WO2014042359A1 - 구운 홍삼의 제조방법 및 상기 방법으로 제조된 구운 홍삼 - Google Patents
구운 홍삼의 제조방법 및 상기 방법으로 제조된 구운 홍삼 Download PDFInfo
- Publication number
- WO2014042359A1 WO2014042359A1 PCT/KR2013/007110 KR2013007110W WO2014042359A1 WO 2014042359 A1 WO2014042359 A1 WO 2014042359A1 KR 2013007110 W KR2013007110 W KR 2013007110W WO 2014042359 A1 WO2014042359 A1 WO 2014042359A1
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- WO
- WIPO (PCT)
- Prior art keywords
- ginseng
- red ginseng
- roasted red
- roasted
- content
- Prior art date
Links
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 235000008434 ginseng Nutrition 0.000 claims abstract description 68
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 65
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 64
- 229930182494 ginsenoside Natural products 0.000 claims abstract description 23
- 229940089161 ginsenoside Drugs 0.000 claims abstract description 16
- 241000208340 Araliaceae Species 0.000 claims abstract 7
- 238000000034 method Methods 0.000 claims description 22
- 235000021067 refined food Nutrition 0.000 claims description 2
- 240000004371 Panax ginseng Species 0.000 description 61
- 241000220259 Raphanus Species 0.000 description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 8
- 238000011282 treatment Methods 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 235000017709 saponins Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000003322 Coinfection Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000009247 menarche Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- 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
-
- 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
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
Definitions
- the present invention is the step of putting the ginseng in the oven first baked at 120 ⁇ 230 °C for 20 to 40 minutes; And the first roasted red ginseng at 150-250 °C for 20-40 minutes at a pressure of 0.01 ⁇ 0.1 kgf / cm2 for the second step comprising the step of producing a specific ginsenoside content and sugar content compared to the unbaked ginseng
- the present invention relates to a method for preparing roasted red ginseng enhanced and roasted red ginseng prepared by the above method.
- ginseng Since ancient times, ginseng was recognized for its effectiveness in oriental medicine, and in 488-496, the Chinese Hong Dynasty's Dohongjing, “new farming menarche”, ginseng mainly raised five nutrients (soy sauce, heart, lung, kidney, spleen). He used it as a medicine, calmed his mind, and eliminated soldiers who entered the misinformation to brighten their eyes, make their heads wise, and take them longer for lighter and longer lives. In addition, “Myeongseok” and “herbaceous wood”, etc., explain the efficacy of ginseng relatively broadly. Today, many clinical studies of ginseng have been conducted by prominent scholars from all over the world, and it has been found to be effective in increasing immunity, anticancer, prevention and treatment of circulatory diseases.
- Ginseng is divided into ginseng, white ginseng, dried ginseng and red ginseng according to processing methods.
- Fresh ginseng refers to ginseng that has not been processed after being harvested in the field.
- Dried ginseng is dried without removing the skin of ginseng.
- Dry ginseng is called white ginseng after removing the ginseng skin.
- Ginseng saponin known as the main pharmacological component of Korean ginseng, is called ginsenoside, which has a unique chemical structure different from that found in other plants, and its efficacy is also known to be unique. Recent chemical analysis of the chemical structure of 34 ginseng saponins has been revealed. Korean ginseng contains 34 kinds of ginseng saponins, 15 kinds of Chinese ginseng (Samchil) and 14 kinds of American ginseng.
- Korean Patent No. 0471340 discloses a method for processing ginseng
- Korean Patent No. 0217923 discloses a ginseng processing method and a processed ginseng prepared by the method. Different.
- the present invention is derived from the above demands, and an object of the present invention is to provide high-temperature dry heat treatment while applying an appropriate pressure to fresh ginseng, thereby preventing elution of components or dropping of roots and muscle roots during the treatment process.
- the present invention provides a method for preparing roasted red ginseng that can improve ginsenoside content and sugar content while improving quality of the back and reducing dry ginseng manufacturing time and deterioration occurring during drying.
- the present invention is the step of putting the ginseng in the oven for 20-40 minutes at 120 ⁇ 230 °C first baking; And the first roasted red ginseng at 150-250 °C for 20-40 minutes at a pressure of 0.01 ⁇ 0.1 kgf / cm2 for the second step comprising the step of producing a specific ginsenoside content and sugar content compared to the unbaked ginseng It provides a method of manufacturing enhanced roasted red ginseng.
- the present invention also provides roasted red ginseng with improved specific ginsenosides content and sugar content compared to the unbaked ginseng prepared by the above method.
- Roasted red ginseng prepared by the method of the present invention has the following effects.
- the conventional steam heat treatment of ginseng has a problem in which ginsenosides are eluted by steam or water, and hot air drying has a problem in that the active ingredient of ginseng is destroyed by exposure to heat for a long time.
- the present invention by drying the ginseng wound in the process of dropping and washing the ginseng by applying an appropriate pressure in a short time by high temperature dry heat, it can prevent the leakage and destruction of ginseng components from the wound site.
- Red ginseng roasted by the method of the present invention significantly improves the content of certain ginsenosides Rb1, Rb2, Rc, Re, Rg2, Rg3 and Rh1 compared to red ginseng roasted under different treatment conditions, and is different from conventional red ginseng products. It can supply differentiated health-oriented red ginseng products to consumers.
- red ginseng When processing with red ginseng, it prevents ginseng from splitting or falling off of roots or triceps, thereby improving the merchandise and reducing the production cost as it can be produced in large quantities in a short time.
- sterilization in the process of baking ginseng not only easy to distribute, but also can be stored for a long time in the form of red ginseng, long-term storage even by freezing can provide a good red ginseng for use as a raw material of food.
- the present invention comprises the steps of placing the ginseng in the oven for 20-40 minutes at 120 ⁇ 230 °C; And the first roasted red ginseng at 150-250 °C for 20-40 minutes at a pressure of 0.01 ⁇ 0.1 kgf / cm2 for the second step comprising the step of producing a specific ginsenoside content and sugar content compared to the unbaked ginseng It provides a method of manufacturing enhanced roasted red ginseng.
- the specific ginsenoside may be one or more selected from the group consisting of Rb1, Rb2, Rc, Re, Rg2, Rg3 and Rh1, but is not limited thereto.
- the sugar content may be 18 to 20 Brix, but is not limited thereto.
- the method for preparing roasted red ginseng may include placing ginseng in an oven and baking it first at 120 to 160 ° C. for 30 minutes; And the first roasted red ginseng may include the second step of baking at a pressure of 0.01 kgf / cm2 for 30 minutes at 150 ⁇ 187 ° C.
- the oven which can be sealed when baking ginseng.
- the closed oven can shorten the temperature rise time and maintain the temperature for sterilizing red ginseng.
- problems such as color change, shrinkage, and nutrient destruction of ginseng may occur due to elution of components and heat interference. Since it is not possible to store for a long time as it is not, it is preferable to apply heat to the oven within 1 hour.
- the baking conditions as described above can improve the specific ginsenoside content and sugar content and reduce the bitter taste without degrading the quality of ginseng, and can also process ginseng economically in a short time. have. In addition, it is completely sterilized, so that there is no secondary infection and thus long-term storage is possible. However, when the ginseng is baked outside the above conditions, the quality of ginseng decreases, and the increase in the content of specific ginsenosides and sugar is insignificant, and complete sterilization is impossible.
- the present invention also provides roasted red ginseng prepared by the above method.
- the roasted red ginseng includes dried ones.
- Baked red ginseng of the present invention may be taken as it is, the specific ginsenoside content and sugar content is enhanced, it can be used as a raw material of food.
- Products that can be used as the raw red ginseng may be red ginseng extract and pouches, and the like, but may be a kind of food, such as candy, sweets, chocolate, drinks and biscuits, but is not limited thereto.
- Fresh ginseng was put in an oven for 30 minutes at 120 to 160 ° C., and the first roasted red ginseng was baked at 150 to 187 ° C. for 30 minutes at 0.01 kgf / cm 2.
- Example 1 Ginsenoside content of roasted red ginseng according to baking conditions
- the ginsenoside content of the roasted red ginseng prepared by varying the baking conditions is shown in Table 1 below.
- the ginsenoside content of the roasted red ginseng was improved compared to the fresh ginseng.
- the red ginseng roasted by the method of the present invention 120 ⁇ 160 °C 30min (primary), 150 ⁇ 187 °C 30min, 0.01 kgf / cm2 (second)) compared to other treatments Rb1, Rb2, Rc, Re, Rg2 , Rg3, Rh1 and total ginsenoside content was confirmed to show the highest content.
- Example 2 Sugar content of roasted red ginseng according to baking conditions
- the sugar content of the roasted red ginseng prepared by varying the baking conditions is shown in Table 2 below.
- red ginseng baked and prepared compared to fresh ginseng among which red ginseng roasted by the method of the present invention (120 ⁇ 160 °C 30min (primary), 150 ⁇ 187 °C 30min, 0.01 kgf / cm2 ( 2)) was found to have the highest sugar content of 19Brix than the other treatments.
- Increasing sugar content may reduce the bitter taste of red ginseng, which may be beneficial for children and foreigners who do not like red ginseng.
Abstract
Description
구분 | 압력(kgf/㎠) | Rb1 | Rb2 | Rb3 | Rc | Rd | Re | Rf | Rg1 | Rg2 | Rg3 | Rh1 | Rh2 | TOTAL |
수삼 | 무* | 1.64 | 0.25 | 0.04 | 0.38 | 0.05 | 2.15 | 0.36 | 1.35 | 0.06 | 0.00 | 0.07 | 0.00 | 5.35 |
160℃5min | 무 | 0.89 | 0.29 | 0.06 | 0.42 | 0.13 | 1.87 | 0.33 | 1.66 | 0.03 | 0.01 | 0.09 | 0.00 | 5.79 |
200℃ 20min | 무 | 1.10 | 0.24 | 0.12 | 0.68 | 0.02 | 1.96 | 0.80 | 1.95 | 0.06 | 0.00 | 0.43 | 0.00 | 7.36 |
200℃30min | 무 | 1.05 | 0.33 | 0.08 | 0.59 | 0.06 | 2.01 | 0.48 | 2.46 | 0.01 | 0.01 | 0.23 | 0.00 | 7.31 |
230℃30min | 무 | 1.50 | 0.60 | 0.12 | 0.86 | 0.12 | 2.01 | 0.67 | 2.20 | 0.13 | 0.00 | 0.11 | 0.00 | 8.32 |
120~160℃ 30min(1차) | 무 | 1.95 | 0.68 | 0.10 | 1.06 | 0.12 | 2.72 | 0.66 | 1.78 | 0.24 | 0.02 | 0.30 | 0.00 | 9.61 |
150~187℃ 30min(2차) | 0.01 |
가온횟수 | 온도 | 시간 | 압력(kgf/㎠) | 당도(Brix) |
수삼 | ㅡ | ㅡ | ㅡ | 4.0 |
1차 | 170~197℃ | 30min | 0.01 | 6.6 |
1차 | 150~184℃ | 30min | 무* | 12.5 |
1차 | 130~162℃ | 30min | 무 | 12.8 |
1차2차 | 120~160℃150~187℃ | 30min30min | 무0.01 | 19 |
Claims (5)
- 수삼을 오븐에 넣고 120~230℃에서 20~40분 동안 1차로 굽는 단계; 및상기 1차로 구운 홍삼을 150~250℃에서 20~40분 동안 0.01~0.1 kgf/㎠ 압력상태에서 2차로 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 굽지 않은 인삼에 비해 특정 진세노사이드 함량 및 당도가 증진된 구운 홍삼의 제조방법.
- 제1항에 있어서, 상기 특정 진세노사이드는 Rb1, Rb2, Rc, Re, Rg2, Rg3 및 Rh1으로 이루어진 군으로부터 선택되는 하나 이상인 것을 특징으로 하는 굽지 않은 인삼에 비해 특정 진세노사이드 함량 및 당도가 증진된 구운 홍삼의 제조방법.
- 제1항에 있어서, 상기 당도는 18~20 Brix인 것을 특징으로 하는 굽지 않은 인삼에 비해 특정 진세노사이드 함량 및 당도가 증진된 구운 홍삼의 제조방법.
- 제1항 내지 제3항 중 어느 한 항의 방법으로 제조된 굽지 않은 인삼에 비해 특정 진세노사이드 함량 및 당도가 증진된 구운 홍삼.
- 제4항의 특정 진세노사이드 함량 및 당도가 증진된 구운 홍삼을 이용하여 제조된 홍삼 가공 식품.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US14/427,755 US20150216919A1 (en) | 2012-09-12 | 2013-08-07 | Method for producing roasted red ginseng and roasted red ginseng produced by same |
CN201380046252.1A CN104602542B (zh) | 2012-09-12 | 2013-08-07 | 烤红参的制造方法及用该方法制造的烤红参 |
CA2884584A CA2884584C (en) | 2012-09-12 | 2013-08-07 | Method for producing roasted red ginseng and roasted red ginseng produced by same |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2012-0100903 | 2012-09-12 | ||
KR1020120100903A KR101191367B1 (ko) | 2012-09-12 | 2012-09-12 | 구운 홍삼의 제조방법 및 상기 방법으로 제조된 구운 홍삼 |
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Publication Number | Publication Date |
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WO2014042359A1 true WO2014042359A1 (ko) | 2014-03-20 |
Family
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Family Applications (1)
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PCT/KR2013/007110 WO2014042359A1 (ko) | 2012-09-12 | 2013-08-07 | 구운 홍삼의 제조방법 및 상기 방법으로 제조된 구운 홍삼 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20150216919A1 (ko) |
KR (1) | KR101191367B1 (ko) |
CN (1) | CN104602542B (ko) |
CA (1) | CA2884584C (ko) |
WO (1) | WO2014042359A1 (ko) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101653867B1 (ko) * | 2014-06-25 | 2016-09-02 | 주식회사 한국인삼공사 | 진세노사이드 Rh1 또는 Rg2가 강화된 홍삼 분말의 제조 방법 |
KR101653868B1 (ko) * | 2014-06-25 | 2016-09-02 | 주식회사 한국인삼공사 | 진세노사이드 Rg2가 강화된 홍삼 분말의 제조 방법 |
KR102033378B1 (ko) | 2018-02-26 | 2019-10-17 | (유)나눔푸드 | 저온에서 구운 수삼말랭이 및 그 제조 방법 |
CN108813617B (zh) * | 2018-07-06 | 2021-04-23 | 中国农业科学院特产研究所 | 一种茸参枸杞组合物及其制备方法 |
CN114869925A (zh) * | 2022-04-29 | 2022-08-09 | 中国药科大学 | 一种提高人参稀有皂苷含量的红参加工方法 |
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US7371416B2 (en) * | 2005-04-12 | 2008-05-13 | You-Sup Chung | Method for preparing processed ginseng to obtain increased amount of ginsenoside RG5 |
CN101288475B (zh) * | 2008-05-20 | 2012-05-30 | 吉林省宏久生物科技股份有限公司 | 一种风味人参的制法 |
CN101485448A (zh) * | 2009-02-19 | 2009-07-22 | 王峰 | 一种人参制品的制备方法 |
CN102018739B (zh) * | 2009-09-10 | 2012-06-06 | 吉林农业大学 | 一种人参或西洋参蜜片的生产方法 |
CN102579538B (zh) * | 2012-03-22 | 2013-12-18 | 金昭珺 | 一种富含人参皂甙Rg3的人参的炮制方法 |
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2012
- 2012-09-12 KR KR1020120100903A patent/KR101191367B1/ko active IP Right Grant
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2013
- 2013-08-07 CN CN201380046252.1A patent/CN104602542B/zh active Active
- 2013-08-07 US US14/427,755 patent/US20150216919A1/en not_active Abandoned
- 2013-08-07 WO PCT/KR2013/007110 patent/WO2014042359A1/ko active Application Filing
- 2013-08-07 CA CA2884584A patent/CA2884584C/en not_active Expired - Fee Related
Patent Citations (5)
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JPS62158490A (ja) * | 1986-01-08 | 1987-07-14 | Nitto Electric Ind Co Ltd | 薬用人参の処理方法 |
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KR20090121488A (ko) * | 2008-05-22 | 2009-11-26 | 최선임 | 인삼 가공식품 및 그 제조방법 |
KR100935847B1 (ko) * | 2009-07-17 | 2010-01-08 | 박희정 | 홍삼 절편의 제조 방법 |
KR20110016060A (ko) * | 2009-08-11 | 2011-02-17 | 충남대학교산학협력단 | 홍삼 물 추출액 내의 진세노사이드 함량을 증가시키는 방법 |
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CN104602542B (zh) | 2017-03-08 |
KR101191367B1 (ko) | 2012-10-15 |
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US20150216919A1 (en) | 2015-08-06 |
CA2884584A1 (en) | 2014-03-20 |
CN104602542A (zh) | 2015-05-06 |
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