) and (b) three to five times; And

(D) drying the fermented hemp through the step (c) at a temperature of 50 to 100 ° C. for 12 to 48 hours;

It can be processed including.

More specifically, it is as follows.

First, the foreign material of raw ginseng is removed and washed with purified water, and then the raw ginseng is steamed and warmed, and then cold-dried.

Thereafter, the raw ginseng is heated at a temperature of 50 to 100 ° C. and a pressure of 5 to 50 atm, and dried for 6 to 48 hours at a temperature of 50 to 100 ° C., followed by cold drying at a temperature of 0 to −20 ° C. for 6 to 48 hours. do. More preferably, it is increased for 2 to 6 hours at a temperature of 60 to 80 ° C. and a pressure of 10 to 30 atm, and is increased for 0.5 to 3 hours at a temperature of 90 to 100 ° C., and then slowly cooled to 20 to 40 ° C.

Then, after drying 24-48 hours at the temperature of 50-70 degreeC, cold drying is repeated twice for 12-24 hours at the temperature of 0-3 degreeC.

After re-establishing ginseng ginseng as described above, natural fermentation for 10 to 60 days, which is repeated 3 to 5 times to the fermented ginseng, the natural fermentation after the first fermentation 10 to 30 days, 15 to 60 days It is processed into red ginseng by fermentation by ventilation repeatedly.

More preferably, 0.5 to 3 hours of steaming at 80 to 100 ° C. and then fermenting at room temperature with good ventilation for 10 to 20 days, and after steaming at the same temperature and time conditions for 15 to 30 days at room temperature Fermentation shall be repeated two more times.

Finally, the fermented ginseng as described above is dried at a temperature of 50 ~ 100 ℃ to complete the present invention.

Preparation Example A method for preparing red ginseng.

In order to prepare red ginseng, first of all, the foreign material of the raw ginseng was removed and washed with a tunnel washer using a nebulizer to prepare a material.

As above, put the washed raw ginseng into the steaming ginseng for 4 hours at a temperature of 70 ℃ and 10 atm pressure, add 2 hours so that the temperature is 95 ℃ by adding heat until the temperature reaches 30 ℃ The mixture was slowly dried for 48 hours at 60 ° C., followed by cold drying until it reached -3 ° C.

And, once again, the resultant was dried at 55 ° C. in a dry place and then cold dried at 0 ° C.

Then, put the ginseng again in the steaming ginseng 2 hours at 90 ℃, then naturally fermented for 15 days at room temperature well ventilated, and the same process of steaming and the natural fermentation for 30 days at room temperature was repeated twice.

As above, the fermented ginseng was dried in a drying room at 60 ℃ to prepare a red ginseng of the present invention.

Comparative Example 1 Preparation of General Red Ginseng.

Comparative Example 1, unlike the production example of the present invention, was prepared by the conventional method and steaming and drying method.

Analysis of Active Ingredients of Fermented Red Ginseng.

Ginsenoside Rg2, Rg3, Rh1 or Rh2 as an active ingredient of red ginseng in order to check whether there is a change in the content by natural fermentation according to the present invention Red ginseng of [Comparative Example 1] and fermentation of the above [Preparation Example] Saponin was isolated and quantified in red ginseng as follows.

50 g of 80% methanol was added to 3 g of the sample, and extracted four times at 75 ° C. for 1 hour, followed by centrifugation at 4 ° C. at 8,000 rpm for 30 minutes, and the supernatant was concentrated under reduced pressure.

50 ml of ethyl ether was added to the concentrate, shaken, and the ethyl ether layer was removed.

50 ml of saturated n-BuOH was added to the water layer, and extracted three times. After washing twice with 50 ml of distilled water, the mixture was concentrated under reduced pressure at 55 ° C. and completely dried with nitrogen for saponin analysis.

Each saponin content was analyzed by high performance liquid chromatography (HPLC) conditions of Table 1 after dissolving saponin standard in methanol.

Each saponin content was determined by comparing the peak area on the HPLC chromatogram with the calibration curve.

Table 1. Liquid Chromatography Experimental Conditions for Ginsenosides

Figure pat00001

As a result, as shown in Table 2, it can be seen that the ginsenoside Rg2, Rg3, Rh1 or Rh2 content of the red ginseng is more than two times higher than that of the conventional ginseng prepared by the conventional manufacturing method.

Table 2. Content of Active Ingredients in Fermented Red Ginseng.

Figure pat00002

Measurement of the Production Concentration of Polycyclic Aromatic Hydrocarbons in Fermented Red Ginseng.

In order to analyze the harmful substances of the polycyclic aromatic hydrocarbons produced in the red ginseng manufacturing process, the concentration of the polycyclic aromatic hydrocarbons was measured for two fermented red ginseng products according to the present invention.

About 3.0 g of the sample is ground with a blender, 2.0 g of which is precisely weighed, and added to a test tube to add 3.0 g / L of pyrene-d10. Then, 5 ml of n-hexane is added and shaken with a shaker for 10 minutes, followed by centrifugation. After the silica gel purification, the organic layer was concentrated and analyzed to be about 100 μl.

Detailed gas chromatograph conditions are shown in Table 3 below.

Table 3. Gas chromatograph experimental conditions for polycyclic aromatic hydrocarbons in samples.

Figure pat00003

The results carried out as described above are shown in Table 4 below, and it was confirmed that no harmful substances of polycyclic aromatic hydrocarbons were produced during the preparation of fermented red ginseng.

Table 4. Content of Polycyclic Aromatic Hydrocarbons in Fermented Red Ginseng.

Figure pat00004

Type of cancer: A, 1 = human carcinogen, B, 2A = inducible human carcinogen (B1 = limited human carcinogen, B2 = sufficient in animals and insufficient or absent in humans), C, 2B = inducible human carcinogen Factor, D = Not classifiable as human carcinogenic. E = anticarcinogenic for humans, EPA = Environmental Protection Agency, IARC = International Agency for Research on Cancer

Analysis of Organic Acid Content in Fermented Red Ginseng.

In order to determine the degree of fermentation of fermented red ginseng according to the present invention, organic acids (acetic acid, formic acid, citric acid and lactic acid) were analyzed in two products, wherein ultrasonic extraction and high performance liquid chromatography (EPA 3550 B, HPLC) were as follows. Measured.

50 ml of distilled water was added to 3 g of the sample, extracted at 30 ° C. for 1 hour, centrifuged, and 10 mL of the supernatant was taken. After reacting supernatant with O- (4-nitrobenzyl) -N, N'diaisopropylisourea (O- (4-nitrobenzil) -N, N'diisopropylisourea; PBNDI), a strong acid cation-exchange resin was added. After purification with (strong acid cation-exchange resin, Dowex 50W-X8), the content of each organic acid was determined by comparing the peak area on the HPLC chromatogram with the calibration curve, and the experimental conditions of the liquid chromatography are shown in Table 5 below.

Table 5. Liquid chromatography experimental conditions of organic acids.

Figure pat00005

The measuring method is the same as in Example 1 above. As a result, as shown in Table 6, acetic acid, formic acid, and lactic acid were not contained in the fermented red ginseng, but citric acid was found to be contained in the 0.89 to 1.27% by weight relative to the fermented red ginseng.

Table 6. Content of Organic Acids in Fermented Red Ginseng.

Figure pat00006

Survey sign too.

In order to measure the palatability of the fermented red ginseng of the present invention prepared according to the above [Preparation Example] and the red ginseng prepared according to [Comparative Example 1], the taste, taste, texture and overall palatability are divided and 50 sensory test applicants ( 25 males and 25 females) were measured on a five-point scale. For each item, "five points are very good, four points are good, three points are normal, two points are bad, and one point is very bad." The average value was shown after the evaluation.

[Comparative Example 1] was performed in the same manner as in Example of the present invention, except that red ginseng of [Comparative Example 1], which was prepared by a thickening process and a drying process, was used as a conventional manufacturing method.

As a result, as shown in Table 7 below, the fermented red ginseng of the present invention showed a degree of preference of about 4.5, the red ginseng of the comparative example showed a degree of preference of about 3.8.

Figure pat00007

According to the present invention as described above, ginsenoside, which is an active ingredient of red ginseng, is produced in large amounts, and harmful substances such as polycyclic aromatic hydrocarbons, which are frequently generated during drying and steaming ginseng, are not produced, thereby providing safe red ginseng to the human body. It is possible.

In addition, the red ginseng processed by the present invention is expected to contribute not only to the effects on the cardiovascular system, the immune system and the nervous system, but also to increase the anticancer, detoxification and diabetic treatment effects and to promote the health of humans.

As a basis to support this effect, the red ginseng processed by the present invention as an active ingredient, the content of ginsenoside Rg2, Rg3, Rh1 or Rh2 is contained in 0.1 to 1.0% by weight relative to fermented red ginseng, respectively Four kinds of active ingredients are included in the amount of 1.0 to 4.0% by weight based on fermented red ginseng, as ginsenoside, which is an active ingredient of red ginseng, is produced through natural fermentation, and its concentration is prepared by the conventional method of preparing red ginseng. This is because it was confirmed that it is more than two times higher.

In addition, it was analyzed as follows to confirm the efficacy and components of the fermented red ginseng prepared by the present invention.

In order to confirm the degree of generation of harmful substances of the polycyclic aromatic hydrocarbons produced during the preparation of red ginseng, the concentration of the polycyclic aromatic hydrocarbons during the process of preparing the fermented red ginseng according to the present invention was analyzed. As a result, naphthalene (naphthalene), 1 -Methylnaphthalene, 2-methylnaphthalene, 2-methylnaphthalene, acenaphthylene, acenaphthene, fluorene, fluorene, phenanthrene, anthracene, flulan Fluoranthene, pyrene, benzo (a) anthracene, chrysene, benzo (b) fluoranthene, benzo (k) flo Lancene (benzo (k) fluoranthene), benzo (a) pyrene), indeno (1,2,3, -cd) pyrene (indeno (1,2,3-cd) pyrene), That no polycyclic aromatic hydrocarbons, a group consisting of dibenz (a, h) anthracene and benzo (ghi) perylene, are produced. I could confirm it.

The polycyclic aromatic hydrocarbons are known as carcinogens that cause cancer in the human body.

Therefore, the red ginseng according to the present invention by introducing a method of natural fermentation different from the conventional method of manufacturing red ginseng, it can be seen that no harmful substances generated during the manufacture of red ginseng is a safe food.

In particular, black ginseng is a ginseng that is produced a lot of the polycyclic aromatic hydrocarbons when the repeated ginseng and drying is repeatedly produced, it was found that no harmful substances are generated when producing red ginseng by the production method of the present invention.

In order to grasp another characteristic of the red ginseng obtained by the present invention, the degree of ripening of fermented red ginseng was measured. To this end, we measured acetic acid, formic acid, citric acid and lactic acid by ultrasonic extraction and high performance liquid chromatography (EPA 3550 B, HPLC).

As a result, it was confirmed that the citric acid contained 0.89 to 1.27% by weight relative to the fermented red ginseng.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

In addition, those skilled in the art will appreciate that many modifications and variations of the present invention are possible without departing from the spirit and scope of the appended claims.

Accordingly, all such appropriate modifications and changes, and equivalents thereof, should be regarded as within the scope of the present invention.

Claims (5)

In the red ginseng processing method of repeatedly steaming and drying the raw ginseng with red ginseng,
After increasing the temperature at a temperature of 50 to 100 ℃ and a pressure of 5 to 50 atm, 6 to 48 hours of temperature drying at a temperature of 50 to 100 ℃, 6 to 48 hours of cold drying at a temperature of 0 to -20 ℃ (a )step;
(B) performing natural fermentation for 10 to 60 days after re-establishing ginseng that has been increased in step (a);
(C) repeating steps (a) and (b) three to five times; And
(D) drying the fermented hemp through the step (c) at a temperature of 50 to 100 ° C. for 12 to 48 hours; Red ginseng processing method characterized in that it is processed including.
The method of claim 1,
The natural fermentation is red ginseng processing method characterized in that the fermentation by repeated gout for 15 to 60 days after the first fermentation for 10 to 30 days.
In red ginseng, which is repeatedly steamed and dried with raw ginseng,
After increasing the temperature at a temperature of 50-100 ° C. and a pressure of 5 atmospheres to 50 atmospheres, the temperature is dried 6 to 48 hours at a temperature of 50 to 100 ° C., and then the air is dried at a temperature of 0 to −20 ° C. for 6 to 48 hours. After re-established ginseng, such as red ginseng, repeat the step of natural fermentation for 10 to 60 days 3 to 5 times, and dried by fermenting ginseng as described above at a temperature of 50 ~ 100 ℃ 12 to 48 hours Red ginseng, characterized in that.
The method of claim 3,
Red ginseng is characterized in that the ginsenoside Rg2, Rg3, Rh1 or Rh2 content of 0.1 to 1.0% by weight as an active ingredient, respectively.
The method according to claim 3 or 4,
The red ginseng is characterized in that the black ginseng.
KR1020100026364A 2010-03-24 2010-03-24 Red ginseng processing methode and the red ginseng KR20110107159A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020100026364A KR20110107159A (en) 2010-03-24 2010-03-24 Red ginseng processing methode and the red ginseng

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020100026364A KR20110107159A (en) 2010-03-24 2010-03-24 Red ginseng processing methode and the red ginseng

Publications (1)

Publication Number Publication Date
KR20110107159A true KR20110107159A (en) 2011-09-30

Family

ID=44956667

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020100026364A KR20110107159A (en) 2010-03-24 2010-03-24 Red ginseng processing methode and the red ginseng

Country Status (1)

Country Link
KR (1) KR20110107159A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103156896A (en) * 2011-12-13 2013-06-19 韩国食品研究院 Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process
KR20210017426A (en) * 2019-08-08 2021-02-17 주식회사금산몰 Method for processing red ginseng and processed red ginseng products manufactured by the same
EP4285890A1 (en) * 2022-05-31 2023-12-06 Amorepacific Corporation Methods for extracting compound from ginseng, ginseng extract comprising the compound and composition for enhancing skin barrier comprising the same

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103156896A (en) * 2011-12-13 2013-06-19 韩国食品研究院 Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process
CN103156896B (en) * 2011-12-13 2015-06-24 韩国食品研究院 Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process
KR20210017426A (en) * 2019-08-08 2021-02-17 주식회사금산몰 Method for processing red ginseng and processed red ginseng products manufactured by the same
EP4285890A1 (en) * 2022-05-31 2023-12-06 Amorepacific Corporation Methods for extracting compound from ginseng, ginseng extract comprising the compound and composition for enhancing skin barrier comprising the same
US11925702B2 (en) 2022-05-31 2024-03-12 Amorepacific Corporation Methods for extracting compound from ginseng, ginseng extract comprising the compound and composition for enhancing skin barrier comprising the same

Similar Documents

Publication Publication Date Title
Ahmad et al. Characterization of free and conjugated phenolic compounds in fruits of selected wild plants
WO2020048049A1 (en) Method for preparing luo han guo sweetener composition from siraitia grosvenorii and use thereof
CN106132425B (en) Composition containing citrus seed extract, food, drug, and method for producing composition containing citrus seed extract
Lin et al. Characteristics of fruit growth, component analysis and antioxidant activity of mulberry (Morus spp.)
CN109528803B (en) Preparation method of radix pseudostellariae extract, radix pseudostellariae extract prepared by preparation method and detection method
KR101290795B1 (en) Manufacturing methods of fermentation bellflower increased aneffective ingredient
KR20200018963A (en) Coffee green beans comprising ferment complex extracts including vegetable worms as effective component and manufacturing method thereof
CN108112985A (en) A kind of method for medical and edible dual purpose plant calcium oxalate crystal growth in healthy needle of degrading
Peng et al. Changes in levels of phenylethanoid glycosides, antioxidant activity, and other quality traits in Cistanche deserticola slices by steam processing
KR20110107159A (en) Red ginseng processing methode and the red ginseng
CN104815009A (en) Habitat processing method for whole herba cistanche
Wang et al. Chemical and genetic diversity of wolfberry
CN103130851B (en) A kind of method being separated preparation four kinds of pelargonin derivatives from radish skin
Anđelković et al. The determination of bioactive ingredients of grape pomace (Vranac variety) for potential use in food and pharmaceutical industries
Yadav et al. Determination of some ethnomedicinally important constituents of Aegle marmelos fruit during different stages of ripening
Peng et al. Effect of the steaming process on quality of postharvest Cistanche deserticola for medicinal use during sun drying
CN116515586A (en) Tartary buckwheat health wine with anti-inflammatory and antioxidant properties and preparation method thereof
KR20090107136A (en) Ferment red ginseng and its manufacturing process by natural fermentation
CN104606297B (en) Method for extracting active ingredients in cistanche tubulosa
CN108658770B (en) Method for preparing chlorogenic acid monomer from black diamond potatoes
KR20220087888A (en) Black bellflower syrup and method of preparing therefor
KR20130044822A (en) Ferment red ginseng and its manufacturing process by natural fermentation
CN111011784A (en) Lucid ganoderma and momordica grosvenori jelly and preparation method thereof
Kochan et al. Callus of American ginseng (Panax quinquefolius) as a source of ginsenosides–medicinal secondary metabolites
KR20060060644A (en) Red ginseng production using the simplified method of korean ginseng

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application