PRODUCTION OF HIGH QUALITY GINSENG PRODUCTS PRESERVED IN HONEY HAVING IMPROVED TASTE, COLOR AND TEXTURE BY ALLOWING PERMEATION OF SUGAR INTO GINSENG IN VACUUM STATE

摘要

PURPOSE: A method of making ginseng products preserved in honey by allowing permeation of sugar into ginseng in a vacuum state is provided. It prevents cracking and browning of ginseng generated during steaming, minimizes the destruction of honey components and has an appearance similar to original ginseng. CONSTITUTION: Ginseng is washed and steamed at 60 to 110deg.C for 2hr after the removal of foreign material and its skin. Then, the steamed ginseng and sugar are introduced into a steamer to allow permeation of sugar into ginseng in a vacuum state and dried at 20 to 40deg.C for 24hr after the removal of sugar from the surface of ginseng. The sugar permeation process consists of: controlling the temperature of the steamer to 40 to 60deg.C; lowering the pressure to 40 to 70cmHg and maintaining for 2 to 6hr to remove interior air and moisture; restoring the pressure to atmospheric pressure to allow permeation of sugar into ginseng for 6hr; and performing the pressure control in 2 to 6hr intervals.