Method for Preparing Porous Red Ginseng
AssigneeWellness Korea Co., Ltd.
InventorsJoung Kyu Lee, Young Chul 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.
Claims13
A method for manufacturing a porous red ginseng, wherein the method comprises:
- (a) a steaming step of steaming a fresh ginseng under the condition of hot water or hot water steam at 95° C. to 105° C. for 90 minutes to 150 minutes;
- (b) a freezing step of freezing the said steamed fresh ginseng at −25° C. to −3° C. for 72 hours to 120 hours;
- and
- (c) a drying step of vacuum-drying the said frozen ginseng in a frozen or thawed state at 75° C. to 95° C. for 10 hours to 48 hours or ambient-pressure drying the same at 50° C. to 65° C. for 24 hours to 48 hours by adjusting a temperature of hot water surrounding a vacuum dryer, and characterized in that the thawing of the said step (c) is performed while thin ice is kept inside the frozen ginseng.
(canceled)
Dependencies are inferred from the claim text.