Method for producing the red ginseng concentrate with reduced bitter taste which is improved immunity and ease of intake of children

摘要

The present invention relates to a method for preparing a red ginseng concentrate, which optimizes a mixing ratio of purified water and a roasted red ginseng and other extraction conditions, increases the production yield by repeating extraction and aging, and solves a bitter taste to enable children or some consumers who are sensitive to a bitter taste to easily take a red ginseng concentrate, and more specifically, to a method for preparing a red ginseng concentrate, which improves immunity and intake convenience for infant. The method of the present invention comprises: a pretreatment step of preparing red ginseng powder by crushing a raw red ginseng into a particle size of 2 to 5 cm, and roasting the red ginseng powder at 150 to 180°C for 10 to 15 minutes; an extraction preparing step of inputting the pre-treated red ginseng powder of the first step and purified water into an extractor at a weight ratio of 1 : 6 to 8; an extracting step of increasing a temperature in the range of 50 to 80°C in the extractor of the extraction preparing step, repeatedly performing circulation and extraction for 4 to 6 hours, and performing placing and aging for 12 hours to prepare a red ginseng extract; a filtering step of filtering the red ginseng extract through a filter to remove impurities; a concentrating step of concentrating the filtered red ginseng extract; and a sterilization step of sterilizing a red ginseng concentrate obtained in the concentrating step.