METHOD FOR PRODUCING PROCESSED RED GINSENG FOOD WITH IMPROVED DIGESTIBILITY USING NANO POWDER PROCESS AND PROCESSED RED GINSENG FOOD PRODUCED BY THE SAME METHOD
GIMPO CITY AGRICULTURAL TECHNOLOGY AND EXTENSION CENTER;박성태;PARK, SUNG TAE;김포시(농업기술센터)
发明人:
SONG, YONG SUP,송용섭,RHEE, IN SOOK,이인숙,CHUNG, LAN LEE,정란이,PARK, SUNG TAE,박성태,LEE, YOUN JIN,이연진,KIM, SU WAN,김수완,PARK, GYEONG HEE,박경희
申请号：
KR1020110013078
公开号：
KR1020120093489A
申请日:
2011.02.15
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Red ginseng processed food having improved digestion-absorption rate, and a producing method thereof are provided to use a nano-pulverizing process for improving the digestion-absorption rate of red ginseng effective components. CONSTITUTION: A producing method of red ginseng processed food comprises the following: pulverizing rice and red ginseng into nano-powder； and compress-extruding the nano-powder using an extruder. The size of the nano powder is smaller than 100nm.본 발명은 쌀과 홍삼을 나노분말로 제조한 후 압출성형기에 넣어 압출성형하는 단계를 포함하여 제조하는 것을 특징으로 하는 소화흡수율이 증진된 홍삼가공식품의 제조방법 및 상기 방법으로 제조된 홍삼가공식품에 관한 것이다.
