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

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 ...

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 ginseng ) or black-tailed ginseng ( ) manufacturing method, but due to repeated steaming and drying, the manufacturing process is complicated and takes a long time, and the browning is aggravated and blackened during the manufacturing process, so the preference of ordinary consumers is reduced. Korean Laid-Open Patent No. 10-2009 The safety issue of black ginseng caused by repeated high-temperature steaming has been raised in No. 93310

[0009] In addition, in order to increase the ginsenoside content of red ginseng, a method of steaming under high temperature and pressure for a short time without repeated steaming has been disclosed. Than has a very dark color and is rounded due to high temperature and pressure treatment ( ) of the shape cracking problem

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