CHOI, SUNG KEUNKR,최성근,JEON, BYEONG SEONKR,전병선,LEE, CHANG SOONKR,이창순,PARK, KI TAEKR,박기태,PARK, NO YOUNGKR,박노영,KIM, DO YEONKR,김도연,LEE, SOO YOUNGKR,이수영
申请号：
KR1020150131602
公开号：
KR1016053760000B1
申请日:
2015.09.17
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for producing black-red ginseng with an increased ginsenoside content, black-red ginseng with an increased ginsenoside content produced by the same, and processed food manufactured by using the same method. The method for producing black-red ginseng with an increased ginsenoside content includes the following steps: (a) producing white ginseng by drying fresh ginseng (b) immersing the white ginseng, produced by step (a), in a calcium carbonate solution and picking out and aging the white ginseng (c) placing the white ginseng, aged by step (b), in a ginseng steaming chamber, filling nitrogen gas in the ginseng steaming chamber, and steaming the white ginseng and (c) drying the white ginseng steamed by step (c). The purpose of the present invention is to provide the method for producing black-red ginseng which can increase a ginsenoside content, simplify a producing process, and reduce production time.COPYRIGHT KIPO 2016본 발명은 (a) 수삼을 건조하여 백삼을 제조하는 단계: (b) 상기 (a)단계의 제조한 백삼을 탄산칼슘 수용액에 침지시킨 후 꺼내어 숙성시키는 단계 (c) 상기 (b)단계의 숙성시킨 백삼을 증삼실에 넣고 증삼실 내부에 질소가스를 충진한 후 증숙하는 단계 및 (d) 상기 (c)단계의 증숙한 백삼을 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 진세노사이드 함량이 증진된 흑홍삼의 제조방법, 상기 방법으로 제조된 진세노사이드 함량이 증진된 흑홍삼 및 상기 흑홍삼을 이용하여 제조된 가공식품에 관한 것이다.
