THE METHOD FOR MANUFACTURING A GINSENG STICK AND THE GINSENG STICK MANUFACTURED BY THE METHOD
The present invention relates to a method for manufacturing a ginseng stick, which is aged at low temperature and lyophilized, and a ginseng stick manufactured by the method. The present invention relates to a method for manufacturing a ginseng stick, including: a first step of washing 4 to 6-year-o...
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; kor |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | OH HYO BIN KIM GWI DEOK LEE HYE YOUNG KIM KYU IL JEONG JONG HUN JANG SANG MIN |
| description | The present invention relates to a method for manufacturing a ginseng stick, which is aged at low temperature and lyophilized, and a ginseng stick manufactured by the method. The present invention relates to a method for manufacturing a ginseng stick, including: a first step of washing 4 to 6-year-old ginseng and aging the ginseng for 20 to 40 days at 0 to 5°C; a second step of thawing the ginseng, aged at low temperature, at room temperature, followed by washing; a third step of removing the head and roots except the body of the washed ginseng; a fourth step of cutting the ginseng with the head and roots removed in the form of a stick, and rapidly freezing to a temperature of negative 10-80°C; and a fifth step of sterilizing after lyophilizing the rapidly frozen ginseng stick at a moisture content of 0.5 to 5%. The present invention also relates to the ginseng stick manufactured by the method.
본 발명은 저온에서 숙성하고, 동결건조하여 제조하는 인삼스틱 제조방법 및 상기 방법으로 제조한 인삼스틱에 관한 것이다. 본 발명은 4년 내지 6년근 인삼을 수세한 후, 0~5℃에서 20~40일 동안 저온숙성하는 제1단계; 상기 저온숙성한 인삼을 실온에서 해동하고, 세척하는 제2단계; 상기 세척한 인삼의 몸통을 제외한 뇌두와 뿌리를 제거하는 제3단계; 상기 뇌두와 뿌리를 제거한 인삼을 스틱형태로 절단하고, 영하 10~80℃의 온도로 급속냉동하는 제4단계; 상기 급속냉동한 인삼스틱을 수분함량 0.5~5% 로 동결건조 하고, 살균하는 제5단계를 포함하여 이뤄지는 인삼스틱 제조방법 및 상기 방법으로 제조한 인삼스틱에 관한 것이다. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20190110232A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20190110232A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20190110232A3</originalsourceid><addsrcrecordid>eNrjZIgN8XBV8HUN8fB3UXDzD1LwdfQLdXN0DgkN8vRzV3BUcPf0C3YFsoJDPJ29FRz9XBRAGlBFEXpcXRScIhUQRvIwsKYl5hSn8kJpbgZlN9cQZw_d1IL8-NTigsTk1LzUknjvICMDQ0sDQ0MDI2MjR2PiVAEAb5My6g</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>THE METHOD FOR MANUFACTURING A GINSENG STICK AND THE GINSENG STICK MANUFACTURED BY THE METHOD</title><source>esp@cenet</source><creator>OH HYO BIN ; KIM GWI DEOK ; LEE HYE YOUNG ; KIM KYU IL ; JEONG JONG HUN ; JANG SANG MIN</creator><creatorcontrib>OH HYO BIN ; KIM GWI DEOK ; LEE HYE YOUNG ; KIM KYU IL ; JEONG JONG HUN ; JANG SANG MIN</creatorcontrib><description>The present invention relates to a method for manufacturing a ginseng stick, which is aged at low temperature and lyophilized, and a ginseng stick manufactured by the method. The present invention relates to a method for manufacturing a ginseng stick, including: a first step of washing 4 to 6-year-old ginseng and aging the ginseng for 20 to 40 days at 0 to 5°C; a second step of thawing the ginseng, aged at low temperature, at room temperature, followed by washing; a third step of removing the head and roots except the body of the washed ginseng; a fourth step of cutting the ginseng with the head and roots removed in the form of a stick, and rapidly freezing to a temperature of negative 10-80°C; and a fifth step of sterilizing after lyophilizing the rapidly frozen ginseng stick at a moisture content of 0.5 to 5%. The present invention also relates to the ginseng stick manufactured by the method.
본 발명은 저온에서 숙성하고, 동결건조하여 제조하는 인삼스틱 제조방법 및 상기 방법으로 제조한 인삼스틱에 관한 것이다. 본 발명은 4년 내지 6년근 인삼을 수세한 후, 0~5℃에서 20~40일 동안 저온숙성하는 제1단계; 상기 저온숙성한 인삼을 실온에서 해동하고, 세척하는 제2단계; 상기 세척한 인삼의 몸통을 제외한 뇌두와 뿌리를 제거하는 제3단계; 상기 뇌두와 뿌리를 제거한 인삼을 스틱형태로 절단하고, 영하 10~80℃의 온도로 급속냉동하는 제4단계; 상기 급속냉동한 인삼스틱을 수분함량 0.5~5% 로 동결건조 하고, 살균하는 제5단계를 포함하여 이뤄지는 인삼스틱 제조방법 및 상기 방법으로 제조한 인삼스틱에 관한 것이다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190930&DB=EPODOC&CC=KR&NR=20190110232A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190930&DB=EPODOC&CC=KR&NR=20190110232A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OH HYO BIN</creatorcontrib><creatorcontrib>KIM GWI DEOK</creatorcontrib><creatorcontrib>LEE HYE YOUNG</creatorcontrib><creatorcontrib>KIM KYU IL</creatorcontrib><creatorcontrib>JEONG JONG HUN</creatorcontrib><creatorcontrib>JANG SANG MIN</creatorcontrib><title>THE METHOD FOR MANUFACTURING A GINSENG STICK AND THE GINSENG STICK MANUFACTURED BY THE METHOD</title><description>The present invention relates to a method for manufacturing a ginseng stick, which is aged at low temperature and lyophilized, and a ginseng stick manufactured by the method. The present invention relates to a method for manufacturing a ginseng stick, including: a first step of washing 4 to 6-year-old ginseng and aging the ginseng for 20 to 40 days at 0 to 5°C; a second step of thawing the ginseng, aged at low temperature, at room temperature, followed by washing; a third step of removing the head and roots except the body of the washed ginseng; a fourth step of cutting the ginseng with the head and roots removed in the form of a stick, and rapidly freezing to a temperature of negative 10-80°C; and a fifth step of sterilizing after lyophilizing the rapidly frozen ginseng stick at a moisture content of 0.5 to 5%. The present invention also relates to the ginseng stick manufactured by the method.
본 발명은 저온에서 숙성하고, 동결건조하여 제조하는 인삼스틱 제조방법 및 상기 방법으로 제조한 인삼스틱에 관한 것이다. 본 발명은 4년 내지 6년근 인삼을 수세한 후, 0~5℃에서 20~40일 동안 저온숙성하는 제1단계; 상기 저온숙성한 인삼을 실온에서 해동하고, 세척하는 제2단계; 상기 세척한 인삼의 몸통을 제외한 뇌두와 뿌리를 제거하는 제3단계; 상기 뇌두와 뿌리를 제거한 인삼을 스틱형태로 절단하고, 영하 10~80℃의 온도로 급속냉동하는 제4단계; 상기 급속냉동한 인삼스틱을 수분함량 0.5~5% 로 동결건조 하고, 살균하는 제5단계를 포함하여 이뤄지는 인삼스틱 제조방법 및 상기 방법으로 제조한 인삼스틱에 관한 것이다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZIgN8XBV8HUN8fB3UXDzD1LwdfQLdXN0DgkN8vRzV3BUcPf0C3YFsoJDPJ29FRz9XBRAGlBFEXpcXRScIhUQRvIwsKYl5hSn8kJpbgZlN9cQZw_d1IL8-NTigsTk1LzUknjvICMDQ0sDQ0MDI2MjR2PiVAEAb5My6g</recordid><startdate>20190930</startdate><enddate>20190930</enddate><creator>OH HYO BIN</creator><creator>KIM GWI DEOK</creator><creator>LEE HYE YOUNG</creator><creator>KIM KYU IL</creator><creator>JEONG JONG HUN</creator><creator>JANG SANG MIN</creator><scope>EVB</scope></search><sort><creationdate>20190930</creationdate><title>THE METHOD FOR MANUFACTURING A GINSENG STICK AND THE GINSENG STICK MANUFACTURED BY THE METHOD</title><author>OH HYO BIN ; KIM GWI DEOK ; LEE HYE YOUNG ; KIM KYU IL ; JEONG JONG HUN ; JANG SANG MIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20190110232A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2019</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>OH HYO BIN</creatorcontrib><creatorcontrib>KIM GWI DEOK</creatorcontrib><creatorcontrib>LEE HYE YOUNG</creatorcontrib><creatorcontrib>KIM KYU IL</creatorcontrib><creatorcontrib>JEONG JONG HUN</creatorcontrib><creatorcontrib>JANG SANG MIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OH HYO BIN</au><au>KIM GWI DEOK</au><au>LEE HYE YOUNG</au><au>KIM KYU IL</au><au>JEONG JONG HUN</au><au>JANG SANG MIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>THE METHOD FOR MANUFACTURING A GINSENG STICK AND THE GINSENG STICK MANUFACTURED BY THE METHOD</title><date>2019-09-30</date><risdate>2019</risdate><abstract>The present invention relates to a method for manufacturing a ginseng stick, which is aged at low temperature and lyophilized, and a ginseng stick manufactured by the method. The present invention relates to a method for manufacturing a ginseng stick, including: a first step of washing 4 to 6-year-old ginseng and aging the ginseng for 20 to 40 days at 0 to 5°C; a second step of thawing the ginseng, aged at low temperature, at room temperature, followed by washing; a third step of removing the head and roots except the body of the washed ginseng; a fourth step of cutting the ginseng with the head and roots removed in the form of a stick, and rapidly freezing to a temperature of negative 10-80°C; and a fifth step of sterilizing after lyophilizing the rapidly frozen ginseng stick at a moisture content of 0.5 to 5%. The present invention also relates to the ginseng stick manufactured by the method.
본 발명은 저온에서 숙성하고, 동결건조하여 제조하는 인삼스틱 제조방법 및 상기 방법으로 제조한 인삼스틱에 관한 것이다. 본 발명은 4년 내지 6년근 인삼을 수세한 후, 0~5℃에서 20~40일 동안 저온숙성하는 제1단계; 상기 저온숙성한 인삼을 실온에서 해동하고, 세척하는 제2단계; 상기 세척한 인삼의 몸통을 제외한 뇌두와 뿌리를 제거하는 제3단계; 상기 뇌두와 뿌리를 제거한 인삼을 스틱형태로 절단하고, 영하 10~80℃의 온도로 급속냉동하는 제4단계; 상기 급속냉동한 인삼스틱을 수분함량 0.5~5% 로 동결건조 하고, 살균하는 제5단계를 포함하여 이뤄지는 인삼스틱 제조방법 및 상기 방법으로 제조한 인삼스틱에 관한 것이다.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; kor |
| recordid | cdi_epo_espacenet_KR20190110232A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | THE METHOD FOR MANUFACTURING A GINSENG STICK AND THE GINSENG STICK MANUFACTURED BY THE METHOD |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T06%3A46%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=OH%20HYO%20BIN&rft.date=2019-09-30&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20190110232A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |