KR101711387B1 - A method for normalizing kumsan black ginseng having antioxidant function and kumsan black ginseng normalized by the method - Google Patents
A method for normalizing kumsan black ginseng having antioxidant function and kumsan black ginseng normalized by the method Download PDFInfo
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- 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
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- 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
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- 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
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Abstract
Description
The present invention relates to a method for standardizing ginseng black ginseng having antioxidant activity and ginseng ginseng standardized by the above method.
Drying the ginseng at a temperature of 90 to 96 캜 for 3 to 5 hours; Mixing the dried ginseng at 45 to 55 DEG C for 36 to 48 hours; Drying the steamed ginseng at 40 to 60 DEG C for 2 to 4 hours; And repeating the drying and boiling steps 5 to 9 times to prepare standardized black ginseng. The present invention also relates to a method for standardizing ginseng ginseng having antioxidant activity.
The ginseng black ginseng (GBG05) standardized by the method according to the present invention is characterized in that it contains less than the reference value of benzopyran or no benzo pyrene, has an antioxidant effect, and has a micro ginsenoside which is beneficial to the human body. .
Generally, the ginseng is reddish through a plurality of times of steam cooking and drying. When red ginseng is cooked and dried again a plurality of times, it becomes black ginseng having black color.
These red ginseng and black ginseng are known to have excellent active ingredient content in red ginseng compared to fresh ginseng due to the change in pharmacological action of ginseng through a plurality of times of cooking and drying, and in case of black ginseng, It is known that the ginsenoside components contained in the red ginseng are further strengthened through the process of steaming and drying.
Ginsenoside is a saponin in ginseng. It has been recently recognized as a physiologically active substance because of its anticancer, antioxidant and cholesterol lowering effect. Ginseng saponin has a unique chemical structure that is different from saponin found in other plants. Its pharmacological efficacy is also unique and is called 'ginsenosides' in the sense of ginseng glycosides.
However, during the process of changing ginseng to red ginseng and black ginseng, benzopyrene, which is harmful to the human body, may occur during the heat treatment step such as drying or drying at high temperature several times.
Benzopyrene is a type of environmental hormone that is a kind of polycyclic aromatic hydrocarbons produced in the incomplete combustion process of fossil fuels. When accumulated in the human body, it induces various cancers and causes mutations. Benzopyran is included in ginseng, as well as blackened food, cigarette smoke, and automobile exhaust gas from heating furnaces.
Hereinafter, the prior art related to the present invention will be briefly described. Korean Patent Registration No. 10-1093899 discloses a process for producing red ginseng and black gins reducing benzopyran, which is a kind of carcinogenic substances harmful to human body, which occurs in the step of steam drying at high temperature and drying at high temperature in a hot- Method is described.
However, the above-described technology only describes the preparation method of red ginseng and black ginseng, and there is a problem that the content of ginsenosides and the change of benzopyrene according to the ginsenosides according to the number of steaming times are unknown.
Therefore, there is a problem in that the production method of black ginseng having antioxidative effect, in which the content of ginsenosides is variously contained and the content of trace ginsenosides is increased, has an unknown problem.
Disclosure of the Invention The present invention has been made in order to solve the above-mentioned problems, and an object of the present invention is to provide a method for standardizing ginseng black ginseng having antioxidant effect and ginseng ginseng standardized by the method.
It is an object of the present invention to provide a method for standardizing ginseng black ginseng having antioxidative effects containing various kinds of ginsenosides while increasing the content of ginsenosides while suppressing the generation of benzopyrene and ginseng ginseng standardized by the above method .
The object of the present invention is to provide a method of standardizing the ginseng black ginseng having antioxidative effects derived from an efficient standardization method by measuring the antioxidative effect according to the number of steaming times and the extraction method and the ginseng ginseng standardized by the above method.
Drying the ginseng at a temperature of 90 ° C to 96 ° C for 3 hours to 5 hours; Mixing the dried ginseng at 45 ° C to 55 ° C for 36 hours to 48 hours; Drying the steamed ginseng at 40 to 60 DEG C for 2 to 4 hours; And a step of repeating the drying step and the boiling step 5 to 9 times to prepare standardized black ginseng. The present invention provides a method for standardizing ginseng ginseng having antioxidant activity.
The antioxidant activity of Ginseng black gins according to the present invention is inhibited from the generation of benzopyrene and has an effect of containing various ginsenosides while increasing the content of trace ginsenosides.
The antioxidant activity of Ginseng black ginseng according to the present invention has an effect of deriving an efficient standardization method by measuring the antioxidative effect according to the number of times of drinking and the extraction method.
The ginsenoside Rg5, Rk1 and Rh4 contents of the Ginseng black ginseng having the antioxidative activity according to the present invention are increased, and the total phenol content and antioxidant activity are increased.
1 is a graph showing the change in chromaticity of Ginseng black ginseng according to the number of steaming times.
FIG. 2 is a table showing the content of benzopyran detected in the ginseng black ginseng extract according to the number of steaming times.
FIG. 3 is a graph showing changes in the content of ginsenosides according to the number of times of steaming and drying of red ginseng and ginseng black ginseng.
FIG. 4 is a graph showing the content of ginsenoside of 5-fold ginseng.
FIG. 5 is a graph showing the total phenol content of ginseng black ginseng according to the present invention.
FIG. 6 is a table showing the analysis of crude minced crude protein, crude protein and crude fat content according to the cultivars.
The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
Therefore, the embodiments described in the present specification, the reference examples, and the drawings are merely the most preferred examples of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.
Example 1. Standardization method of Ginseng black ginseng with antioxidant effect
1) washing and primary drying step
The material (such as ginseng and dried ginseng) is sampled to perform a cleaning operation for removing soil or foreign matter, and then the body of the washed material and the ginseng are separated and dried.
In this case, various drying methods such as vacuum drying, freeze drying, double drying, negative drying and vacuum drying can be used, and far-infrared drying can be used, but the present invention is not limited thereto.
Here, the drying temperature may be variously set, but the drying may be performed at a temperature of 90 ° C to 96 ° C for 3 hours to 5 hours, but is not limited thereto.
2) Steaming stage
In the process of 1), the dried material is put into a boiling machine and steamed using steam.
A non-pressing type, a pressing type or an atmospheric type stepladder may be used as the steaming steer, and preferably a non-pressing stepless steer can be used.
Non-pressurized steam boiler can prevent the material from popping due to pressure, and can produce high quality black ginseng. It prevents the effective ingredient of the material from leaking through excessive humidification.
The pressurized steaming temperature may be set to various values, preferably from 90 ° C to 96 ° C for 3 to 5 hours, but is not limited thereto.
3) Secondary drying step
In the process of 2) above, the material that has been matured is dried.
In this case, various drying methods such as the method described in 1) above can be used. Vacuum drying methods can be used, but the present invention is not limited thereto.
The drying temperature and time may be variously set according to the design conditions, and preferably, the drying may be performed at 50 to 60 ° C for 36 to 48 hours, but the present invention is not limited thereto.
The drying may be such that the residual moisture content of the material is preferably not more than 15% in the black gross component.
On the other hand, after the above-described secondary drying, the steaming step is repeated so that the steaming step and the second drying step can be repeatedly performed, and this step is referred to as 1 to 9 stages depending on the number of times the above-described repeating is performed.
At this time, color can be gradually detected by repeating the cooking and drying.
GBG05 can be obtained through the above-described procedure. In this case, GBG05 is defined as GBG05 for Jinshan ginseng standardized by Jinsan International Ginseng Herbal Research Institute, which is the applicant of the present application.
Experimental Example 1. Analysis of chromaticity of black ginseng
1) Experimental process
Black ginseng prepared on the basis of Example 1 was used as an experimental material, and black ginseng was prepared according to the number of steaming times.
The color change of black ginseng is measured by three times of SCI (including specular reflection) in the measurement wavelength range (360mm ~ 740mm) using KONICA MINOLTA (Model No. CM2500D) And measured according to the CIE standard. The L * value, the a * value and the b * value were repeatedly measured three times and expressed as an average value.
Here, L * represents brightness, a * represents red, and b * represents intensity of yellow.
2) Experimental results
FIG. 1 is a graph showing changes in chromaticity of black ginseng as a result of repeating the present invention.
As a result, the lightness of black ginseng before cooking was 68.94, red color was 6.85, and yellow color was 16.08. In addition, the chromaticity of black ginseng according to the number of times it is distributed is as follows.
1 Gauge: lightness 69.09 / red 6.39 / yellow 21.71
2 GCP: lightness 58.52 / red 9.63 / yellow 19.66
3 Gauge: lightness 55.30 / red 8.56 / yellow 17.37
4 GCP: lightness 53.88 / red 8.81 / yellow 16.75
5 GCP: lightness 51.85 / red 7.13 / yellow 14.57
6 Gauge: Brightness 51.04 / Red 7.38 / Yellow 14.30
7 GCP: lightness 39.98 / red 4.46 / yellow 3.21
8 Gauge: lightness 39.63 / red 2.96 / yellow 2.32
9 Gauge: lightness 40.60 / red 3.19 / yellow 2.65
In other words, referring to FIG. 1 of the accompanying drawings, it can be seen that the brightness decreases with the increase in the number of times of exposure, indicating that the brightness of black gins is lowered to black due to the number of times of exposure have.
However, the redness and yellow color values of the two micrographs were slightly higher than that of the one micrograph, indicating that the color was darkened when the color of red rose from 6.85 to 6.39, while that of yellow rose from 16.08 to 21.71.
In the case of 3 micrographs, the red color value is higher and the yellow color value is lower than 2, but the color difference is greatly lowered, which means that the color is darkened.
In the 4th to 9th grades, the degree of chromaticity and red and yellow tends to be lowered. Therefore, in this experiment, it was found that the coloring of black ginseng becomes darker as the number of times of repetition is repeated.
Experimental Example 2. By Distribution Analysis of benzopyran content in black ginseng
1) Experimental process
Analysis of benzopyran content in black ginseng was conducted based on the guidelines of the benzopyran test method (Health Functional Food Specification Team -5454, Dec. 31, 2007) of the Korean Food and Drug Administration (2007) health functional food (so-called black ginseng).
5 g of the black gum sample was immersed in 20 ml of distilled water for 1 hour, and then 10 ml of hexane was added to extract the hexane layer.
The extracted hexane layer of black ginseng was concentrated using a vacuum concentrator (MG-2100, Buchi, Switzerland), dissolved in MeOH 100, and injected into GC-MS (6890 series, Agilent, USA) to analyze the content of benzopyran.
2) Experimental results
FIG. 2 is a table showing the content of benzopyran detected in black ginseng extract according to the number of times of steaming.
According to the results of the experiment, it was found that no detection value of benzopyrene (ppb) was found according to the external analysis, but according to the result of the above analysis, the detection value of benzopyran (ppb) was 0.049 ㎍ / kg 0.05, and 0.071 ㎍ / kg in the case of 2, 4 and 0.0, respectively, and 0.061 ㎍ / kg in the case of 5 and 0.030 ㎍ / kg, respectively. However, benzopyran values were not detected in the 7th to 9th grades.
Also, it was confirmed that the content of benzopyran detected was not more than 2 μg / kg, which is the standard value suggested in Food Code.
That is, it was found that the black ginseng roasted at least seven times in the mashing step and the drying step did not contain benzo-pyrene, and the ginseng ginseng (GBG05) standardized by the black ginseng standardization method according to the present invention, .
In particular, 4 Gypsies The benzopyran content is rising From the 5th It can be seen that the content of benzopyrene has started to drop sharply.
Experimental Example 3. By Distribution Analysis of ginsenoside content of red ginseng and black ginseng
1) Experimental process
In order to extract ginsenoside, 100 g of black ginseng was weighed, and then 2 L of 80% ethanol corresponding to 20 times (v / w) of the sample was added, and the mixture was refluxed for 2 hours to extract and centrifuge the supernatant and precipitate Respectively. The supernatant was concentrated under reduced pressure at 60 ° C using Rota evaporator (Buchi Labor technik AG, Switzerland). Ethanol was removed and distilled water was added to make the extract 200 ml.
The extract was centrifuged at 10,000 rpm for 20 minutes at 4 ° C to collect the supernatant.
In order to purify ginsenoside from 80% ethanol extract of black ginseng, it was separated using Diaion HP-20 resin adsorption method (Mitsubishi Kasei, Japan). That is, 200 ml of 80% ethanol extract of black ginseng was filtered with a 0.45 mm filter, and adsorbed on a Diaion HP-20 column (2.5 * 50 cm, wet volume 100 ml). Thereafter, 3 L of distilled water and 25% ethanol were eluted, and finally 3 L of 95% ethanol was eluted. The 95% ethanol eluate was concentrated under reduced pressure at 60 ° C using a vacuum concentrator to remove ethanol, and then lyophilized to give a ginsenoside sample.
Ginsenoside analysis was performed using HPLC-ELSD. The sample was added to methanol to a concentration of 0.2%, and 0.2 ml of the solution was mixed with 0.1 ml of 0.1% internal standard (IS, Digoxin, Sigma) and filtered through a 0.45 mm filter. HPLC-ELSD was performed on Dionex HPLC (Ultimate 3000, USA) equipped with an ELSD detector (Polymer Laboratories, PL-ELS 2100, USA). Columns were Gemini 5 mm C18 column (250 * 4.6 mm, Phenomenex, USA) and LC mobile phase was used as solvent A and LC grade acetonitrile as B solvent. The column temperature was maintained at 35 ° C and the flow rate was 1 L / min. Gradient conditions increased the B solvent from 30% to 40% for 0 to 20 minutes and from 40% to 90% for 20 to 45 minutes.
2) Experimental results
FIG. 3 is a graph showing changes in the content of ginsenosides according to the number of times of steam cooking and drying of red ginseng and black ginseng. FIG. 4 is a graph showing the content of ginsenoside of 5-fold ginseng.
The ginsenosides (Rg1, Rb1, Rg3) decreased as the steamed ginseng was steamed / dried. The ginsenosides (Rg5, Rk1, Rh4)
At this time, red ginseng is indicated by reference numerals, and it can be seen that the total content of Rg5, Rk1 and Rh4 is increased because black ginseng associated with the present invention is generally repeated.
That is, Rg5, Rk1 and Rh4 were not contained in the black ginseng before the steaming, but the content of Rg5, Rk1 and Rh4 gradually increased while repeating the cultivation. Specifically,
1 to 1.5 mg / g, 2.2 to 2.7 mg / g in 2, 5.2 to 5.6 mg / g in 3, 4.7 to 6 mg / g in 4, 5, , 12.5 to 13 mg / g in 6 micrographs, 13 to 13.6 mg / g in 7 micrographs, 12.8 to 13 mg / g in 8 micrographs and 14 to 14.3 mg / g in 9 micrographs .
According to the above results, the total amount of Rg5, Rk1 and Rh4 is a trend that seems with every increase in the jeungpo that primarily can be seen in particular that it has radically increased from 5 jeungpo.
Therefore, the content of Rg5, Rk1, and Rh4 increases as the black ginseng is repeatedly repeated. As compared with Rg1, Rb1 and Rg3 contained in red ginseng, these Rg5, Rk1 and Rh4 exhibit antioxidative, cognitive improvement, fatigue, As shown in FIG. 1, even though the content of red ginseng Rg1, Rb1 and Rg3 decreases, the content of Rg5, Rk1 and Rh4 increases, and thus it is expected to have a greater effect do.
Experimental Example 4. Determination of polyphenol content in black ginseng
1) Experimental process
The extracts were filtered and diluted five times with 50% EtOH to 0.5 g of black ginseng powder at 80 ° C for 1 hour.
1 ml of the sample and 1 ml of the Folin reagent were mixed and allowed to stand at room temperature for 3 minutes, mixed with 1 ml of 10% Na2CO3 solution, and then allowed to stand at room temperature for 1 hour and then absorbance was measured at 700 nm.
2) Experimental results
FIG. 5 is a graph showing the total phenol content of black ginseng according to each culture.
A red ginseng showed 6 mg / g of polyphenol content and 2.5 mg / g of taekguk ginseng. Polyphenol contents of black ginseng were higher than those of black ginseng.
In other words, the total phenolic content of Ginseng Black Ginseng (GBG05) standardized according to the present invention shows an increasing tendency as the number of times of ginseng is repeated. Especially, , The total phenol content was higher than that of the other products. In addition, as the number of times of repetition was repeated, it was found that the difference between the above products and the total phenol content was worse.
According to these results, it is expected that GBCS05, which is standardized according to the present invention, can further have the antioxidant effect by improving the total phenol content.
Especially, From the 5th It can be seen that the total phenolic content has increased sharply, 5 It means that the antioxidant effect is remarkable from the microorganism.
That is, the total phenol content of 15 to 23 mg / g was increased from 5, and the total phenol content of 13 mg / g was significantly increased compared to the previous (4).
Experimental Example 5. By Distribution General composition of black ginseng
1) Experimental process
The general components of black ginseng were measured by conventional methods.
2) Experimental results
FIG. 6 is a table showing the analysis of black ginseng crude protein, crude protein and crude fat content by microorganisms.
That is, referring to FIG. 6 of the attached drawings, the standardized values for the crude, crude protein and crude fat of Jinshan black ginseng according to the present invention can be obtained.
0 Conjugation: Ingestion 3.92 ± 0.05 / crude protein 14.84 ± 0.30 / crude fat 1.23 ± 0.14
1 germination: Ingestion 3.72 ± 0.01 / crude protein 15.24 ± 0.97 / crude fat 1.41 ± 0.04
2 Gauge: Ingestion 3.64 ± 0.01 / crude protein 14.83 ± 0.56 / crude fat 1.42 ± 0.05
3 Gauge: Ingestion 4.07 ± 0.03 / crude protein 14.68 ± 0.40 / crude fat 1.34 ± 0.04
4 Gain: Ingestion 4.39 ± 0.12 / crude protein 13.02 ± 0.21 / crude fat 1.31 ± 0.04
5 Gauge: Ingestion 4.01 ± 0.10 / crude protein 12.47 ± 0.01 / crude fat 1.29 ± 0.05
6 Gauge: min 3.85 ± 0.10 / crude protein 11.23 ± 0.28 / crude fat 1.30 ± 0.02
7 Gauge: Ingestion 3.84 ± 0.01 / Crude protein 10.11 ± 0.35 / Crude fat 1.15 ± 0.06
8 Gain: Ingestion 3.92 ± 0.07 / crude protein 10.57 ± 0.41 / crude fat 1.13 ± 0.05
The standardized values for normalized crude protein, crude protein and crude fat were obtained according to the number of times of application: 9.86 ± 0.07 / crude protein 10.36 ± 0.68 / crude fat 1.07 ± 0.01.
That is, the amounts of crude protein, crude fat and crude fat from 5 to 9 were found to be from 1 to 4, and there were no problems with the contents of crude protein, crude fat and crude fat.
Claims (5)
Mixing the dried ginseng at 90 to 96 캜 for 3 to 5 hours;
Secondary drying the steamed ginseng at 50 to 60 ° C for 36 to 48 hours; And
Preparing a black ginseng by repeating the mashing step and the second drying step 5 to 9 times,
When the boiling and the second drying steps are repeated 7 to 9 times, the black gins do not contain the benzopyrene content at all,
Wherein the ginsenosides Rg5, Rk1 and Rh4 are contained in an amount of 10 to 14 mg / g in the case of once extracting black gins when 5 to 9 times of the above-mentioned vending and secondary drying steps are repeatedly carried out. ≪ / RTI >
Wherein the total amount of polyphenols contained in the black ginseng produced by the above-mentioned method is in the range of 15 to 23 mg / g.
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| KR102393857B1 (en) | 2020-11-05 | 2022-05-04 | 농업회사법인(주)한국흑삼공사 | Inner Beauty Composition for Skin Improvement comprising Black Ginseng Extract and Collagen |
| JP2022534014A (en) * | 2019-05-20 | 2022-07-27 | シージェイ チェイルジェダン コーポレーション | Anti-influenza virus composition, composition for treating respiratory disease and anti-aging composition containing black ginseng extract |
| KR20230081830A (en) | 2021-11-30 | 2023-06-08 | 천지현황 주식회사 | Inner Beauty Composition for Skin Improvement comprising Black Wild Ginseng Extract and Collagen |
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| KR20130112323A (en) * | 2012-04-03 | 2013-10-14 | 재단법인 금산국제인삼약초연구소 | Manufacturing method of a black ginseng by efficiet steam and dry process |
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| KR101093899B1 (en) | 2008-02-29 | 2011-12-13 | 강신정 | Benzopyrene reduced red and black ginseng manufacturing method |
| KR20130112323A (en) * | 2012-04-03 | 2013-10-14 | 재단법인 금산국제인삼약초연구소 | Manufacturing method of a black ginseng by efficiet steam and dry process |
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| JP2022534014A (en) * | 2019-05-20 | 2022-07-27 | シージェイ チェイルジェダン コーポレーション | Anti-influenza virus composition, composition for treating respiratory disease and anti-aging composition containing black ginseng extract |
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| KR102393857B1 (en) | 2020-11-05 | 2022-05-04 | 농업회사법인(주)한국흑삼공사 | Inner Beauty Composition for Skin Improvement comprising Black Ginseng Extract and Collagen |
| KR20230081830A (en) | 2021-11-30 | 2023-06-08 | 천지현황 주식회사 | Inner Beauty Composition for Skin Improvement comprising Black Wild Ginseng Extract and Collagen |
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