KR20250085917A - Red ginseng grits raw material manufacturing method - Google Patents
Red ginseng grits raw material manufacturing method Download PDFInfo
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Abstract
본 발명은 홍삼 그릿츠 제조방법에 관한 것으로, 보다 상세하게는 홍삼 추출공정에서 다양한 진세노사이드를 포함한 플로로탄닌의 함량을 농축시켜 각종 건강 기능식품은 물론, 에너지 음료, 또는 화장료조성시 첨가물로도 활용할 수 있도록 개선된 홍삼 그릿츠 제조방법에 관한 것이다.The present invention relates to a method for manufacturing red ginseng grits, and more specifically, to an improved method for manufacturing red ginseng grits by concentrating the content of phlorotannins including various ginsenosides in a red ginseng extraction process so that the grits can be utilized as an additive in the composition of various health functional foods, energy drinks, or cosmetics.
Description
본 발명은 홍삼 그릿츠 제조방법에 관한 것으로, 보다 상세하게는 홍삼 추출공정에서 다양한 진세노사이드를 포함한 플로로탄닌의 함량을 농축시켜 각종 건강 기능식품은 물론, 에너지 음료, 또는 화장료조성시 첨가물로도 활용할 수 있도록 개선된 홍삼 그릿츠 제조방법에 관한 것이다.The present invention relates to a method for manufacturing red ginseng grits, and more specifically, to an improved method for manufacturing red ginseng grits by concentrating the content of phlorotannins including various ginsenosides in a red ginseng extraction process so that the grits can be utilized as an additive in the composition of various health functional foods, energy drinks, or cosmetics.
원래 그리츠(grits)는 삶은 옥수수 가루로 만든 일종의 포리지(porridge)인데, 지금은 새우, 수란, 파프리카소세지, 양파, 햄, 계란, 베이컨 등과 함께 곁들여 먹는 미국사람들의 아침식사로 이해된다.Grits were originally a type of porridge made from boiled cornmeal, but now they are understood as an American breakfast served with shrimp, poached eggs, paprika sausage, onions, ham, eggs, bacon, etc.
이에 따라, 그리츠는 종래 옥수수로 한정되었던 것임에 반해, 최근에는 다양한 재료로까지 확장되었고, 보통 시리얼로 통용되고 있다.Accordingly, while grits were traditionally limited to corn, they have recently expanded to include a variety of ingredients and are commonly used as cereal.
한편, 홍삼은 인삼을 증숙 또는 팽숙하거나 기타의 방법으로 인삼의 녹말을 호화(糊化)한 것을 말하며, 수삼을 정선하여 망상조직인 껍질을 벗기지 않은 채 증기로 쪄서 건조시킨 담황갈색 또는 담적갈색의 인삼을 말한다.Meanwhile, red ginseng refers to ginseng that has been steamed, puffed, or gelatinized through other methods, and refers to light yellow-brown or light reddish-brown ginseng that has been purified, steamed, and dried without removing the reticular tissue of fresh ginseng.
이러한 홍삼은 증숙 또는 팽숙되는 과정에서 인삼 조직중의 전분입자가 호화되고, 조직이 견고하며, 각종 효소들이 불활성화되면서 다양한 형태의 진세노사이드 성분이 생성, 농축되어 항염, 항암 등 인체 유용성 물질들을 다량 함유하게 된다.In the process of steaming or puffing, the starch particles in the ginseng tissue become gelatinized, the tissue becomes firm, and various enzymes are inactivated, creating and concentrating various types of ginsenoside components, which contain a large amount of substances useful to the human body, such as anti-inflammation and anti-cancer properties.
따라서, 이와 같은 홍삼을 응용하려는 노력들이 경주되었고, 그 결과 다양한 홍삼 제품들이 시판되고 있다.Accordingly, efforts have been made to apply red ginseng in this way, and as a result, various red ginseng products are being sold on the market.
이를 테면, 홍삼분말, 홍삼추출액, 홍삼정, 홍삼농축액, 홍삼앰플 등 여러 종류를 들 수 있다.For example, there are various types such as red ginseng powder, red ginseng extract, red ginseng essence, red ginseng concentrate, and red ginseng ampoules.
하지만, 이들은 공업적으로 가공된 것으로, 소비자가 원하는 형태만 존재하는 것이 아니므로 특히 Rg, Rg2, Rb1, Rg3는 물론 플로로탄닌 등과 같은 성분들의 강력한 추출과 농축을 통한 건강 개선, 각종 기능식품이나 에너지 음료, 나아가 각종 화장료조성에 첨가하여 사용할 수 있는 원료 형태로의 가공도 필요하지만, 이러한 분야에 대해서는 상대적으로 미진한 상황이다.However, since these are industrially processed and do not exist in the form that consumers want, they need to be processed into raw materials that can be used to improve health through powerful extraction and concentration of ingredients such as Rg, Rg2, Rb1, Rg3, and phlorotannins, and added to various functional foods, energy drinks, and even various cosmetic compositions. However, this field is relatively lacking.
본 발명은 상술한 바와 같은 종래 기술상의 제반 문제점들을 감안하여 이를 해결하고자 창출된 것으로, 홍삼 추출공정에서 다양한 진세노사이드를 포함한 플로로탄닌의 함량을 농축시켜 각종 건강 기능식품은 물론, 에너지 음료, 또는 화장료조성시 첨가물로도 활용할 수 있도록 개선된 홍삼 그릿츠 제조방법을 제공함에 그 주된 목적이 있다.The present invention has been created in consideration of the above-described problems in the prior art to solve them, and its main purpose is to provide an improved method for manufacturing red ginseng grits by concentrating the content of phlorotannins including various ginsenosides in the red ginseng extraction process so that the grits can be utilized as an additive in the composition of various health functional foods, energy drinks, or cosmetics.
본 발명은 상기한 목적을 달성하기 위한 수단으로, 수삼을 세척기로 세척하는 제1단계와; 상기 제1단계 후 분쇄기를 사용하여 세척된 수삼을 2.3-6.7mm 크기의 작은 알갱이로 만드는 제2단계와; 증숙기 내 열판 위에 상기 제2단계를 거쳐 수득된 수삼 알갱이를 넣고 90℃로 10시간 동안 증삼시키는 제3단계와; 상기 제3단계를 통해 증삼이 완료되면 옆면과 위면에 설치된 보온 히터를 이용하여 76℃로 86시간 보온을 유지하여 숙성 및 발효시키는 제4단계; 발효된 홍삼 알갱이를 24시간 동안 건조기로 건조시켜 홍삼 그릿츠 원료를 얻는 제5단계;를 포함하는 것을 특징으로 하는 홍삼 그릿츠 제조방법을 제공한다.The present invention provides a method for manufacturing red ginseng grits, which comprises a first step of washing fresh ginseng with a washer; a second step of using a grinder after the first step to make the washed fresh ginseng into small granules of 2.3-6.7 mm in size; a third step of placing the fresh ginseng granules obtained through the second step on a hot plate in a steamer and steaming them at 90° C. for 10 hours; a fourth step of maturing and fermenting them by maintaining the temperature at 76° C. for 86 hours using heat-retaining heaters installed on the sides and top, after the steaming is completed through the third step; and a fifth step of drying the fermented red ginseng granules in a dryer for 24 hours to obtain red ginseng grits raw material.
이때, 상기 제5단계에서 얻은 홍삼 그릿츠 원료를 첨가하고자 하는 제품의 요구 크기에 맞게 커팅 혹은 분쇄하여 해당 제품 가공에 첨가하는 단계가 더 수행되는 것에도 그 특징이 있다.At this time, the characteristic is that a step of cutting or crushing the red ginseng grits raw material obtained in the fifth step to fit the required size of the product to be added and adding it to the processing of the relevant product is further performed.
또한, 상기 제3단계를 수행할 때, 동일 크기로 세절된 다시마와 미역귀를 각각 수삼 알갱이 100g 당 5g씩 더 첨가한 것에도 그 특징이 있다.In addition, when performing the third step, it is also characterized by adding 5g of kelp and wakame, each cut into the same size, per 100g of ginseng grains.
또한, 상기 제4단계를 수행할 때, 증삼된 수삼 알갱이 100g당 석창포 생잎 추출액 10㎖, 자몽종자 추출액 10㎖를 더 첨가하여 숙성, 발효시키는 것에도 그 특징이 있다.In addition, when performing the fourth step, it is characterized by adding 10 ml of Seokchangpo fresh leaf extract and 10 ml of grapefruit seed extract per 100 g of steamed ginseng granules and maturing and fermenting them.
또한, 상기 증삼된 수삼 알갱이 100g당 택란 추출액 5㎖, 연잎 추출액 5㎖를 더 첨가한 것에도 그 특징이 있다.In addition, it is characterized by adding 5 ml of taekran extract and 5 ml of lotus leaf extract per 100 g of the above steamed ginseng granules.
본 발명에 따르면, 홍삼 추출공정에서 다양한 진세노사이드를 포함한 플로로탄닌의 함량을 농축시켜 각종 건강 기능식품은 물론, 에너지 음료, 또는 화장료조성시 첨가물로도 활용할 수 있도록 개선된 효과를 얻을 수 있다.According to the present invention, by concentrating the content of phlorotannins including various ginsenosides in the red ginseng extraction process, an improved effect can be obtained so that it can be utilized as an additive in the composition of various health functional foods, energy drinks, or cosmetics.
이하에서는, 본 발명에 따른 바람직한 실시예를 보다 상세하게 설명하기로 한다.Hereinafter, preferred embodiments according to the present invention will be described in more detail.
본 발명에 따른 홍삼 그릿츠 제조방법은 항암효과가 입증된 Rg, Rg2, Rb1, Rg3 등의 진세노사이드는 물론 플로로탄닌 등과 같은 성분들의 강력한 추출과 농축을 위해 증삼과 숙성 발효를 통한 다양한 건강식품이나 음료, 혹은 심지어 피부를 탄력있고 윤택하게 하는 원료를 만드는 방법에 관한 것이다.The method for manufacturing red ginseng grits according to the present invention relates to a method for manufacturing various health foods or beverages, or even raw materials for making skin elastic and glossy, through steaming and fermentation for the powerful extraction and concentration of ginsenosides such as Rg, Rg2, Rb1, and Rg3, which have proven anticancer effects, as well as components such as phlorotannins.
이러한 홍삼 그릿츠 제조방법은 수삼을 세척기로 세척하는 제1단계와; 상기 제1단계 후 분쇄기를 사용하여 세척된 수삼을 2.3-6.7mm 크기의 작은 알갱이로 만드는 제2단계와; 증숙기 내 열판 위에 상기 제2단계를 거쳐 수득된 수삼 알갱이를 넣고 90℃로 10시간 동안 증삼시키는 제3단계와; 상기 제3단계를 통해 증삼이 완료되면 옆면과 위면에 설치된 보온 히터를 이용하여 76℃로 86시간 보온을 유지하여 숙성 및 발효시키는 제4단계; 발효된 홍삼 알갱이를 24시간 동안 건조기로 건조시켜 홍삼 그릿츠 원료를 얻는 제5단계;를 포함한다.This method for manufacturing red ginseng grits includes the following steps: a first step of washing fresh ginseng in a washing machine; a second step of using a grinder to grind the washed fresh ginseng into small granules sized 2.3-6.7 mm after the first step; a third step of placing the fresh ginseng granules obtained through the second step on a hot plate in a steamer and steaming them at 90°C for 10 hours; a fourth step of maturing and fermenting them by maintaining the temperature at 76°C for 86 hours using heat-retaining heaters installed on the sides and top after the steaming is completed through the third step; and a fifth step of drying the fermented red ginseng granules in a dryer for 24 hours to obtain red ginseng grits raw material.
이어, 상기 제5단계에서 얻은 홍삼 그릿츠 원료를 첨가하고자 하는 제품의 요구 크기에 맞게 커팅 혹은 분쇄하여 해당 제품 가공에 첨가할 수 있다.Next, the red ginseng grits raw material obtained in the above 5th step can be cut or crushed to fit the required size of the product to be added and added to the processing of the relevant product.
이때, 상기 제2단계에서 수삼을 2.3-6.7mm 크기의 작은 알갱이로 만드는 것은 증숙 효과를 증대시키기 위한 것이다.At this time, in the second step, the ginseng is made into small granules of 2.3-6.7 mm in size to increase the steaming effect.
예컨대, 수삼(인삼)에는 약 50종류의 진세노사이드(Ginsenoside)가 함유되어 있으나 모두 발현되는 것은 아니고, 증숙과 증압의 조건, 횟수, 방법에 따라 이화학적 변화에 의해 발현되는 진세노사이드의 농도, 종류 등이 달라지는 것으로 알려져 있다.For example, although fresh ginseng (Panax ginseng) contains about 50 types of ginsenosides, not all of them are expressed, and it is known that the concentration and types of ginsenosides expressed through physicochemical changes vary depending on the conditions, number of times, and method of steaming and pressure.
특히, 본 발명에서는 이들 진세노사이드 중에서 Rg, Rg2, Rb1, Rg3는 물론 플로로탄닌 성분의 농축과 추출을 용이하게 하기 위한 조건으로 증숙하며, 이를 구현시키는데 최적 조건을 갖추도록 수삼의 크기를 상기와 같이 한정한다.In particular, in the present invention, steaming is performed under conditions to facilitate the concentration and extraction of phlorotannin components as well as Rg, Rg2, Rb1, and Rg3 among these ginsenosides, and the size of fresh ginseng is limited as described above to ensure optimal conditions for implementing this.
또한, 상기 제3단계에서 증삼시키는 것은 증기로 찌는 것을 말하며, 반드시 100℃를 초과해서는 안되고, 또한 12시간을 초과하여 증숙하면 안된다. In addition, steaming in the third step refers to steaming, and the temperature must not exceed 100℃, and the steaming time must not exceed 12 hours.
이는 100℃를 넘거나 12시간 이상으로 증숙하게 되면 색도는 증가하여 홍색을 강하게 띄지만, 진세노사이드의 이화학적 변화와 농도가 급격하게 떨어지면서 원하는 사포닌, 즉 Rg, Rg2, Rb1, Rg3 등의 진세노사이드는 물론 플로로탄닌 등과 같은 성분을 얻기 힘들기 때문이다.This is because when steamed at temperatures exceeding 100℃ or for more than 12 hours, the color increases and the red color becomes stronger, but the physicochemical changes and concentration of ginsenosides decrease rapidly, making it difficult to obtain the desired saponins, such as ginsenosides such as Rg, Rg2, Rb1, and Rg3, as well as components such as phlorotannins.
뿐만 아니라, 본 발명에서 사용되는 수삼은 4년근을 주요 대상으로 하며, 5년근, 6년근도 사용가능하다.In addition, the ginseng used in the present invention is mainly 4-year-old ginseng, but 5-year-old and 6-year-old ginseng can also be used.
아울러, 상기 제4단계를 통해 숙성 발효시키는 이유는 유효 사포닌의 농축도를 높이기 위함이다.In addition, the reason for maturing and fermenting through the above fourth step is to increase the concentration of effective saponins.
이에 더하여, 본 발명에서는 상기 제3단계를 수행할 때, 동일 크기로 세절된 다시마와 미역귀를 각각 수삼 알갱이 100g 당 5g씩 더 첨가할 수 있다.In addition, in the present invention, when performing the third step, 5 g of kelp and wakame cut into equal sizes can be added per 100 g of ginseng grains.
이때, 다시마는 미끈거리는 성분인 후코이단을 포함하고 있는데, 후코이단은 암세포의 증식을 억제하는 효능이 있는 것으로 보고되어 있다. 또한, 알긴산 성분이 함유되어 있는데 이는 장내의 발암물질을 배출시켜 대장암 예방에 효과가 있고, 칼슘과 마그네슘이 풍부하게 함유되어 있어 뼈, 치아를 튼튼하게 만들어 주는데 기여하는 것으로 알려져 있다.At this time, kelp contains fucoidan, a slippery ingredient, and fucoidan is reported to have the effect of inhibiting the proliferation of cancer cells. In addition, it contains alginic acid, which is effective in preventing colon cancer by expelling carcinogens in the intestines, and it is known to be rich in calcium and magnesium, which contribute to strengthening bones and teeth.
그리고, 미역귀는 미역의 뿌리를 말하는 것으로, 알긴산과 후코이단이 풍부하고 고혈압과 당뇨 등 성인병 예방에 도움을 주며, 면역력을 강화시키고, 콜레스테롤 수치를 떨어뜨리며, 각종 혈관 질환을 개선하는데 기여하여 냉체질을 좋게 하는 장점이 있다.Also, wakame ear refers to the root of wakame, and is rich in alginic acid and fucoidan, and helps prevent adult diseases such as high blood pressure and diabetes, strengthens the immune system, lowers cholesterol levels, and contributes to improving various vascular diseases, thus improving cold constitution.
덧붙여, 상기 수삼 알갱이 100g당 카테킨(Catechin) 5g. 미강 5g을 더 첨가할 수 있다.In addition, 5g of catechin and 5g of rice bran can be added per 100g of the above ginseng granules.
이 경우, 카테킨(Catechin)은 폴리페놀로서 타닌이라고도 불리며, 비타민C, 비타민E 및 항산화 비타민을 다량 함유하고 있어 항산화작용은 물론, 항염증, 진정 작용에 기여하는 바가 크다.In this case, catechin is a polyphenol, also called tannin, and contains a large amount of vitamin C, vitamin E, and antioxidant vitamins, so it greatly contributes to antioxidant action as well as anti-inflammation and soothing action.
또한, 미강은 베타시스테롤, 알파토코페롤 등이 풍부하게 함유되어 있어 항산화 활성이 높아 체내 유해한 활성산소를 제거하여 세포의 손상을 막고 암세포의 발생 및 성장을 억제시키는데 기여한다.In addition, brown rice is rich in beta-sitosterol, alpha-tocopherol, etc., so it has high antioxidant activity and helps prevent cell damage by removing harmful oxygen radicals from the body and suppressing the occurrence and growth of cancer cells.
다른 한편, 상기 제4단계를 수행할 때, 증삼된 수삼 알갱이 100g당 석창포 생잎 추출액 10㎖, 자몽종자 추출액 10㎖를 더 첨가하여 숙성, 발효시킬 수 있다.On the other hand, when performing the fourth step, 10 ml of Seokchangpo fresh leaf extract and 10 ml of grapefruit seed extract may be added per 100 g of steamed ginseng granules to allow maturation and fermentation.
이때, 석창포 생잎 추출액은 정유 성분인 알파-아사론(α-asarone)과 베타-아사론(β-asarone) 및 오이게놀(eugenol) 성분이 다량 함유되어 있어 카페인을 포함하지 않고도 신경을 안정화시키는 심신 안정기능을 수행하며, 발효를 촉진한다.At this time, the extract of the fresh leaves of Seokchangpo contains a large amount of essential oil components, such as α-asarone, β-asarone, and eugenol, so it performs a calming function that stabilizes the nerves and body without containing caffeine, and promotes fermentation.
또한, 자몽종자 추출액은 아스코르빈산과 나린진(Naringin)이 다량 함유되어 있어 세균의 외막을 분해하여 자살시켜 제거하는 독성없는 강력한 천연항균제로 작용한다.Additionally, grapefruit seed extract contains large amounts of ascorbic acid and naringin, which act as non-toxic, powerful natural antibacterial agents that destroy the outer membrane of bacteria and kill them.
이에 더하여, 본 발명에서는 증삼된 수삼 알갱이 100g당 택란 추출액 5㎖, 연잎 추출액 5㎖를 더 첨가할 수 있다.In addition, in the present invention, 5 ml of taekran extract and 5 ml of lotus leaf extract can be further added per 100 g of steamed ginseng granules.
이때, 택란 추출액은 혈액 순환을 좋게 하고 어혈을 없애 주며, 수분 대사를 좋게 해서 부종을 없애 주는 등의 효능이 있다.At this time, the extract of the taekran has the effect of improving blood circulation, removing blood stasis, and improving water metabolism to remove edema.
그리고, 연잎 추출액은 철분이 많아 유아나 임산부의 빈혈 예방에도 좋은 효과가 있고, 피를 맑게 해주므로 혈압을 낮출 뿐만 아니라, 지방 분해 능력이 있다.In addition, lotus leaf extract is rich in iron, so it is effective in preventing anemia in infants and pregnant women, and it not only lowers blood pressure by purifying the blood, but also has the ability to break down fat.
또다른 한편, 상기 제5단계를 수행할 때, 홍삼 그릿츠 100g당 매실-아마씨유 분말 2.5g, 아르기닌분말 2.5g, 카무트효소분말 1.5g을 더 첨가할 수 있다.On the other hand, when performing the above-mentioned fifth step, 2.5 g of plum-linseed oil powder, 2.5 g of arginine powder, and 1.5 g of Kamut enzyme powder can be additionally added per 100 g of red ginseng grits.
이 경우, 매실-아마씨유 분말은 정제수 100㎖에 매실가루 15g, 아마씨유 40g을 혼합하여 괸 후 건조한 상태에서 분쇄하여 가루로 만든 것으로, 매실가루와 아마씨유는 소화불량을 해소하고, 장내 유익균 활성과 면역력 증진에 기여한다.In this case, the plum-linseed oil powder is made by mixing 15g of plum powder and 40g of flaxseed oil in 100ml of purified water, drying it, and grinding it into powder. The plum powder and flaxseed oil help relieve indigestion and contribute to the activation of beneficial intestinal bacteria and enhancement of immunity.
또한, 아르기닌분말은 단백질을 구성하는 20가지 아미노산중 하나로서 주로 청어와 연어에 다량 함유되어 있으며, 혈류를 개선하고, 염증을 줄이는데 기여한다.In addition, arginine powder is one of the 20 amino acids that make up protein and is mainly found in large quantities in mackerel and salmon, contributing to improving blood flow and reducing inflammation.
아울러, 카무트효소분말은 함유된 셀레늄에 의한 강력한 항산화작용, 그에 따른 항암효과가 뛰어나며, 염증을 개선하고 치유하는데 효과적이다.In addition, Kamut enzyme powder has a strong antioxidant effect due to the selenium it contains, and it has excellent anticancer effects, and is effective in improving and healing inflammation.
이상에서 설명한 바와 같은 방법으로 만들어진 홍삼 그릿츠 원료에 대해 성분을 검사한 결과, Rg, Rg2, Rb1, Rg3는 물론 플로로탄닌이 각각 확인되었다.As a result of testing the ingredients of red ginseng grits raw material produced using the method described above, Rg, Rg2, Rb1, Rg3, and phlorotannins were confirmed.
특히, Rg는 23.5mg, Rg2는 8.8mg, Rb1은 22.4mg, Rg3 25.3mg으로 확인되었다.In particular, Rg was confirmed to be 23.5 mg, Rg2 was 8.8 mg, Rb1 was 22.4 mg, and Rg3 was 25.3 mg.
이를 통해, 본 발명이 목적하는 진세노사이드를 확보할 수 있었으며, 식약처에서 권장하는 평균 권장량인 3mg 이상(최소 1회 증숙), 최대 80mg(최소 5회 증숙)의 범위내에 있으면서 상당히 높은 값 영역에 분포되어 있음을 알 수 있었다.Through this, the ginsenoside targeted by the present invention was secured, and it was found to be distributed in a considerably high value range, within the range of the average recommended amount recommended by the Ministry of Food and Drug Safety, which is 3 mg or more (at least 1 time of steaming) and up to 80 mg (at least 5 times of steaming).
Claims (5)
상기 제5단계에서 얻은 홍삼 그릿츠 원료를 첨가하고자 하는 제품의 요구 크기에 맞게 커팅 혹은 분쇄하여 해당 제품 가공에 첨가하는 단계가 더 수행되는 것을 특징으로 하는 홍삼 그릿츠 제조방법.In the first paragraph,
A method for manufacturing red ginseng grits, characterized in that it further comprises a step of cutting or crushing the red ginseng grits raw material obtained in the above 5th step into a size required for the product to be added and adding it to the processing of the product.
상기 제3단계를 수행할 때, 동일 크기로 세절된 다시마와 미역귀를 각각 수삼 알갱이 100g 당 5g씩 더 첨가한 것을 특징으로 하는 홍삼 그릿츠 제조방법.In the first paragraph,
A method for manufacturing red ginseng grits, characterized in that when performing the third step above, 5 g of kelp and wakame, each cut into equal sizes, are added per 100 g of ginseng grains.
상기 제4단계를 수행할 때, 증삼된 수삼 알갱이 100g당 석창포 생잎 추출액 10㎖, 자몽종자 추출액 10㎖를 더 첨가하여 숙성, 발효시키는 것을 특징으로 하는 홍삼 그릿츠 제조방법.In the first paragraph,
A method for manufacturing red ginseng grits, characterized in that when performing the fourth step above, 10 ml of Seokchangpo fresh leaf extract and 10 ml of grapefruit seed extract are additionally added per 100 g of steamed ginseng granules, and maturation and fermentation are performed.
상기 증삼된 수삼 알갱이 100g당 택란 추출액 5㎖, 연잎 추출액 5㎖를 더 첨가한 것을 특징으로 하는 홍삼 그릿츠 제조방법.In paragraph 4,
A method for manufacturing red ginseng grits, characterized in that 5 ml of taekran extract and 5 ml of lotus leaf extract are further added per 100 g of the above steamed ginseng granules.
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