THE RED GINSENG JAM FOR SEMIARID RED GINSENG AND PUMPKIN AND THE PRODUCING METHOD THEREOF

摘要

PURPOSE: A red ginseng jam comprising semidried red ginseng and pumpkin as main ingredient is provided to have specific taste and flavor by maintaining the tissue state suitable for red ginseng jam. CONSTITUTION: A semidried red ginseng 25 ~ 40 parts by weight and pectin 3 ~ 7 parts by weight and oligosaccharide 40 ~ 60 parts by weight are mixed and is heating with 65~80°C for 1~3 hours. Add a pumpkin which is the fully ripened pumpkin with hard skin or sweet pumpkin about 7 ~ 12 parts by weight and heats to 65~80°C for 1~3 hours. After cooling and solidifying the heated object in room temperature for 2~3 hours and then add some moisture content 20 ~ 40 parts by weight to 10 ~ 50mesh after neglecting 2 ~ 3 hours and cooling and solidifying and semi-dry Ginseng Radix rubra crushed material 4 ~ 8 parts by weight and heats about 1~2 hours with 90~110°C and making low temperature to 65 ~ 80°C so that 50 ~ 70brix to be cooled. The semidried red ginseng is manufactured by drying in 1 ~ 3 hours steaming and room temperature 2 ~ 4 days and semi dries the ginseng so that it could have moisture amount 20~40 weight % and compressing as a 15~40psi using compressor.