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1. 发明授权

KR101135701B1 발효 인삼잎 차 및 이의 제조방법 有权
标题翻译：发酵金山茶叶及其制备方法
公开(公告)号：KR101135701B1
公开(公告)日：2012-04-13
申请号：KR1020100121258
申请日：2010-12-01
申请人： (주)보문피앤에프 , 백남두
发明人： 백남두
IPC分类号： A23F3/16 , A23F3/30
摘要： PURPOSE: Fermented ginseng left tea, and a producing method thereof are provided to maximize the content of ginsenoside Rg2, Rg3, Rh1, and Rh2 by fermenting ginseng leaves. CONSTITUTION: A producing method of fermented ginseng left tea comprises the following steps: inserting dried ginseng leaves in a fermentation container, and pouring a natural enzyme solution obtained by fermenting fruits including Japanese apricot for fermenting and aging for 240-360 hours at 40-80 deg C(S10, S20); steaming and aging the fermented and aged ginseng leaves using a hot-air wet aging method or a natural ventilation aging method(S30, S40); and drying the aged ginseng leaves until the water content of the ginseng leaves is less than 16%(S50, S60).
摘要翻译：目的：发酵人参左茶，并提供其生产方法，通过发酵人参叶使人参皂苷Rg2，Rg3，Rh1和Rh2的含量最大化。构成：发酵人参左茶的生产方法包括以下步骤：将干人参叶插入发酵容器中，倒入通过发酵包括日本杏在内的水果获得的天然酶溶液，以在40-80℃下发酵和老化240-360小时 ℃（S10，S20）; 使用热风湿式老化方法或自然通风老化方法蒸发和老化发酵和老化的人参叶（S30，S40）; 干燥老化人参叶直到人参叶的含水量低于16％（S50，S60）。

2. 发明授权

KR100950978B1 발효인삼 및 그 제조방법 有权
标题翻译：发明金山及其制备方法
公开(公告)号：KR100950978B1
公开(公告)日：2010-04-01
申请号：KR1020090064289
申请日：2009-07-15
申请人： (주)보문피앤에프
发明人： 백남두 , 백승한
IPC分类号： A23L19/00 , A23L7/104 , A23L33/00
CPC分类号： A23L19/03 , A23L7/104 , A23L29/06 , A23L33/10 , A23V2002/00 , A23V2300/24 , A61K36/258
摘要： PURPOSE: A method of manufacturing fermented ginseng and the fermented ginseng are provided to improve economical efficiency for making the fermented ginseng, and to increase the amount of active ingredients in the ginseng. CONSTITUTION: A method of manufacturing fermented ginseng comprises the following steps: fermenting ginseng in natural enzyme liquid in which natural fruits are fermented in temperature of 40~80°C for 240~360 hours; steaming the fermented ginseng with hot wind and natural wind in temperature of 35~60°C for 480~720 hours; and aging the steamed ginseng in low temperature for 240~360 hours. The natural enzyme liquid is mixed with the natural fruits, sugar, and water with a uniform ratio. The ginseng is raw ginseng or red ginseng.
摘要翻译：目的：提供发酵人参和发酵人参的制造方法，以提高制作发酵人参的经济效益，增加人参中的活性成分。构成：发酵人参的制造方法包括以下步骤：将天然水果在40〜80℃的温度下发酵的天然酶液中发酵人参240〜360小时; 用热风和自然风在35〜60℃的温度下蒸发发酵人参480〜720小时; 并在低温下老化人参240〜360小时。将天然酶液与天然水果，糖和水以均匀的比例混合。人参是人参或红参。

3. 外观设计

KR3005766720000S 失效
公开(公告)号：KR3005766720000S
公开(公告)日：2010-10-29
申请号：KR3020100024621
申请日：2010-06-04
申请人： (주)보문피앤에프
设计人： 백남두

4. 发明授权

KR100910585B1 발효흑삼 및 그 제조방법 有权
标题翻译：发明黑金辛及其制备方法
公开(公告)号：KR100910585B1
公开(公告)日：2009-08-03
申请号：KR1020080089431
申请日：2008-09-10
申请人： (주)보문피앤에프 , 주식회사 비쓰리
发明人： 윤정환 , 백남두 , 백승한
IPC分类号： A23L1/212 , A23L1/29 , A23L1/214
CPC分类号： A23L19/10 , A23L19/03
摘要： A fermented black ginseng containing the large quantities of active ingredients and a preparing method thereof are provided to increase the amount of active ingredients such as RG2, RG3, RH1 and RH2 in a fermentation process. A method for preparing a fermented black ginseng comprises the following steps of: mixing Japanese apricot and sugar in a volume ratio of 2 to 1~2 and fermenting the Japanese apricot; adding water 5-70 times the amount of the fermented Japanese apricot liquid; adding the fermented Japanese apricot liquid to fresh ginseng and fermenting and aging them at 40~75‹C for 50-110 hours; steaming and aging at 35~75‹C for 160-190 hours; and aging at low temperature of 35~39‹C for 96-100 hours. The amount of the fermented Japanese apricot liquid is 5,000ml~7,000ml per 75kg of fresh ginseng. The fermenting and aging steps are performed in a fermentation room.
摘要翻译：提供含有大量活性成分的发酵黑参及其制备方法，以增加发酵过程中的活性成分如RG2，RG3，RH1和RH2的量。一种制备发酵黑参的方法包括以下步骤：将日本杏和糖以体积比2〜1〜2混合并发酵日本杏; 加水量为日本杏发酵液的5-70倍; 将发酵的日本杏仁液加入新鲜人参中，在40〜75℃下发酵和老化50-110小时; 在35〜75℃下蒸煮老化160-190小时; 并在35〜39℃的低温下老化96〜100小时。发酵日本杏仁液体的量为每千克新鲜人参5000ml〜7000ml。发酵和老化步骤在发酵室中进行。

5. 外观设计

KR3005766710000S 失效
公开(公告)号：KR3005766710000S
公开(公告)日：2010-10-29
申请号：KR3020100024620
申请日：2010-06-04
申请人： (주)보문피앤에프
设计人： 백남두

6. 发明授权

KR101010059B1 발효숙성장치 有权
标题翻译：腌制食品发酵装置
公开(公告)号：KR101010059B1
公开(公告)日：2011-01-21
申请号：KR1020100083180
申请日：2010-08-26
申请人： (주)보문피앤에프
发明人： 백남두
IPC分类号： A23B7/01 , A23B7/153 , A23B7/158 , A23L19/00 , A23L3/005 , A47J27/05
CPC分类号： A23B7/01 , A23B7/158 , A23L3/005 , A23L19/00 , A47J27/05
摘要： PURPOSE: A fermentation aging apparatus is provided to stably prevent the degradation of effective components when fermenting garlic, raw ginseng, and red ginseng. CONSTITUTION: A fermentation aging apparatus comprises the following: a container frame(30) mounted on a storage space(22) of a main body(20); a container installation space formed with multiple horizontal frames and vertical frames; wheels attached to the bottom of the main body; a supplying pipe supplying steam or hot water to the container frame and a discharging pipe discharging the steam and the hot water from the container frame, penetrating the wall(21) of the main body; and a connection unit(43) formed on the end of the supplying pipe and the discharging pipe.
摘要翻译：目的：提供发酵老化装置，用于在发酵大蒜，人参和红参时稳定地防止有效成分的降解。构成：发酵老化装置包括：安装在主体（20）的储存空间（22）上的容器框架（30）; 形成有多个水平框架和垂直框架的容器安装空间; 车轮附着在主体的底部; 向容器框架供给蒸汽或热水的供给管和从容器框架排出蒸汽和热水的排出管，穿过主体的壁部（21）; 以及形成在供给管的端部和排出管上的连接单元（43）。

7. 外观设计

KR3005766700000S 失效
公开(公告)号：KR3005766700000S
公开(公告)日：2010-10-29
申请号：KR3020100024619
申请日：2010-06-04
申请人： (주)보문피앤에프
设计人： 백남두

8. 发明授权

KR102019308B1 친환경 생분해펄프 멀칭지와 그 제조방법 有权
公开(公告)号：KR102019308B1
公开(公告)日：2019-09-06
申请号：KR1020190050417
申请日：2019-04-30
申请人： 백남두
发明人： 김시완 , 백남두
IPC分类号： A01G13/02 , D21H17/00 , D21H17/02 , D21H17/25 , D21H21/18 , D21H25/18

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