KR20250038064A - A method for producing roasted seaweed containing mountain goat ginseng and roasted seaweed produced by the method - Google Patents

Abstract

The present invention aims to contribute to the development of the Hamyang wild ginseng industry through research and development of traditional food products based on wild ginseng grafted with Hamyang wild ginseng, thereby providing an improved method for manufacturing gimbukgak, which can maintain the efficacy of the ingredients of wild ginseng, one of the high-quality ginsengs, and allows the user to enjoy the crispy taste of gimbukgak and the fragrance of gim itself, and gimbukgak manufactured thereby.

Description

Method for producing roasted seaweed containing mountain goat ginseng and roasted seaweed produced by the method

The present invention relates to a method for manufacturing kimbu-gak containing wild ginseng and kimbu-gak manufactured by the method. More specifically, the present invention relates to a method for manufacturing kimbu-gak containing wild ginseng, which includes wild ginseng in kimbu-gak, a traditional food, while maintaining the unique effective ingredients of wild ginseng and enhancing the taste and flavor of kimbu-gak, and kimbu-gak manufactured by the method.

Recently, as the need for fostering a healthy national diet and spreading Korean food culture through the development of global commercialization technology for our agricultural and food products has been raised, interest in our traditional food has been increasing. In particular, interest in the globalization of Korean food and the industrialization of traditional food has been continuously increasing in terms of discovering and passing down our excellent food culture compared to Westernized eating habits, and support policies are also being actively implemented.

Traditional food is a form of food developed in a specific region to have a unique flavor and characteristics using local ingredients, and it emphasizes ‘traditionality’ and has its own historical background and cultural characteristics, and can be seen as a form of regional food popularized at the national level. When local food of each region becomes popular and has historical significance, it is defined as traditional food, and traditional food can be further defined as a commercialized form of traditional food.

In order to increase the income of farmers and fishermen through the industrialization of traditional foods, the government began to foster and support approximately 1,100 traditional food and agricultural processing companies in the late 1980s. As part of measures to standardize and ensure the quality of traditional foods produced by these companies, the government began introducing a traditional food quality certification system.

In particular, the Ministry of Agriculture, Food and Rural Affairs is activating the traditional food quality certification system by supporting quality management and promotion so that traditional foods that have received quality certification can be recognized as ‘high-quality products’ in the market to create high added value and globalize fermented foods.

In addition to this, various certification systems such as the food KS certification system, organic agricultural product quality certification system, and geographical indication system are being implemented, and these efforts are being promoted in cooperation with the government, organizations, academia, and research institutes to vitalize the traditional food industry. In order to further vitalize it, it is urgent to develop differentiated products that consider the characteristics of each region and products that can meet the needs of consumers, and standardized product production should be achieved in terms of system and quality.

The government is focusing its efforts on policies such as expanding and reorganizing the Ministry of Agriculture, Food and Rural Affairs by establishing the food industry as a new growth engine that will increase the added value of the primary industry and induce the joint development of the relevant industry, and is on a trend of growing high value-added industries.

High value-added foods are foods that can create new added value by grafting various technologies such as functional materials, eco-friendly safety technology, low-salt and globalization technology, and cutting-edge information and communication technology onto existing traditional concepts of food, such as health functional foods and traditional foods. Types of high value-added foods include health functional foods, eco-friendly safe foods, low-salt and health-function-enhanced well-being traditional foods, and u-food systems, etc., and are classified as new growth engine industries in line with consumer trends that emphasize food safety, health, and well-being, and recently, due to changes in the perception of companion animals, they also include functional pet feed.

Mountain ginseng (山養蔘) is ginseng that has been sown or transplanted in the mountains and allowed to grow naturally just like in the wild. It is known to be ginseng produced without artificial facilities in the mountains of Hamyang-gun, which has many high mountains and deep valleys, and has optimal conditions for growing mountain ginseng, such as good water quality and rainfall, large daily temperature range, abundant sunlight, and a clean environment.

Since 2007, Hamyang-gun has been implementing the first mountain ginseng production history system in the country to ensure that consumers are aware of the production area, variety, geology and soil, residual pesticide safety, heavy metal stability, harvest season, and distribution process including processing of mountain ginseng. Currently, Hamyang-gun has 310 reported mountain ginseng farms (Hamyang Mountain Ginseng Production History System, 2012), possessing the largest number of farms and production area in the country. Hamyang-gun is also continuously showing interest in fostering the 6th industry that links urban regeneration and rural experiential tourism through high value-added traditional foods combined with mountain ginseng.

Bugak is a traditional Korean food made with ingredients such as laver, mugwort, potatoes, perilla leaves, and green peppers, and stored in season to be fried and eaten as a side dish when needed. Among these bugak, gimbugak is a food made by spreading seasoned glutinous rice paste on dried laver, adding laver on top, spreading glutinous rice paste again, sprinkling sesame seeds, etc., drying in the shade for 1-2 days, cutting into appropriate sizes, and eating as is or fried in oil.

These kimchi-like snacks are good for your health as they contain a lot of vitamins, minerals, and dietary fiber. They are also made by adding various functional substances such as seasonings and spices to create a variety of flavors and aromas, and they are available in a variety of shapes and flavors and are used in a variety of dishes or snacks.

In the case of the 'frying process laver cracker' of the Korean Patent Application No. 10-2015-008132 (Patent Document 1), the 'laver cracker manufacturing method' of the Patent Application No. 10-2015-0081323 (Patent Document 2), and the 'frying process laver cracker manufacturing device' of the Patent Application No. 10-2013-0138739 (Patent Document 3), which coat grain skin between laver and add such functional substances, laver cracker is manufactured by mixing grain powder of any one of ginseng, jujube, wolfberry, magnolia berry, bokbunja, tangerine peel, Chinese yam, and cornelian cherry with the herbal medicine in a weight ratio of 7:3 to 9:1. In addition, in Korean Patent Application No. 10-2021-0047161 (Patent Document 4), 'Gimbukak using ginseng sprouts and black beans and its manufacturing method', gimbukak is manufactured by attaching ginseng sprouts to the surface of laver coated with glutinous rice bean porridge, and in Korean Patent Application No. 10-2004-0001006 (Patent Document 5), 'Gimbukak and manufacturing method of gimbukak' includes ginseng powder, etc. in the manufacturing process of glutinous rice paste to manufacture gimbukak.

However, patent documents 1 to 3 manufacture a grain skin by pressing a dough made by mixing herbal medicine and grain powder as a material to be applied or laminated on seaweed, and then laminating seaweed on top of the grain skin, shaping and cutting it, and then frying it to manufacture gimbukak. These documents do not use glutinous rice paste because the manufacturing process of glutinous rice paste takes a long time and a drying process is required during the coating. Patent document 4 manufactures gimbukak using ginseng sprouts and black beans, and manufactures gimbukak by applying glutinous rice bean porridge containing ginseng powder broth to the surface of seaweed, and then going through a decoration step of attaching ginseng sprouts, and then drying and boiling the gimbukak. In this patent document, glutinous rice bean porridge is manufactured by mixing ginseng powder into soaked glutinous rice and heating it for about 1 hour. However, if ginseng powder and glutinous rice are heated for about 1 hour, most of the active ingredients originally contained in ginseng change, making it difficult for ginseng to properly exhibit its efficacy. Patent Document 5 describes a method of manufacturing gimbukak by manufacturing glutinous rice paste containing at least one of jujube, green tea, mulberry leaves, ginseng, wolfberry, and cornelian cherry in powder or particle form, attaching seaweed to it, and then drying and frying it. The patent document simply explains that functional materials such as ginseng are sprinkled on or included in glutinous rice paste.

Domestic patent application No. 10-2015-0081321 Domestic patent application No. 10-2015-0081323 Domestic patent application No. 10-2013-0138739 Domestic Patent Application No. 10-2021-0047161 Domestic patent application No. 10-2004-001006

It is necessary to vitalize social communities by increasing the added value of traditional foods based on Hamyang wild ginseng, and to this end, the development of Hamyang wild ginseng fusion products and brands is urgent.

Based on this, the present invention aims to contribute to the development of the Hamyang wild ginseng industry through research and development of wild ginseng-based traditional food products grafted with Hamyang wild ginseng, and to provide an improved manufacturing method for gimbukgak, which can maintain the efficacy of the ingredients of wild ginseng, one of the high-quality ginsengs, and allows the user to enjoy the crispy taste of gimbukgak and the fragrance of gim itself, and gimbukgak manufactured therefrom.

The present invention relates to a method for manufacturing kimbu-gak using glutinous rice paste containing a ginseng extract as an effective ingredient as a high value-added traditional food for the purpose of promoting the development of the wild ginseng industry, the method comprising the steps of: (i) thoroughly washing glutinous rice and soaking it in water at room temperature to make glutinous rice; (ii) preparing glutinous rice paste by removing moisture from the soaked glutinous rice from step (i) and then finely grinding it; (iii) sufficiently cooling the glutinous rice paste from step (ii) and then adding a wild ginseng powder extract; (iv) evenly coating the glutinous rice paste containing the wild ginseng from step (iii) on the surface of laver to form kimbu-gak; (v) drying the kimbu-gak from step (iv) and frying it in oil.

According to the present invention, a seaweed snack containing wild ginseng produced by the above method is provided.

The manufacturing method of kimbukak according to the present invention is characterized by the method of manufacturing glutinous rice paste in the manufacturing step of glutinous rice paste, manufacturing glutinous rice paste first, sufficiently drying it, and then adding a wild ginseng extract. This method maintains the pH, acidity, and effective ingredients of wild ginseng as they are without change due to heat, and not only has the antioxidant and anti-aging effects due to ginsenoside, a pharmacological component of wild ginseng, but also lowers the pH and raises the acidity, thereby maintaining excellent storage properties and quality. In addition, in the frying process, less oil is absorbed and oxidation stability is high, and low peroxides are measured (affecting storage properties), high phenol contents and flavonoids are measured, and high protein contents (on the contrary, sodium and carbohydrate contents are lowered), and it can also exhibit the effect of maintaining a crispy texture and savory taste in a sensory evaluation test.

Figure 1 is a graph comparing the oil absorption rate of seaweed cakes manufactured by the methods of Examples 1 and 2 according to the present invention with that of seaweed cakes manufactured by the method of Comparative Example 1.
Figure 2 is a graph comparing the total phenol content of seaweed flakes manufactured by the methods of Examples 1 and 2 according to the present invention with that of seaweed flakes manufactured by the method of Comparative Example 1.
Figure 3 is a graph comparing the total flavonoid content of seaweed produced by the methods of Examples 1 and 2 according to the present invention with that of seaweed produced by the method of Comparative Example 1.

Hereinafter, preferred embodiments of the present invention will be described in detail. This is intended to describe in detail enough to enable those with ordinary skill in the art to easily carry out the invention, and does not mean that the technical idea and scope of the present invention are limited to the embodiments.

"Wild ginseng", which is ginseng grown naturally in the mountains, is known to have a high content of ginsenoside, a medicinal ingredient, and is excellent for lowering blood sugar, anti-inflammation, and anti-cancer effects. Recently, various attempts are being made to industrialize it through processing into general foods or health foods.

The "cultivated ginseng" used in the manufacture of kimbukak in the present invention is a type of high-quality ginseng grown in a specific growing environment, and is a special variety with excellent quality in itself. However, cultivated ginseng as well as general ginseng can be preserved for a longer period of time in a dried state, and heat treatment can also affect the chemical composition or active substances of ginseng.

Generally, ginsengs including mountain ginseng can be heat-treated in various ways, but they should be dried or steamed to remove moisture, and then completely dried through low-temperature drying or high-temperature drying. Ginsengs heat-treated in this way can be stored for a longer period of time, and can be maintained in a state that is particularly good for use as a health supplement or food ingredient.

However, in some cases, heat treatment can affect the chemical composition of ginseng. For example, heat treatment increases the activity of some enzymes or changes the chemical composition, thereby diminishing the characteristics of ginseng.

The inventors of the present invention have taken into consideration the basic characteristics of these ginsengs, and when manufacturing kimbukak, when mixing wild ginseng in the glutinous rice paste, they first manufacture the glutinous rice paste, dry it sufficiently, and then add the wild ginseng extract. By using this method, the pH, acidity, and effective ingredients of wild ginseng are maintained intact without being changed by heat, and the pharmacological ingredients of wild ginseng, ginsenoside, can exhibit antioxidant and anti-aging effects as well as the effect of lowering pH and increasing acidity.

In addition, it absorbs less oil during the frying process, shows high oxidation stability, has low peroxide levels (affects storage properties), has high phenol and flavonoid contents, and shows high protein content. In addition, it can maintain a crispy texture and savory taste in sensory evaluation tests.

The method for manufacturing kimbugak according to the present invention is, according to one embodiment, a step of first preparing glutinous rice paste. For example, glutinous rice is thoroughly washed with water, slowly heated, and then soaked at room temperature for 30 minutes to 2 hours (step 1), the soaked glutinous rice is taken out, the moisture is removed for 30 minutes, and then finely ground in a grinder and passed through a sieve (step 2).

The glutinous rice paste used in the present invention can be prepared by a method for manufacturing conventional glutinous rice paste. For example, water is added to glutinous rice powder, and a spatula such as a wooden spatula or a stirrer is used to slowly heat the glutinous rice powder until the temperature reaches 100°C so that the glutinous rice powder can sufficiently dissolve in the water, and soaking can be performed at room temperature for 30 minutes to 2 hours. If necessary, salt, pepper, red pepper powder, or sesame seeds can be additionally added to the glutinous rice paste according to preference for texture.

Next, drain the soaked glutinous rice, let it sit for 30 minutes to remove the water, and then grind it finely in a grinder to make glutinous rice paste.

Next, according to the present invention, there is a step of adding wild ginseng to glutinous rice paste. That is, after the glutinous rice paste manufactured in the first and second steps is sufficiently cooled, wild ginseng extract is added at 0.5 to 1 wt% of the total weight (third step).

The wild ginseng extract according to the present invention is prepared by adding 10 times (w/w) of water to wild ginseng, stirring and extracting at 100°C for 4 to 5 hours, filtering the obtained hot water extract through a pressure filtration device having a pore size of 1 to 5 μm, and then concentrating it in a reduced pressure concentrator at 60°C so that the solid content becomes 1 Brix.

If the wild ginseng extract is added to glutinous rice paste in an amount less than 0.5 wt% of the total weight, the effect of addition is minimal, and the antioxidant and anti-aging effects of wild ginseng are not exerted. On the other hand, if it is added in excess of 1 wt%, it is not evenly mixed with the glutinous rice paste, and thus the polyphenol content in the final product decreases and lipase inhibition activity is significantly increased, resulting in adverse effects.

According to one embodiment of the present invention, glutinous rice paste containing wild ginseng is evenly coated on the surface of seaweed to form multiple layers of seaweed flakes (step 4), the seaweed flakes are dried at 20°C to 30°C for 12 to 24 hours (step 5), and then fried in oil, preferably soybean oil, at 150°C to 250°C for 3 to 5 seconds to produce seaweed flakes.

The step of forming multiple layers of gimbukak can be achieved by repeatedly performing the glutinous rice paste coating and laver laminating processes, and gimbukak can be formed with a constant thickness. At this time, if the glutinous rice paste coating and laver laminating processes are performed less than 3 times, the thickness of the gimbukak may be too thin and may crumble easily, and if it is performed more than 5 times, the thickness of the gimbukak may become thick and may not provide a crispy texture, so it is preferable to perform the glutinous rice paste coating and laver laminating processes between 3 and 5 times.

Next, the kimchi that has formed multiple layers can generally be dried in the first stage. Specifically, the drying process is preferably performed in a closed space at 20 to 30°C for 12 to 24 hours. Next, after drying, a frying process (frying process) is performed in, for example, soybean oil at a temperature of 150°C to 250°C for 3 to 5 seconds.

According to the seaweed containing wild ginseng manufactured by the method of the present invention, the nutritional components or effective ingredients of the wild ginseng remain intact without being altered, and not only can the flavor of the wild ginseng be felt, but also the seaweed maintaining a crispy texture and savory taste can be provided.

Hereinafter, the method for manufacturing kimchi of the present invention will be described in more detail through examples and comparative examples.

Example 1

100 parts by weight of glutinous rice was thoroughly washed with 400 parts by weight of water and soaked at room temperature (20°C) for 1 hour. The rice was drained through a sieve, the moisture was removed for 30 minutes, ground finely in a grinder, and passed through a sieve to produce glutinous rice paste. After the glutinous rice paste was completely cooled, wild ginseng powder extract was added in an amount of about 0.5 wt% of the total weight to produce glutinous rice paste containing wild ginseng. The glutinous rice paste was evenly coated on the surface of seaweed in multiple layers and dried at 25°C for 24 hours. Then, it was fried at 190°C for 5 seconds using soybean oil to produce seaweed bugak containing wild ginseng.

Example 2

100 parts by weight of glutinous rice was thoroughly washed with 400 parts by weight of water and soaked at room temperature (20°C) for 1 hour. The rice was drained through a sieve, the moisture was removed for 30 minutes, ground finely in a grinder, and passed through a sieve to produce glutinous rice paste. After the glutinous rice paste was completely cooled, wild ginseng powder extract was added in an amount of about 1% by weight of the total weight to produce glutinous rice paste containing wild ginseng. The glutinous rice paste was evenly coated on the surface of seaweed in multiple layers and dried at 25°C for 24 hours. Then, it was fried at 190°C for 5 seconds using soybean oil to produce seaweed bugak containing wild ginseng.

Comparative Example 1

Crushed glutinous rice flour and water were mixed to form a dough, and the dough was applied on top of seaweed to form gimbukak. The gimbukak was dried once, steamed once, cut into a certain size, baked using an oven (180~250℃), and fried at 150~200℃ using soybean oil to produce gimbukak.

The results of comparing the total polyphenol content of Kimbukak containing wild ginseng manufactured by the method of the present invention (Examples 1 and 2) and Kimbukak manufactured by a conventional method (Comparative Example 1) (Experimental Example 1) are as follows.

Experimental Example 1

The pH and acidity of the seaweed of Comparative Example 1, Examples 1 and 2 are as shown in Table 1 below. The experimental method was to compare the initial values on day 0 of storage and day 60 while storing for 60 days. The pH of the seaweed of Comparative Example 1 on day 0 of storage was 6.65, which was a higher content than the seaweed of Examples 1 and 2. As a result of measuring after 60 days of storage, the seaweed of all examples tended to decrease as the storage period passed, but the seaweed of Comparative Example 1 was still high.

The acidity measurement result was 1.14, which means that the Kimbukak of Comparative Example 1 had a lower value than the Kimbukak with added wild ginseng. When the values for 60 days of storage were compared, the acidity of all Kimbukak tended to increase somewhat depending on the storage period, but there was no significant change in value like the pH. As a result, it was found that the pH tended to decrease and the acidity tended to increase as wild ginseng was added depending on the storage period.

Experimental example 2

The results showing the oil absorption rates of the seaweed crackers of Comparative Example 1, Examples 1 and 2 are as shown in Fig. 1. The seaweed cracker of Comparative Example 1 showed an oil absorption rate of 32%, and the seaweed crackers of Examples 1 and 2 showed results of 29.45% and 21.30%, respectively. Among them, the seaweed cracker of Example 2 showed the lowest oil absorption rate of 21.30%, indicating that when the amount of wild ginseng added during the manufacture of seaweed cracker increases, less oil is absorbed, affecting the storage properties and quality of the cracker.

Experimental Example 3

The results of comparing the acid value and peroxide content of the seaweeds of Comparative Example 1 and Examples 1 and 2 are as shown in Table 2 below. The seaweeds of Comparative Example 1 and Examples 1 and 2 were stored at 20 to 25℃ for 60 days, and the change in acid value was measured. At the beginning of storage, the seaweeds of Comparative Example 1 had an acid value of 1.55, the seaweeds of Example 1 had 1.30, and the seaweeds of Example 2 had 0.84. At the beginning of storage, the seaweeds of Comparative Example 1 had the highest acid value. As a result of measuring the acid value on the 60th day of storage, the seaweeds of Comparative Example 1 had 1.95, the seaweeds of Example 1 had 1.67 (0.5%), and the seaweeds of Example 2 had 0.84, showing that the acid value increased over time in all experimental groups. Compared to the Kimbukak of Comparative Example 1, it was found that the oxidation stability was higher as the amount of wild ginseng added increased. Based on these results, the Kimbukak with wild ginseng added showed low acidity and was advantageous for long-term storage.

Next, the peroxide value change of the Kimbukak of Comparative Example 1 and the Kimbukak of Examples 1 and 2 was measured by storing them at 20-25℃ for 60 days, and the results are as shown in Table 2. At the beginning of storage, the peroxide value of the Kimbukak of Comparative Example 1 was 25.48, the Kimbukak of Example 1 was 20.46, and the Kimbukak of Example 2 was 18.58. There was no significant difference between the samples, but when compared, the peroxide value was measured lower in the Kimbukak of Examples 1 and 2 than in the Kimbukak of Comparative Example 1. As a result of measuring the peroxide value after 60 days, the Kimbukak of Comparative Example 1 was 27.65, the Kimbukak of Example 1 was 21.57, and the Kimbukak of Example 2 was 19.45, showing that the peroxide value increased during the storage period, but there was no significant difference. And when comparing the values at the beginning of storage and after 60 days, the peroxide value of the seaweed of Examples 1 and 2 showed a lower rate of increase than that of the seaweed of Comparative Example 1, indicating that the seaweed of Example 1 suppressed the increase in the peroxide value, thereby affecting the storage properties.

Experimental example 4

The results of measuring the total phenol of the Kimbukak of Comparative Example 1 and the Kimbukak of Examples 1 and 2 are as shown in Fig. 2. The Kimbukak of Comparative Example 1 showed a content of 5.23±0.65 GAE ug/100 mL, the Kimbukak of Example 1 showed a content of 0.45, and the Kimbukak of Example 2 showed a content of 0.59. It was found that the more wild ginseng was added, the higher the phenol content was.

The total flavonoid results are as shown in Table 3. The Kimbukak of Comparative Example 1 showed a content of 0.42±0.145 ug/mL, the Kimbukak of Example 1 showed a content of 0.45, and the Kimbukak of Example 1 showed a content of 0.59, which showed no significant difference, but in conclusion, it was found that the more wild ginseng was added, the higher the flavonoid content was.

Experimental Example 5

The nutritional component analysis results of the seaweed of Comparative Example 1 and the seaweeds of Examples 1 and 2 are as shown in Table 3 (Comparative Example 1), Table 4 (Example 1), and Table 5 (Example 2). The nine nutritional component tests were conducted based on 50 g of the seaweeds of Comparative Example 1 and the seaweeds of Examples 1 and 2. Representative total calories were 269.2 Kcal for the seaweeds of Comparative Example 1, 247.0 for the seaweeds of Example 1, and 249.5 for the seaweeds of Example 2, with Comparative Example 1 being the highest. In addition, sodium was also 389.9 mg, 351.0, and 379.8 for the seaweeds of Comparative Example 1, with Comparative Example 1 being the highest. On the other hand, the protein content was higher in the seaweeds of the Examples, and the fat content was also higher in the seaweeds of Comparative Example 1. As a result, it was found that the protein content of seaweed with added wild ginseng increased and the three test items, including sodium and carbohydrates, decreased.

The present invention is not limited to the embodiments, and various modifications may be made by those skilled in the art without departing from the spirit and scope of the claims appended hereto, and therefore such modifications should be construed as falling within the scope of the present invention.

As such, the method for manufacturing kimchi containing wild ginseng according to an embodiment of the present invention helps to improve nutrition and health by adding wild ginseng containing ginsenoside components, and improves taste and flavor, and has the effect of promoting consumers' desire to purchase by giving a luxurious feel in terms of appearance.

About 60 people including Hamyang County Office and corporate officials attended the tasting event for Kimbukak containing wild ginseng. The participants were given a sensory evaluation of the final product, and through this report, we hope to contribute to raising awareness of Hamyang County’s anti-aging industry and expanding the commercialization of wild ginseng-based products, as well as increasing the production and sales of competitive high-quality products.

Claims (5)

(ⅰ) Step of washing glutinous rice thoroughly and soaking it in water at room temperature to make rice;
(ⅱ) a step of removing moisture from the soaked glutinous rice from step (ⅰ) and then grinding it finely with a grinder to prepare rice flour;
(ⅲ) a step of adding a wild ginseng powder extract after sufficiently cooling the glutinous rice paste from step (ⅱ);
(ⅳ) a step of forming a seaweed crust by coating the glutinous rice paste containing wild ginseng from step (ⅲ) on the surface of the seaweed;
(ⅴ) A method for manufacturing seaweed containing wild ginseng, characterized in that the seaweed from step (ⅳ) is dried in a closed space at 20 to 30°C for 12 to 24 hours and then fried at a temperature of 150 to 250°C for 3 to 5 seconds. In the first paragraph, the step of soaking glutinous rice in step (i) is a method characterized in that heat is gradually applied to well-washed glutinous rice and then soaked at room temperature for 30 minutes to 2 hours. A method according to claim 1, characterized in that the step of adding wild ginseng in step (iii) adds wild ginseng powder extract in an amount of 0.5 to 1 wt% of the total weight. A method according to claim 3, characterized in that the mountain ginseng powder extract is concentrated to have a solid content of 1 Brix. Kimbukak containing wild ginseng manufactured by any one of the methods of claims 1 to 8.