http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100965907-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2008-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100965907-B1 |
| titleOfInvention | Manufacturing method of red ginseng or black ginseng using MSM |
| abstract | The present invention relates to a method for preparing red ginseng or black ginseng (black ginseng) using MSM [Natural dietary sulfur Methyl Sulfonyl Methane], in particular, a method for preparing red ginseng or black ginseng using ginseng, the washing step of washing ginseng; A first artificial drying step of artificially drying the ginseng washed in the washing step with a moisture content of 45 to 55% in a dryer; The ginseng dried through the first artificial drying step was added to the steamer, and the MSM solution diluted 0.4-4.0 g of MSM and 1 L of water was added to the bottom of the steamer, and then 40 minutes to 1 hour at 60 ° C to 70 ° C. Preheating step and then the first steaming step of maintaining for 2-6 hours at 90 ℃ ~ 98 ℃; A first natural drying step of naturally ripening ginseng steamed through the first steaming step for 55 to 65 hours; The ginseng dried through the first natural drying step was put into a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 liter of water was added to the bottom of the steamer, followed by 40 minutes to 1 minute at 60 ° C. to 70 ° C. Preheating for 2 hours followed by a secondary steaming step of maintaining at 90 ° C.-98 ° C. for 2-6 hours; A second artificial drying step of drying the ginseng steamed through the second steaming step at a temperature of 42 ° C. to 45 ° C. for 10 to 12 hours; The ginseng dried through the second artificial drying step was added to a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 liter of water was added to the bottom of the steamer, followed by 40 minutes to 1 minute at 60 ° C. to 70 ° C. Preheating for 3 hours followed by a third steaming step of maintaining at 90 ° C.-98 ° C. for 2-6 hours; A repeating artificial drying and steaming step of performing the second artificial drying step and the third steaming step three times, four times, or five more times in succession; A second natural drying step of natural ripening and drying the ginseng dried through the repeated artificial drying and steaming steps; The ginseng dried through the second natural drying step was put into a steamer, and an MSM solution diluted with 0.4 to 4.0 g of MSM and 1 L of water was injected into the lower part of the ginseng, and then 40 minutes to 1 hour at 60 ° C. to 70 ° C. Preheating step and then the final steaming step for 1 to 4 hours at 90 ℃ ~ 98 ℃; Characterized in that consisting of a third natural drying step of natural aging dry ginseng steamed through the final steaming step 270 ~ 300 hours.n n n According to the manufacturing method of red ginseng or black ginseng using the MSM of the present invention as described above, the content of irradiated ginsengine and ginsenoside Rg3 (Gensenoside Rg3) which is the main component of the red ginseng or black ginseng is increased.n n n n MSM, Natural Dietary Sulfur, Ginseng, Red Ginseng, Black Ginseng |
| priorityDate | 2008-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.