KR0180204B1 - Processing method of new taeguk ginseng - Google Patents
Processing method of new taeguk ginseng Download PDFInfo
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- KR0180204B1 KR0180204B1 KR1019960008027A KR19960008027A KR0180204B1 KR 0180204 B1 KR0180204 B1 KR 0180204B1 KR 1019960008027 A KR1019960008027 A KR 1019960008027A KR 19960008027 A KR19960008027 A KR 19960008027A KR 0180204 B1 KR0180204 B1 KR 0180204B1
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- ginseng
- taegeuksam
- present
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- nylon
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 47
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 47
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 47
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 47
- 238000003672 processing method Methods 0.000 title 1
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000004677 Nylon Substances 0.000 claims abstract description 8
- 239000004698 Polyethylene Substances 0.000 claims abstract description 8
- 229920001778 nylon Polymers 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 claims abstract description 5
- 229920002554 vinyl polymer Polymers 0.000 claims abstract description 5
- 239000005022 packaging material Substances 0.000 claims abstract description 4
- -1 polyethylene Polymers 0.000 claims abstract description 4
- 229920000573 polyethylene Polymers 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract 2
- 238000005406 washing Methods 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 238000007602 hot air drying Methods 0.000 abstract description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 5
- 229930182490 saponin Natural products 0.000 abstract description 5
- 150000007949 saponins Chemical class 0.000 abstract description 5
- 238000007796 conventional method Methods 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000005611 electricity Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 238000009835 boiling Methods 0.000 description 5
- 239000004484 Briquette Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008400 supply water Substances 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 태극삼의 신규한 제조방법에 관한 것이다. 본 발명의 태극삼 제조방법은 수삼을 선별하고 세척하는 공정: 전기에서 수득한 수삼을 나이론/폴리에틸렌(nylon/PE)으로 진공포장하고, 마이크로웨이브를 이용하여 수삼의 품온을 85 내지 95℃로 유지시켜 주며 2400 내지 2500MHz의 주파수로 20 내지 30분간 가열처리하는 공정; 전기에서 가열처리된 수삼을 50 내지 60℃의 건조온도 범위로 열풍건조시키는 공정; 및, 전기에서 제조된 태극삼을 무게선별기에 의해 자동편급하고, 방습이 가능한 비닐포장재로 포장하는 공정을 포함한다. 본 발명의 태극삼 제조방법에 의하면, 종래의 재래식 방법보다 불량율이 약 30%정도 감소되었고, 사포닌의 유실이 없었으며, 인삼의 향과 맛이 보존되었다. 또한, 태극삼 제조의 전체 공정을 수행하는데 걸리는 기간도 약 1/3로 줄어들었으며, 노동력도 크게 절감할 수 있었다.The present invention relates to a novel method for producing Taegeuksam. The method of manufacturing taegeuk ginseng of the present invention is the process of screening and washing the ginseng: vacuum ginseng obtained in the prior art by nylon / polyethylene (nylon / PE), and using a microwave to maintain the temperature of the fresh ginseng at 85 to 95 ℃ Giving 20 to 30 minutes heat treatment at a frequency of 2400 to 2500 MHz; Hot air drying the freshly treated ginseng at a drying temperature range of 50 to 60 ° C .; And, the taegeuk ginseng produced in the electricity is automatically graded by a weight sorter, and includes a step of packaging in a moisture-proof vinyl packaging material. According to the manufacturing method of Taegeuksam of the present invention, the defect rate was reduced by about 30% compared to the conventional method, there was no loss of saponin, and the flavor and taste of ginseng were preserved. In addition, the time required to carry out the entire process of manufacturing Taegeuksam was reduced to about one third, and labor costs were greatly reduced.
Description
제1도는 본 발명의 태극삼 제조방법을 공정별로 나타낸 그림이다.1 is a diagram showing the manufacturing method of Taegeuksam of the present invention by process.
본 발명은 신규한 태극삼의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 종래의 수삼을 물속에서 삶고 천일건조 및 열풍건조시켜 태극삼을 제조하는 방법을 개선, 마이크로 웨이브를 이용하여 수삼을 가열처리하고, 적정 온도로 열풍 건조시켜 태극삼을 제조하는 신규한 태극삼의 제조방법에 관한 것이다.The present invention relates to a novel manufacturing method of Taegeuksam. More specifically, the present invention boils the conventional ginseng in water, and dried and hot-air dried to improve the method for producing Taegeuk ginseng, heat treatment the fresh ginseng using microwave, and hot air dried at an appropriate temperature to produce Taegeuk ginseng It relates to a novel manufacturing method of Taegeuksam.
본 발명에서 '태극삼'이라 함은, 껍질을 벗기지 않은 수삼을 80 내지 85℃의 뜨거운 물속에서 20 내지 25분간 열처리(삶기) 한 후 건조시켜 제조한 백삼의 일종인 인삼제품을 의미한다.In the present invention, the term 'taegeuksam' refers to a ginseng product, which is a kind of white ginseng prepared by heat-processing (boiling) 20% to 25 minutes of unpeeled ginseng in hot water at 80 to 85 ° C.
일반적으로, 종래의 태극삼은 끓는 물속에서 수삼을 삶기 때문에 물속으로 인삼의 주약용 성분인 사포닌이 많이 유실되고, 인삼의 향과 맛도 감소되며, 인삼전분의 유실로 말미암아 제조된 태극삼 중 내공, 내벽, 균열등이 생긴 불량 태극삼이 많이 생산되어 생산성이 매우 낮다. 또한, 건조시 천일건조의 경우는 태양열에 의존하므로 건조시간이 6 내지 8일씩 너무 오래 걸리며, 열풍건조시는 정확한 건조온도가 설정되어 있지 않아 균열 등이 생긴 불량 태극삼이 생산되는 큰 원인이 되고 있다.In general, the conventional taeguksam boils ginseng in boiling water, so saponin, the main ingredient of ginseng, is lost in water, and the fragrance and taste of ginseng are also reduced. Poor taeguksam with many cracks, etc. is produced and productivity is very low. In addition, in case of sun drying during drying, the drying time is too long for 6 to 8 days, and during the hot air drying, it is a big cause of poor Taeguksam produced by cracking due to the lack of accurate drying temperature. .
본 발명의 발명자들은 태극삼 제조시 내공, 내벽, 균열 등으로 인하여 생기는 불량을 감소시키고, 수삼 본래의 향과 맛이 좀 더 보존된 우수한 품질의 태극삼을 제조하기 위하여, 열처리 과정은 마이크로웨이브를 이용하여 수삼을 가열처리하고, 열풍건조시 가장 효율적인 건조온도를 설정하여 내공, 내벽, 균열 등으로 인한 불량율을 감소시키는 방법에 의하여, 생산성을 높이면서도 고품질의 태극삼을 제조할 수 있음을 알아내고 본 발명을 완성하게 되었다.The inventors of the present invention to reduce the defects caused by the pores, inner walls, cracks, etc. during the manufacturing of Taegeuksam, and to prepare a good quality Taegeuksam that preserves the original aroma and taste of fresh ginseng, heat treatment process using a microwave The present invention finds that high-quality Taegeuk ginseng can be produced with high productivity by heating the fresh ginseng and setting the most efficient drying temperature during hot air drying to reduce the defect rate caused by internal holes, inner walls, and cracks. It was completed.
결국, 본 발명의 주된 목적은 수삼 본래의 맛과 향이 보존된 우수한 품질의 태극삼을 제조하는 방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method for producing a good quality Taegeuksam preserved the original taste and aroma of fresh ginseng.
본 발명의 다른 목적은 전기 방법에 의해 제조된 태극삼을 제공하는 것이다.Another object of the present invention is to provide a Taegeuksam produced by the electric method.
이하, 본 발명의 태극삼 제조방법을 공정에 따라 상세히 설명하기로 한다.Hereinafter, the manufacturing method of Taegeuksam of the present invention will be described in detail according to the process.
[제1공정][Step 1]
[선별 및 세삼공정][Selection and Sesam Process]
원료 수삼을 검사하여 병삼, 피삼 등을 제거하고, 종래의 세삼통을 이용하여 흙이나 기타 이물질을 깨끗이 제거한다.The raw ginseng is inspected to remove bottle ginseng, blood ginseng, etc., and the soil and other foreign substances are cleanly removed using a conventional ginseng container.
[제2공정][Step 2]
[가열처리 공정][Heat treatment process]
선별 및 수세된 수삼을 나이론/폴리에틸렌(nylon/PE)으로 진공포장하고, 마이크로웨이브로 품온을 85 내지 95℃로 유지시켜 주며 2400 내지 2500MHz의 주파수로 약 20 내지 30분 정도 가열처리한다.The screened and washed ginseng is vacuum packed with nylon / polyethylene (nylon / PE), and the temperature is maintained at 85 to 95 ° C. with microwave and heat treated at about 2400 to 2500 MHz for about 20 to 30 minutes.
[제3공정][Step 3]
[건조공정][Drying process]
마이크로웨이브로 가열처리된 수삼을 열풍 건조기내에서 50 내지 60±2℃의 건조온도로 약 60시간 정도 건조시켜 태극삼을 제조한다.The dried ginseng heated by microwaves is dried for about 60 hours at a drying temperature of 50 to 60 ± 2 ℃ in a hot air dryer to prepare Taegeuk ginseng.
[제4공정][Step 4]
[선별 및 포장공정][Selection and Packaging Process]
건조된 태극삼을 중량선별기를 이용하여 무게별로 자동 편급 및 정형을 실시하고, 방습능력이 뛰어난 비닐포장재로 포장하여 유통과정 중에 흡습이 일어나지 않도록 한다.The dried Taegeuksam is automatically graded and shaped by weight using a weight sorter and packed with vinyl packaging material with excellent moisture-proof ability to prevent moisture absorption during distribution.
이상과 같은 본 발명의 태극삼 제조공정을 제1도에 도식적으로 나타내었다.The manufacturing process of Taegeuksam of the present invention as described above is shown schematically in FIG.
이하, 본 발명을 실시예에 의하여 보다 구체적으로 설명하고자 한다. 이들 실시예는 오로지 본 발명을 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.
[실시예 1]Example 1
[수삼의 선별 및 세삼][Selection and Taxation of Fresh Ginseng]
원료 수삼을 검사하여 수확과정 중에 손상받은 파삼이나 병삼, 황이낀 수삼 등을 제거하고, 당업계에서 통상적으로 사용되는 세삼통에 넣어 약 20 내지 30분동안 물을 공급하면서 통을 회전시켜 흙이나 기타 이물질을 깨끗이 제거시켰다.Check the raw ginseng to remove the damaged ginseng, bottle ginseng, yellow ginseng, etc. damaged during the harvesting process, and put it in a cesam barrel commonly used in the industry to supply water for about 20 to 30 minutes, and then rotate the barrel to soil or other The foreign material was removed cleanly.
[실시예 2]Example 2
[마이크로웨이브를 이용한 가열처리][Heat treatment using microwave]
종래의 방법과 같이 끓는 물속에서 수삼을 20 내지 30분간 삶는 경우 실험결과 약 30% 정도의 사포닌이 물속으로 유실되며, 인삼의 향과 맛성분의 손실도 매우 커서 관능검사 결과 물로 삶아 제조한 태극삼의 향과 맛의 강도는 수삼의 약 1/2 내지 1/3에 불과하였다.When boiled ginseng in boiling water for 20 to 30 minutes as in the conventional method, about 30% of saponin is lost in water as a result of experiments, and the loss of flavor and taste components of ginseng is also very large. The intensity of flavor and taste was only about 1/2 to 1/3 of fresh ginseng.
이에, 실시예 1에 따라 선별 및 세삼된 수삼을 나이론/폴리에틸렌(nylon/PE)으로 진공포장하여 마이크로웨이브를 이용하여 2400 내지 2500MHz)의 주파수로 가열시켰다. 이때, 진공비닐팩 내부의 수삼의 품온을 85내지 95℃로 유지시켜 약 20 내지 30분간 가열처리를 실시하였다. 이 결과 수삼이 적당히 가열되어 증숙되면서 급격한 가열이 방지되므로, 내공과 균열 등에 의한 불량율이 종래의 물로 삶는 방법보다 약 30% 정도 감소되었다. 또한, 가열처리시 물과 직접 접촉하지 못하도록 비닐포장이 되어 있어서 사포닌의 유실이 일어나지 않았으며, 향과 맛도 관능검사 결과 물로 삶아 제조된 종래의 태극삼 보다 매우 높게 나타났다(참조 : 표1).Thus, the fresh ginseng selected and trimmed according to Example 1 was vacuum packed with nylon / polyethylene (nylon / PE) and heated to a frequency of 2400 to 2500 MHz using microwaves. At this time, the temperature of the fresh ginseng inside the vacuum vinyl pack was maintained at 85 to 95 ° C., and heat treatment was performed for about 20 to 30 minutes. As a result, since the fresh ginseng is properly heated and steamed to prevent rapid heating, the defective rate due to internal holes and cracks is reduced by about 30% compared to the conventional method of boiling with water. In addition, the loss of saponin did not occur due to the plastic packaging to prevent direct contact with water during the heat treatment, and the aroma and taste were much higher than the conventional taeguksam prepared by boiling water (see Table 1).
[실시예 3]Example 3
[건조][dry]
상기 실시예 2에 있어서 마이크로웨이브로 가열처리된 수삼을 열풍건조기내에서 건조온도 45℃, 55℃, 60℃로 건조시킨 결과, 45℃의 경우는 약 70 내지 80시간, 55℃와 60℃는 약 50 내지 55시간 만에 수분함량 13%정도에 도달하여 종래의 연탄불 건조와 천일건조시 6 내지 8일씩 걸리는 건조기간을 약 1/3로 크게 단축시킬 수 있었다. 또한, 종래의 건조방법으로 건조시 건조실 내부의 온도편차가 심하여 빨리 건조되는 곳과 느리게 건조되는 곳이 생기며, 태극삼의 색깔이 균일하지 못한 문제가 해결되었으며, 연탄불 건조시 연탄을 교환하거나 천일건조시 태극삼을 뒤집어 주는데 필요한 인력이 열풍건조에서 절약되었다. 55±2℃의 열풍건조시 태극삼의 수분함량과 수분활성도의 변화는 하기 표 2와 같았다.In Example 2, the fresh ginseng heated with microwaves was dried at a drying temperature of 45 ° C., 55 ° C., and 60 ° C. in a hot air dryer. As a result, in the case of 45 ° C., about 70 to 80 hours, 55 ° C. and 60 ° C. were In about 50 to 55 hours, the water content reached about 13%, which greatly reduced the drying period of about 6 to 8 days in the conventional briquette drying and sun drying to about 1/3. In addition, when the drying method by the conventional drying method, the temperature deviation inside the drying chamber is severe, so that the place to dry quickly and slowly dry, the problem that the color of Taeguksam is not uniform, solved the problem of briquette fire when changing briquettes or sun drying The manpower needed to turn over Taegeuksam was saved in hot air drying. Changes in water content and water activity of Taekuksam during hot air drying at 55 ± 2 ° C were shown in Table 2 below.
상기 표2에서 보듯이, 55℃ 열풍 건조시 약 50 내지 55시간 정도에서 수분함량 13%정도에 도달하며, 이때 미생물에 의한 부패방지 여부를 판단하는 기준이 되는 수분활성도는 약 0.62 정도로서 곰팡이의 생육도 억제되는 것으로 나타났다. 또한, 태극삼의 겉색깔도 매우 균일하여 좋은 품질의 태극삼이 제조되었다.As shown in Table 2, the water content reaches about 13% at about 50 to 55 hours when drying at 55 ° C. in a hot air, and the water activity as a criterion for determining whether to prevent decay by microorganisms is about 0.62 as the growth of mold. It was also shown to be suppressed. In addition, the color of Taegeuksam is also very uniform, a good quality Taegeuksam was produced.
[실시예 4]Example 4
[선별 및 포장 ][Selection and packing]
상기 실시예 3과 같이 제조된 태극삼을 중량선별기에 의해 자동편급하고 방습이 가능한 비닐포장재로 포장한 결과, 종래의 육안겁사에 의해 수작업으로 크기에 따른 편급 선별시 소요되는 인건비와 시간이 크게 절약되었다. 또한 방습포장으로 인하여 저장 및 유통과정 중에 발생되는 흡습문제가 해결될 수 있었다.As a result of packaging the taeguksam prepared as in Example 3 in a vinyl packaging material that is automatically graded and moistureproof by a weight sorter, the labor cost and time required for sorting the grade according to the size manually by the conventional naked eye yarn were greatly saved. . In addition, due to the moisture-proof packaging could be solved the problem of moisture absorption during the storage and distribution process.
이상에서 상세히 설명하고 입증하였듯이, 본 발명의 태극삼 제조방법에 의하면, 종래의 재래식 방법보다 불량율이 약 30%정도 감소되었고, 사포닌의 유실이 없었으며, 인삼의 향과 맛이 보존되었다. 또한, 태극삼 제조의 전체 공정을 수행하는데 걸리는 기간도 약 1/3로 줄어들었으며, 노동력도 크게 절감할 수 있었다.As described and demonstrated in detail in the above, according to the method of manufacturing Taegeuk ginseng of the present invention, the defect rate was reduced by about 30% compared to the conventional method, there was no loss of saponin, and the flavor and taste of ginseng were preserved. In addition, the time required to carry out the entire process of manufacturing Taegeuksam was reduced to about one third, and labor costs were greatly reduced.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960008027A KR0180204B1 (en) | 1996-03-23 | 1996-03-23 | Processing method of new taeguk ginseng |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019960008027A KR0180204B1 (en) | 1996-03-23 | 1996-03-23 | Processing method of new taeguk ginseng |
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| KR970064434A KR970064434A (en) | 1997-10-13 |
| KR0180204B1 true KR0180204B1 (en) | 1999-02-01 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100434437B1 (en) * | 1998-05-30 | 2004-08-25 | 주식회사 케이티앤지 | Method for enhancing yield of high quality red ginseng by optimization of heat treatment conditions to reduce quality degrading factors |
| KR100529475B1 (en) * | 2002-11-15 | 2005-11-21 | 김항종 | Making method of black ginseng |
| KR100502727B1 (en) * | 1997-07-24 | 2005-12-26 | 엔 바이오 주식회사 | Method for manufacturing the ginseng extraction tea, and ginseng extraction tea manufactured by the same |
| KR100840487B1 (en) * | 2007-02-08 | 2008-06-20 | 주식회사 동원에프앤비 | Method of processing medical herbs by extra-high pressure treatment in low temperature |
| KR100979807B1 (en) * | 2008-03-05 | 2010-09-06 | 전남대학교산학협력단 | A method for treating edible material by ultra-high pressure |
| KR101067957B1 (en) * | 2009-08-17 | 2011-09-26 | 박희춘 | Dry producing method of red ginseng |
| KR101362192B1 (en) * | 2011-10-07 | 2014-02-11 | 김형식 | Process Method of Fresh Ginseng |
-
1996
- 1996-03-23 KR KR1019960008027A patent/KR0180204B1/en not_active IP Right Cessation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100502727B1 (en) * | 1997-07-24 | 2005-12-26 | 엔 바이오 주식회사 | Method for manufacturing the ginseng extraction tea, and ginseng extraction tea manufactured by the same |
| KR100434437B1 (en) * | 1998-05-30 | 2004-08-25 | 주식회사 케이티앤지 | Method for enhancing yield of high quality red ginseng by optimization of heat treatment conditions to reduce quality degrading factors |
| KR100529475B1 (en) * | 2002-11-15 | 2005-11-21 | 김항종 | Making method of black ginseng |
| KR100840487B1 (en) * | 2007-02-08 | 2008-06-20 | 주식회사 동원에프앤비 | Method of processing medical herbs by extra-high pressure treatment in low temperature |
| KR100979807B1 (en) * | 2008-03-05 | 2010-09-06 | 전남대학교산학협력단 | A method for treating edible material by ultra-high pressure |
| KR101067957B1 (en) * | 2009-08-17 | 2011-09-26 | 박희춘 | Dry producing method of red ginseng |
| KR101362192B1 (en) * | 2011-10-07 | 2014-02-11 | 김형식 | Process Method of Fresh Ginseng |
Also Published As
| Publication number | Publication date |
|---|---|
| KR970064434A (en) | 1997-10-13 |
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