KIM, MYUNG SOK,김명석,KANG, TAE GU,강태구,HONG, SUN GUN,홍순근
申请号：
KR1020130000920
公开号：
KR1013183360000B1
申请日:
2013.01.04
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A production method of fermented red ginseng tea is provided to remove harmless components from the tea by processing the tea with yellow soil water.CONSTITUTION: Foreign substances are removed from ginseng which is grown more than four years, and the ginseng is cut. The cut ginseng is steamed using 85-95°C steam for more than six hours. The steamed ginseng is dried using 60-70°C hot air to make the water content to 12 wt%. The obtained red ginseng is dipped in yellow soil water for 48-60 hours, and dried with 100-115°C hot air. The dried red ginseng is humidified until the water content of the red ginseng is 40-50 wt%, and puffed. The puffed red ginseng is firstly fermented using a mixture. Solid parts are removed from the firstly fermented red ginseng to obtain first filtrate. The first filtrate is added to the firstly fermented red ginseng, and the mixture is secondly fermented at 40-60°C for 15-35 hours. Enzymes in the filtrate are deactivated, and the ginseng mixture is saccharified.COPYRIGHT KIPO 2013[Reference numerals] (AA) Collect raw material (fresh ginseng) (BB) Steam (CC) Dip in yellow soil water (DD) Dry and crush (EE) Extrusion mold and puff (FF) Firstly ferment (GG) Cultivate microorganism (HH) Secondly ferment (II) Filter first fermented solution (JJ) Sterilize,enzyme deactivation (KK) Inspect (LL) Pack and ship본 발명은 기호성과 우수한 사포닌 함량이 증가된 발효홍삼차의 제조방법에 관한 것으로 원료인 홍삼을 지장수에서 48시간 이상 침지시킨 후 열풍건조하여 압출성형 팽화처리한 후 아스퍼질러스속균과 리조프스속균, 사카로마이세스속균, 바실러스속균, 락토바실러스속균을 이용하여 발효시키는 단계, 상기 발효물로부터 발효잔사물을 제거한 후 얻은 팽화 발효 홍삼은 전분분해효소 및 셀루로으즈 분해효소, 단백질 분해효소를 함유하고 있으며, 발효잔사물을 제거한 발효 여액을 가지고 2단계 발효하는 것으로 팽화 발효 홍삼차는 지장수 침지, 퍼핑처리 및 발효과정을 통해 회분, 물불용성 침전물 감소효과가 탁월하며 기존의 발효팽화 홍삼차보다 풍미와 사포닌 함량이 향상된 팽화 발효 홍삼차를 제조할 수 있다.
