Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process

A manufacturing method, high temperature and high pressure technology, applied in the direction of medical preparations containing active ingredients, food preparation, pharmaceutical formulations, etc., can solve the problems of circular ginseng shape rupture, unstable heat and extraction time changes, long-term problems, etc.

Inactive Publication Date: 2013-06-19
KOREA FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Components such as these ginsenosides Rb1, Rb2, Rc, Rd, and Re are unstable to changes in heat and extraction time when extracted at a high temperature exceeding 100°C for 10 minutes or more, and the diol-based ginsenoside components are known to be heat-resistant. Weak, it is easy to change into triol components through hydrolysis reaction, and its form will change, so it is usually produced by steaming at 80-95°C
[0008] Recently, Korean Patent Publication No. 10-0496418, Korean Laid-Open Patent Publication No. 10-2006, as a method of increasing the content of specific ginsenosides such as Rg3 by peeling the skin under the steaming conditions used in the usual production of red ginseng -0005089 and Korean Patent Publication No. 10-0543862 disclose black

Method used

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  • Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process
  • Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process
  • Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0057] Experimental example 1: Appearance change of raw ginseng by high temperature and high pressure treatment

[0058] 6-year-old raw ginseng with a water content of 72% by weight is washed, the tail is removed, and the pressure is 2kgf / cm 2 and 3kgf / cm 2 After steaming at high temperature and high pressure for 30 minutes, take it out from the autoclave, and check whether the round ginseng is maintained or not.

[0059] figure 1 The left side of the photo is the photo of the raw ginseng after washing and removing the tail, and the middle is the photo of the raw ginseng with 2kgf / cm 2 The photo of steamed red ginseng, on the right is 3kgf / cm 2 Photo of steamed red ginseng.

[0060] Under the production conditions of ordinary red ginseng, without additional drying of raw ginseng, steaming for a long time at 80-100°C under atmospheric pressure will not cause cracks on the surface of red ginseng, but raw ginseng with high moisture content can be dried at 2kgf / cm 2 Red gin...

experiment example 2

[0061] Experimental example 2: Appearance change of raw ginseng by pre-drying high temperature and high pressure treatment

[0062] Wash the 6-year-old raw ginseng, remove the tail, and dry it with hot air at 50°C for 12, 24 and 48 hours respectively. 2 Steamed at high temperature and high pressure for 30 minutes to check whether the shape of red ginseng is cracked or not according to the pre-drying conditions.

[0063] First, the water content of ginseng according to the drying time is shown in Table 1.

[0064] Table 1

[0065] differentiate

Moisture content (weight%)

Raw ginseng without pre-drying

72.18±0.36

Ginseng dried for 12 hours

54.29±1.19

Ginseng dried for 24 hours

43.54±1.73

Ginseng dried for 48 hours

9.20±0.04

[0066] figure 2 The first photo from the left is raw ginseng washed and tail removed, and the second to fifth photos are raw ginseng without pre-drying, ginseng dried for 12 hours, ginseng ...

experiment example 3

[0068] Experimental example 3: Appearance change of pre-dried ginseng according to high temperature and high pressure treatment pressure

[0069]Wash the 6-year-old raw ginseng, remove the tail, and dry it with hot air at 50°C for 24 hours, then change the pressure at 2, 3 and 5kgf / cm 2 Steam the dried ginseng under high temperature and high pressure for 30 minutes, and confirm that the pre-drying is at 2-5kgf / cm 2 Whether it can prevent the appearance of red ginseng from breaking under high temperature and high pressure conditions.

[0070] image 3 The left side is at 2kgf / cm 2 Steamed red ginseng, the center is at 3kgf / cm 2 Steamed red ginseng, the right side is at 5kgf / cm 2 Photo of steamed red ginseng.

[0071] Thus confirming that at 2~5kgf / cm 2 The range of pressure conditions can prevent the appearance of red ginseng from being broken by pre-drying.

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Abstract

The invention relates to a preparation method for a novel red ginseng using reduced-pressure drying after high temperature high pressure process, also relates to the red ginseng prepared by the method, health functional food containing the red ginseng and red ginseng tea. Compared with common red ginseng, the novel red ginseng prepared by the method has the following features: contents of effective constituents like total phenol compound, maltol and ginsenoside are increased; color darkening phenomenon of the red ginseng is prevented, and the phenomenon is caused by a conventional method that high temperature high pressure process or repeated steaming and drying process are carried out to increase the effective constituent content; round ginseng state can be maintained; red ginseng with high extraction yield can be made in a short time; and the red ginseng can be smashed to make red ginseng tea powder, and the red ginseng tea powder can be used in warm water for fast releasing ingredients being beneficial to human body.

Description

technical field [0001] The present invention relates to a manufacturing method of red ginseng, and in more detail, relates to a manufacturing method of red ginseng processed under high temperature and high pressure and dried under reduced pressure. Background technique [0002] Korean ginseng is recorded in ancient Chinese books Jijiuzhang, Treatise on Febrile Diseases, Shennong Bencao Jing, etc. as non-toxic and has the effect of immortality. [0003] The main active ingredient of ginseng is ginsenoside (Ginsenoside). Through continuous research, its chemical structure has been clarified, and its pharmacological active ingredients have been clarified. It is known that saponin, the main component of ginseng, has the following effects, that is, it has a large fat-decomposing power in the body, promotes the absorption and digestion of nutrients, activates intracellular enzymes to promote metabolism, promotes serum protein, and increases energy to restore Vitality and improve ...

Claims

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Application Information

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IPC IPC(8): A61K36/258A23L1/29A61P39/00A23L19/00A23L33/00
CPCA23F3/30A23L3/0155A23L3/40A23L19/03A23V2002/00A23V2200/30A23V2250/2124
Inventor 洪喜道李英哲金永灿金敬卓崔相润李玲璟赵章元鲁廷孩金恩永
Owner KOREA FOOD RES INST
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