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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）。

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