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1. 发明授权

KR101291187B1 사포닌 함량이 증진된 기능성 홍삼 된장의 제조 방법 및 상기 방법으로 제조된 기능성 홍삼 된장 有权
标题翻译：用于生产具有增强的芸香苷含量的功能性红葡萄籽大豆酱的方法和由相同方法生产的功能性红色甘油大豆浆料
公开(公告)号：KR101291187B1
公开(公告)日：2013-07-31
申请号：KR1020130032350
申请日：2013-03-26
申请人： 김형태 , 김정식 , 김상숙
发明人： 김형태 , 김정식 , 김상숙 , 김현아 , 김지혜
IPC分类号： A23L11/20 , A23L19/00
CPC分类号： A23L11/20 , A23L11/09 , A23V2002/00 , A23V2250/2124 , A61K36/258 , C12N1/14
摘要： PURPOSE: A manufacturing method of red ginseng soybean paste is provided to improve preference by soaking in sea water but general salt water and fermenting thereby improving saponin content. CONSTITUTION: 8-12 kg of boiled soybean and 400-600 g of red ginseng is mixed, crushed and shaped as a lump, dried in 20-25°Cfor 25-35 days, fermented in 30-35°C for 2-4 months. A mixture of 16-24 kg of seawater, 8-12 g of jujube, 8-12 g of pine needle, 8-12 g of hardwood charcoal is matured for 2-4 days. 16-24 kg of filtered liquid in which a previously matured mixture is filtered, and 6-10 kg of fermented soybean lump which was prepared earlier is put into a jar and aged. A soybean paste and a soy sauce are separated from a fermented soybean lump. A separated soybean paste is aged. More than one of saponin is selected from a group comprises Re, Rg1, Rf, Rb1, Rg2, Rc, Rb2, Rb3, Rh1, Rd, Rg4, Rg6 and Rk5.
摘要翻译：目的：提供红参大豆酱的制备方法，通过浸泡在海水中，通用盐水和发酵，从而提高皂甙含量，从而改善偏好。构成：将8-12kg煮熟的大豆和400-600g红参混合，粉碎并成形为块状，在20-25℃下干燥25-35天，在30-35℃下发酵2-4 个月。将16-24kg海水，8-12g枣，8-12g松针，8-12g硬木炭混合物成熟2-4天。将预先成熟的混合物过滤的16-24kg过滤液和早先制备的6-10kg发酵大豆块放入罐中并老化。从发酵的大豆块中分离出大豆酱和酱油。分离的大豆酱陈化。选自皂甙中的多于一种，包括Re，Rg1，Rf，Rb1，Rg2，Rc，Rb2，Rb3，Rh1，Rd，Rg4，Rg6和Rk5。

2. 发明授权

KR101270131B1 진세노사이드 함량이 증진된 홍삼 메주의 제조방법 有权
标题翻译：用于生产具有增强的甘氨酸内容物的红金山粉末的方法
公开(公告)号：KR101270131B1
公开(公告)日：2013-06-04
申请号：KR1020130013540
申请日：2013-02-06
申请人： 김형태 , 김정식 , 김상숙
发明人： 김형태 , 김정식 , 김상숙 , 김현아 , 김지혜
IPC分类号： A23L11/20
CPC分类号： A23L11/20 , A23L11/09 , A23V2002/00 , A23V2200/30 , A23V2250/2124 , A61K36/258
摘要： PURPOSE: A manufacturing method of a red ginseng fermented soybean paste is provided to significantly increase a content of a particular ginsenoside compared to conventional fermented soybean paste or conventional red ginseng fermented soybean paste. CONSTITUTION: 0.8 to 1.2kg of red ginseng and 140 to 180kg of water are added to 70 to 90kg of beans to soak the beans in water for 20 to 28 hours. The mixture including the soaked beans, red ginseng, and water is boiled for 5 to 7 hours and cooled for 50 to 70 minutes. The water and the red ginseng are separated from the cooled mixture, and then the beans are pulverized. Pine needles are added to the pulverized beans, and then fermented soybean paste is molded using the same. While the separated water is sprayed on the fermented soybean paste once or twice a day for 10 to 18 days, the fermented soybean paste is dried for 50 to 70 days. The dried fermented soybean paste is aged at a temperature of 22 to 25°C for 8 to 12 days to manufacture red ginseng fermented soybean paste in which a ginsenoside content is increased. The ginsenoside is at least one selected from a group consisting of Re, Rg1, Rf, Rb1, Rc, Rb2, Rb3, and Rd.
摘要翻译：目的：提供红参人发酵大豆酱的制造方法，与常规发酵大豆酱或常规红参发酵大豆酱相比，显着增加特定人参皂甙的含量。构成：在70〜90kg的豆中加入0.8〜1.2kg的红参和140〜180kg的水，将豆浸泡在水中20〜28小时。将包括浸泡豆，红参和水的混合物煮沸5至7小时并冷却50至70分钟。将水和红参与冷却的混合物分离，然后将豆粉碎。将松针加入到粉碎的豆中，然后使用它们模制发酵的大豆酱。将分离的水在发酵的大豆酱上喷洒一天或两次，持续10〜18天，将发酵的大豆酱干燥50〜70天。干燥的发酵大豆糊在22〜25℃的温度下老化8〜12天，制造人参皂甙含量增加的红参发酵大豆酱。人参皂苷是选自Re，Rg1，Rf，Rb1，Rc，Rb2，Rb3和Rd中的至少一种。

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