WO2019132150A1 - 저온 발효식 홍삼 또는 흑삼 제조기 및 그를 이용한 홍삼 또는 흑삼의 제조방법 - Google Patents

저온 발효식 홍삼 또는 흑삼 제조기 및 그를 이용한 홍삼 또는 흑삼의 제조방법 Download PDF

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Publication number
WO2019132150A1
WO2019132150A1 PCT/KR2018/008471 KR2018008471W WO2019132150A1 WO 2019132150 A1 WO2019132150 A1 WO 2019132150A1 KR 2018008471 W KR2018008471 W KR 2018008471W WO 2019132150 A1 WO2019132150 A1 WO 2019132150A1
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Prior art keywords
ginseng
container
water
heating
vessel
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PCT/KR2018/008471
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English (en)
French (fr)
Korean (ko)
Inventor
오경희
Original Assignee
오경희
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Publication date
Application filed by 오경희 filed Critical 오경희
Priority to CN201880084069.3A priority Critical patent/CN111526762B/zh
Publication of WO2019132150A1 publication Critical patent/WO2019132150A1/ko

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A47J36/04—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay the materials being non-metallic
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/16—Inserts
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

Definitions

  • the present invention relates to a low-temperature fermented red ginseng or black ginseng preparation method and a method for preparing red ginseng or black ginseng using the same, and more particularly, to a low temperature fermentation method using a fermentation vessel of a bioceramic material
  • the present invention relates to a low-temperature fermented red ginseng or black ginseng production machine capable of producing red ginseng or black ginseng, in which components such as saponin are volatilized or not consumed, by slowly diluting ginseng at a low temperature using a red ginseng or black ginseng manufacturing machine and a method for producing red ginseng or black ginseng .
  • ginseng contains saponin, ginsenoside and ginsenoside Rg3 components, which are not possessed by ginseng, when they are repeatedly subjected to the cooking process and drying process, and thus red ginseng or black ginseng is produced.
  • red ginseng has been widely known through various media, so people are very interested in red ginseng. Unlike ginseng, these red ginseng is a neutral component, so it can be taken regardless of the constitution.
  • red ginseng is rich in germanium, oxygen supply and decompose heavy metals, strengthen immunity, promote metabolism, and restore the intercellular nervous system is effective.
  • red ginseng contains many saponin components, and blood and hormone secretion of blood vessels and waste of cells to remove the blood also has the effect of cleansing blood.
  • red ginseng contains maltol, which suppresses aging, and contains phytoncide, which normalizes abnormal health conditions.
  • red ginseng is prepared from red ginseng by drying process and cooking process more than red ginseng.
  • black ginseng is produced by the corrugated pilling method which is dried nine times and has a very high saponin content and black color. It contains a large amount of effective saponins not found in white ginseng and red ginseng. It acts to influence adrenaline and insulin production required for diabetes. It helps strengthen diabetes and liver function, restores various liver diseases, regulates the metabolism of cholesterol, . In addition, it strengthens the heart function, normalizes the symptoms of hypertension and hypotension, and is effective in anti-cancer effect, anti-aging, digestion promotion, chronic gastrointestinal disorder, and increase in physical strength and immunity.
  • the following patent document 1 discloses a method for producing black ginseng using ginseng having a yield of 4 years or more, comprising the steps of: washing the harvested ginseng; Drying the ginseng washed in the washing step by drying infrared rays in a drying chamber to a moisture content of 45 to 55%; The ginseng dried through the drying process is put into a boiling water machine and maintained at 93 to 97 ° C for 5 hours; Drying the ginseng obtained through the steaming process for 60 to 70 hours; The ginseng dried through the drying process is put into a boiling water machine and maintained at 93 to 97 ° C for 5 hours; Drying the ginseng obtained through the steaming process in a drying chamber at 43 to 47 DEG C for 11 to 13 hours; The ginseng is heated to 95 ⁇ 99 ⁇ for 3 hours and the ginseng is heated for 4 ⁇ 7 times.
  • the ginseng is washed and dried in the shade
  • the primary drying process in which the primary dried material is placed in a cauldron and the inner temperature is changed from 90 to 100 ° C for 8 hours, the primary tasting material is heated to 50% in gypsum in the loess drying chamber
  • the second drying step in which the second drying step is performed at 60 to 70 ° C, the second drying step in which the second drying material is matured for 5 hours in the same manner as the firstmelt-growing method, and the second- 6 times in the same manner as the third drying step, the second drying step and the second smelting step of drying until the content reached 40%, thereby obtaining an 8th tea making process and a 9th tea making process Drying process and the ninth order dried product were matured in the same manner as in the first mashing process and the ninth mashing process in which the internal temperature was 70 to 80 ° C and the mashing process was carried out for 6 hours, , Ginsenoside Rg3 of 9.0 to 15.0 mg / g, gins
  • the conventional technology as described above still has a disadvantage in that the manufacturing cost is high due to a long manufacturing period since it is manufactured by the method of cored pellets which is dried and kneaded nine times.
  • Phytoncide, saponin, and maltol, which are effective components, are volatilized and lost.
  • the present invention relates to a fermentation vessel of bioceramic material which is heated by radiant heat transmitted through a heating vessel heated to a temperature of 80 degrees Celsius and which can slowly ginseng the ginseng at a low temperature and uses steam of a large amount of radiant heat and germanium, Fermented red ginseng or black ginseng which enables to prepare red ginseng or black gins which are not volatilized or extinguished with components such as saponin and germanium, and a process for producing red ginseng or black ginseng using the same.
  • the low temperature fermentation red ginseng or black ginseng manufacturing machine of the present invention comprises a main body 10 having a manipulation part 11 on the front part and a heating element 12 on the inner lower part thereof;
  • a water storage groove (200) in which an upper portion is seated on the upper side of the main body (10) and a lower portion is accommodated in the main body and water for heating heated by the heating body (12) (20);
  • a condensing part 31 which is seated on the upper side of the heating container 20 in the form of a jar having a handle 310 formed on the outer side so that the ginseng is heated by the heat transferred from the heating container 20,
  • a plurality of first through holes 320 are formed on the outer side surface of the bottom plate 31 and a plurality of second through holes 321 are formed around the bottom surface side opening of the bottom plate 31,
  • An aging vessel (30) having a portion (32);
  • a inner lid 50 which is opened and closed to the inside of the aging vessel and a lid 60 which is opened to the upper side of the aging vessel 30 and has a lower end packed to seal the aging vessel;
  • a water storage container (70) which is seated below the aging container (30) inside the heating container (20) and contains a predetermined amount of water therein;
  • the present invention relates to a fermentation vessel of a bioceramic material having an effect of far-infrared radiation, anion emission and impurity adsorption, is heated by radiant heat transferred from a heating vessel, and steam containing a large amount of germanium component is introduced into the aging vessel, And various effective ingredients such as saponin and germanium which are vulnerable to heat can be exposed to heat at high temperature or the deterioration of pharmacological action due to evaporation can be prevented so that effective ingredients such as saponin and germanium are not volatilized or preserved without being destroyed, It is possible to produce high quality red ginseng or black ginseng which are rich in flavor and flavor.
  • FIG. 1 is a perspective view of a red ginseng or black ginseng manufacturing machine according to the present invention.
  • FIG. 2 is an exploded view of a red ginseng or black ginseng manufacturing machine according to the present invention.
  • FIG. 3 is a side cross-sectional view of a red ginseng or black ginseng manufacturing machine according to the present invention.
  • FIG. 4 is a photograph of red ginseng and black ginseng prepared through red ginseng or black ginseng according to the present invention.
  • the low temperature fermentation red ginseng or black ginseng manufacturing machine of the present invention comprises a main body 10 having a manipulation part 11 on the front part and a heating element 12 on the inner lower part thereof;
  • a water storage groove (200) in which an upper portion is seated on the upper side of the main body (10) and a lower portion is accommodated in the main body and water for heating heated by the heating body (12) (20);
  • a condensing part 31 which is seated on the upper side of the heating container 20 in the form of a jar having a handle 310 formed on the outer side so that the ginseng is heated by the heat transferred from the heating container 20,
  • a plurality of first through holes 320 are formed on the outer side surface of the bottom plate 31 and a plurality of second through holes 321 are formed around the bottom surface side opening of the bottom plate 31,
  • An aging vessel (30) having a portion (32);
  • a inner lid 50 which is opened and closed to the inside of the aging vessel and a lid 60 which is opened to the upper side of the aging vessel 30 and has a lower end packed to seal the aging vessel;
  • a water storage container (70) which is seated below the aging container (30) inside the heating container (20) and contains a predetermined amount of water therein;
  • FIG. 1 is a perspective view of a red ginseng or black ginseng manufacturing machine according to the present invention
  • FIG. 2 is an exploded view of a red ginseng or black ginseng manufacturing machine according to the present invention
  • FIG. 3 is a side sectional view of a red ginseng or black ginseng manufacturing machine according to the present invention
  • FIG. 4 is a photograph of red ginseng and black ginseng prepared through red ginseng or black ginseng according to the invention.
  • the low-temperature fermentation red ginseng or black ginseng manufacturing machine comprises a main body 10 having a receiving space therein and having an operating part 11 on a front part thereof, A heating vessel 20 installed inside the heating vessel 20 and having a receiving space therein and receiving a predetermined amount of water therein; an aging vessel 30 installed inside the heating vessel 20 and containing ginseng therein; A teat lid 50 and a cover 60 for opening and closing the fermentation vessel 30 and a teat lid 40 installed at the lower end of the fermentation vessel 30 A water storage container 70, and a control unit for controlling the operation of the heating body 12.
  • the main body 10 is provided with a plurality of moving wheels 14 so as to facilitate the movement of the main body to the four inferior surfaces of the lower end portion and has a receiving space therein so that a heating container 20 described later can be installed,
  • the heating unit 12 is installed in the form of a circular ring around the center of the bottom of the floor.
  • the front unit includes an operation unit 11 for controlling operation of the main unit, a display unit for displaying the on / 11s.
  • the operating unit 11 may be provided with a button for operating functions such as reservation, heating, hot water supply, aging, and the like.
  • the heating vessel 20 is installed so as to protrude upward from the main body 10 in such a manner that the upper and lower portions thereof are open and have an inner accommodation space and an upper portion thereof is concave and a lower portion thereof is narrowed in diameter.
  • the water storage groove 200 is formed along the inner circumference so that the water can be received at a predetermined height, and the water storage container 70, which will be described later,
  • the stopper 210 is formed.
  • a water supply unit 13 in the form of a rectangular case is provided on one side of the upper end of the main body 10 so as to supply water to the water storage groove 200 formed in the heating vessel 20, And a water supply pipe 130 communicating with the water storage groove 200 is provided on the inside of the heating container 20.
  • the heating container 20 is preferably made of a metal having a high thermal conductivity.
  • the water in the water storage groove 200 is heated by the heating body 12,
  • the water stored in the groove 200 is heated to a temperature of 70 to 80 ° C. and the entire lower portion of the heating container 20 is heated to a temperature of 70 to 80 ° C. by the water in the heated water storage groove 200 .
  • a discharge valve 15 connected to the water storage groove 200 is installed at a lower side of the main body 10 so that the water contained in the water storage groove 200 can be discharged after use.
  • the aging vessel 30 is heated to a temperature of 60 to 70 ° C through the radiant heat transferred from the heating vessel 20 while the lower portion is inserted into the heating vessel 20 so that the ginseng can be cooked at a low temperature.
  • a condensing part 31 which is formed in a wide jar shape so that steam can be efficiently cooled through natural convection and is seated on the upper side of the heating vessel 20,
  • a mashing section 32 extending in a cylindrical shape at a lower end of the mashing container 31 at a predetermined height so as to be received inside the heating vessel 20 in which the water storage groove 200 is located,
  • the material is a bioceramics ceramics material capable of enhancing the efficiency of ginseng rosemaking and facilitating the emission of far-infrared rays, anion emission, and adsorption of impurities.
  • the condensing unit 31 is formed with a handle 310 on the outer side so as to facilitate insertion and removal of the matured container 30 and the mashing unit 32 is formed into a shape of upper light-
  • a plurality of first through holes 320 are formed on the lower outer side, a center of the lower end passes through a predetermined size, and a plurality of second through holes 321 are formed around the opening to be introduced from a water storage container 70
  • the steam is not only introduced into the interior of the trough section 32 through the second through hole 321 but also flows into the interior of the trough section 32 through the first through hole 320, ),
  • the water is uniformly distributed in the inside of the mashing section, so that the ginseng can be easily mixed evenly, and the ginseng is slowly heated at a low temperature while being heated by the radiant heat transmitted from the heating vessel (20)
  • the main pharmacological ingredient It can prevent phonin and nutrients from being destroyed and evaporated.
  • the goblets 40 are accommodated in an inner lower end portion of the boiled portion 32 in the form of a circular dish having a plurality of through holes formed therein to be placed on the upper portion. It is made of bioceramic ceramics material for easy maintenance.
  • the inner lid 50 is installed to the upper end of the mashing section 32 inside the condensing section 31 of the aging vessel 30 to prevent temperature maintenance and leakage of the saponin component from the mashing section 32
  • the lid 60 is installed at the upper end of the condensing section 31 as an inlet of the aging vessel 30 and closes the inlet of the aging vessel 30 to easily condense the vapor and fragrance flowing out from the mashing section 32 So as to be packed around the lower end portion in contact with the inlet of the aging vessel (30).
  • the inner lid 50 and the outer lid 60 are formed in the shape of a convex upward convex so that the liquefied water cooled and condensed in the condensing portion 31 can smoothly flow into the mashing portion 32 again,
  • the steam flowing out into the condensing section 31 having the shape of a lid is cooled and condensed by a cooling method by natural convection and then liquefied and the steam is drawn from the inside surface of the condensing section 31 in the form of a jar and the curved surface of the inner lid 50,
  • the ginseng in the fermentation vessel 30 can be smoothly introduced into the fermentation vessel 30 and the ginseng in the fermentation vessel 30 can be smoothly introduced into the fermentation vessel 30, Saponin, phytoncide, maltol, etc.).
  • the water storage container 70 is installed in the water storage container 70 so as to be installed at the lower end of the mashing section 32 of the mashing container 30 in order to introduce a certain amount of steam into the mashing container 30 during the ginseng- 210 and accommodates germanium water containing a large amount of germanium component therein.
  • the germanium water contained in the water storage container 70 is prepared by storing water for several days in a poison container made of germanium and contains a large amount of germanium component and is heated by radiant heat transmitted from the heating container 20
  • the germanium water in the water storage vessel 70 allows a large amount of germanium component to be introduced into the aging vessel 30 through the steam during the boiling process.
  • the water storage vessel 70 has a diameter larger than that of the lower end of the mashing section 32 so that the steam generated in the water storage vessel 70 flows not only to the lower end of the mashing section 32, So that the ginseng in the tasting portion 32 can be smoothly mixed.
  • the inner lid 50, the cover 60 and the water storage container 70 are also made of a bioceramics ceramic material so that humidity and temperature can be easily maintained to increase the efficiency of ginseng roasting.
  • the control unit (not shown) controls the operation of the heating body 12 under a predetermined condition so that the ginseng contained in the aging vessel 30 can be cooked according to the selection of the operation unit 11.
  • the heating element 12 operated by the control unit is set in advance so that the heating vessel 20 can be heated to a temperature of 70 to 80 ° C for 7 to 8 hours. If the inside of the heating vessel 20 is heated to a temperature of 70 to 80 ⁇ while the water in the aging vessel 30 and the water storage vessel 70 is heated to 60 to 70 °C, the ginseng is slowly cooked at a low temperature, so that red ginseng or black ginseng can be produced without destroying various active ingredients such as saponin which is a main ingredient of ginseng which is vulnerable to heat.
  • the water storage vessel 70, the fermentation vessel 30 and the teaspoon 40 are successively installed in the main body 10, a predetermined amount of ginseng washed in the fermentation vessel 30 is stored, 50 and the cover 60 in order to seal the inlet of the aging vessel 30 and supply a predetermined amount of water to the water storage groove 200 in the heating vessel 20 through the water supply unit 13, Is completed.
  • the operation unit 11 is operated to heat the water in the water storage groove 200 to a temperature of 70 to 80 ° C while the heating body 12 is operated and water in the water storage groove 200 is heated
  • the aging vessel 30 and the water storage vessel 70 are heated to a temperature of 60 to 70 ° C by the radiant heat transferred from the heating vessel 20 while being heated to 70 to 80 ° C inside the heating vessel 20,
  • the ginseng contained in the container 30 is aged at low temperature for 7 to 8 hours.
  • Ginseng is cooked at low temperature for 7 ⁇ 8 hours, then the heating element is turned off, and the cover (60) and the inner lid (50) are removed and the ginseng is naturally dried .
  • the process of aging the ginseng at the low temperature of 60 to 70 ° C for 7 to 8 hours and the process of drying the ginseng for 4 to 5 hours by the residual steam and natural wind are respectively performed.
  • the red ginseng is repeated several times and various effective ingredients as shown in Fig. 4 are stored without being volatilized or extinct.
  • the water storage vessel 70, the fermentation vessel 30 and the teaspoon 40 are successively installed in the main body 10, a predetermined amount of ginseng washed in the fermentation vessel 30 is stored, 50 and the cover 60 in order to seal the inlet of the aging vessel 30 and supply a predetermined amount of water to the water storage groove 200 in the heating vessel 20 through the water supply unit 13, Is completed.
  • the operation unit 11 is operated to heat the water in the water storage groove 200 to a temperature of 70 to 80 ° C while the heating body 12 is operated and water in the water storage groove 200 is heated
  • the aging vessel 30 and the water storage vessel 70 are heated to a temperature of 60 to 70 ° C by the radiant heat transferred from the heating vessel 20 while being heated to 70 to 80 ° C inside the heating vessel 20,
  • the ginseng contained in the container 30 is aged at low temperature for 7 to 8 hours.
  • Ginseng is cooked at low temperature for 7 ⁇ 8 hours, then the heating element is turned off, and the cover (60) and the inner lid (50) are removed and the ginseng is naturally dried .
  • the ginseng After the ginseng is dried for 4 ⁇ 5 hours, the ginseng is aged for 7 ⁇ 8 hours at a low temperature of 60 ⁇ 70 °C and the ginseng is dried for 4 ⁇ 5 hours by residual steam and natural wind. Each time nine times, black gins are produced in a state in which various effective ingredients as shown in FIG. 4 are not volatilized or extinct, but are preserved.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Medicines Containing Plant Substances (AREA)
PCT/KR2018/008471 2017-12-28 2018-07-26 저온 발효식 홍삼 또는 흑삼 제조기 및 그를 이용한 홍삼 또는 흑삼의 제조방법 WO2019132150A1 (ko)

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CN201880084069.3A CN111526762B (zh) 2017-12-28 2018-07-26 一种低温发酵式制作红参或黑参的设备及使用该制作设备制作红参或黑参的方法

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KR1020170182349A KR101852168B1 (ko) 2017-12-28 2017-12-28 저온 발효식 홍삼 또는 흑삼 제조기 및 그를 이용한 홍삼 또는 흑삼의 제조방법
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US11033146B2 (en) 2019-02-25 2021-06-15 Sharkninja Operating Llc Cooking device and components thereof
US11134808B2 (en) 2020-03-30 2021-10-05 Sharkninja Operating Llc Cooking device and components thereof
US11627834B2 (en) 2017-08-09 2023-04-18 Sharkninja Operating Llc Cooking system for cooking food
US11751710B2 (en) 2019-02-25 2023-09-12 Sharkninja Operating Llc Guard for cooking system

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KR102682754B1 (ko) 2021-11-18 2024-07-12 (주)아모레퍼시픽 흑삼화 인삼의 제조방법 및 그의 추출물

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