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| LTVD (Low Temperature Vacuum Drying) |
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Low Temperature Vacuum Drying Red Ginseng Patent registration
Patent No. 10-2096949
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LTVD is the new drying technology for natural substance raising the organoleptic quality by improving the appropriateness of processing.
At the extraction stage, LTVD shows a dramatic enhancement in the solubility and force of water restoration through granting the porosity on the tissue by drying useful natural substance at low temperature and high vacuum (750mmHg) situation.
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Technology's Advantages
As drying the natural substance within a short time at low temperature and high vacuum(750mmHg).
(1) Reduce dry expense
(2) Minimize destruction of active components by thermal energy
(3) Enhance elution of wholesome ingredients in the dry matter
(4) Improve moisture restoration of the dry matter
(5) Improve organoleptic quality
(6) The dried matter can be easily ingested per se, because it is not as hard as stones and has soft texture, even though natural plant containing a lot of carbohydrates is dried.
| Application field |
Technology contents |
note |
| LTVD Red Ginseng |
Increasing surface area by forming porous tissue
Increasing solubility(water/ethanol) >>> Increasing efficiency of ginsenoside extraction
Decreasing transformation of active ingredients
Minimizing transformation of ginsenoside
Improving functionality
Decreasing red ginseng’s unique bitter taste/Increasing savory taste/ soft texture |
commercialization |
| LTVD vegetable |
Improving restoring force moisture of dried vegetable
Proper technology for vegetable used for ramen paste |
Development completion |
| LTVD fruit |
Well-functioned quality of dried fruit
High quality of soft texture and not tangled in mouth when taking in |
Development completion |
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LTVD Red Ginseng?
LTVD Korean Red Ginsengs are prepared about by vacuum drying for about 42hours at a low temperature- reduced pressure conditions. LTVD process is resulting in minimizing denaturalization of ginsenosides as specific active ingredients of ginseng and enhancing the flavor of red ginseng by reducing the peculiar bitter taste of ginseng. Compared to red ginseng made by traditional process, LTVD Red Ginseng has crispiness and smoother texture resulting from the increase of porosity in tissues of red ginseng and can also be eaten as it is without any additional processes such as a sweetened process.
| General Red Ginseng |
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LTVD Red Ginseng vs Conventional Red Ginseng
Differences in processing type and organoleptic quality
| Items |
Conventional Red ginseng |
LTVD red ginseng |
| Drying types |
Hot-air drying
(High temperature) |
Low Temperature
Vacuum Drying |
| Texture/ color |
Compact & Hard/
Dark brown |
Porous, Soft & crunchy/
Light brown |
Solubility
(Elution of wholesome ingredients) |
Very low |
High |
| Destruction of active ingredients |
High |
low |
| Taste |
bitter taste |
Less bitter and savory taste |
| Others |
Production of 100% Red ginseng tea is not available due to its lower solubility |
Without any additives, Production of 100% Red ginseng tea is available due
to its higher solubility and it can be taken as whole root, powder or sliced form because of improvement of organoleptic quality such as soft texture savory taste. |
Morphological differences (SEM Photograph)
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- Very narrower
surfaces
- Lower Solubility
(Lower elution of
ingredients)
- not easy to eat
directly |
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Conventional
Red Ginseng |
50X |
106X |
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- Very wider surfaces
- Higher Solubility
(Higher elution of
ingredients)
- Easy to eat directly |
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LTVD
Red Ginseng |
50X |
106X |
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Differences in Elution of wholesome ingredients in Solvents
Elution of wholesome ingredients in Water
(Dissolve 0.7g of each red ginseng crude power in 50mL of water..)
| Items |
1 min. |
5 min. |
Conventional
Red Ginseng |
LTVD Red Ginseng |
Conventional
Red Ginseng |
LTVD Red Ginseng |
| Cold water |
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| Hot water |
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Elution of wholesome ingredients in hot water
(by Absorbance measurement)
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LTVD Korean Red Ginseng Powder has a very high solubility in the water on 85℃ as well as reached the maximum extract point within only 20 seconds |
Normal Korean Red Ginseng Powder has a very low solubility in the water on 85℃ and almost not extracted within 2 minutes
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Compared to Normal Korean Red Ginseng Powder, Elution of ingredients in LTVD Korean Red Ginseng Powder was significantly increased about 5 times and was within 20seconds.
<by UV Spectrophotometer (Wavelength :420nm)> |
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Elution of wholesome ingredients in Alcohol
(Dissolve 50g of each red ginseng in 800mL of 30% alcohol.)
| Items |
Initial |
20min. |
90min. |
6hr |
24hr |
LTVD
Red Ginseng |
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Conventional
Red Ginseng |
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Sensory Evaluation for Red Ginseng Extract
(using solution dissolved 2g of each extract in water 100mlL at 85℃)
| Items |
Flavor |
Taste |
Overall
Acceptability |
| Bitterness |
Sweetness |
| Conventional Red Ginseng |
3.04±1.01a,1) |
8.43±0.67a |
1.84±0.92a |
2.86±0.82a |
| LTVD Red Ginseng |
6.26±0.76b |
4.65±0.79b |
6.23±1.02b |
8.54±1.02b |
Each value represents the mean±SD of the rating by 20 judges using 9-point scale
1)Means with different superscripts in columns are significantly different at p<0.05 by Duncan’s multiple range tests.
Compared to Normal Korean Red Ginseng Extract, LTVD Korean Red Ginseng Extract showed meaningful difference in flavor, taste and whole preference as more excellent.
Especially, bitter taste was significantly decreased and sweet taste was increased by LTVD Technology. |
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Contents of Main Ginsenosides in LTVD Red Ginseng (Analysis Organization certified by Authority)
| Products |
Parts of Red Ginseng used |
Ginsenosides
(Rb1 + Rg1 + Rg3) |
LTVD Red Ginseng Slices
(LTVD 홍삼절편) |
Red Ginseng Main Roots 100% |
5.72mg/g |
LTVD Red Ginseng Tea
(LTVD 홍삼 조 분말/티백) |
Red Ginseng Main Roots 70%
Red Ginseng Fine Roots 30% |
8.34mg/g |
Brewed water of LTVD Red Ginseng Tea※1
(LTVD 홍삼차 침출액) |
Red Ginseng Main Roots 70%
Red Ginseng Fine Roots 30% |
0.04mg/mL※2 |
※ 1. Solution brewed 0.7g of red ginseng tea in 80mL of hot water for about 5 minutes.
※ 2. Total ginsenosides in the brewed solution calculated as 80mL: 3.2mg/80mL (0.04mg/mL X 80mL)
※ 3. Function and daily dose (recommended as one of health functional ingredients d by the Korean Authority.
1) Help in improvement of immunity and fatigue.
: Ginsenoside as sum of Rg1, Rb1 & Rg3: 3~80 mg
2) Help in Blood circulation through the inhibition of platelet aggregation, Memory improvement antioxidant.
: Ginsenoside as sum of Rg1, Rb1 & Rg3: 2.4~80 mg |
