Method for enhancing yeild of high quality red ginseng by weight control

In order to increase the active component, saponins, of the ginseng and improve the quality of it, the fresh ginseng is prepared to become the red ginseng through steaming ginseng and drying process. The steaming ginseng, which steam the fresh ginseng at 98~100°C for 3 hours, of the red ginseng process determine color and amounts of active components of the red ginseng. However, the red ginseng´s quality will be low because the occurred cracks on the ginseng´s surface expel active components. The cause of crack formation seems due to water absorbed into the ginseng. Therefore, in order to reduce cracks on the ginseng´s surface, we propose a control system that maintains constantly the weight of water absorbed during steaming. To conduct the proposed method, an apparatus measuring the weight of ginseng in real-time is constructed and then a control system to keep the ginseng weight by manipulating the steam and hot-dried air is designed. As a result of steam and air inflow control, the crack formation would be minimized, improving yield of the high quality red ginseng.