METHOD FOR MAKING RED GINSENG AND METHOD FOR MAKING RED GINSENG EXTRACTS

摘要

PURPOSE: Red ginseng and a red ginseng production method are provided to prevent loss of active components in a fresh ginseng and red ginseng making process and to keep intrinsic color and gloss and flovoring ingredient preventing damage in fine roots. CONSTITUTION: Washed fresh ginseng is steamed for 16-24 hours at 40-50 degreeC maintaining a vacuum state. A first steamed fresh ginseng is dried for 20-24 hours at 40-50 degree C maintaining the vacuum state. A first dried fresh ginseng is steamed for 18-24 hours at 40-50 degree C maintaining the vacuum state. A second steamed fresh ginseng is dried for 16-20 hours at 40-50 degree C maintaining the vacuum state. A second dried fresh ginseng is steamed for 20-24 hours at 40-50 degree C maintaining the vacuum state. A third steamed fresh ginseng is dried for 12-16 hours at 40-50 degree C maintaining the vacuum state. A third dried red ginseng is grinded in a granule state The grided red ginseng is placed in a steaming and agitating machine and the red ginseng is rotated in a low speed at internal temperature ranged 60-80 degree C. The speed of rotation is increased once scent of red ginseng gets stronger and the red ginseng is rotated rapidly at internal temperature ranged 100-130 degree C sealing the machine tightly. [Reference numerals] (AA) Start; (BB) First process; (CC) Second process; (DD) Third process; (EE) End; (S100) Clean red ginseng by distilled water; (S200) First steaming ginseng and drying the ginseng in a vacuum (moisture content of 30-50 %); (S300) Second steaming ginseng and drying the ginseng in a vacuum (moisture content of 20-30 %); (S400) Third steaming ginseng and drying the ginseng in a vacuum (moisture content of 5-20 %); (S500) Granule pulverization (slicing); (S600) Applying scent; (S700) Extraction in a vacuum; (S800) Concentration and distillation