KR910005274B1 - Method processing of ginseng - Google Patents
Method processing of ginseng Download PDFInfo
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- KR910005274B1 KR910005274B1 KR1019890002779A KR890002779A KR910005274B1 KR 910005274 B1 KR910005274 B1 KR 910005274B1 KR 1019890002779 A KR1019890002779 A KR 1019890002779A KR 890002779 A KR890002779 A KR 890002779A KR 910005274 B1 KR910005274 B1 KR 910005274B1
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- South Korea
- Prior art keywords
- ginseng
- extract
- herbal
- hardness
- herbal extract
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- 238000000034 method Methods 0.000 title claims abstract description 7
- 241000208340 Araliaceae Species 0.000 title claims description 38
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims description 38
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims description 38
- 235000008434 ginseng Nutrition 0.000 title claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000012676 herbal extract Substances 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 9
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 240000002045 Guettarda speciosa Species 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 240000006079 Schisandra chinensis Species 0.000 claims description 3
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 235000002789 Panax ginseng Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 description 7
- 241000202807 Glycyrrhiza Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 239000004902 Softening Agent Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 생약제로부터 추출한 생약제 엑기스를 건조 인삼에 침투시켜 인삼의 맛과 향취미를 그대로 유지하면서 감미와 생약의 맛이 조화되고 인삼의 원형을 그대로 유지하도록 가공한 연질 인삼 제조방법에 관한 것이다.The present invention relates to a method for producing soft ginseng, which is processed by infiltrating the herbal extract extracted from the herbal medicine into dry ginseng while maintaining the taste and flavor of the ginseng, while maintaining the original shape of the ginseng.
홍삼, 백삼, 태극삼과 같은 건조 인삼은 수분함량이 13%정도로 되게 제조하므로 그 조직이 단단하여 유니버샬 테스팅 머신, 모델100(인스트론, 엔지니어링 코오포레이션 제품)으로 측정한 경도가 30kg 포스(kg Force)정도되므로 즉석에서 복용할 수 없는 불편점이 있었다. 특히 건조인삼은 다른 한약제나 감미제를 첨가하지 않은 상태로 건조시켜 제조한 것이므로 고경도에 따른 복용상의 불편점외엔 인삼 자체의 쓴맛을 싫어하는 사람들이 복용하는 것을 기피하는 경우가 있다.Dry ginseng such as red ginseng, white ginseng, and taeguk ginseng is manufactured to have a moisture content of about 13%, so the hardness of the ginseng is 30kg force (kg Force) as measured by Universal Testing Machine, Model 100 (Instron, Engineering Corporation). There was a discomfort that can not be taken immediately. In particular, dried ginseng is dried without the addition of other herbs or sweeteners, so those who do not like the bitter taste of ginseng itself may be avoided from taking it.
본 발명자 등은 전술한 건조 인삼이 갖고 있는 문제점을 해결하기 위하여 연구한 결과 생약제 엑기스를 건조 인삼에 침투시키므로서 인삼 고유의 맛과 약효를 그대로 유지하면서도 감미 효과가 나타나고 즉석에서 복용할 수 있는 연질 인삼을 얻을 수 있음을 알게 되어 본 발명을 완성하게 된 것이다.The present inventors have studied in order to solve the problems of the dry ginseng described above as a result of infiltrating the herbal extract extract into dry ginseng, while maintaining the taste and efficacy of the ginseng intact, the sweet ginseng effect and soft ginseng that can be taken immediately Knowing that it can be obtained is to complete the present invention.
본 발명은 생약제로 널리 알려진 대추, 건강, 당귀. 오미자, 감초중에서 선택한 1종 또는 2종이상의 생약성분으로부터 추출한 공지의 생약 엑기스를 가용성 고형분 30-70˚BX가 되게 50-60℃에서 저온 농축하고 건조 인삼에 침투시켜 경도 5kg 포스이하의 연질인삼 제조방법에 관계되는 것이다.The present invention, jujube, health, Angelica, widely known as a herbal medicine. Manufacture of soft ginseng with a hardness of less than 5 kg force by concentrating the known herbal extract extracted from one or two or more herbal ingredients selected from Schisandra chinensis and licorice at 50-60 ° C. to a soluble solid content of 30-70˚ BX and infiltrating with dry ginseng. It's about how.
본 발명의 일예를 구체적으로 설명하면 다음과 같다. 공지의 방법으로 제조된 홍삼, 태극삼, 및 백삼과 같은 건조인삼을 100℃의 수증기로 20-30분간 가열하여 팽윤시키고 요구하는 모양으로 압착성형한다. 별도로 당귀, 대추, 건강, 감초, 오미자 중에서 선택한 1종 또는 2종 이상의 한약제 혼합물을 추출기에 넣고 생약제 중량의 5-10배의 물로 온탕 추출하고 추출액을 55℃정도에서 30-70˚BX로 될 때까지 농축하여 연화제인 생약 엑기스를 얻는다. 생약제의 추출은 생약제에 물을 가한 다음 80℃정도로 8시간 정도 가열하되 생약제의 유효성분이 충분히 추출되도록 3회정도 반복 추출하고 추출액을 합쳐서 원심 분리기로 고형분을 분리시키고 상등액을 수거하여 감압 농축하는 방법을 이용한다.Hereinafter, an example of the present invention will be described in detail. Dry ginseng, such as red ginseng, Taegeuk ginseng, and white ginseng, prepared by a known method, is heated with water vapor at 100 ° C. for 20-30 minutes to swell and compression molded into a required shape. Separately, put one or two or more herbal mixtures selected from Angelica, Jujube, Health, Licorice, and Schisandra chinensis into the extractor, extract them with hot water 5-10 times the weight of the herbal medicine, and extract the extract to 30-70˚ BX at 55 ℃. Concentrate to to obtain the herbal extract, a softener. The extraction of the herbal medicine is performed by adding water to the herbal medicine and heating it to 80 ℃ for about 8 hours, and extracting it three times repeatedly so that the active ingredient of the herbal medicine is sufficiently extracted, separating the solids with a centrifuge, and collecting the supernatant and concentrating under reduced pressure. I use it.
위에서 제조한 생약 엑기스와 인삼을 중량비로 2:1 내지 3:1의 비율로 되게 침지 용기에 넣고 30-100℃로 5-40시간 정도 가열하여 생약 엑기스가 인삼 조직내에 침투되게 한후 인삼을 수거하여 100℃정도에서 20-30분간 열풍건조하고 제조된 경도 5kg 포스의 연질인삼을 진공포장한다.Place the herbal extract and ginseng prepared above in an immersion container in a ratio of 2: 1 to 3: 1 by weight, and heat at 30-100 ° C. for about 5-40 hours to allow the herbal extract to penetrate into the ginseng tissue, and then collect the ginseng Hot-air-dried at 100 ° C. for 20-30 minutes and vacuum package the soft ginseng with a hardness of 5kg force.
전술한 본 발명의 방법에 의하면 제조된 연질 인삼의 경도가 5kg 포스 정도로 되어 통상의 건조 인삼 제품과는 달리 즉석에서 복용이 가능할 뿐아니라 건조 인삼을 수증기로 가열하여 팽윤시키고 생약 엑기스를 침투시키므로 인삼의 유효 성분인 사포닌의 성분 변화가 일어나지 않고 사포닌 함량이 그대로 유지되게되며 또한 연화로 사용되는 생약 엑기스가 감미제의 역할을 하게되어 인삼 고유의 약효를 유지하면서 복용이 용이하게 되는 효과가 있다.According to the method of the present invention described above, the hardness of the manufactured soft ginseng is about 5 kg force, and unlike conventional dry ginseng products, it is possible to take it on the fly, as well as to swell and heat the dry ginseng with water vapor to infiltrate the herbal extract. Saponin content of the active ingredient does not occur, saponin content is maintained as it is, and the herbal extract used as a softening agent acts as a sweetening agent has the effect that it is easy to take while maintaining the unique efficacy of ginseng.
[실시예]EXAMPLE
유니버샬 테스팅 머신, 모델 1000으로 측정한 경도 30kg 포스의 백삼을 100℃의 수증기로 25분간 가열한다. 별도로 대추, 당귀 및 감초를 동량으로 배합한 생약제 혼합물을 추출기에 넣고 생약제 중량의 10배에 해당하는 물을 넣은 다음 80℃에서 8시간 동안 추출하고 추출액을 제거한 다음 재차 물을 가하여 2회 더 추출하고 추출액을 합친다. 추출액을 10℃로 냉각시켜 우원심 분리기에 넣고 원심 분리기를 10,000rpm으로 회전시켜 불용송 고형분을 분리시킨 후 상등액을 수거하고 55℃에서 진공 농축시켜 추출액의 농도가 50℃BX인 생약 엑기스를 얻는다. 위에서 제조한 생약 엑기스와 위에서 제조한 인삼을 2 : 1 내지 3 : 1의 비율로 되게 밀봉 가열 용기에 넣고 밀봉한 다음 60℃에서 25시간 동안 정치시켜 생약 엑기스가 인삼 조직내에 침투되게 한후 인삼을 수거하여 1시간 동안 자연 건조시킨 후 열풍 건조기를 사용하여 100℃으로 20분간 건조시키고 진공 포장한 후 100℃에서 20분간 살균처리한다. 제조된 인삼의 경도는 5kg 포스이었다.White ginseng with a hardness of 30 kg Force, measured by a universal testing machine, Model 1000, is heated for 25 minutes with 100 ° C water vapor. Separately, put the herbal mixture containing the same amount of jujube, Angelica and licorice into the extractor, add water equal to 10 times the weight of the herbal medicine, extract for 8 hours at 80 ℃, remove the extract, and add water twice more Combine the extracts. The extract was cooled to 10 ° C., placed in a centrifugal separator, and the centrifuge was rotated at 10,000 rpm to separate insoluble solids. The supernatant was collected and concentrated in vacuo at 55 ° C. to obtain a herbal extract having a concentration of 50 ° C. BX . The herbal extract prepared above and the ginseng prepared above are placed in a sealed heating container in a ratio of 2: 1 to 3: 1, and then sealed, and left to stand at 60 ° C for 25 hours to allow the herbal extract to penetrate into the ginseng tissue, and then collect the ginseng After drying for 1 hour by using a hot air dryer for 20 minutes at 100 ℃ and vacuum packaging and then sterilized 20 minutes at 100 ℃. The hardness of the prepared ginseng was 5 kg force.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890002779A KR910005274B1 (en) | 1989-03-07 | 1989-03-07 | Method processing of ginseng |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890002779A KR910005274B1 (en) | 1989-03-07 | 1989-03-07 | Method processing of ginseng |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR900013870A KR900013870A (en) | 1990-10-22 |
| KR910005274B1 true KR910005274B1 (en) | 1991-07-24 |
Family
ID=19284331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019890002779A KR910005274B1 (en) | 1989-03-07 | 1989-03-07 | Method processing of ginseng |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR910005274B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007086691A1 (en) * | 2006-01-26 | 2007-08-02 | Hanboul Foocheepia Co., Ltd. | Preparation of steamed ginseng incorporated solubility medicinal herb |
| KR100832334B1 (en) * | 2006-11-13 | 2008-05-26 | 주식회사 케이티앤지 | Method for producing a soft red ginseng paste |
| KR100911247B1 (en) * | 2007-10-18 | 2009-08-06 | 최순녀 | The method manufacturing a drug ginseng of black shell |
-
1989
- 1989-03-07 KR KR1019890002779A patent/KR910005274B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007086691A1 (en) * | 2006-01-26 | 2007-08-02 | Hanboul Foocheepia Co., Ltd. | Preparation of steamed ginseng incorporated solubility medicinal herb |
| KR100832334B1 (en) * | 2006-11-13 | 2008-05-26 | 주식회사 케이티앤지 | Method for producing a soft red ginseng paste |
| KR100911247B1 (en) * | 2007-10-18 | 2009-08-06 | 최순녀 | The method manufacturing a drug ginseng of black shell |
Also Published As
| Publication number | Publication date |
|---|---|
| KR900013870A (en) | 1990-10-22 |
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