KR20020092754A - e-Red Ginseng(Red Ginseng Gold A) - Google Patents
e-Red Ginseng(Red Ginseng Gold A) Download PDFInfo
- Publication number
- KR20020092754A KR20020092754A KR1020010031556A KR20010031556A KR20020092754A KR 20020092754 A KR20020092754 A KR 20020092754A KR 1020010031556 A KR1020010031556 A KR 1020010031556A KR 20010031556 A KR20010031556 A KR 20010031556A KR 20020092754 A KR20020092754 A KR 20020092754A
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- pressure
- saponin
- ginseng
- kilograms
- Prior art date
Links
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 22
- 241000208340 Araliaceae Species 0.000 title claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 9
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims abstract description 11
- 229930182490 saponin Natural products 0.000 claims abstract description 11
- 150000007949 saponins Chemical class 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 230000001988 toxicity Effects 0.000 claims description 4
- 231100000419 toxicity Toxicity 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- 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
- A23V2300/38—Multiple-step
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
e-홍삼은 홍미삼 원재료와 특수공법으로 가공하는 방법을 사용하였는 바, 타 회사는 주로 홍삼과 다른 한약재를 원료로 가공하는 방법을 택하고 있으나 본 제품은 6년산 홍미삼을 주원료로 가공한다. 기존에는 홍미삼만을 가공하여 사포닌을 추출하는 가공방법이 어려웠기 때문에 본사에서는 이점에 착안하여 연구를 통하여 특수가공법을 만들어 낸 것이다.e-red ginseng uses red ginseng raw materials and special methods, and other companies mainly use red ginseng and other herbal medicines as raw materials, but this product processes six-year red ginseng as the main raw material. In the past, the processing method of extracting saponin by processing only red ginseng was difficult, so the head office focused on the advantages and created a special processing method through research.
또한 타 회사가 사용하는 자동압력솥은 홍삼원액(사포닌성분)을 완전히 추출하기에 적당치 않다. 본 제품은 완전 수동식 압력솥을 사용하여 압력솥에서 추출한 홍미삼액을 다시 열처리 솥에 홍미삼액을 넣어 2시간이상 압력을 뽑아 내는 방법을 사용함으로서 사포닌이 한국식품연구소가 제시하는 70mg당 0.15의 20배인 1mg당 1.88의 성적을 냈다.In addition, the automatic pressure cooker used by other companies is not suitable for completely extracting red ginseng extract (saponin ingredient). This product uses the method of extracting the red ginseng extract extracted from the pressure cooker from the pressure cooker by using a fully manual pressure cooker and extracting the pressure over 2 hours.The saponin is 20 times 0.15 per 70mg suggested by the Korea Food Research Institute. Scored 1.88.
기존의 홍삼제품에는 물맛이 나거나 아리고 톡톡쏘는 맛이 나며 사포닌 성분의 함유량이 적게 나오는 것에 착안하였다.The existing red ginseng products have a watery taste or an argo toxiny taste, and the content of saponin ingredient is low.
제품별 표시량을 보면 알수 있듯이 한국식품연구소가 제시하는 홍삼제품의 사포닌 기준치는 홍삼70mg 0.15이나 본 사가 발명한 제품의 사포닌성분은 홍삼1mg당 1.88이므로 표준치의 20배임. - 첨부자료참조As can be seen from the labeled quantity of each product, the standard of saponin of red ginseng products suggested by Korea Food Research Institute is 0.15 of red ginseng 70mg, but the saponin component of the product invented by our company is 1.88 per 1mg of red ginseng, so it is 20 times the standard value. -See attachment
상기의 목적을 달성하기위하여 e-홍삼은 수시간의 가열을 통하여 압력이 수천kg 발생시 압력을 방출시킨 후 압력을 수천kg로 떨어 뜨려 공간을 만들어주고 가공품이 끓어 오르도록 수십분씩 2회에 걸쳐 진행하고 다시 압력코크를 잠근 후 가열하여 수천kg로 올라가면 가열을 중지하였다가 압력이 자동으로 수천kg로 떨어지면 압력을 빼면서 공간을 만들어 주고 다시 수시간 이상 끓이면서 화학반응,가스,독성등을 제거하는 1차공법과 끓는 홍삼액을 다시 가공통에 담아 가열하면서 수증기로 날려 보내는 2차 가공법을 사용하고 있다.In order to achieve the above purpose, e-red ginseng releases the pressure when several thousand kg of pressure is generated by heating for several hours, then drops the pressure to thousands of kg to make a space and proceeds twice a few minutes to make the processed product boil. After turning off the pressure cock and heating up to thousands of kilograms, the heating is stopped. When the pressure drops to several thousand kilograms, the first step is to remove the pressure and create a space, and then boil it again for several hours to remove chemical reactions, gases and toxicity. The second process is to use the method and the boiling red ginseng liquid to be put back into the processing barrel and blown with steam while heating.
전술한 기술내용으로부터 자명하듯이 이렇게 하지 않으면 타사 제품의 경우처럼 홍삼과 부속물(고형분,한약재등)을 섞어 가공하여야 하며 타사제품은 자동시설임으로 화학반응,가스,독성등을 완전히 제거하는 데는 어려움이 있으므로 부속물을 통하여 물맛이 나거나 아리고 톡톡쏘는 맛을 없애려하는 것이다.As is clear from the above description, if you do not do this, you must process red ginseng and its accessories (solids, herbal medicines, etc.) as in the case of other companies' products, and it is difficult to completely remove chemical reactions, gases, and poisons because other products are automatic facilities. Therefore, the taste of the water through the appendages to try to get rid of the taste of Arigo.
e-홍삼은 특수공법으로 가공함으로서 화학반응,가스,독성등을 제거하였다. 사포닌의 숫치가 높게 나타남은 화학반응,가스,독성등을 제거된 것으로 판단됨은 물론 맛과 인체내의 면형반응으로 감지가 가능하며 e홍삼 음용후 사포닌이 활동하고 있음을 인체내의 반응과 느낌으로 직접 체험할 수 있다.e-red ginseng is processed by special method to remove chemical reaction, gas and toxicity. It is judged that the chemicals, gas and toxicity that saponin level is high are removed, and can be detected by taste and cotton reaction in the human body, and experience directly the reaction and feeling of saponin after e red ginseng drinking. can do.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010031556A KR20020092754A (en) | 2001-06-05 | 2001-06-05 | e-Red Ginseng(Red Ginseng Gold A) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010031556A KR20020092754A (en) | 2001-06-05 | 2001-06-05 | e-Red Ginseng(Red Ginseng Gold A) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20020092754A true KR20020092754A (en) | 2002-12-12 |
Family
ID=27707992
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010031556A KR20020092754A (en) | 2001-06-05 | 2001-06-05 | e-Red Ginseng(Red Ginseng Gold A) |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20020092754A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR890003694A (en) * | 1987-08-04 | 1989-04-17 | 넬슨 리써취 앤드 디벨럽먼트 캄파니 | I-substituted azacycloalkane compositions and uses thereof |
| KR900004274A (en) * | 1988-09-08 | 1990-04-12 | 오상오 | How to extract extract from ginseng |
| KR0168485B1 (en) * | 1995-10-31 | 1998-12-01 | 박명규 | The production of ginseng steamed red essence |
| KR0161748B1 (en) * | 1995-12-21 | 1998-12-01 | 박명규 | Process for preparing ginseng extract containing improved saponin contents |
| KR20000030545A (en) * | 2000-03-02 | 2000-06-05 | 김형극 | Red ginseng extract manufacturing method |
-
2001
- 2001-06-05 KR KR1020010031556A patent/KR20020092754A/en not_active Application Discontinuation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR890003694A (en) * | 1987-08-04 | 1989-04-17 | 넬슨 리써취 앤드 디벨럽먼트 캄파니 | I-substituted azacycloalkane compositions and uses thereof |
| KR900004274A (en) * | 1988-09-08 | 1990-04-12 | 오상오 | How to extract extract from ginseng |
| KR0168485B1 (en) * | 1995-10-31 | 1998-12-01 | 박명규 | The production of ginseng steamed red essence |
| KR0161748B1 (en) * | 1995-12-21 | 1998-12-01 | 박명규 | Process for preparing ginseng extract containing improved saponin contents |
| KR20000030545A (en) * | 2000-03-02 | 2000-06-05 | 김형극 | Red ginseng extract manufacturing method |
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