http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101553287-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0ba7c6022caf504ef82aa825011b292 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9be1319069e90b7c0bedae9dc213b2ff |
| publicationDate | 2015-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101553287-B1 |
| titleOfInvention | Slice of red ginseng and manufacturing method of it, Health pood using it |
| abstract | The present invention relates to a red ginseng slice, a method for producing the red ginseng slice, and a health functional food including the red ginseng slice. The method for preparing ginseng slices of the present invention comprises a washing step of washing and preparing ginseng for 4-6 years; Drying the washed ginseng at a temperature of 50 to 60 ° C to obtain a moisture content of 60 to 70%; The first dried ginseng is put into a steam boiler and the steam is boiled for 6 hours at a boiling temperature of 80 to 90 ° C; The dried ginseng is put into a dryer and dried at a temperature of 50 to 60 ° C to prepare red ginseng having a moisture content of 7 to 14%; The red ginseng roots and the semi-red ginseng are removed and placed in an envelope of silver foil. The silver foil envelope is sealed with a nonwoven fabric and placed in a humid air heater. The bag is moistened at a temperature of 60 to 65 ° C for 50 to 70 minutes to have a moisture content of 35 to 45% A humidifying step of softening; A warming step of adding the softened red ginseng to a warmer having an internal temperature of 60 to 65 캜 for storage; And a cutting step of cutting the red gins stored in the insulated height to a thickness of 0.2 to 3.0 mm with a cutter to produce red ginseng slices. According to the present invention, the water content of the red ginseng produced in the red ginseng process is increased to 7 to 14%, and the moisture content of the red ginseng after softening in the wet heat is increased to 35 To 45% and softened at a low temperature, so that the penetration of moisture in the softening step is not excessively performed, the destruction of nutritional components of red ginseng can be reduced, and the moisture content of red ginseng after softening is 35 to 45% , And it is easy to cut through the cutter by making it not to over-soften, and since the heat is generated at a low temperature, the cut shape of the cut pieces after cutting is less The consumer trusts that the raw ginseng is not red ginseng slice processed by cutting the raw ginseng, So that the softness of the red ginseng can be kept at the same temperature condition as that of the humidifying step and only the red ginseng to be cut can be selectively cut out to cut the water content of the red ginseng at the time of cutting, In particular, it is possible to reduce the defective rate, especially when crushing the head and the semi removed from the humid stage and mixing with a small amount of honey and then applying it to the surface of the red ginseng slice, The same decorating effect is provided, and a small amount of sweet honey can be used to increase the likelihood of a person of lower age. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101638295-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101893599-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190095224-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102036863-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101838428-B1 |
| priorityDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.