Ginseng manufacturing and processing methods using the rhizome removed

The present invention relates to a method for manufacturing ginseng, and specifically, the method comprises the following steps: reaping the ginseng; removing foreign materials such as soil or microorganisms on the surface of the reaped ginseng; washing the ginseng from which the foreign materials a...

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Bibliographic Details
Main Authors CHOI, JU HEE, BAE, JEONG EUN, SHIN, BYEUNG KON
Format Patent
LanguageEnglish
Korean
Published 13.09.2017
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
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Summary:The present invention relates to a method for manufacturing ginseng, and specifically, the method comprises the following steps: reaping the ginseng; removing foreign materials such as soil or microorganisms on the surface of the reaped ginseng; washing the ginseng from which the foreign materials are removed; removing the rhizome part of the washed ginseng; steaming the ginseng from which the rhizome part is removed at the temperature of 90-98C for 1 to 3 days; and drying the steamed ginseng at the temperature of 58 to 70C for 1 to 3 days to manufacture red ginseng. In addition, the red ginseng manufactured according to the present invention has an effect of reducing the concentration of pesticide residues in ginseng by removing the ginseng rhizome part and allowing consumers to eat the red ginseng safely. In addition, in order to improve unique flavor or texture of the ginseng, honey is applied to the ginseng or the ginseng is steamed to reduce a bitter taste of the ginseng, and the efficacy of useful ingredients contained in the ginseng can be improved. 본 발명은 홍삼 제조 가공 방법에 관한 것으로 더욱 상세하게는 인삼을 수확하는 단계, 상기 수확한 인삼 표면에 묻은 흙 또는 미생물과 같은 이물질을 제거하는 단계, 상기 이물질을 제거한 인삼을 세척하는 단계, 상기 세척한 인삼의 뇌두 부위를 제거하는 단계, 상기 뇌두를 제거한 인삼을 90 ~ 98℃의 온도에서 1 ~ 3 시간 동안 증숙하는 단계 및 상기 증숙한 인삼을 58 ~ 70℃ 온도의 열풍건조기에 1 ~ 3일 동안 건조하여 홍삼으로 제조하는 단계로 이루어지는 것을 특징으로 한다. 또한 본 발명에 따라 제조된 홍삼은 인삼 뇌두 부위를 제거하여 인삼에 잔류하는 농약의 농도를 저하시켜 소비자가 안심하고 홍삼을 섭취할 수 있는 효과가 있다. 또한 인삼 특유의 향미 또는 식감을 향상시키기 위해 꿀을 인삼에 도포하거나 꿀물을 이용하여 증숙함으로써 인삼 특유의 쓴맛을 감소시키며, 인삼에 함유된 유용성분의 효능을 향상시킬 수 있는 효과가 있다.
Bibliography:Application Number: KR20160025591