http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100753771-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5f7ce11bdfdf0dd5074174fae72ed41a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2006-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96ed5d594d94c619f356bd16a7b20d95 |
| publicationDate | 2007-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100753771-B1 |
| titleOfInvention | Manufacturing method of black ginseng and black ginseng concentrate |
| abstract | ①. The present invention relates to a method of producing black ginseng concentrate by processing the prepared ginseng, and first to produce black ginseng, that is to produce a black ginseng concentrate.n n n ②. Ginseng is prepared by the black ginseng of reddish red color due to the repetitive progress of the non-enzymatic browning reaction by the production method of the present invention, by extracting the effective saponin component possessed by the black ginseng thus prepared 80mg / It is to prepare a black ginseng concentrate containing about 300 ~ 300mg / g.n n n ③. In the present invention, in order to prevent the loss of the effective saponin component due to the carbonization of the raw materials generated in the process of repeated steaming to produce black ginseng, the process of ripening immediately after steaming without drying the process and in the process Use the method of humidification.n n n The carbonization phenomenon referred to in the present invention means that the components of ginseng become carbon due to thermal decomposition or other chemical changes.n n n ④. In this manufacturing method, a method of humidifying the aging chamber was used, which is a method applied to a new form that maintains the original shape without separating the body and the roots from the existing uniform processing method that separates the body and the roots. Do.n n n ⑤. In this manufacturing method, except for the primary steaming, which is steamed at 88 ℃ ~ 96 ℃ by using the moisture of the raw material itself, steaming is performed at low temperature below 75 ℃ and long-term work in low temperature and humidity environment. Alcohol is added during steaming to prevent deterioration and to maintain the best condition of the raw materials in the overall manufacturing process.n n n ⑥. The black ginseng prepared by the present method is characterized by containing strong and delicious taste and fragrance inherent in black ginseng, but this taste may change to a sour taste when repeatedly exposed to excessive high temperature and drying, and the fragrance component of black ginseng volatilizes and disappears. The present invention includes a method that can solve such a problem.n n n ⑦. In the present invention, in order to prevent the loss of the active ingredient due to the deterioration of the raw material, the low temperature without a formal and unnecessary process through prior experiments such as steaming at a high temperature and drying at a high temperature that can directly affect the carbonization of the raw material The method of aging in a humid environment was discussed.n n n ⑧. The black ginseng prepared by the present method contains all the representative effective saponin components detected in red ginseng, the contents of which are shown in [Table 1], which are examined when the national certified organizations check the main effective saponin components of red ginseng. Include all required items.n n n TABLE 1n n n n n n n n n n Ginsenoside-Rg3n n n Ginsenoside-Rg2n n n Ginsenoside-Rg1n n n n Ginsenoside-rfn n n Ginsenoside-ren n n Ginsenoside-rdn n n n Ginsenoside-rcn n n Ginsenoside-Rb2n n n Ginsenoside-Rb1n n n n n n n n n n n n n ⑨. The black ginseng prepared in the present invention is manufactured through a 25-step work process, and the process is summarized as shown in Table 2 below.n n n [Table 2] Sequence and method of black ginseng manufacturing processn n n n n n n n n n n ordern n n n n The main processn n n n n Core contentn n n n n Onen n n Raw material washingn n n Clean with clean water, but be careful not to lose the original form and ingredients.n n n n 2n n n Selectionn n n Raw materials that cannot maintain their original shape during the screening process separate the trunk and roots.n n n n 3n n n 1st steamingn n n Steam for 2.5 ~ 4 hours at 88 ℃ ~ 96 ℃ using water of raw material itself. Alcohol addition when steamingn n n n 4n n n Primary ripeningn n n Aged at 35 ℃ or lower for 24 ~ 72 hours. Moisture supply of raw materials is not necessaryn n n n 5n n n 2nd steamingn n n Steam for 1.5 to 2.5 hours at 70 ° C ± 5 ° C using water vapor. Alcohol addition when steamingn n n n 6n n n Secondary ripeningn n n Aged more than 24 hours below 35 ℃. Supply moisture to raw materials to prevent drying and carbonizationn n n n 7n n n Fixed form of raw materialn n n Fixed form of raw materials using triple or silk thread to increase commercialityn n n n 8n n n 3rd steamingn n n Steam for 1.5 to 2.5 hours at 70 ° C ± 5 ° C using water vapor. Alcohol addition when steamingn n n n 9n n n Tertiary agingn n n Aged more than 24 hours below 35 ℃. Supply moisture to raw materials to prevent drying and carbonizationn n n n 10n n n 4th steamn n n Steam for 1.5 to 2.5 hours at 70 ° C ± 5 ° C using water vapor. Alcohol addition when steamingn n n n 11n n n 4th ripeningn n n Aged more than 24 hours below 35 ℃. Supply moisture to raw materials to prevent drying and carbonizationn n n n 12n n n 5th steamingn n n Steam for 1.5 to 2.5 hours at 70 ° C ± 5 ° C using water vapor. Alcohol addition when steamingn n n n 13n n n 5th agingn n n Aged more than 24 hours below 35 ℃. Supply moisture to raw materials to prevent drying and carbonizationn n n n 14n n n 6th steamingn n n Steam for 1.5 to 2.5 hours at 70 ° C ± 5 ° C using water vapor. Alcohol addition when steamingn n n n 15n n n 6th agingn n n Aged more than 24 hours below 35 ℃. Supply moisture to raw materials to prevent drying and carbonizationn n n n 16n n n 7th steamingn n n Steam for 1.5 to 2.5 hours at 70 ° C ± 5 ° C using water vapor. Alcohol addition when steamingn n n n 17n n n 7th agingn n n Aged more than 24 hours below 35 ℃. Supply moisture to raw materials to prevent drying and carbonizationn n n n 18n n n 8th steamn n n Steam for 1.5 to 2.5 hours at 70 ° C ± 5 ° C using water vapor. Alcohol addition when steamingn n n n 19n n n 8th agingn n n Aged more than 24 hours below 35 ℃. Supply moisture to raw materials to prevent drying and carbonizationn n n n 20n n n 9th steamn n n Steam for 1.5 to 2.5 hours at 70 ° C ± 5 ° C using water vapor. Alcohol addition when steamingn n n n 21n n n 9th agingn n n Aged more than 24 hours below 35 ℃. Supply moisture to raw materials to prevent drying and carbonizationn n n n 22n n n dryn n n 14% or less moisture content of raw materialsn n n n 23n n n Selectionn n n 5 times triple and silk thread removed. Selection of Black Ginseng Quality and Standardn n n n 24n n n inspectionn n n Inspection based on inspection standardn n n n 25n n n Finished product packagingn n n Finished Black Ginseng Packagingn n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n n Iii. In order to manufacture black ginseng concentrate using the black ginseng prepared through the process of ⑨ above, the black ginseng concentrate prepared through the five steps of [Table 3] has the unique and deep black ginseng flavor and black ginseng flavor of black ginseng and contains effective saponin components. 80 mg / g to about 300 mg / g.n n n [Table 3] Sequence and method of manufacturing black ginseng concentraten n n n n n n n n １.Extractionn n n The effective saponin component of black ginseng is extracted using a solvent having an alcohol content of about 70%. The extraction temperature is not exceeded 75 ° C. and the extraction is repeated three times for 8 hours.n n n n 2. Filtrationn n n The extracted solution is filtered through a microfilter to remove some of the impurities except the effective saponin.n n n n 3. Concentrationn n n When concentrating in this process, the inside of the concentrator is decompressed using a vacuum apparatus to induce a temperature at which the solvent used for extraction evaporates to be 45 deg. C or lower, and the temperature for heating the concentrator is maintained not to exceed 75 deg. This is to prevent the effective saponin component of black ginseng from being damaged by heat and to preserve the taste and aroma of black ginseng contained in the concentrate without altering or evaporating it.n n n n 4. Purificationn n n The concentrated concentrate is diluted with a solvent having an alcohol content of 70% or more to filter out impurities. In this case, a precipitation method is used.n n n n 5. Concentrationn n n When concentrating in this process, the inside of the concentrator is decompressed using a vacuum apparatus to induce a temperature at which the solvent used for extraction evaporates to be 45 deg. C or lower, and the temperature for heating the concentrator is maintained not to exceed 75 deg. This is to prevent the effective saponin components from being damaged by heat and to preserve the fragrance components of the black ginseng contained in the concentrate without evaporating, so that the percentage of solids in the concentrate is 60% or more. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107929339-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-4226931-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101728343-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101966059-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107929339-A |
| priorityDate | 2006-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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