KR970070178A - How to prepare soluble ginseng for red ginseng - Google Patents

How to prepare soluble ginseng for red ginseng Download PDF

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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
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Application number
KR1019960011203A
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Korean (ko)
Inventor
성태석
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성태석
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 성태석 filed Critical 성태석
Priority to KR1019960011203A priority Critical patent/KR970070178A/en
Publication of KR970070178A publication Critical patent/KR970070178A/en

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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

가용성 수삼을 홍삼주의 제조방법How to prepare soluble ginseng for red ginseng

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (1)

수삼 3,500g 정수 12,000-14,000CC 기계에 투입 밀폐하여 온도 100-150도의 열로 48시간내에 끓이면 수삼이 홍삼 성분과 홍삼 색깔로 변하면서 가용성 홍삼의 엑기스가 생성된 방법.Ginseng 3,500 g water 12,000-14,000 CC The ginseng is transformed into red ginseng and red ginseng when boiled within 48 hours with heat of 100-150 degrees. 원료 주류를 95-97%에 가공성 홍삼주 원료인 엑기스 0.3-0.5%를 첨가 혼함하면 홍삼주의 새로운 특유의 맛과 향기한 맛이 동시에 향취가나며 속이 쓰리지 않고 쓴맛을 싫어하는 사람도 즐겁게 복용할 수 있는 것을 특징으로 하는 방법.If you mix 0.3-0.5% of red ginseng extract raw material, you can enjoy the new unique taste and fragrant taste of red ginseng at the same time. ≪ / RTI > ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960011203A 1996-04-15 1996-04-15 How to prepare soluble ginseng for red ginseng KR970070178A (en)

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
KR970070178A true KR970070178A (en) 1997-11-07

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Cited By (6)

* Cited by examiner, † Cited by third party
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

Cited By (6)

* Cited by examiner, † Cited by third party
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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