Method for preparing porous red ginseng
AssigneeWellness Korea Co., Ltd.
InventorsJoung Kyu Lee, Young Chui Jung
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Abstract
The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.
Claims6
A method for manufacturing a porous red ginseng, wherein the method comprises:
- (a) steaming a fresh ginseng by using water at a temperature of 95° C. to 105° C. or steam at a temperature of 95° C. to 105° C. for 90 minutes to 150 minutes;
- (b) freezing the ginseng obtained in step (a) at −25° C. to −3° C. for 72 hours to 120 hours;
- (c) optionally, thawing the ginseng obtained in step (b) to a state where ice is kept inside the ginseng;
- and
- (d) vacuum-drying the ginseng obtained in step (b) or (c) at 75° C. to 95° C. for 10 hours to 48 hours by adjusting the temperature of water surrounding a vacuum dryer or ambient-pressure drying the ginseng obtained in step (b) or (c) at 50° C. to 65° C. for 24 hours to 48 hours by adjusting the internal air temperature of a dryer to obtain a porous red ginseng.
Dependencies are inferred from the claim text.