Method for Manufacturing Specific Ginsenoside Distilled Tea Using Specific Ginsenosides Extracted from Fermented Ginseng, and Specific Ginsenoside Distilled Tea Manufactured Therefrom

Abstract

A method for producing a specific ginsenoside distilled tea according to one embodiment of the present invention may be characterized by comprising: (a) a step of preparing fermented ginseng by fermenting ginseng; (b) a step of introducing the fermented ginseng together with mistletoe stems into purified water to produce a raw material mixture; (c) a step of heating the raw material mixture in a water bath to produce a ginsenoside extract; and (d) a step of distilling the ginsenoside extract to produce a ginsenoside distilled tea.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing distilled tea and distilled tea manufactured thereby, and more specifically, to a method for manufacturing distilled tea with specific ginsenosides using specific ginsenosides (Rg3, Rg5, CK) extracted from fermented ginseng, and to the distilled tea with specific ginsenosides manufactured thereby. Background Technology

[0002] Ginseng (Panax ginseng CA Meyer) has long been used as a medicinal herb and health-promoting food, primarily in the East, and has been reported to exhibit various pharmacological activities, including immune enhancement, fatigue recovery, blood sugar reduction, anticancer, and anti-obesity effects. The main active component responsible for these pharmacological effects is ginsenoside, a saponin.

[0003] However, most ginsenosides contained in natural or red ginseng exist in the form of high-molecular-weight glycosides such as Rb1, Rc, and Rd. These high-molecular-weight ginsenosides have limitations in terms of bioavailability due to their large molecular weight and low absorption rates in the small intestine. Accordingly, various processing technologies have been studied to increase the absorption and bioavailability of ginsenosides.

[0004] Recently, a method of converting ginseng into low-molecular-weight ginsenosides (Rg3, Rh1, Rh2, Compound K, etc.) through microbial fermentation has been attracting attention. During the fermentation process, enzymes derived from microorganisms such as lactic acid bacteria, yeast, and mold cleave the sugar chains of ginseng saponins, converting them into low-molecular-weight ginsenosides that have a simple structure and are easily absorbed by the body. Low-molecular-weight ginsenosides obtained through such fermented ginseng are known to exhibit superior biological activity in anticancer, anti-inflammatory, anti-obesity, and immunomodulatory effects.

[0005] Meanwhile, only methods of consuming ginseng processed into forms such as tea, extract, concentrate, and powder have been proposed. The problem to be solved

[0006] The technical problem to be achieved by the method for manufacturing a specific ginsenoside distilled tea according to the technical concept of the present invention and the specific ginsenoside distilled tea manufactured thereby is to provide a method for manufacturing a specific ginsenoside distilled tea and the specific ginsenoside distilled tea manufactured thereby, which overcomes the limitations of high molecular weight ginsenosides with low bioavailability and contains a large amount of low molecular weight ginsenosides with excellent bioavailability by using fermented ginseng as a raw material in which the content of low molecular weight ginsenosides is increased by fermenting ginseng, thereby overcoming the limitations of high molecular weight ginsenosides with low bioavailability and providing the specific ginsenoside distilled tea manufactured thereby.

[0007] Furthermore, the technical objective to be achieved by the method for manufacturing specific ginsenoside distilled tea according to the technical concept of the present invention and the specific ginsenoside distilled tea manufactured thereby is to provide a method for manufacturing specific ginsenoside distilled tea and the specific ginsenoside distilled tea manufactured thereby, which reduces the characteristic bitterness of ginseng, improves flavor, and enhances antioxidant activity and immune regulatory functions through organic acids and amino acids generated during the fermentation process.

[0008] Furthermore, the technical objective to be achieved by the method for manufacturing specific ginsenoside distilled tea according to the technical concept of the present invention and the specific ginsenoside distilled tea manufactured thereby is to provide a method for manufacturing specific ginsenoside distilled tea and the specific ginsenoside distilled tea manufactured thereby, which allows for improved preservation stability by stably releasing an acidity-regulating capsule using a packaging container and maintaining the acidity of the specific ginsenoside distilled tea at a constant level for a long period of time.

[0009] The technical problems to be solved by the method for manufacturing specific ginsenoside distilled tea according to the technical concept of the present invention and the specific ginsenoside distilled tea manufactured thereby are not limited to those mentioned above, and other unmentioned problems will be clearly understood by a person skilled in the art from the description below. means of solving the problem

[0010] A method for producing a specific ginsenoside distilled tea according to one embodiment of the technical concept of the present invention may be characterized by comprising: (a) a step of preparing fermented ginseng by fermenting ginseng; (b) a step of introducing the fermented ginseng together with mistletoe stems into purified water to produce a raw material mixture; (c) a step of heating the raw material mixture in a water bath to produce a ginsenoside extract; and (d) a step of distilling the ginsenoside extract to produce a ginsenoside distilled tea.

[0011] In addition, in step (b), 95 to 97 parts by weight of purified water, 0.4 to 0.6 parts by weight of mistletoe stems, and 2 to 3 parts by weight of fermented ginseng may be combined to produce a raw material mixture.

[0012] Additionally, step (d) may include: (d1) a step in which a ginsenoside extract is supplied to a distiller; (d2) a step in which a portion of the ginsenoside extract is vaporized at a temperature of 75°C to 85°C and a pressure of 0.08 atm to 0.10 atm; and (d3) a step in which a portion of the vaporized ginsenoside extract is collected and cooled to produce ginsenoside distilled tea.

[0013] Additionally, step (a) may include: (a1) a step in which ginseng is washed and cut; (a2) a step in which a fermentation microorganism, at least one of lactic acid bacteria, yeast, and mold, is inoculated into the ginseng; (a3) ​​a step in which the inoculated ginseng is fermented at a predetermined temperature for a predetermined time; and (a4) a step in which fermented ginseng with an increased content of low molecular weight ginsenosides is produced.

[0014] In addition, in step (c), the raw material mixture is heated in a water bath at a temperature of 80°C to 100°C, so that low molecular weight ginsenosides are extracted from fermented ginseng and a ginsenoside extract can be produced.

[0015] In addition, the inoculated ginseng can be fermented at a temperature of 25°C to 37°C for 24 to 72 hours.

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[0018] Additionally, the specific ginsenoside distilled tea is filled and packaged inside a packaging container containing an acidity-regulating capsule, wherein the acidity-regulating capsule is manufactured by encapsulating at least one acidity regulator selected from citric acid, lactic acid, and ascorbic acid in a polymer matrix selected from at least one of dextrin, gum arabic, alginic acid, and chitosan, and has an average particle size of 50 μm to 200 μm, and the packaging container is formed in a form in which films are laminated to form a closed packaging space, and a packaging base part having a supply guide formed in the upper portion; a packaging body part comprising a pair of body bases each having an elliptical ring shape and positioned spaced apart from each other to correspond to the upper and lower surfaces of the packaging space, a plurality of body connectors each having a rod shape that connect the body bases between the body bases and are spaced apart from each other along the body bases, and a pair of body inducers each having a rod shape that connect the body connectors between the body bases and are positioned to intersect each other. A packaging control unit comprising: a control body that is deformable while accumulating restoring force and formed in an elliptical ring shape smaller than the body base; a plurality of control receptors, each formed in a ball shape, having a control space formed internally for accommodating acidity control capsules and a plurality of control openings formed on the outer surface; and a plurality of control connectors formed in a strip shape and connecting to the control receptors and the control body.It comprises a packaging guide formed in a propeller shape and positioned to be rotatable at the intersection of body inducers, wherein the body connectors and body bases are fixed to the inner surface of the packaging space, the regulating body is deformed to pass through the supply guide and the upper body base to be positioned in the packaging space and is supported by contact with the body inducers, and the specific ginsenoside distillate is filled into the packaging space through the supply guide, reaches the outer surface of the regulating receptor, and flows into the regulating space through the regulating opening, the supply guide is sealed to seal the packaging space, and the acidity regulating capsules can gradually dissolve, pass through the regulating opening, and diffuse within the packaging space.

[0019] In addition, a specific ginsenoside distilled tea according to one embodiment of the technical concept of the present invention can be manufactured by the above-described method for manufacturing a specific ginsenoside distilled tea. Effects of the invention

[0020] The method for producing specific ginsenoside distilled tea according to embodiments based on the technical concept of the present invention and the specific ginsenoside distilled tea produced thereby have the following effects.

[0021] (1) Distilled tea overcomes the limitations of high molecular weight ginsenosides in ginseng, which have a low absorption rate in the body, and contains a large amount of low molecular weight ginsenosides with excellent bioavailability.

[0022] (2) The characteristic bitter taste of ginseng in distilled tea is reduced, the flavor is improved, and the antioxidant activity and immune regulatory function are enhanced.

[0023] (3) By using a packaging container, the acidity control capsule is released stably, and the acidity of the specific ginsenoside distilled tea is maintained at a constant level for a long period of time, thereby improving the preservation stability of the specific ginsenoside distilled tea.

[0024] However, the effects achievable by the method for producing specific ginsenoside distilled tea according to one embodiment of the present invention and the specific ginsenoside distilled tea produced thereby are not limited to those mentioned above, and other unmentioned effects will be clearly understood by a person skilled in the art from the description below. Brief explanation of the drawing

[0025] A brief description of each drawing is provided to better understand the drawings cited in this specification. FIG. 1 is a flowchart illustrating a method for manufacturing specific ginsenoside distilled tea according to one embodiment of the present invention. FIG. 2 is a drawing illustrating a packaging container used in the method for manufacturing specific ginsenoside distilled tea according to one embodiment of the present invention. Specific details for implementing the invention

[0026] The present invention is capable of various modifications and may have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood that the present invention includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention.

[0027] In describing the present invention, if it is determined that a detailed description of related prior art may unnecessarily obscure the essence of the present invention, such detailed description is omitted. Additionally, numbers used in the description of this specification (e.g., 1st, 2nd, etc.) are merely identification symbols to distinguish one component from another.

[0028] In addition, when a component is described in this specification as being "connected" or "connected" to another component, it should be understood that the component may be directly connected to or directly connected to the other component, but unless otherwise specifically stated, it may also be connected or connected through another component in between.

[0029] In addition, components expressed as '~part' in this specification may consist of two or more components combined into a single component, or a single component may be divided into two or more components according to more detailed functions. Furthermore, each component described below may additionally perform some or all of the functions performed by other components in addition to the primary function it is responsible for, and it goes without saying that some of the primary functions performed by each component may be exclusively performed by other components.

[0030] Hereinafter, embodiments based on the technical concept of the present invention will be described in detail in turn.

[0031] FIG. 1 is a flowchart illustrating a method for manufacturing specific ginsenoside distilled tea according to one embodiment of the present invention.

[0032] A method for producing a unique ginsenoside distilled tea according to one embodiment of the present invention illustrated in FIG. 1 can produce a unique ginsenoside distilled tea that produces a unique taste, nutrition, and texture by fermenting ginseng and using low molecular weight ginsenosides extracted from the fermented ginseng.

[0033] First, a step (S101) in which fermented ginseng is prepared may be performed. Step S101 may produce fermented ginseng by fermenting ginseng and increasing the content of low molecular weight ginsenosides. Here, low molecular weight ginsenosides refer to ginsenoside derivatives with small molecular weight that are produced by breaking down high molecular weight ginsenosides (Rb1, Rb2, Rc, Rd, etc.) present in ginseng or red ginseng through fermentation or enzymatic treatment processes, and may be, for example, Rg3, Rg5, CK (Compound K), etc.

[0034] In step S101, ginseng can be washed and cut. Here, fresh ginseng is selected, and the selected ginseng can be washed and cut into a uniform size.

[0035] In addition, cut ginseng can be inoculated with fermentation microorganisms. Here, the fermentation microorganisms may be at least one of lactic acid bacteria, yeast, and mold. For example, lactic acid bacteria Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus brevis or Bifidobacterium longum It could be a strain like, It can contribute to the conversion of high molecular weight ginsenosides into low molecular weight ginsenosides by secreting hydrolytic enzymes such as γ-glucosidase. In addition, yeast Saccharomyces cerevisiae , Saccharomyces boulardii or Pichia anomalous It may be a strain such as, and during the fermentation process, it can transform the active ingredients of ginseng and increase antioxidant activity and bioavailability. In addition, the fungal strain Aspergillus oryzae , Aspergillus niger or Rhizopus oligosporus It may be a strain such as that, and it can contribute to increasing the content of low molecular weight ginsenosides by secreting various hydrolytic enzymes to transform the saponin structure.

[0036] In addition, ginseng can be fermented at a temperature of 25°C to 37°C for 24 to 72 hours while inoculated with fermentation microorganisms. Here, during the fermentation process, the ginseng... Through the action of glucosidase and related hydrolytic enzymes, high molecular weight ginsenosides are converted into low molecular weight ginsenosides. Furthermore, saponin glycosides, which have low bioavailability, are converted into low molecular forms such as Rg3, Rh1, Rh2, F2, and Compound K, which can enhance biological activity. Additionally, organic acids and amino acids are generated during fermentation, which reduces the bitterness of ginseng, improves its flavor, and can strengthen its antioxidant activity and immunomodulatory functions.

[0037] Ultimately, ginseng can contain increased low-molecular-weight ginsenosides through fermentation. In other words, fermented ginseng can refer to ginseng with an increased content of low-molecular-weight ginsenosides.

[0038] Next, a step (S102) in which raw materials are prepared may be carried out. In step S102, the raw materials may include fermented ginseng, mistletoe stems, purified water, etc., but may also include other materials.

[0039] Step S102 is described after Step S101, but it may take place before Step S101. That is, ginseng can be fermented to prepare fermented ginseng after the raw materials are prepared.

[0040] Next, a step (S103) in which raw materials are weighed and blended may be performed. In step S103, fermented ginseng may be added to purified water together with mistletoe stems to produce a mixture of raw materials. Here, the weighing and blending of raw materials may produce a mixture of raw materials by blending 95 to 97 parts by weight of purified water, 0.4 to 0.6 parts by weight of mistletoe stems, and 2 to 3 parts by weight of fermented ginseng, and preferably, a mixture of raw materials may be produced by blending 96.1 parts by weight of purified water, 0.5 parts by weight of mistletoe stems, and 2.5 parts by weight of fermented ginseng.

[0041] In addition, the weighing of raw materials can be understood as removing foreign matter from the raw materials and measuring the weight of the raw materials with the foreign matter removed using a scale to mix a predetermined amount.

[0042] Subsequently, a step of boiling the raw material mixture and extracting components (S104) may be performed. In step S104, the raw material mixture may be heated in a water bath to produce a ginsenoside extract, and preferably, the raw material mixture may be heated in a water bath at a temperature of 80°C to 100°C. In particular, in step S104, a large amount of low molecular weight ginsenosides from fermented ginseng may be extracted, and the ginsenoside extract may contain a large amount of low molecular weight ginsenosides.

[0043] Specifically, the double boiling of the raw materials can be carried out by mixing fermented ginseng and mistletoe stems in predetermined weight portions, placing them in a bag, then placing the bag back into a vacuum concentrator, adding a predetermined weight portion of purified water to the vacuum concentrator, and continuing the process until the effective components of the fermented ginseng and mistletoe stems are sufficiently extracted into the purified water.

[0044] Specifically, the step of adding a predetermined weight portion of purified water to the vacuum concentrator can be performed in various ways according to the operator's intent, taking into account the buoyancy of the bag and the degree to which the bag absorbs the purified water. The operator may perform a water bath while visually checking the immersion state of the bag and adding the volume of purified water in stages by distributing it over several steps. Alternatively, the operator may add the entire volume of purified water at once and perform a water bath.

[0045] According to one embodiment, the step of heating the raw material mixture in a water bath may be performed after a certain amount of cold steeping time (extracting ingredients without using hot water).

[0046] Specifically, the operator may heat the fermented ginseng in a water bath until the active ingredients of the ginseng, particularly low molecular weight ginsenosides and the active ingredients of the mistletoe stem, are sufficiently extracted into purified water, and the water bath time may be at least 5 hours at a temperature of 100℃. However, the water bath time may be shorter or longer than 5 hours.

[0047] Specifically, the operator can check the condition of the contents through the viewing window of the vacuum concentrator and heat it in a water bath until it is determined that the active ingredient has been sufficiently extracted into the purified water.

[0048] Subsequently, a step (S105) may be performed in which the ginsenoside extract is distilled and the specific ginsenoside distilled tea is collected. In step S105, the ginsenoside extract may be distilled to produce the specific ginsenoside distilled tea. Here, the ginsenoside extract is supplied to a distiller, and a portion of the ginsenoside extract is vaporized at a temperature of 75°C to 85°C and a pressure of 0.08 atm to 0.10 atm, and a portion of the vaporized ginsenoside extract is collected and cooled to produce the specific ginsenoside distilled tea.

[0049] Step S105 as described above can be performed by introducing the ginsenoside extract into a Multipurpose Healthfood Maker (MHM), a multipurpose concentration and extraction device, setting the conditional temperature and distillation amount in the MHM device, and executing distillation. Additionally, Step S105 can be performed after weighing the ginsenoside extract. Accordingly, the operator can examine the weighed volume or weight of the extracted ginsenoside extract and appropriately adjust the mixing ratio of raw materials, the method of adding purified water, and the water bath time.

[0050] The method for producing specific ginsenoside distilled tea according to the present embodiment may include the steps of washing and cutting ginseng, inoculating it with fermentation microorganisms to ferment it, preparing a raw material mixture using the fermented ginseng, extracting active ingredients by heating the mixture in a water bath, and distilling the extract to produce specific ginsenoside distilled tea. In particular, the fermentation microorganisms generated during the fermentation process of ginseng High molecular weight ginsenosides contained in ginseng are converted into low molecular weight ginsenosides by enzymes such as glucosidase, thereby significantly improving the bioavailability of saponin components, which previously had low absorption rates in the body. Through the above-described stepwise process, ginseng is converted into low molecular weight ginsenosides with high bioavailability during the fermentation process, and the organic acids and amino acids generated during fermentation are concentrated during the distillation process to provide a unique deep flavor. Furthermore, impurities are removed during the distillation process, and functional components such as low molecular weight ginsenosides are stabilized, allowing for the production of a unique ginsenoside distilled tea that possesses both health benefits and a clean taste. Therefore, the method for manufacturing a unique ginsenoside distilled tea according to the present embodiment organically combines the fermentation process and the distillation process to simultaneously realize functional components with improved bioavailability and the unique flavor of fermentation, and furthermore, through the distillation process, can provide a unique ginsenoside distilled tea with improved health benefits and a distinctive taste.

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[0073] FIG. 2 is a drawing illustrating a packaging container used in a method for manufacturing specific ginsenoside distilled tea according to one embodiment of the present invention.

[0074] As illustrated in FIG. 2, in a method for manufacturing specific ginsenoside distilled tea according to one embodiment of the present invention, a packaging container (300) can package specific ginsenoside distilled tea by receiving specific ginsenoside distilled tea, filling it, and sealing it. Such a packaging container (300) can be filled with specific ginsenoside distilled tea while containing an acidity control capsule. Here, the acidity control capsule can be manufactured by encapsulating an acidity control agent such as citric acid, lactic acid, ascorbic acid, etc., in a polymer matrix such as dextrin, gum arabic, alginic acid, chitosan, etc., and can have an average particle size of 50 μm to 200 μm. Additionally, the packaging container (300) may include a packaging base part (301), a packaging body part (302), a packaging control part (303), and a packaging guide part (304).

[0075] The packaging base portion (301) may be formed by laminating films to create a closed packaging space (310). This packaging base portion (301) may be made of a material such as polyethylene (PE) or polypropylene (PP).

[0076] Additionally, a supply guide (311) connecting the inside and outside of the packaging space (310) may be formed in the upper part of the packaging base (301).

[0077] The packaging body portion (302) is fixed to the packaging space (310) of the packaging base portion (301) so as to maintain the packaging space (310) in a constant shape. Additionally, the packaging body portion (302) may include a body base (321), a body connector (323), and a body derivative (325).

[0078] The body base (321) is formed as a pair, each of which may be formed in the shape of an elliptical ring. These body bases (321) are positioned to correspond to each other while being spaced apart, and may be positioned to correspond to the upper and lower surfaces of the packaging space (310).

[0079] The body connectors (323) may be made up of multiple units, each of which may be shaped like a rod. These body connectors (323) may be spaced apart from each other along the body bases (321) and may connect the body bases (321) among themselves. Additionally, the body connectors (323) may be fixed to the inner surface of the packaging space (310) together with the body bases (321).

[0080] The body inductors (325) may be formed in pairs, each of which may be in the shape of a rod. These body inductors (325) may be positioned to intersect each other while connecting the body connectors (323) between the body bases (321). Here, it may be preferable for the body inductors (325) to be positioned in the middle of the body connectors (323).

[0081] The packaging control unit (303) can be positioned in the packaging space (310) via the supply induction unit (311) while containing the acidity control capsule. Here, the packaging control unit (303) can be positioned on the body induction unit (325). Additionally, the packaging control unit (303) may include a control body (331), a control receptor (333), and a control connector (335).

[0082] The adjustment body (331) may be formed in an elliptical ring shape smaller than the body base (321). Here, the adjustment body (331) can pass through the body base (321) and can deform while accumulating restoring force.

[0083] The regulatory receptors (333) may be composed of multiple units, each of which may be shaped like a ball. A regulatory space (3330) may be formed inside the regulatory receptor (333), and multiple regulatory openings (3331) may be formed on the outer surface of the regulatory receptor (333). In particular, acidity control capsules may be accommodated in the regulatory space (3330), and the acidity control capsules cannot pass through the regulatory openings (3331).

[0084] The regulatory connector (335) may be formed in the shape of a strip. It may connect the regulatory receptor (333) and the regulatory body (331). Here, the regulatory connector (335) may allow a plurality of regulatory receptors (333) to be positioned spaced apart from each other along the regulatory body (331).

[0085] The packaging guide (304) is formed in the shape of a propeller and can be positioned so as to be rotatable on the packaging body (302), particularly the body guide (325). In particular, the packaging guide (304) can be positioned on the lower surface of the body guide (325) at the intersection of the body guides (325).

[0086] In the packaging container (300) as described above, the packaging base portion (301) can form a packaging space (310) by wrapping around the packaging body portion (302) and joining it to the packaging body portion (302). Here, the packaging space (310) of the packaging base portion (301) can be opened by a supply guide portion (311).

[0087] In the packaging control section (303), the control body (331) can be deformed to pass through the supply induction section (311) and can be positioned in the packaging space (310) by passing through the supply induction section (311) and the upper body base (321). Here, the control receptor (333) and the control connector (335) can also be positioned in the packaging space (310) together with the control body (331).

[0088] Additionally, the packaging control unit (303) may be positioned on the body inducer (325) after passing through the upper body base (321). In particular, the control body (331) of the packaging control unit (303) may be supported by contacting the body inducer (325).

[0089] In the above state, the specific ginsenoside distilled tea can be filled into the packaging space (310) through the supply induction section (311). Here, the specific ginsenoside distilled tea can reach the outer surface of the control receptor (333) and slowly flow into the control space (3330) through the control opening (3331). Acidity control capsules can come into contact with the specific ginsenoside distilled tea without being damaged by external force, as they are protected by the control receptor (333). Additionally, the supply induction section (311) can be sealed to seal the packaging space (310). In particular, the acidity control capsules can gradually dissolve, pass through the control opening (3331), and diffuse within the packaging space (310). As a result, the acidity of the specific ginsenoside distilled tea can be stably maintained at 3 to 4.

[0090] Meanwhile, with the packaging space (310) sealed, vibration or pressure may be applied to the packaging container (300). Here, the specific ginsenoside distilled tea flows into the packaging space (310) and can rotate the packaging guide (304). Acidity control capsules can be dissolved and dispersed uniformly throughout the specific ginsenoside distilled tea by the packaging guide (304).

[0091] In the packaging container (300) described above, the packaging control unit (303) comprises a control body (331), a control receptor (333), and a control connector (335). In particular, a control space (3330) is formed inside the control receptor (333) to accommodate an acidity control capsule, thereby preventing physical damage to the acidity control capsule that may occur during external impact or the filling process of the specific ginsenoside distilled tea. Additionally, a plurality of control openings (3331) are formed on the outer surface of the control receptor (333), so that the acidity control capsule is not discharged directly, but rather the dissolved active ingredient can gradually diffuse into the packaging space (310). As a result, the acidity control capsule can be stably released without aggregating or precipitating within the specific ginsenoside distilled tea, and the acidity of the specific ginsenoside distilled tea can be maintained at a constant level over a long period of time. Accordingly, the packaging control unit (303) can improve the storage stability and preservation of the specific ginsenoside distilled tea by simultaneously controlling the physical stability and release rate of the acidity control capsule.

[0092] Although the technical concept of the present invention has been described in detail with reference to preferred embodiments, the technical concept of the present invention is not limited to the above embodiments, and various modifications and changes are possible by those skilled in the art within the scope of the technical concept of the present invention. Explanation of the symbols

[65535] 300: Packaging container 301: Packaging base part 302: Packaging body part 303: Packaging control part 304: Packaging guide part

Claims

Claim 1 (a) a step in which ginseng is fermented to prepare fermented ginseng; (b) a step in which the fermented ginseng is added to purified water together with mistletoe stems to produce a raw material mixture; (c) a step in which the raw material mixture is heated in a water bath to produce a ginsenoside extract; and (d) a step in which a ginsenoside extract is distilled to produce ginsenoside distilled tea, wherein the specific ginsenoside distilled tea is filled and packaged inside a packaging container containing an acidity-regulating capsule, wherein the acidity-regulating capsule is manufactured by encapsulating at least one acidity regulator selected from citric acid, lactic acid, and ascorbic acid in a polymer matrix selected from at least one of dextrin, gum arabic, alginic acid, and chitosan, and has an average particle size of 50 μm to 200 μm, and the packaging container comprises: a packaging base portion formed by laminating films to form a closed packaging space, and having a supply guide portion formed on the upper part; a pair of body bases each formed in an elliptical ring shape and positioned spaced apart from each other to correspond to the upper and lower surfaces of the packaging space; a plurality of body connectors each formed in a rod shape and spaced apart from each other along the body bases, and each formed in a rod shape and connecting the body connectors between the body bases and intersecting with each other. A packaging body portion comprising a pair of positioned body derivatives; a packaging control portion comprising a control body that is deformable while accumulating restoring force and formed in an elliptical ring shape smaller than the body base, a plurality of control receptors each formed in a ball shape, having a control space formed internally for accommodating acidity control capsules and a plurality of control openings formed on the outer surface, and a plurality of control connectors formed in a strip shape and connecting to the control receptors and the control body;A method for manufacturing specific ginsenoside distilled tea, characterized in that it includes a packaging guide formed in a propeller shape and positioned to be rotatable at the intersection of body guides, wherein body connectors and body bases are fixed to the inner surface of the packaging space, the regulating body is deformed to pass through the supply guide and the upper body base to be positioned in the packaging space and is supported by contact with the body guide, and the specific ginsenoside distilled tea is filled into the packaging space through the supply guide, reaches the outer surface of the regulating receptor, and flows into the regulating space through the regulating opening, the supply guide is sealed to seal the packaging space, and acidity regulating capsules are gradually dissolved, pass through the regulating opening, and diffuse in the packaging space. Claim 2 A method for producing a specific ginsenoside distilled tea according to claim 1, characterized in that, in step (b), 95 to 97 parts by weight of purified water, 0.4 to 0.6 parts by weight of mistletoe stems, and 2 to 3 parts by weight of fermented ginseng are combined to produce a raw material mixture. Claim 3 A method for producing a specific ginsenoside distilled tea according to claim 1, wherein step (d) comprises: (d1) a step of supplying a ginsenoside extract to a distiller; (d2) a step of vaporizing a portion of the ginsenoside extract at a temperature of 75°C to 85°C and a pressure of 0.08 atm to 0.10 atm; and (d3) a step of collecting and cooling a portion of the vaporized ginsenoside extract to produce a ginsenoside distilled tea. Claim 4 A method for producing specific ginsenoside distilled tea according to claim 1, wherein the step comprises: (a) a step in which ginseng is washed and cut; (a2) a step in which a fermentation microorganism, at least one of lactic acid bacteria, yeast, and mold, is inoculated into the ginseng; (a3) ​​a step in which the inoculated ginseng is fermented at a predetermined temperature for a predetermined time; and (a4) a step in which fermented ginseng with an increased content of low molecular weight ginsenosides is produced. Claim 5 A method for producing specific ginsenoside distilled tea according to claim 4, characterized in that, in step (c), the raw material mixture is heated in a water bath at a temperature of 80°C to 100°C, so that low molecular weight ginsenosides are extracted from fermented ginseng to produce a ginsenoside extract. Claim 6 A method for producing specific ginsenoside distilled tea according to claim 4, characterized in that the inoculated ginseng is fermented at a temperature of 25℃ to 37℃ for 24 to 72 hours. Claim 7 delete Claim 8 delete Claim 9 delete Claim 10 delete

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