KR970070178A - How to prepare soluble ginseng for red ginseng - Google Patents
How to prepare soluble ginseng for red ginseng Download PDFInfo
- Publication number
- KR970070178A KR970070178A KR1019960011203A KR19960011203A KR970070178A KR 970070178 A KR970070178 A KR 970070178A KR 1019960011203 A KR1019960011203 A KR 1019960011203A KR 19960011203 A KR19960011203 A KR 19960011203A KR 970070178 A KR970070178 A KR 970070178A
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- KR
- South Korea
- Prior art keywords
- ginseng
- red ginseng
- taste
- manufacturing
- red
- Prior art date
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- Medicines Containing Plant Substances (AREA)
- Alcoholic Beverages (AREA)
Abstract
본 발명은 일반 주류등을 다량 복용 하면 속이 쓰리고 지구상의 인간은 각종 성인 병으로 고생하는 것을 방지하고 수출하는데 지장이 많은 점과 인삼제조과정에서 증발 인삼 농축기를 사용하면 홍삼 맛이 떨어지고 성분 및 각종 주류의 상품가치를 떨어지게 하는 문제점이 있어서 연구하게 되였으며 제조과정에서 5,6년근 수삼 3,500g을 정수 12,000-14,000CC°을 5중 냉각기가 설치된 수중기가 외부로 증발 되지 않는 공지의 공정에 의한 추출기계에 투입 완전 밀폐하여 온도 100-150도의 열로 48시간 이내로 끓이면 가용성 성분의 엑기스 12,000-14,000CC정수량의 홍삼색깔로 변한 배당체등이 특유의 새 맛이 도다라한 성분이 새롭게 생성된 것을 발견하고 증류된 각종 주류에 95-97%에 홈삼 주원료의 엑기스 0.3-0.5%를 첨가 혼합하면 상품 가치가 높히면서 속이 쓰리지 않고 새로운 특유의 맛과 쓴맛을 싫어하는 사람도 즐겁게 복용할 수 있는 것을 특징으로 하는 홍삼주 제조 방법에 관한 것이다.The present invention is based on the fact that when a large amount of general liquor is consumed, the human being on the earth is prevented from suffering from various adult diseases and it is difficult to export, and when the evaporation ginseng concentrator is used in the process of manufacturing ginseng, the taste of red ginseng is lowered, In the manufacturing process, 3,500 g of fresh ginseng was added to the extracting machine by a known process which does not evaporate to the outside, When the product is boiled in a temperature of 100-150 ° C for 48 hours, it is found that a new flavor, such as glycosides of soluble component 12,000-14,000 CC purified red ginseng, has been newly produced. Add 0.3-0.5% of ginseng base extract to 95-97% of various alcoholic beverages, And a method for manufacturing red ginseng, which is characterized by being able to take a pleasant new taste even for a person who does not like a new taste and bitter taste.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019960011203A KR970070178A (en) | 1996-04-15 | 1996-04-15 | How to prepare soluble ginseng for red ginseng |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019960011203A KR970070178A (en) | 1996-04-15 | 1996-04-15 | How to prepare soluble ginseng for red ginseng |
Publications (1)
Publication Number | Publication Date |
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KR970070178A true KR970070178A (en) | 1997-11-07 |
Family
ID=66222984
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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KR1019960011203A KR970070178A (en) | 1996-04-15 | 1996-04-15 | How to prepare soluble ginseng for red ginseng |
Country Status (1)
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KR (1) | KR970070178A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100256569B1 (en) * | 1997-12-05 | 2000-05-15 | 김용진 | Ginseng steamed red production method |
KR20020070196A (en) * | 2002-07-08 | 2002-09-05 | 안중현 | Formation of distilled liquor of fermented redginseng |
KR20030037963A (en) * | 2001-11-01 | 2003-05-16 | 최윤지 | Ginseng rice wine |
KR20030055081A (en) * | 2001-12-26 | 2003-07-02 | 황보룡 | 22% 40% omitted |
KR20030068995A (en) * | 2002-02-19 | 2003-08-25 | 진준희 | Red Ginseng Wine Manufacturing Method |
KR101336215B1 (en) * | 2011-12-28 | 2013-12-03 | 한국국제대학교 산학협력단 | Method for making Makgeolli with Activated Wild ginseng Extract |
-
1996
- 1996-04-15 KR KR1019960011203A patent/KR970070178A/en not_active Application Discontinuation
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100256569B1 (en) * | 1997-12-05 | 2000-05-15 | 김용진 | Ginseng steamed red production method |
KR20030037963A (en) * | 2001-11-01 | 2003-05-16 | 최윤지 | Ginseng rice wine |
KR20030055081A (en) * | 2001-12-26 | 2003-07-02 | 황보룡 | 22% 40% omitted |
KR20030068995A (en) * | 2002-02-19 | 2003-08-25 | 진준희 | Red Ginseng Wine Manufacturing Method |
KR20020070196A (en) * | 2002-07-08 | 2002-09-05 | 안중현 | Formation of distilled liquor of fermented redginseng |
KR101336215B1 (en) * | 2011-12-28 | 2013-12-03 | 한국국제대학교 산학협력단 | Method for making Makgeolli with Activated Wild ginseng Extract |
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