JEOUNG, TAI YONG; LTD.;정태용;(주) 지에스 바이오;GS BIO CO., LTD.;GS BIO CO.
发明人:
JEOUNG, TAI YONG,정태용
申请号：
KR1020110139006
公开号：
KR1020130071667A
申请日:
2011.12.21
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: Red ginseng and a red ginseng production method are provided to prevent loss of active components in a fresh ginseng and red ginseng making process and to keep intrinsic color and gloss and flovoring ingredient preventing damage in fine roots. CONSTITUTION: Washed fresh ginseng is steamed for 16-24 hours at 40-50 degreeC maintaining a vacuum state. A first steamed fresh ginseng is dried for 20-24 hours at 40-50 degree C maintaining the vacuum state. A first dried fresh ginseng is steamed for 18-24 hours at 40-50 degree C maintaining the vacuum state. A second steamed fresh ginseng is dried for 16-20 hours at 40-50 degree C maintaining the vacuum state. A second dried fresh ginseng is steamed for 20-24 hours at 40-50 degree C maintaining the vacuum state. A third steamed fresh ginseng is dried for 12-16 hours at 40-50 degree C maintaining the vacuum state. A third dried red ginseng is grinded in a granule state The grided red ginseng is placed in a steaming and agitating machine and the red ginseng is rotated in a low speed at internal temperature ranged 60-80 degree C. The speed of rotation is increased once scent of red ginseng gets stronger and the red ginseng is rotated rapidly at internal temperature ranged 100-130 degree C sealing the machine tightly. [Reference numerals] (AA) Start； (BB) First process； (CC) Second process； (DD) Third process； (EE) End； (S100) Clean red ginseng by distilled water； (S200) First steaming ginseng and drying the ginseng in a vacuum (moisture content of 30-50 %)； (S300) Second steaming ginseng and drying the ginseng in a vacuum (moisture content of 20-30 %)； (S400) Third steaming ginseng and drying the ginseng in a vacuum (moisture content of 5-20 %)； (S500) Granule pulverization (slicing)； (S600) Applying scent； (S700) Extraction in a vacuum； (S800) Concentration and distillation본 발명의 향 덧입힘을 이용한 홍삼의 제조방법은 수삼을 세척하는 단계와, 세척된 수삼을 진공상태를 유지하여 40 ~ 50℃에서 16 ~ 24시간 동안 증삼하는 1차 증삼단계와, 1차 증삼된 수삼을 진공상태로 유지하여 40 ~ 50℃에서 20 ~ 24시간 동안 건
