화학공학소재연구정보센터
홈 로그인 로그아웃 연락처 사이트맵
Korean Chemical Engineering Research, Vol.52, No.5, 587-591, October, 2014
Export Citation
고급 홍삼 생산을 위한 증삼공정의 제어
Control of Steaming Process for the Production of High Quality Red Ginseng
김신, 나영훈, 이지태†, 조원휘1
  • 경북대학교 화학공학과, 702-701 대구광역시 북구 산격동 1370
  • 1엔깁스, 445-160 경기도 화성시 반송동 93-10
Sin Kim, Younghoon Na, Jietae Lee†, and Wonhui Cho1
  • Department of Chemical Engineering, Kyungpook National University, 1370 Sangyeok-dong, Buk-gu, Daegu 702-701, Korea
  • 1enGibbs, 40 Daehak-ro, Yeongtong-gu, Suwon-si, Gyeoggi 443-270, Korea
E-mail:
초록
고급 홍삼의 생산 수율을 증가시키는 제어 방법에 관한 실험을 수행하였다. 수삼에서 홍삼을 만드는 과정 중 수증기로 수삼을 찌는 증삼 공정에서 동체균열, 내공, 내백 등이 발생하는데 이는 홍삼의 품질을 저하시키는 원인이 된다. 고급 홍삼의 수율을 증가시키기 위해서는 이런 불량 요인을 최소화하는 방법이 필요하다. 최근까지 대부분의 증삼 공정의 제어는 증삼 과정의 필수 인자인 온도만을 조절하거나 온도와 압력을 동시에 조절하여 제어하는 방법이 연구되었다. 그러나 이는 불량 요인을 최소화하는 목적에 적합하지 못한 것으로 보인다. 이와 달리, 본 연구에서는 기존의 홍삼 제조 방식을 토대로 96~99 ℃의 온도를 유지하면서 수삼의 무게 제어를 통하여 불량 요인을 최소화하는 제어 방법을 제시한다. 무게 제어를 적용한 실험 결과 증삼 과정 후 수삼의 동체균열의 불량요인이 줄어드는 것을 확인할 수 있었다.
Experiments for a control method that enhances the yield to produce high quality red ginsengs have been performed. In the first steaming process of a series of processes to produce red ginsengs from raw ginsengs, there occur several undesirable defects on ginsengs such as cracks of ginseng body, inside cavity and inside white. These defects lead to deterioration in product qualities. Therefore an improved control method that minimizes these undesirable defects is needed in order to increase the yield of high quality red ginsengs. Until these days, the steaming process control methods such as controlling the steaming temperature and/or pressure have been studied. However, such control methods are not adequate enough to minimize the undesirable defects in steamed ginsengs. On the other hand, in this experiment, we suggest a control method that minimizes the undesirable defects through a weight control of steamed ginsengs, keeping the steaming temperature at 96~99 ℃ as usual. Experiments with the weight control show that amount of cracks on the steamed ginseng body can be reduced.
Keywords:Red Ginseng;Steaming Process;Weight Control;On-Off Control;PI Control
  1. Kim DYJ, Korean Agri. Chem. Soc., 16, 60 (1973)
  2. Takaku T, Kameda K, Matsuura Y, Sekiya K, Okuda H, Planta Med., 56, 27 (1990)
  3. Lee SD, Okuda H, Korean J. Ginseng Sci., 14, 67 (1990)
  4. Do JH, Lee HO, Lee SK, Noh KB, Lee SD, Lee KS, Korean J. Ginseng Sci., 17, 145 (1993)
  5. Kim CS, Kim MW, Choi KJ, Sung HS, “Method for Enhancing Yield of High Quality Red Ginseng by Optimization of Heat Treatment Conditions to Reduce Quality Degrading Factors,” Patent Application 1998-019946, Korea Intellectual Property Office (1998)
  6. Kim CS, Choi KJ, Yang JW, “The Method of Manufacture for High Grade Red Ginseng Produce,” Patent Application 10-2004-0028046, Korea Intellectual Property Office (2004)
  7. Kim YH, Shin CS, “Method of Manufacturing Red Ginseng,” Patent Application 10-2006-0037651, Korea Intellectual Property Office (2006)
  8. Shin CS, Lee HJ, “Method of Manufacturing White Ginseng and Red Ginseng by Extra-high Pressure Treatment,” Patent Application 10-2007-0005157, Korea Intellectual Property Office (2007)
  9. Yun CK, “Method for Preparing Red-Ginseng,” Patent Application 10-2008-0057415, Korea Intellectual Property Office (2008)
  10. Kim CS, Chang DP, Kang YS, “Steaming and Drying Facilities for Red Ginseng,” Patent Application 10-2010-0083866, Korea Intellectual Property Office (2010)
  11. Kim CB, Park ST, “Heaven Grade Ginseng and Black Ginseng Complex with Heated Drying Device Manufacturing,” Patent Application 10-2012-0065760, Korea Intellectual Property Office (2012)
  12. https://www.kgc.co.kr/Flash/microsite/ginseng/process_1.html (2014)
  13. Jujuly MM, Vu TNL, Lee M, Korean Chem. Eng. Res., 49(5), 565 (2011)
  14. Vu TNL, Lee M, Korean J. Chem. Eng., 30(3), 546 (2013)