KR20120138502A - Red ginseng extract manufacturing methods and manufactured by red ginseng extract - Google Patents
Red ginseng extract manufacturing methods and manufactured by red ginseng extract Download PDFInfo
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- KR20120138502A KR20120138502A KR1020110058026A KR20110058026A KR20120138502A KR 20120138502 A KR20120138502 A KR 20120138502A KR 1020110058026 A KR1020110058026 A KR 1020110058026A KR 20110058026 A KR20110058026 A KR 20110058026A KR 20120138502 A KR20120138502 A KR 20120138502A
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- ginseng
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 87
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 241000208340 Araliaceae Species 0.000 claims abstract description 92
- 235000008434 ginseng Nutrition 0.000 claims abstract description 92
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 91
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 91
- 238000000034 method Methods 0.000 claims abstract description 47
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- 238000009835 boiling Methods 0.000 claims abstract description 23
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- 230000035764 nutrition Effects 0.000 abstract 1
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- 239000002253 acid Substances 0.000 description 2
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- HSFWRNGVRCDJHI-UHFFFAOYSA-N alpha-acetylene Chemical class C#C HSFWRNGVRCDJHI-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- -1 calferol Chemical class 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
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- 150000002215 flavonoids Chemical class 0.000 description 2
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- 229930182494 ginsenoside Natural products 0.000 description 2
- 229940089161 ginsenoside Drugs 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 2
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- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- QFJUYMMIBFBOJY-UXZRXANASA-N Panaxatriol Chemical compound C[C@]1([C@H]2CC[C@@]3([C@@H]2[C@H](O)C[C@H]2[C@]3(C[C@@H](O)[C@H]3C(C)(C)[C@@H](O)CC[C@@]32C)C)C)CCCC(C)(C)O1 QFJUYMMIBFBOJY-UXZRXANASA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000036626 alertness Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 230000007012 clinical effect Effects 0.000 description 1
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- 230000003013 cytotoxicity Effects 0.000 description 1
- 231100000135 cytotoxicity Toxicity 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
Classifications
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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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 홍삼정과 제조방법 및 이의 제조방법에 의해 제조된 홍삼정과에 관한 것으로, 더욱 상세하게는 세척하여 삶은 수삼을 물과 꿀(또는 백설탕이나 과당)이 일정 비율로 혼합된 당침물을 통해 일정시간 조림한 다음 건조시켜 홍삼 특유의 유용한 성분이 함유된 홍삼정과 제조방법 및 이의 제조방법에 의해 제조된 홍삼정과에 관한 것이다.The present invention relates to a red ginseng tablet and a manufacturing method and a red ginseng tablet prepared by the method of manufacturing the same, more specifically, the washed boiled ginseng is fixed through a sugar mixture mixed with water and honey (or white sugar or fructose) in a certain ratio. The present invention relates to a red ginseng tablet containing a useful ingredient unique to red ginseng, and to a red ginseng tablet prepared by the manufacturing method thereof.
일반적으로 홍삼정과라 함은 홍삼을 적당한 크기로 자른 절편에 설탕이나 꿀을 넣고 불에 졸인 상태를 말하는 것으로, 이와 같이 홍삼에 꿀이나 설탕을 넣고 졸이는 과정을 당침한다고 말한다.Generally, the red ginseng jeongdae refers to a state in which red ginseng is cut into pieces of suitable size and put into sugar or honey and roasted.
한편, 전술한 바와 같은 홍삼의 성분을 분석한 결과에 의하면, 홍삼에는 배당체, 파나센, 폴리아세틸렌 화합물, 함질소 성분, 플라보노이드, 비타민, 미량원소 및 각종 성분이 함유되어 있는 것으로 알려지고 있다.On the other hand, according to the results of analyzing the components of the red ginseng, it is known that red ginseng contains glycosides, panacene, polyacetylene compounds, nitrogen-containing components, flavonoids, vitamins, trace elements and various components.
전술한 바와 같은 홍삼의 성분 중 배당체는 홍삼의 주성분으로, 이들 혼합물을 산으로 가수분해하면 유리당으로서 포도당, 람노오스, 슈크로오스 및 프록토오스 등과 아글리콘이 생성되며, 홍삼사포닌의 배당체로서는 파낙사디올과 파낙사트리올, β-시트토스테롤 및 올레가놀산의 성분이 나온다.Among the components of red ginseng as described above, glycosides are the main components of red ginseng, and hydrolyzing these mixtures with acid produces glucose, rhamnose, sucrose and protoose as a free sugar, and aglycone, and as glycoside of red ginseng saponin, The components of narcadiol and panaxtriol, β-citosterol and oleganic acid are given.
그리고, 파나센은 홍삼 고유의 향기 성분으로 세스퀘테르페노이드계의 화합물이고, 폴리아세틸렌 화합물은 항암 세포 배양물에 대하여 세포독성을 발휘하며, 함질소 성분은 인슐린과 같은 작용을 하는 펩티드가 포함되어 당뇨병에 효과가 있는 것을 알려져 있다.In addition, panacene is a essence component of red ginseng, a sesqueterpenoid-based compound, a polyacetylene compound exhibits cytotoxicity against anticancer cell cultures, and a nitrogen-containing component contains a peptide that acts like insulin. It is known that it is effective in diabetes.
전술한 바와 같은 홍삼의 원재료인 인삼의 잎과 줄기에는 캘페롤, 트리폴림 및 파나세노이드 등의 플라보노이드가 함유되어 있고, 이외에도 비타민B 복합체 등이 함유되며, 세포독성을 통하여 노화된 세포가 신생세포로 바뀌는 것을 촉진시킨다. 또한, 인삼은 항암작용이 있는 게르마늄 등의 미량원소, 아밀라아제 및 레놀라아제와 같은 효소 뿐만 아니라, 다수의 아미노산과 유리지방산 등이 함유되어 있다.The leaves and stems of ginseng, which are the raw materials of red ginseng, as described above, contain flavonoids such as calferol, tripolim and panacenoid, and also contain vitamin B complexes. Facilitate change to In addition, ginseng contains a number of amino acids and free fatty acids, as well as microelements such as germanium having anticancer action, enzymes such as amylase and lenolase.
한편, 전술한 바와 같은 인삼의 효능을 살펴보면, 도홍경의 신농본초경에는 "인삼은 주로 오장을 보하고 정신을 안정시키며 경계를 멈추게 하며 눈을 밝게 하고 머리를 지혜롭게 하며 오랫동안 복용하면 수명을 연장시킨다"라고 기록되어 있다. 그외 명의별록, 본초강목 및 많은 한의학 서적에 인삼의 효능이 수록되어 있으며, 현대에도 세계 각국에서 저명한 학자들이 생리학, 생화학, 약리학 및 병리학 등의 각 분야에서 임상학적인 연구를 하여 많은 효과가 있음을 보고하고 있다.On the other hand, when looking at the efficacy of ginseng as described above, Dohongkyung's neo-concentrated herb says, "Ginseng mainly to protect the five intestines, to stabilize the mind, to stop alertness, to brighten the eyes, to make the head wise, and to take longer to extend the life." It is recorded. Ginseng's efficacy is listed in the separate name book, herbal tree, and many oriental medicine books.In modern times, prominent scholars from all over the world report that they have many clinical effects in physiology, biochemistry, pharmacology, and pathology. Doing.
전술한 바와 같은 효능을 가진 인삼을 식용으로 이용하는 방법도 다양하게 연구되고 있음은 물론, 실제로도 식용으로 다양하게 사용되어지고 있다. 그 중에서도 인삼을 홍삼으로 제조하여 적당한 크기로 자른 홍삼절편에 설탕이나 꿀을 넣고 불에 졸임으로써 제조되는 홍삼정과는 조선조때부터 궁중에서 만들어 식용으로 이용되어져 왔다. 이러한 홍삼정과는 현대에 이루러 건강에 유익한 특산품으로서 많이 제조되어 국내에서 뿐만 아니라 해외에도 수출되어 판매되고 있다.The method of using ginseng having the same efficacy as described above for food has also been studied in various ways, and in fact, it has been used in various ways for food. Among them, the red ginseng family, which is made by making ginseng from red ginseng and putting sugar or honey into red ginseng slices cut to a suitable size, has been used in the court since the Joseon Dynasty. These red ginseng fruits have been manufactured in modern times and are manufactured as a healthy specialty, which are exported not only in Korea but also abroad.
그러나, 전술한 바와 같은 종래의 기술에 따른 홍삼정과는 인삼을 홍삼제조방법을 통해 제조한 홍삼을 적당한 크기로 자른 홍삼절편에 설탕이나 꿀을 넣고 졸임으로써 제조하기 때문에 홍삼정과를 제조하는데 따른 비용의 부담이 크다는 문제점이 있다. 즉, 종래의 기술에 따른 홍삼정과는 홍삼을 주원료로 사용하기 때문에 비용의 부담이 크다는 이유로 인하여 소비자들이 구입하기에는 부담이 된다는 문제가 있다.However, the red ginseng tablets according to the prior art as described above is prepared by injecting red ginseng prepared by the method of manufacturing red ginseng into red ginseng slices cut to a suitable size and then boiled with sugar or honey. There is a problem that the burden is large. That is, the red ginseng tablet according to the prior art has a problem in that it is a burden for consumers to buy because of the large burden of cost because red ginseng is used as the main raw material.
본 발명은 종래 기술의 제반 문제점을 해결하기 위해 안출된 것으로, 세척하여 삶은 수삼을 물과 꿀(또는 백설탕이나 과당)이 일정 비율로 혼합된 당침물을 통해 일정시간 조림한 다음 건조시켜 홍삼 특유의 유용한 성분이 생성되도록 함으로써 홍삼의 독특한 풍미와 뛰어난 영양성분이 함유된 홍삼정과 제조방법 및 이의 제조방법에 의해 제조된 홍삼정과를 제공함에 그 목적이 있다.The present invention has been made to solve the problems of the prior art, the washed and boiled ginseng is boiled for a certain time through a sugar immersion mixed with water and honey (or white sugar or fructose) in a certain ratio and then dried to peculiar to red ginseng It is an object of the present invention to provide a red ginseng tablet containing the unique flavor and excellent nutritional ingredients of red ginseng and a manufacturing method thereof, and a red ginseng tablet prepared by the manufacturing method thereof.
본 발명에 따른 기술의 다른 목적은 세척하여 삶은 수삼을 물과 꿀(또는 백설탕이나 과당)이 일정 비율로 혼합된 당침물을 통해 일정시간 조림한 다음 건조시켜 홍삼 특유의 유용한 성분이 생성된 홍삼정과를 제조할 수 있도록 함으로써 홍삼 특유의 유효성분이 함유되면서도 누구나 쉽게 접할 수 있는 값이 저렴한 홍삼정과를 제공할 수 있도록 함에 그 목적이 있다.Another object of the technology according to the present invention is to wash red boiled ginseng boiled ginseng with water and honey (or white sugar or fructose) in a certain ratio of sugar acupuncture for a certain period of time and then dried to produce a red ginseng unique useful ingredients The purpose of the present invention is to provide a cheap red ginseng fruit that can be easily accessible to anyone while containing the active ingredient unique to red ginseng.
아울러, 본 발명에 따른 기술은 삶은 수삼을 물과 꿀(또는 백설탕이나 과당)이 일정 비율로 혼합된 당침물을 통해 일정시간 조림한 다음 건조시켜 홍삼 특유의 유용한 성분이 생성된 홍삼정과를 제조할 수 있도록 함으로써 홍삼정과를 보다 용이하게 제조할 수 있도록 함에 그 목적이 있다.In addition, the technology according to the present invention is boiled ginseng boiled for a certain time through a sugar immersion mixed with water and honey (or white sugar or fructose) in a certain ratio and then dried to produce a red ginseng fruit produced a useful ingredient unique to red ginseng The purpose is to make it easier to manufacture red ginseng fruit.
전술한 목적을 달성하기 위해 구성되는 본 발명은 다음과 같다. 즉, 본 발명에 따른 홍삼정과 제조방법은 (a) 채취한 수삼을 선별하여 세척하는 단계; (b) 단계(a) 과정의 세척된 수삼을 증기나 끓는 물을 통해 5?20분 동안 익히는 단계; (c) 단계(b) 과정의 익힌 수삼을 당침물에 일정 비율로 투입하여 90?100℃의 온도 조건하에서 5?7시간 동안 1차 조림하는 단계; (d) 단계(c) 과정의 1차 조림 정과를 60?70℃의 온도 조건하에서 3?5시간 동안 2차 조림하는 단계; (e) 단계(d) 과정의 2차 조림 정과를 40?50℃의 온도 조건하에서 1?3시간 동안 3차 조림하는 단계; 및 (f) 단계(e) 과정의 3차 조림 정과를 건조시키는 단계를 포함하여 이루어진다.The present invention configured to achieve the above object is as follows. That is, the red ginseng tablet and the manufacturing method according to the present invention comprises the steps of: (a) selecting and washing the collected ginseng; (b) ripening the washed ginseng of step (a) through steam or boiling water for 5-20 minutes; (c) adding the cooked fresh ginseng of step (b) to the sugar sediment at a predetermined rate and then firstly simmering for 5-7 hours under a temperature condition of 90-100 ° C .; (d) secondly sterilizing the first stewed fruit of step (c) under a temperature condition of 60-70 ° C. for 3-5 hours; (e) sterilizing the second stewed fruit of step (d) for 1 to 3 hours under a temperature condition of 40 to 50 ° C .; And (f) drying the third stewed fruit of step (e).
전술한 바와 같은 본 발명의 단계(b) 과정에서 수삼을 익히는 방법으로는 증기를 통해 수삼을 찌거나 끓는 물을 통해 삶는 방법으로 수삼을 익힐 수 있다.As a method of cooking ginseng in the step (b) of the present invention as described above can be cooked by steaming ginseng through steam or boiled through boiling water.
그리고, 본 발명의 단계(c) 과정에서 당침물과 익힌 수삼은 1 : 0.03?0.07 wt%의 비율로 혼합될 수 있다. 이때, 본 발명의 단계(c) 과정에서 당침물은 물과 꿀(또는 백설탕이나 과당)이 1 : 0.4?0.6 wt%의 비율로 혼합될 수 있다.In addition, the sugar gnat and cooked ginseng in the step (c) of the present invention may be mixed at a ratio of 1: 0.03 to 0.07 wt%. At this time, the sugar syrup in the step (c) of the present invention may be mixed with water and honey (or white sugar or fructose) in a ratio of 1: 0.4 to 0.6 wt%.
아울러, 본 발명에 따른 구성에서 당침물에는 꿀(또는 백설탕이나 과당)의 투입량과 동일한 투입량의 정종이 더 혼합될 수 있다.In addition, in the constitution according to the present invention can be mixed with the seeding of the same amount as the dose of honey (or white sugar or fructose) in the sugar sediment.
본 발명의 다른 특징인 홍삼정과 제조방법에 의해 제조된 홍삼정과는 앞서 기술한 바와 같은 제조방법을 통해 제조되어진다.The red ginseng tablet produced by the red ginseng tablet and a manufacturing method which is another feature of the present invention is prepared through the manufacturing method as described above.
본 발명의 기술에 따르면 세척하여 삶은 수삼을 물과 꿀(또는 백설탕이나 과당)이 일정 비율로 혼합된 당침물을 통해 일정시간 조림한 다음 건조시켜 홍삼 특유의 유용한 성분이 생성되도록 함으로써 홍삼의 독특한 풍미와 뛰어난 영양성분이 함유된 홍삼정과를 제조할 수가 있다.According to the technique of the present invention, the washed and boiled ginseng is boiled for a certain period of time through a sugar mixture mixed with water and honey (or white sugar or fructose) in a certain ratio, and then dried to produce a useful ingredient unique to red ginseng, thereby producing a unique flavor. Red ginseng fruit can be prepared with excellent nutritional ingredients.
또한, 본 발명에 따른 기술은 세척하여 삶은 수삼을 물과 꿀(또는 백설탕이나 과당)이 일정 비율로 혼합된 당침물을 통해 일정시간 조림한 다음 건조시켜 홍삼 특유의 유용한 성분이 생성된 홍삼정과를 제조할 수 있도록 함으로써 홍삼 특유의 유효성분이 함유되면서도 누구나 쉽게 접할 수 있는 값이 저렴한 홍삼정과를 제공할 수가 있다.In addition, the technology according to the present invention is boiled ginseng washed with boiled ginseng for a certain period of time through the sugar acupuncture mixed with water and honey (or white sugar or fructose) in a certain ratio and then dried to produce a red ginseng fruit unique ingredient By allowing it to be prepared, it is possible to provide a cheap red ginseng fruit that can be easily accessed by anyone while containing the active ingredient unique to red ginseng.
아울러, 본 발명에 따른 기술은 삶은 수삼을 물과 꿀(또는 백설탕이나 과당)이 일정 비율로 혼합된 당침물을 통해 일정시간 조림한 다음 건조시켜 홍삼 특유의 유용한 성분이 생성된 홍삼정과를 제조할 수 있도록 함으로써 홍삼정과를 보다 용이하게 제조할 수가 있다.In addition, the technology according to the present invention is boiled ginseng boiled for a certain time through a sugar immersion mixed with water and honey (or white sugar or fructose) in a certain ratio and then dried to produce a red ginseng fruit produced a useful ingredient unique to red ginseng By making it possible, red ginseng fruit can be manufactured more easily.
이하에서는 본 발명의 실시 예에 따른 홍삼정과 제조방법 및 이의 제조방법에 의해 제조된 홍삼정과에 대하여 상세하게 설명하기로 한다.Hereinafter, the red ginseng tablet according to the embodiment of the present invention and the manufacturing method and the red ginseng tablet prepared by the manufacturing method thereof will be described in detail.
먼저, 본 발명에 따른 홍삼정과에 대한 기술을 설명하기에 앞서 본 발명의 주원료가 되는 인삼에 대하여 살펴보면 다음과 같다. 즉, 인삼(Panax Ginseng)은 동양에서 오랫동안 보혈강장제로 이용해온 약초로 국내산의 경우 30여종의 사포닌이 다량 함유되어 있는 것으로 알려져 있다. 이러한 인삼은 보통 4?6년 재배 후 캐내는데 가공방법에 따라 밭에서 캐낸 후 가공을 하지 아니한 상태의 수삼(수분함량 70?80%), 수삼의 1차 가공품인 백삼 및 홍삼으로 분류된다.First, prior to explaining the technology for the red ginseng fruit according to the present invention look for ginseng as the main raw material of the present invention. In other words, Panax Ginseng is a herb that has been used as a tonic tonic for a long time in the East and is known to contain about 30 kinds of saponins in Korea. These ginsengs are usually harvested after 4-6 years of cultivation. Depending on the processing method, the ginsengs are classified into raw ginseng (70-80% moisture content) and white ginseng and red ginseng, which are the primary processed products of fresh ginseng.
전술한 수삼의 1차 가공품인 백삼은 4년근 이상의 수삼을 원료로 하여 표피를 제거하거나 제거하지 않고 그대로 건조하여 수분함량이 12%이하가 되도록 가공한 것이고, 홍삼(Red Ginseng)은 수삼을 장기간 저장할 목적으로 증숙하거나 기타의 방법으로 수삼의 전분을 호화시켜 건조한 붉은 빛깔의 삼을 말한다.White ginseng, the first processed product of the aforementioned ginseng, is processed to be less than 12% moisture by drying as it is without removing or removing the epidermis with raw ginseng of more than 4 years. Red ginseng is a long-term storage of ginseng. It refers to dried red ginseng by steaming starch of fresh ginseng by steaming or by other means.
그리고, 전술한 바와 같이 제조된 홍삼에는 30여종의 사포닌(Ginsenoside)이 다량 함유되어 있음은 물론, 수삼에는 함유되어 있지 않은 노화억제 물질(항산화 성분)로써 수종의 페놀성 화합물과 말톨(Maltol) 성분, 사포닌 Rg, Rh 등과 같은 물질이 증숙과정에서 생성된다. 이외에도 홍삼에는 홍삼 특유의 사포닌 성분, 파낙시다이올계, 파낙시트리올계 성분 등이 다량 함유되어 있는 것으로 알려져 있다.In addition, the red ginseng prepared as described above contains about 30 kinds of saponins (Ginsenoside), as well as several phenolic compounds and maltol as anti-aging substances (antioxidants) that are not contained in ginseng. Substances like saponins, Rg and Rh, are produced during the steaming process. In addition, red ginseng is known to contain a large amount of saponin components, panacidiol-based, and panaccitriol-based components unique to red ginseng.
한편, 전술한 바와 같이 제조된 홍삼은 홍삼엑스(Ginseng Extract) 제품으로도 제조되는데, 이 홍삼엑스는 홍삼을 원료로 하여 홍삼에 함유되어 있는 여러 성분을 추출함으로써 제조된다. 이처럼 추출된 홍삼원액은 원액 그대로를 마시거나 홍삼원액에 생약제 및 생리활성물질(각종 비타민, 미네랄 등)을 첨가한 알칼리성 음료 등의 다양한 제품으로 마실 수도 있다.On the other hand, the red ginseng prepared as described above is also manufactured as a red ginseng extract (Ginseng Extract), which is prepared by extracting the various components contained in the red ginseng as a raw material red ginseng. The red ginseng extract extracted as described above may be drunk as it is or as a variety of products such as alkaline beverages containing herbal medicines and bioactive substances (various vitamins and minerals) to the red ginseng extract.
본 발명에 따른 홍삼정과는 수삼을 원료로 하여 제조되어진다. 즉, 본 발명에 따른 홍삼정과는 채취한 수삼을 세척한 상태에서 증기나 끓는 물을 이용하여 익힌 다음, 물과 꿀(또는 백설탕이나 과당)으로 이루어진 당침물에 익힌 수삼을 투입하여 온도를 순차적으로 낮추는 가운데 3차에 걸친 조림 과정을 통해 조림한다. 그리고, 3차에 걸친 조림 후 건조를 통해 본 발명에서 제조하고자 하는 홍삼정과를 제조한다.Red ginseng fruit according to the present invention is prepared by using the fresh ginseng. That is, the red ginseng extract according to the present invention is cooked using steam or boiling water in the state of washing the collected ginseng, and then the temperature is sequentially added by putting cooked ginseng into sugar sediment consisting of water and honey (or white sugar or fructose). In the lower stage, planting is carried out through three stages of afforestation. Then, the red ginseng fruit to be prepared in the present invention is prepared by drying after the third stew.
전술한 바와 같은 본 발명에 따른 홍삼정과의 제조과정을 보다 상세하게 설명하면 다음과 같다. 즉, 본 발명에 따른 홍삼정과의 제조방법은 (a) 채취한 수삼을 선별하여 세척하는 과정, (b) 세척된 수삼을 증기나 끓는 물을 통해 익히는 과정, (c) 익힌 수삼을 당침물에 일정 비율로 투입하여 1차 조림하는 과정, (d) 1차 조림한 정과를 온도를 낮추어 2차 조림하는 과정, (e) 2차 조림한 정과를 온도를 낮추어 3차 조림하는 과정 및 (f) 3차 조림한 정과를 건조시키는 과정을 거쳐 본 발명에서 제조하고자 하는 홍삼정과를 제조한다.Referring to the manufacturing process of the red ginseng tablets according to the present invention as described above in detail. That is, the manufacturing method of the red ginseng tablets according to the present invention includes (a) selecting and washing the collected ginseng, (b) ripening the washed ginseng through steam or boiling water, and (c) cooking ginseng in acupuncture water. Process of the first cultivation with a certain ratio, (d) process of the second cultivation of the first stewed fruit by lowering the temperature, (e) process of the third cultivation of the second stewed fruit by lowering the temperature, and (f) Through the process of drying the third stewed fruit is prepared red ginseng fruit to be prepared in the present invention.
한편, 전술한 바와 같은 수삼을 이용하여 홍삼정과를 제조하는 과정 중 수삼을 익히고 조림하는 과정에서 수삼에는 함유되어 있지 않은 노화억제 물질(항산화 성분)로써 수종의 페놀성 화합물과 말톨(Maltol) 성분, 사포닌 Rg, Rh 등과 같은 물질이 생성된다.On the other hand, in the process of preparing red ginseng fruit using the fresh ginseng as described above, in the process of ripening and simmering ginseng, several kinds of phenolic compounds and maltol (Maltol), Substances such as saponin Rg, Rh and the like are produced.
본 발명에 따른 홍삼정과의 제조방법을 보다 상세하게 설명하면 다음과 같다. 먼저, 단계(a) 과정은 주재료인 수삼을 채취하여 세척하는 과정으로, 이러한 단계(a) 과정에서는 수삼을 채취하여 선별작업을 통해 상태가 양호한 수삼의 잔뿌리를 제거한 다음 세척한다.Referring to the red ginseng fruit preparation method according to the present invention in more detail. First, step (a) is a process of collecting and washing ginseng, which is the main material, and in this step (a), ginseng is collected and the fine roots of the fresh ginseng are removed through a sorting operation and then washed.
전술한 바와 같은 단계(a) 과정에서 채취한 수삼의 선별은 조림하기에 너무 크거나 두꺼운 것은 피하고 수삼의 몸통 지름이 1?3cm 정도의 대체적으로 곧은 50?100g 정도의 것을 선별한다. 이처럼 몸통 지름이 1?3cm 정도의 곧은 수삼은 홍삼정과를 제조하기 위한 조림과정과 포장이 양호하도록 하기 위함이다.Screening of ginseng collected in step (a) as described above avoids too large or too thick to be boiled, and selects about 50 ~ 100g of about 1 ~ 3cm body diameter. As such, straight ginseng with a trunk diameter of 1 to 3 cm is intended to ensure good afforestation and packaging for the manufacture of red ginseng fruit.
다음으로, 단계(a) 과정을 통해 채취한 수삼을 선별하여 세척한 다음에는 단계(b) 과정을 통해 익힌다. 즉, 단계(b) 과정은 세척한 수삼을 익히는 과정으로, 이러한 단계(b) 과정에서는 단계(a) 과정에서 세척된 수삼을 증기나 끓는 물을 통해 5?20분 동안 익힌다.Next, the fresh ginseng collected through step (a) is washed and then cooked through step (b). That is, step (b) is a process of ripening washed ginseng, in this step (b) the cooked ginseng washed in step (a) through steam or boiling water for 5-20 minutes.
다시 말해서, 단계(b) 과정에서 세척한 수삼을 익히는 방법으로는 증기를 통해 수삼을 찌거나 끓는 물을 통해 삶는 방법으로 수삼을 익힌다. 이때, 너무 오랜시간 끓는 물로 삶게 되면 수삼에 함유된 유효한 성분이 삶는 과정에서 끓는 물로 우러 나오게 되기 때문에 증기나 끓는 물을 통해 수삼을 익히는 시간은 5?20분 정도가 적당하다.In other words, the method of cooking ginseng washed in step (b) is steamed ginseng through steam or boiled in boiling water to cook ginseng. At this time, when boiled with boiling water for a long time, the effective ingredient contained in the fresh ginseng comes out as boiling water during the boiling process, so it is appropriate to cook the fresh ginseng through steam or boiling water for 5 to 20 minutes.
전술한 바와 같이 세척된 수삼을 단계(b) 과정을 통해 증기로 찌거나 끓는 물로 삶아 익히게 되면 수삼의 결이 부드러워져 조림하는 과정에서 당침물이 조림되는 수삼의 내부로 보다 용이하게 침투되어 정과가 이루어지는 과정을 보다 원활하게 한다.As described above, when the washed ginseng is steamed or boiled with boiling water through the step (b), the texture of the fresh ginseng is softened, so that the fresh ginseng is more easily penetrated into the inside of the fresh ginseng, which is boiled. The process that takes place more smoothly.
아울러, 전술한 바와 같이 세척한 수삼을 증기나 끓는 물을 통해 찌거나 삶아 익히는 과정에서 수삼에는 함유되어 있지 않은 노화억제 물질(항산화 성분)로써 수종의 페놀성 화합물과 말톨(Maltol) 성분, 사포닌 Rg, Rh 등과 같은 물질이 극히 일부지만 생성된다.In addition, in the process of steaming or boiling the washed ginseng through steam or boiling water as described above, several kinds of phenolic compounds, maltol components and saponin Rg are used as anti-aging substances (antioxidants) which are not contained in the fresh ginseng. Very few materials such as, Rh, etc. are produced.
한편, 전술한 바와 같이 단계(b) 과정을 통해 세척한 수삼을 증기나 끓는 물을 통해 찌거나 삶아 익힌 다음에는 단계(c) 과정을 통해 1차 조림한다. 즉, 단계(c) 과정은 익힌 수삼을 1차 조림하는 과정으로, 이러한 단계(c) 과정에서는 단계(b) 과정의 익힌 수삼을 당침물에 일정 비율로 투입하여 90?100℃의 온도 조건하에서 5?7시간 동안 1차 조림한다.Meanwhile, as described above, steamed or boiled ginseng washed through the step (b) process is steamed or boiled through boiling water, and then boiled first through the step (c) process. That is, the step (c) process is the first step of boiled cooked ginseng, in this step (c) process the cooked fresh ginseng of step (b) in a certain ratio to the sugar immersion at a temperature of 90 ~ 100 ℃ First stew for 5-7 hours.
전술한 바와 같은 단계(c) 과정에서 당침물은 물과 꿀(또는 백설탕이나 과당)이 1:0.4?0.6 wt%의 비율로 혼합되고, 당침물과 익힌 수삼의 혼합비율은 1:0.03?0.07 wt%의 비율로 혼합된다. 즉, 단계(c) 과정에서 당침물 1ℓ당 익힌 수삼 30?70g로 혼합하였다.In step (c) as described above, the sugar sediment is mixed with water and honey (or white sugar or fructose) in a ratio of 1: 0.4 to 0.6 wt%, and the mixing ratio of sugar sesame and cooked ginseng is 1: 0.03 to 0.07. It is mixed at the ratio of wt%. That is, in the process of step (c) it was mixed with 30 ~ 70g of fresh ginseng per 1 liter of sugar sediment.
그리고, 전술한 바와 같은 단계(c) 과정에서 물과 꿀(또는 백설탕이나 과당)로 이루어진 당침물에는 꿀(또는 백설탕이나 과당)의 투입량과 동일한 투입량으로 정종이 더 혼합될 수 있다. 이러한 정종의 알콜 성분은 익힌 수삼의 조림과정에서 수삼에 당침물의 침투가 보다 양호하게 이루어질 수 있도록 함은 물론, 조림되는 수삼이 부드러워질 수 있도록 한다. 물론, 정종의 알콜 성분은 조림과정에서 휘발된다.In addition, in the step (c) as described above, the sugar sediment made of water and honey (or white sugar or fructose) may be further mixed with the same amount of honey (or white sugar or fructose). The alcoholic component of the seed makes it possible to better infiltrate sugar ginseng into the fresh ginseng during the simmering process of the cooked ginseng, and to soften the stewed ginseng. Of course, regular alcoholic components are volatilized in the afforestation process.
다음으로, 전술한 바와 같이 단계(c) 과정을 통해 1차 조림을 한 다음에는 단계(d) 과정을 통해 1차 조림 정과를 2차 조림한다. 즉, 단계(d) 과정은 1차 조림 정과를 2차 조림하는 과정으로, 이러한 단계(d) 과정에서는 단계(c) 과정의 1차 조림 정과를 60?70℃의 온도 조건하에서 3?5시간 동안 2차 조림한다.Next, as described above, after the first stew through step (c), the second stew of the first stewed fruit through the step (d). That is, step (d) is a process of secondly simmering the first stewed fruit, and in this process (d), the first stewed fruit of step (c) is 3-5 hours under a temperature condition of 60-70 ° C. During the second stew.
다시 말해서, 단계(d) 과정에서는 단계(c) 과정에서의 1차 조림시 조림온도인 90?100℃의 온도를 60?70℃의 온도로 저하시킨 상태로 2차 조림을 하게 된다. 물론, 2차 조림시 조림시간 역시도 1차 조림시에 비해 짧은 3?5시간 동안 2차 조림한다.In other words, in the step (d), the second simmering is performed while lowering the temperature of 90 to 100 ° C., which is the simmering temperature during the first simmering in the step (c), to a temperature of 60 to 70 ° C. Of course, the second planting time is also planted in the second shorter 3 to 5 hours than the first planting time.
그리고, 전술한 바와 같이 단계(d) 과정을 통해 2차 조림한 후에는 단계(e) 과정을 통해 3차 조림을 진행한다. 즉, 단계(e) 과정은 2차 조림 정과를 3차 조림하는 과정으로, 이러한 단계(e) 과정에서는 단계(d) 과정의 2차 조림 정과를 40?50℃의 온도 조건하에서 1?3시간 동안 3차 조림한다.As described above, after the second stew through the step (d), the third stew is performed through the step (e). That is, the step (e) process is a process of tertiary planting of the second stewed fruit, and in this process (e), the second stewed fruit of the process (d) is subjected to 1 to 3 hours under a temperature condition of 40 to 50 ° C. 3 times stew.
다시 말해서, 단계(e) 과정에서는 단계(d) 과정에서의 2차 조림시 조림온도인 60?70℃의 온도를 40?50℃의 온도로 저하시킨 상태로 3차 조림을 하게 된다. 물론, 3차 조림시 조림시간 역시도 2차 조림시에 비해 짧은 1?3시간 동안 2차 조림한다.In other words, in the step (e), the third simmering is performed while the temperature of 60-70 ° C., which is the simmering temperature during the second simmering in the step (d), is lowered to a temperature of 40-50 ° C. Of course, the afforestation time during the 3rd afforestation is also a second afforestation for 1 to 3 hours shorter than the 2nd afforestation.
전술한 바와 같은 1차와 2차 및 3차 조림시 본 발명에서는 각각 100℃에서 6시간, 60℃에서 4시간 및 40℃에서 2시간을 조림하였다. 즉, 본 발명에서는 단계(c) 과정의 1차 조림시에는 100℃에서 6시간 조림하였고, 단계(d) 과정의 2차 조림시에는 60℃에서 4시간 조림하였으며, 단계(e) 과정의 3차 조림시에는 40℃에서 2시간을 조림하였다.In the present invention, as described above, the first and the second and the third stew were simmered at 100 ° C. for 6 hours, at 60 ° C. for 4 hours, and at 40 ° C. for 2 hours, respectively. That is, in the present invention, the first simmered in the step (c) process was boiled at 100 ℃ for 6 hours, the second simmered in the step (d) process was boiled for 4 hours at 60 ℃, 3 of the process (e) At the time of tea planting, it was boiled for 2 hours at 40 degreeC.
한편, 전술한 바와 같이 단계(b) 과정의 수삼을 익히는 과정과 단계(c)와 단계(d) 및 단계(e) 과정의 1차와 2차 및 3차 조림과정을 거치는 동안 수삼에는 홍삼에 함유되어 있는 노화억제 물질(항산화 성분)로써 수종의 페놀성 화합물과 말톨(Maltol) 성분, 진세노사이드(Ginsenoside)라 불리는 사포닌 Rg, Rh 등과 같은 유효성분들이 생성된다.Meanwhile, as described above, the red ginseng in the red ginseng during the process of ripening ginseng in step (b) and during the first, second and third simmering processes of step (c), step (d) and step (e). As an anti-aging substance (antioxidant component) contained, several phenolic compounds, maltol component, and active ingredients such as saponins Rg and Rh called Ginsenoside are produced.
다음으로, 전술한 바와 같이 단계(e) 과정을 통해 3차 조림한 후에는 단계(f) 과정을 통해 3차 조림 정과를 건조시켜 본 발명에서 제조하고자 하는 홍삼정과를 제조한다. 즉, 단계(f) 과정은 3차 조림 정과를 건조시키는 과정으로, 이러한 단계(f) 과정에서는 단계(e) 과정의 3차 조림 정과를 건조시킨다. 이때, 본 발명에서는 음지에서 3차 조림 정과를 자연건조시켰다.Next, after the third stew through the step (e) process as described above to dry the third stewed fruit through the step (f) process to prepare the red ginseng fruit to be prepared in the present invention. That is, step (f) is a process of drying the third stewed fruit, and in this process (f), the third stewed fruit of the process (e) is dried. At this time, in the present invention, the third stewed fruit was naturally dried in the shade.
전술한 바와 같이 단계(e) 과정을 통해 최종적으로 건조된 홍삼정과가 본 발명에서 제조하고자 하는 홍삼정과이다. 이처럼 제조된 홍삼정과는 유통을 원활하게 하기 위하여 포장되어진다.
As described above, the red ginseng fruit finally dried through the step (e) is red ginseng fruit to be prepared in the present invention. The red ginseng tablets thus prepared are packaged to facilitate distribution.
[실시 예][Example]
먼저, 채취한 수삼 중에서 몸통 지름이 1?3cm 정도의 곧은 50?100g 정도의 수삼을 선별한 다음, 선별된 수삼의 잔뿌리를 제거하고 세척하였다. 그리고, 세척된 수삼을 끓는 물을 이용하여 15분간 삶아 익혔다.First, the fresh ginseng with the trunk diameter of about 1 ~ 3cm of about 50 ~ 100g ginseng was selected, and then removed the residual roots of the selected ginseng and washed. The washed ginseng was boiled for 15 minutes using boiling water.
다음으로, 물과 백설탕, 물과 꿀, 물과 과당이 1: 0.5wt%의 비율로 혼합된 각각의 당침물 10ℓ에 익힌 수삼 1kg을 투입하여 100℃의 온도로 6시간 동안 1차 조림하였다. 이어서, 온도를 60℃로 저하시킨 상태에서 4시간 동안 2차 조림을 한 후, 온도를 40℃로 저하시킨 상태에서 2시간 동안 3차 조림을 하였다.Next, 1 kg of cooked ginseng was added to 10 liters of sugar condensed water mixed with water and white sugar, water and honey, and water and fructose at a ratio of 1: 0.5wt%, and then firstly boiled at a temperature of 100 ° C. for 6 hours. Subsequently, secondary sterilization was carried out for 4 hours while the temperature was lowered to 60 ° C., and then tertiary sterilization was performed for 2 hours while the temperature was lowered to 40 ° C.
그리고, 3차 조림의 결과물인 3차 조림 정과를 음지에서 24시간 동안 건조시켜 최종적으로 홍삼정과를 제조하였다.
In addition, the red ginseng fruit was finally prepared by drying the third stewed fruit which was the result of tertiary simmering for 24 hours in the shade.
전술한 바와 같은 실시 예를 통해 제조된 홍삼정과를 시식을 한 결과 10대와 20대이 젊은층에 비해 30대 이상의 중년층으로 갈수록 대체적으로 입맛이나 향기 등이 양호하다는 평가가 있었다. 다만, 물과 과당으로 이루어진 당침물로 조림한 홍삼정과의 경우 꿀과 백설탕이 들어가 당침물로 조림한 홍삼정과에 비해 너무 달아 과당을 사용하는 경우에는 투입량을 줄이는 것이 바람직할 것으로 판단된다.As a result of tasting the red ginseng jeongdae prepared through the embodiments as described above, there was an evaluation that the teens and 20s are generally better in taste and fragrance as they go to the middle aged over 30 compared to the young. However, in the case of red ginseng fruit stewed with sugar acupuncture consisting of water and fructose, it is desirable to reduce the amount of input if fructose is used because it is too sweet compared to the red ginseng fruit stewed with honey and white sugar.
본 발명은 전술한 실시 예에 국한되지 않고 본 발명의 기술사상이 허용하는 범위 내에서 다양하게 변형하여 실시할 수가 있다.The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the technical idea of the present invention.
Claims (6)
(b) 단계(a) 과정의 세척된 수삼을 증기나 끓는 물을 통해 5?20분 동안 익히는 단계;
(c) 단계(b) 과정의 익힌 수삼을 당침물에 일정 비율로 투입하여 90?100℃의 온도 조건하에서 5?7시간 동안 1차 조림하는 단계;
(d) 단계(c) 과정의 1차 조림 정과를 60?70℃의 온도 조건하에서 3?5시간 동안 2차 조림하는 단계;
(e) 단계(d) 과정의 2차 조림 정과를 40?50℃의 온도 조건하에서 1?3시간 동안 3차 조림하는 단계; 및
(f) 단계(e) 과정의 3차 조림 정과를 건조시키는 단계를 포함하여 이루어진 홍삼정과 제조방법.(a) selecting and washing the collected fresh ginseng;
(b) ripening the washed ginseng of step (a) through steam or boiling water for 5-20 minutes;
(c) adding the cooked fresh ginseng of step (b) to the sugar sediment at a predetermined rate and then firstly simmering for 5-7 hours under a temperature condition of 90-100 ° C .;
(d) secondly sterilizing the first stewed fruit of step (c) under a temperature condition of 60-70 ° C. for 3-5 hours;
(e) sterilizing the second stewed fruit of step (d) for 1 to 3 hours under a temperature condition of 40 to 50 ° C .; And
(f) red ginseng tablet manufacturing method comprising the step of drying the third stewed fruit of step (e).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976446A (en) * | 2014-06-06 | 2014-08-13 | 通化百泉参业集团股份有限公司 | Processing method for red ginseng liquid |
| KR20200021144A (en) | 2018-08-20 | 2020-02-28 | 최정석 | Red ginseng extract manufacturing methods and manufactured by red ginseng extract |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976446A (en) * | 2014-06-06 | 2014-08-13 | 通化百泉参业集团股份有限公司 | Processing method for red ginseng liquid |
| CN103976446B (en) * | 2014-06-06 | 2015-08-12 | 通化百泉参业集团股份有限公司 | A kind of processing method of red ginseng liquid |
| KR20200021144A (en) | 2018-08-20 | 2020-02-28 | 최정석 | Red ginseng extract manufacturing methods and manufactured by red ginseng extract |
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