Preparation method of red ginseng extracting solution with high ginsenoside content and good taste and red ginseng extracting solution prepared by using method

Abstract

The invention relates to a preparation method of a red ginseng extracting solution and the red ginseng extracting solution prepared by the method. Relates to a preparation method of a red ginseng extracting solution and the red ginseng extracting solution, wherein the red ginseng extracting solution is high in ginsenoside content, sanitary, good in flavor, high in sugar degree and easy to take through a finishing step, a washing and sterilizing step, a cooking step, a drying step and an extracting step.

Description

Technical Field

[0001] The present invention relates to a method for preparing a red ginseng extract and a red ginseng extract prepared by using the method. Specifically, the present invention relates to a method for preparing a red ginseng extract having a high content of ginsenosides, being hygienic, having a good flavor, having a high sugar content, and being easy to take, and the red ginseng extract thereof. Background Art

[0002] With the increase in national income and the rapid increase in the elderly population, the consumption of ginseng products as health supplements has shown an upward trend. Recently, ginseng health supplements are circulated in various forms. Among them, the consumption of ginseng extracts (sachets) that consumers can easily take is increasing.

[0003] Korean ginseng is a perennial herbaceous plant classified in the genus Panax of the family Araliaceae in plant taxonomy and has long been used as an important medicinal herb in traditional Chinese medicine. Scientific research on ginseng began in 1854 when an amorphous glycoside mixture was isolated from American ginseng by Garriques of the United States and named "panaquilon". However, comprehensive research began in 1957 when Soviet pharmacologist Brekhman reported that the active ingredient of ginseng is saponin. Subsequently, in 1960, Shibata et al. in Japan clearly revealed the chemical structure of ginsenosides, accelerating the research on ginseng. So far, research reports on the pharmacological and clinical effects of ginseng have reported anti-diabetic activity, antioxidant effect, prevention of arteriosclerosis and hypertension, liver function activity, anti-fatigue and stress effect, anti-aging activity, and anti-inflammatory activity, etc.

[0004] Korean ginseng is generally divided into white ginseng and red ginseng. Among them, white ginseng is dried from fresh ginseng as it is, and red ginseng is dried after steaming and processing fresh ginseng. During the preparation process, various chemical changes such as saponin deformation, amino acid changes, and browning occur. In particular, through the heat generated during the preparation of red ginseng, new saponin components unique to red ginseng that do not exist in fresh ginseng, such as ginsenoside Rb1, Rb2, Rg2, Rg3, Rh1, Rh2, etc., are produced. It is well known that these saponins unique to red ginseng have anti-cancer effects, cancer cell growth inhibitory effects, blood pressure lowering effects, brain nerve cell protection and learning ability improvement effects, anti-thrombotic effects, antioxidant effects, etc. Therefore, excellent pharmacological effects unique to red ginseng can be expected.

[0005] Most red ginseng is taken after being extracted at high temperature for a long time, but the extraction temperature and time for enhancing functions have not been determined. The extraction amounts of ginsenosides in different types of red ginseng vary according to the extraction temperature and time. Most home producers and the like who produce red ginseng extract actually extract red ginseng according to empirical methods in a state where there is insufficient scientific research on the useful saponins and physical properties of red ginseng extract changing with the extraction temperature or time. Summary of the Invention

[0006] Technical Problem

[0007] Therefore, the technical problem to be solved by the present invention is to provide a method for preparing a red ginseng extract with high ginsenoside content, hygiene, good flavor, high sugar content, and easy to take.

[0008] Another technical problem to be solved by the present invention is to provide a red ginseng extract prepared according to the method as described above.

[0009] The technical problems of the present invention are not limited to the above-mentioned technical problems, and those of ordinary skill in the technical field to which the present invention pertains can clearly understand other technical problems not mentioned through the following description.

[0010] Means for Solving the Problem

[0011] The method for preparing a red ginseng extract according to an embodiment of the present invention for solving the above technical problems includes: a step of peeling fresh ginseng roots of 5 to 6 years; a step of washing the peeled fresh ginseng with a 5wt% ethanol aqueous solution; a sterilization washing step of irradiating ultraviolet rays on the washed fresh ginseng, washing with ozone water, and then further irradiating ultraviolet rays; a step of washing the sterilization-washed fresh ginseng with distilled water; a step of steaming the washed fresh ginseng with steam at 95 to 120 °C generated by heating a natural medicinal material mixed water for 3.5 to 5 hours, wherein the natural medicinal material mixed water contains 3 to 5wt% of licorice, 0.5 to 2wt% of hydrangea leaf, 1 to 3wt% of ground root, 1 to 3wt% of angelica, 2 to 5wt% of kalopanax septemlobus, 0.5 to 2wt% of dermis, and the balance of rice washing water; a step of drying the steamed fresh ginseng in sea breeze for 1 to 3 days; a step of drying the sea breeze-dried fresh ginseng with hot air at 75 to 85 °C and a relative humidity of 50 to 60% for 12 to 15 hours; a step of preparing red ginseng by irradiating the hot air-dried fresh ginseng with far-infrared rays having a wavelength of 10 to 1000 μm for 2 to 5 hours; cutting the above red ginseng into main roots, branch roots, and fine roots, and respectively at 5 to 20 N / cm 2A step of applying pressure at 10 to 40 minutes; a step of separately adding the above main roots, branch roots, and fine roots into mineral water mixed with 10 to 20 wt% of deep seawater and obtaining each extract of the above main roots, branch roots, and fine roots by heating; a step of mixing each extract of the above main roots, branch roots, and fine roots and filtering through a 35 to 140 mesh sieve to obtain a primary extract, adding the filtered red ginseng residue again into mineral water mixed with 10 to 20 wt% of deep seawater, and heating at a temperature of 80 to 85 °C for 12 to 18 hours to obtain a secondary extract; and a step of mixing the above primary extract and the above secondary extract, wherein the extract of the above main roots is obtained by heating the above main roots at a temperature of 90 to 95 °C for 25 to 30 hours, the extract of the above branch roots is obtained by heating the above branch roots at a temperature of 85 to 90 °C for 15 to 25 hours, and the extract of the above fine roots is obtained by heating the above fine roots at a temperature of 75 to 85 °C for 12 to 15 hours.

[0012] Regarding the ultraviolet rays irradiated in the above sterilization and washing step, when washing with the above ozone water, short-wave ultraviolet rays (UV-C) with a wavelength of 280 to 100 nm can be irradiated, and when washing with the above ozone water, medium-wave ultraviolet rays (UV-B) with a wavelength of 315 to 280 nm can be irradiated.

[0013] In the above sterilization and washing step, the ultraviolet rays irradiated when washing with the above ozone water can be irradiated in a pulsed form.

[0014] On the other hand, the step of heating the above main roots, branch roots, and fine roots and / or the step of heating the above filtered red ginseng residue can be carried out under 2 to 20 atmospheres.

[0015] The red ginseng extract of an embodiment of the present invention for solving the above technical problem is prepared by the above method.

[0016] Specific items of other embodiments are included in the detailed description.

[0017] Effects of the Invention

[0018] The ginsenoside values such as Rb1, Rb2, and Rg3 of the red ginseng extract prepared according to the embodiments of the present invention are high, so it has high content, good hygiene, good flavor, high sugar content, and is easy to take.

[0019] The effects according to the embodiments of the present invention are not limited to the above-exemplified contents, and more various effects are included in this specification. Detailed Embodiments

[0020] Advantages and features of the present invention and methods for realizing them will become apparent with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, and only these embodiments make the disclosure of the present invention complete and are provided to fully inform those of ordinary skill in the technical field to which the present invention pertains of the scope of the present invention. The present invention is only defined by the scope of the claims.

[0021] The terms used in this specification are for the purpose of describing embodiments and are not intended to limit the present invention. In this specification, "and / or" includes every and more than one of the combinations of the plurality of items described. Also, unless explicitly stated otherwise in the statement, the singular form also includes the plural form. The "comprises" and / or "comprising" used in the specification do not exclude the existence or addition of one or more other structural elements other than the described structural elements. Unless otherwise specified, the numerical ranges expressed using "~" or "to" respectively represent numerical ranges including the front and rear numerical values as the upper and lower limits. "About" or "substantially" means a value or a numerical range within 20% of the numerical range described thereafter.

[0022] Also, when describing the structural elements of the embodiments of the present invention, terms such as first, second, A, B, (a), (b), etc. may be used. These terms are only used to distinguish the structural elements from other structural elements, and the nature, order, or sequence of the structural elements are not limited by these terms.

[0023] Unless otherwise defined, all terms (including technical and scientific terms) used in this specification can be used with the meanings commonly understood by those of ordinary skill in the technical field to which the present invention pertains. Also, unless there is a clear special definition, terms defined in a common dictionary should not be interpreted ideally or excessively.

[0024] Also, when describing the embodiments of the present invention, if it is determined that a detailed description of a related known configuration or function hinders the understanding of the embodiments of the present invention, the detailed description thereof will be omitted.

[0025] Hereinafter, embodiments of the present invention will be described in detail.

[0026] The method for preparing a red ginseng extract according to an embodiment of the present invention can be roughly divided into a trimming step, a washing and sterilization step, a steaming step, a drying step, and an extraction step.

[0027] Trimming step

[0028] This is the step of peeling fresh ginseng roots of 5 to 6 years old before washing after purchase, and can simply remove rotten parts or large foreign matters or impurities.

[0029] Washing and sterilization step

[0030] After pre-washing the trimmed fresh ginseng with a 5 wt% ethanol aqueous solution, irradiate it with ultraviolet light and then wash it officially with ozone water, and then irradiate it with ultraviolet light further. It is possible to sterilize while washing the fresh ginseng with ozone water, and the sterilization effect of the fresh ginseng can be increased by irradiating ultraviolet light.

[0031] In some embodiments, when washing with ozone water, short-wave ultraviolet light with a wavelength of 280 - 100 nm can be irradiated. After washing, medium-wave ultraviolet light with a wavelength of 315 - 280 nm can be irradiated for 10 minutes to 2 hours. Short-wave ultraviolet light (UV-C) promotes the formation of ozone, thereby improving the sterilization effect of ozone water, and medium-wave ultraviolet light (UV-B) promotes the decomposition of ozone, thereby removing the residual ozone after washing with ozone water.

[0032] In some embodiments, the ultraviolet light irradiated when washing with ozone water can be irradiated in a pulsed form. "Pulsed irradiation" means irradiating ultraviolet light at a specified cycle. Specifically, it can mean repeating irradiation and non-irradiation of ultraviolet light at a specified time cycle. In an exemplary embodiment, the ultraviolet light can be pulsed irradiated in a manner of repeating irradiation and non-irradiation with an irradiation cycle of 1 - 10 minutes and a non-irradiation cycle of 10 seconds to 3 minutes, but is not limited thereto. By the pulsed irradiation of ultraviolet light as described above, the damage of ultraviolet light to the surface of fresh ginseng can be minimized while maintaining the sterilization effect.

[0033] The fresh ginseng after sterilization washing with ozone water and ultraviolet light is rinsed with distilled water to remove residues, thereby ending the washing.

[0034] Steaming step

[0035] The washed fresh ginseng is steamed with steam at 95 - 120 °C generated by heating a natural medicinal material mixed water for 3.5 - 5 hours. The natural medicinal material mixed water is a mixture containing various medicinal materials and natural substances, which contains 3 - 5 wt% of licorice, 0.5 - 2 wt% of hydrangea leaves, 1 - 3 wt% of ground roots, 1 - 3 wt% of angelica, 2 - 5 wt% of kalopanax septemlobus, 0.5 - 2 wt% of dermis, and the balance of rice washing water. The fresh ginseng steamed with this natural medicinal material mixed water for more than 3.5 hours may have a good flavor and be soft, but compared with its effect, steaming for more than 5 hours may cause excessive heat waste.

[0036] Drying step

[0037] The steamed fresh ginseng goes through the steps of sea breeze drying, hot air drying, and far-infrared drying. First, it is dried with sea breeze by the sea for 1 - 3 days, then dried with hot air at 75 - 85 °C and a relative humidity of 50 - 60% for 12 - 15 hours, and finally irradiated with far-infrared light with a wavelength of 10 - 1000 μm for 2 - 5 hours to complete the drying. The fresh ginseng after the drying step is called red ginseng.

[0038] Extraction step

[0039] The red ginseng prepared by trimming, washing, steaming, and drying fresh ginseng is cut into main roots, lateral roots, and fine roots. The main roots, lateral roots, and fine roots are names given according to the parts of the red ginseng, and are successively called main roots, lateral roots, and fine roots from the upper part to the lower part. In the present invention, the main roots, lateral roots, and fine roots may be concepts that include the surrounding parts that are not called main roots, lateral roots, or fine roots within a reasonable range.

[0040] The cut main roots, lateral roots, and fine roots are respectively pressed at a pressure of 5 - 20 N / cm 2 for 10 - 40 minutes. By pressing the red ginseng to induce its deformation, the surface area can be increased, thereby promoting the discharge of active ingredients such as ginsenosides. The pressing means is not particularly limited, and devices such as a press can be used, or manual labor can be directly used.

[0041] The pressed main roots, lateral roots, and fine roots are respectively added alone to mineral water mixed with 10 - 20 wt% deep seawater, and each extract of the main roots, lateral roots, and fine roots is obtained by heating with an extractor and they are mixed. That is, after preparing the extracts of the main roots, lateral roots, and fine roots respectively, they are mixed.

[0042] Generally, the higher the temperature and the longer the heating time of red ginseng, the less the extraction amount of ginsenosides, but the sugar content shows an increasing trend. However, due to the different contents of total saponins and ginsenosides in the main roots, lateral roots, and fine roots, the extraction amount of ginsenosides and the sugar content can be increased by changing the heating temperature and time of the main roots, lateral roots, and fine roots. Specifically, since the contents of total saponins and ginsenosides are the highest in the fine roots and the lowest in the main roots, the heating temperature and time of the fine roots can be designed to be the lowest, while the heating temperature and time of the main roots can be designed to be the highest. In particular, by combining the optimal heating temperature and time conditions of the main roots, lateral roots, and fine roots respectively, the extraction amount of ginsenosides can be maximized and a high sugar content can be achieved.

[0043] In some embodiments, the extract of the main roots can be obtained by heating the main roots at a temperature of 90 - 95 °C for 25 - 30 hours, the extract of the lateral roots can be obtained by heating the lateral roots at a temperature of 85 - 90 °C for 15 - 25 hours, and the extract of the fine roots can be obtained by heating the fine roots at a temperature of 75 - 85 °C for 12 - 15 hours. The mixture of each extract prepared under the above - mentioned conditions has a high content of ginsenosides and can have a high sugar content.

[0044] When the extracts obtained by heating the main roots, branch roots and fine roots of red ginseng are mixed and filtered through a sieve of 35 to 140 mesh, a primary extract is obtained by filtering out the large residues of red ginseng. The filtered red ginseng residues are added again to mineral water mixed with 10 to 20 wt% deep seawater, and heated at a temperature of 80 to 85 °C for 12 to 18 hours to obtain a secondary extract. If the concentration in the extract increases with the extraction of active ingredients such as ginsenosides, even if there are active ingredients remaining in the red ginseng, due to the existence of osmotic pressure, the extraction rate may slow down. Therefore, the residues of the red ginseng extracted for the first time can be recovered and put into new boiling water for a second extraction, so as to maximize the extraction amount of the active ingredients.

[0045] Furthermore, after cooling the primary extract to a temperature of 5 to 10 °C, the cooled primary extract can be filtered a second time through a 15 to 50 mesh sieve. The residues can be further filtered out through the cooling and filtering steps, and the residues after the second filtration can be dried and pulverized and mixed into the primary extract. Thus, a red ginseng liquid can be prepared that minimizes the loss of active ingredients and is convenient to drink.

[0046] In some embodiments, when extracting by heating red ginseng to improve the quality of the red ginseng extract, the pressure in the extractor can be maintained at 2 to 20 atmospheres, preferably at 3 to 10 atmospheres, but not limited thereto.

[0047] The red ginseng extract of the present invention can be obtained by mixing the primary extract and the secondary extract and further passing through a specified filtration or purification step and treatment step. The red ginseng extract can be delivered to consumers through a specified packaging step.

[0048] Among them, the weights and temperatures of the primary extract and the secondary extract can be measured. For example, the primary extract can be cooled to 10 °C, and the secondary extract can be heated to 85 °C. In this case, after mixing the two extracts, the loss of active ingredients can be minimized by heating at the optimal temperature and time, and the two extracts can be evenly mixed.

[0049] The target temperature (unit: °C) will be calculated using the following mathematical formula based on the temperatures and weights of the two extracts.

[0050] Target temperature = (W1 × T2 + W2 × T1) / (W1 + W2)

[0051] (where W1 is the weight of the primary extract, W2 is the weight of the secondary extract, T1 is the temperature of the primary extract, T2 is the temperature of the secondary extract, the unit of weight is t, and the unit of temperature is °C)

[0052] And the heating time (unit: minutes) will be calculated using the following mathematical formula.

[0053] Heating time = |T1 - T2| × (W1 + W2)

[0054] The red ginseng extract of an embodiment of the present invention is prepared by the above preparation method, and it is a high-quality red ginseng extract with hygiene, good flavor, high content of active ingredients such as ginsenosides, and high sugar content.

[0055] Hereinafter, the present invention will be described through preparation examples and experimental examples, but the effects of the present invention are obviously not limited to the experimental examples.

[0056] Preparation Example: Preparation of Red Ginseng Extract

[0057] Example

[0058] Purchase fresh ginseng roots of 5 - 6 years old and remove the skin and foreign matters. After washing the fresh ginseng with 5wt% ethanol aqueous solution, irradiate it with short-wave ultraviolet light and wash it with ozone water, then further irradiate it with medium-wave ultraviolet light for about 20 minutes, and wash it with distilled water to end the washing. Steam the fresh ginseng by heating the natural medicinal material mixed water for about 4 hours. The above natural medicinal material mixed water contains 4wt% licorice, 1wt% hydrangea leaf, 2wt% ground root, 2wt% angelica, 3wt% kalopanax, 1wt% dermis, and the balance of rice washing water. After drying the steamed fresh ginseng in the sea breeze for about one day, dry it with hot air at 75 - 80°C and relative humidity of 50 - 55% for 12 hours, and then irradiate it with far-infrared rays for 2 hours to obtain red ginseng.

[0059] Cut the red ginseng into main roots, branch roots and fine roots, and after pressing with a press at a pressure of 10N / cm 2 for about 15 minutes, disperse and add it to multiple extractors containing 10wt% deep seawater and mineral water. Obtain each extract by heating the main roots at 95°C for 30 hours, the branch roots at 85°C for 20 hours, and the fine roots at 75°C for 12 hours. After mixing each extract and filtering it through a 45-mesh sieve to obtain a primary extract, add the filtered red ginseng residue to 10wt% deep seawater mixed water again and heat it at 85°C for 18 hours to obtain a secondary extract. After cooling the primary extract to 10°C, filter it through a 20-mesh sieve, dry and crush the filtrate, and then mix it with the primary extract. Mix 2t of the 10°C primary extract and 1t of the 85°C secondary extract, heat it at 60°C for 225 minutes, and then prepare the red ginseng extract by purification.

[0060] Comparative Example 1

[0061] A red ginseng extract was prepared in the same manner as in Example 1 above, except that the fresh ginseng was steamed by heating mineral water for about 4 hours.

[0062] Comparative Example 2

[0063] A red ginseng extract was prepared in the same manner as in Example 1 above, except that the whole red ginseng was added instead of separating the red ginseng into main roots, lateral roots, and fine roots, and heated at 85°C for 20 hours.

[0064] Comparative Example 3

[0065] A red ginseng extract was prepared in the same manner as in Example 1 above, except that the step of cooling and re-filtering the primary extract was performed.

[0066] Comparative Example 4

[0067] A red ginseng extract was prepared in the same manner as in Example 1 above, except that the step of reheating was performed after mixing the primary extract and the secondary extract.

[0068] Experimental Example: Sensory Evaluation of Red Ginseng Extract

[0069] Regardless of gender and age, 5 evaluators were arbitrarily selected to conduct a sensory evaluation of the prepared red ginseng extract. After evaluating the preference of the evaluators for the viscosity, taste, and aroma of the red ginseng extract on a 5-point scale, the average value was calculated, and the results are shown in Table 1 below.

[0070] Table 1

[0071]

[0072]

[0073] Generally, the thicker the red ginseng extract, the higher the preference for viscosity by the evaluators, and the less bitter, the higher the preference for taste by the evaluators. As shown in Table 1 above, the preference for viscosity, taste, and aroma of the red ginseng extract prepared by the method of the present invention is the highest.

[0074] In another embodiment of the present invention, a method for preparing fruit juice may be disclosed, and a red ginseng juice may be prepared by mixing the fruit juice prepared by the following method and the red ginseng extract prepared by the above method, but it is not limited thereto.

[0075] For example, the fruit may include at least one of apple, pear, pomegranate, aronia berry, grape, etc., but it is not limited thereto. Hereinafter, the method for preparing fruit juice will be described taking apple as an example, but it can be equally applicable to the method for preparing fruit juice of other fruits that are not apples.

[0076] In one embodiment, the fruit juice preparation device will screen apples. For example, the fruit juice preparation device may screen apples according to the size, sugar content, and whether there is damage on the surface of the apples.

[0077] In one embodiment, the juice preparation device can automatically screen out only apples that are larger than a specified standard. Also, the juice preparation device can automatically screen out only apples with a sugar content above a specified standard.

[0078] In one embodiment, the juice preparation device can screen out apples with no damage on the surface. The juice preparation device can remove the moisture on the surface of the apple and make the first position and the second position different from the first position of the apple after moisture removal contact electrodes with different polarities to allow current to flow. The juice preparation device can use an ammeter to measure the magnitude of the current flowing at the third position of the apple after moisture removal.

[0079] For apples with damage on the surface, a lot of moisture will remain in the damaged part, so most of the current will flow to the damaged part due to the low resistance. Therefore, the current at the third position in apples with damage on the surface can be lower than that in apples with no damage on the surface. Therefore, if the magnitude of the current measured at the third position reaches below a specified first reference value, it can be determined that the surface of the apple is damaged.

[0080] In one embodiment, there may be damage at the third position on the surface of the apple. In this case, since most of the current will flow to the damaged part, the current at the third position can be very large. Therefore, if the magnitude of the current measured at the third position is greater than a specified second reference value, it can also be determined that the surface of the apple is damaged.

[0081] Therefore, if the magnitude of the current measured at the third position of the apple reaches above the specified first reference value and below the second reference value, it can be determined that the apple has no damage on the surface.

[0082] The juice preparation device excludes the apples determined to have damage on the surface and screens out only the apples with no damage on the surface.

[0083] In one embodiment, the juice preparation device will wash the selected apples. The method of washing the apples is not restricted by anything. For example, the juice preparation device can use an ultrasonic washing device to wash the apples.

[0084] As another example, the juice preparation device can use water mixed with vinegar or baking soda to wash the apples. The juice preparation device can use ozone water to wash the apples. Also, the juice preparation device can also sterilize the apples by irradiating ultraviolet light.

[0085] In one embodiment, the juice preparation device will obtain juice by crushing and pressing the apples. The juice preparation device can ensure hygiene and minimize the destruction of nutrients by performing low-temperature sterilization on the juice.

[0086] In one embodiment, a method for preparing pomegranate juice may be disclosed. The juice preparation device may screen and wash pomegranates and perform juicing and pasteurization on the pomegranates to prepare pomegranate juice.

[0087] Pomegranates are formed in a shape where a hard pericarp wraps multiple small arils, and it is difficult to inspect and screen the state of each aril like an apple. Therefore, the following steps may be used to check whether there are damages or foreign objects in the pomegranates.

[0088] In one embodiment, similar to the screening method of apples, the juice preparation device may remove the moisture on the surface of the pomegranate and bring the first position and the second position different from the first position of the moisture-removed pomegranate into contact with electrodes of different polarities to allow current to flow. The juice preparation device may use an ammeter to measure the magnitude of the current flowing at the third position of the moisture-removed pomegranate. If the magnitude of the current measured at the third position of the pomegranate reaches above a specified first reference value and below a second reference value, it may be determined that the pomegranate has no surface damage.

[0089] After that, the juice preparation device inserts electrodes into the first position and the second position of the pomegranate to bring the internal arils into contact with each electrode, and may measure the resistance of the pomegranate by allowing current to flow.

[0090] If there are foreign objects (e.g., insects or other foreign objects, etc.) in the pomegranate or the state of the pomegranate is abnormal (e.g., unripe or damaged), the measured resistance may be different from that of ordinary pomegranates. Therefore, if the measured resistance value of the pomegranate exceeds the preset range, it may be determined that there are foreign objects in the pomegranate and it may be excluded from the preparation process.

[0091] In one embodiment, the juice preparation device may obtain the weight of the pomegranate. After that, the juice preparation device may obtain the weight of the extracted juice by pressing the corresponding pomegranate.

[0092] If the weight of the juice exceeds the preset range, there may be problems such as foreign objects in the pomegranate or the pomegranate not being ripe yet. Therefore, the juice preparation device may discard the corresponding juice when the weight of the obtained juice exceeds the specified proportion range of the weight of the pomegranate.

[0093] As described above, the embodiments of the present invention have been mainly described, but this is only an example and does not limit the present invention. Those of ordinary skill in the technical field to which the present invention pertains can understand that various deformations and applications not illustrated above can be implemented without departing from the essential characteristics of the embodiments of the present invention. For example, each structural element specifically shown in the embodiments of the present invention can be implemented by deformation. And the differences related to these deformations and applications should be construed as being included within the scope of the present invention defined by the appended claims.

Claims

1. A method for preparing a red ginseng extract, characterized in that, comprising: a step of peeling fresh ginseng roots of 5 to 6 years old; a step of washing the peeled fresh ginseng with a 5wt% ethanol aqueous solution; a sterilization washing step of irradiating the washed fresh ginseng with ultraviolet rays and washing it with ozone water, and then further irradiating it with ultraviolet rays; a step of washing the sterilization-washed fresh ginseng with distilled water; a step of steaming the washed fresh ginseng with steam at 95 to 120 °C generated by heating a natural medicine mixed water for 3.5 to 5 hours, wherein the natural medicine mixed water contains 3 to 5wt% of licorice, 0.5 to 2wt% of hydrangea leaves, 1 to 3wt% of ground roots, 1 to 3wt% of angelica, 2 to 5wt% of kalopanax, 0.5 to 2wt% of dermis, and the balance of rice washing water; a step of drying the steamed fresh ginseng in sea breeze for 1 to 3 days; a step of drying the sea breeze-dried fresh ginseng with hot air at 75 to 85 °C and a relative humidity of 50 to 60% for 12 to 15 hours; a step of irradiating the hot air-dried fresh ginseng with far-infrared rays having a wavelength of 10 to 1000 μm for 2 to 5 hours to prepare red ginseng; Cut the above-mentioned red ginseng into main roots, lateral roots and fine roots, and apply pressure at 5-20 N / cm 2 for 10-40 minutes; a step of separately adding the main roots, branch roots, and fine roots to mineral water mixed with 10 to 20wt% of deep seawater, and heating to obtain each extract of the main roots, branch roots, and fine roots; a step of mixing each extract of the main roots, branch roots, and fine roots and filtering through a 35 to 140 mesh sieve to obtain a primary extract, adding the filtered red ginseng residue again to mineral water mixed with 10 to 20wt% of deep seawater, and heating at a temperature of 80 to 85 °C for 12 to 18 hours to obtain a secondary extract; and a step of mixing the primary extract and the secondary extract, wherein, the extract of the main roots is obtained by heating the main roots at a temperature of 90 to 95 °C for 25 to 30 hours, the extract of the branch roots is obtained by heating the branch roots at a temperature of 85 to 90 °C for 15 to 25 hours, and the extract of the fine roots is obtained by heating the fine roots at a temperature of 75 to 85 °C for 12 to 15 hours, the steps of obtaining the primary extract and the secondary extract include: a step of cooling the primary extract to a temperature of 5 to 10 °C; a step of secondarily filtering the cooled primary extract through a 15 to 50 mesh sieve; a step of drying and pulverizing the residue after the second filtration; and a step of mixing the dried and pulverized residue in the primary extract, the step of mixing the primary extract and the secondary extract includes: a step of measuring the weight and temperature of the primary extract and the secondary extract; a step of calculating the target temperature using the following mathematical formula, Target temperature = (W1 × T2 + W2 × T1) / (W1 + W2), wherein, W1 is the weight of the primary extract, W2 is the weight of the secondary extract, T1 is the temperature of the primary extract, T2 is the temperature of the secondary extract, the unit of weight is t, and the unit of temperature is °C; a step of calculating the heating time using the following mathematical formula, Heating time = |T1 - T2| × (W1 + W2); and The step of heating the mixture of the primary extract and the secondary extract to the calculated target temperature for the calculated heating time.

2. The method for preparing a red ginseng extract according to claim 1, characterized in that For the ultraviolet rays irradiated in the sterilization and washing step, short-wave ultraviolet rays with a wavelength of 280 - 100 nm are irradiated when washing with the ozone water, and medium-wave ultraviolet rays with a wavelength of 315 - 280 nm are irradiated after washing with the ozone water.

3. The method for preparing a red ginseng extract according to claim 1, characterized in that In the sterilization and washing step, the ultraviolet rays irradiated when washing with the ozone water are irradiated in a pulsed form.

4. The method for preparing a red ginseng extract according to claim 1, characterized in that The step of heating the main roots, branch roots and fine roots and / or the step of heating the filtered red ginseng residue are carried out at 2 - 20 atmospheres.

5. The method for preparing a red ginseng extract according to claim 1, characterized in that further comprising: The step of screening pomegranates; The step of washing the above pomegranates; The step of obtaining a juice by juicing the above pomegranates; The step of obtaining pomegranate juice by low-temperature sterilization of the above juice; and The step of mixing the above pomegranate juice and the above red ginseng extract, The above step of screening pomegranates includes: The step of inserting electrodes into the first position and the second position of the above pomegranate; The step of measuring the resistance of the above pomegranate by passing an electric current through the above electrodes; and If the resistance of the above pomegranate exceeds a preset range, the step of determining that the above pomegranate is abnormal and excluding it.

6. A red ginseng extract, characterized in that It is prepared by the method for preparing a red ginseng extract according to any one of claims 1 to 5.

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