수삼의 증삼전 열처리로 홍삼중의 추출가능 물질은 물추출물 뿐만 아니라 60%주정 수용액 추출물의 양을 근본적으로 다량 생성시켜 추출수율을 높였다. 또한 갈색도가 증진되었으며, 전분질을 함량을 저하시켜 추출물중 원심분리박의 대부분을 차지하고 있는 전분을 감소시키므로써 이의 제거를 위한 원심분리기 등 고가의 공정 단축이 가능할 수 있다. 증삼 전 예열 적정온도는 $70^{circ}C$에서 60분이 적합하였으며 증삼시간에 따라서는 엑스추출율의 차이가 크지 않았다. 예열 조건별 물 추출물 엑스의 향미 비교에서 향과 맛 모두 당의 특성 향미가 증진됨을 나타냈다.
In order to enhance the yield and physical property of Korean red ginseng extract, preheating stage was added to the inception of red ginseng manufacturing process and its effect was investigated. Preheating of raw ginseng at $70^{circ}C$ for 2 hour followed by steaming for 2 hours increased the yield of water and 60% alcohol extract most effectively. Those yields were the highest at the same condition as above except preheating time shortened to 1 hour at $70^{circ}C$. Steaming time had little effect on the yield of water and 60% alcohol extract. The content of starch in red ginseng was reduced effectively by preheating of raw ginseng at $70^{circ}C$. The brown color intensity of red ginseng increased in proportion to preheating temperature in the range of $50-70^{circ}C$. However, there was no increase in the color intensity at $80^{circ}C$.
