Method for producing red ginseng for reducing effective component

• Main Authors: CHOI SUNG KEUN, KIM DO YEON, SONG YOUNG UK, PARK GI TAE, HWANG DAN BI, JEON BYEONG SEON, LEE CHANG SOON, JANG SEONG SU, KIM DA YOUNG
• Format: Patent
• Language: English; Korean
• Published: 17.10.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for manufacturing red ginseng, red ginseng manufactured by the method, and processed food manufactured using the red ginseng. The method comprises the steps of: (1) preparing a medicinal herb mixture by mixing Astragalus membranaceus, Polygonatum sibiricum, Poria cocos, Acanthopanax sessiliflorum, Lycium chinense, and Ramaria formosa; (2) drying ginseng; (3) adding water and the medicinal herb mixture prepared in the step (1) to a steam-boiler cylinder, and then placing the ginseng dried in the step (2) on a tray of the steam-boiler to perform steaming; and (4) drying the steamed ginseng in the step (3). 본 발명은 (1) 황기, 황정, 복령, 오가피, 구기자 및 싸리버섯을 혼합하여 한약재 혼합물을 준비하는 단계; (2) 인삼을 건조하는 단계; (3) 증자기 통에 물과 상기 (1)단계의 준비한 한약재 혼합물을 첨가한 후, 증자기의 채반에 상기 (2)단계의 건조한 인삼을 올리고 증숙하는 단계; 및 (4) 상기 (3)단계의 증숙한 인삼을 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 홍삼의 제조방법, 상기 방법으로 제조된 홍삼 및 상기 홍삼을 이용하여 제조된 가공식품에 관한 것이다.