PALATABILITY ENHANCED PUFFED RED GINSENG CONCENTRATE AND METHOD FOR PREPARING THE SAME

摘要

The present invention relates to a puffed red ginseng concentrate with enhanced palatability and a puffed red ginseng concentrate manufactured thereby, which comprises the steps of: making a puffed red ginseng; repetitively extracting the puffed red ginseng from a mixed solvent of an organic solvent and water and finally being extracted as water; and selectively mixing the red ginseng concentrate manufactured in the previous step. In addition, the present invention relates to a manufacturing method of a puffed red ginseng concentrate and a puffed red ginseng concentrate manufactured thereby, comprising the steps of drying and selectively mixing the red ginseng concentrate. According to a manufacturing method, a puffed red ginseng concentrate or a beverage using a puffed red ginseng concentrate powder has high palatability with little bitter taste and soil odors.