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1. 发明公开

KR1020130036544A 잣나무잎 향이 가미된 홍삼 및 이의 제조방법 无效
标题翻译：红松仁添加松树树脂的制造方法
公开(公告)号：KR1020130036544A
公开(公告)日：2013-04-12
申请号：KR1020110100691
申请日：2011-10-04
申请人： 주식회사 한미양행
发明人： 정명수 , 이종철 , 김민수 , 이민호 , 김성훈 , 한상진 , 이동훈 , 손승호 , 문은선
IPC分类号： A61K36/258 , A61K36/20 , A61P35/00 , A61P3/10
摘要： PURPOSE: Red ginseng with the flavor of nut pine tree leaves and a manufacturing method thereof are provided to produce a maximum effect of the red ginseng and the nut pine tree leaves by steaming the nut pine tree leaves. CONSTITUTION: A manufacturing method of red ginseng comprises the following steps: washing ginseng with water; cutting 5 weight% of nut pine tree leaves corresponded to the raw ginseng, placing nut pine tree leaves and the ginseng into a boiling pot, and steaming before firstly drying; cutting 5 weight% of the nut pine tree leaves g, placing the nut pine tree leaves and the ginseng into the boiling pot, and steaming before secondly drying; cutting 10 weight% of nut pine tree leaves, placing the nut pine tree leaves and the ginseng into the boiling pot, and steaming before thirdly drying; cutting 5 weight% of the nut pine tree leaves, placing the nut pine tree leaves and the ginseng into the boiling pot, and steaming before fourthly drying. [Reference numerals] (AA) Washing step; (BB) Six-year old raw ginseng; (CC) Primary steaming step; (DD) Spreading 5 weight% of nut pine tree leaves and steaming at 55-90°C for 90-120 minutes; (EE,II,MM,QQ) Drying step; (FF) 40-70°C/6-8 hours; (GG) Secondary steaming step; (HH) Spreading 10 weight% of nut pine tree leaves and steaming at 55-90°C for 60-90 minutes; (JJ) 40-70°C/5-7 hours; (KK) Thirdly steaming step; (LL) Spreading 10 weight% of nut pine tree leaves and steaming at 50-90°C for 60-90 minutes; (NN) 40-70°C/4-7 hours; (OO) Fourthly steaming step; (PP) Spreading 5 weight% of nut pine tree leaves and steaming at 50-90°C for 60-90 minutes; (RR) 40-70°C/4-7 hours, and sundrying; (SS) Rootlet removing(Chimi) step; (TT) Moistening and shaping step; (UU) Drying and packing step;
摘要翻译：目的：提供坚果松树叶风味的红参及其制造方法，通过蒸松螺松树叶产生红参和坚果松树叶的最大效果。构成：红参的制造方法包括以下步骤：用水洗人参; 将5重量％的坚果松树叶对应于人参，将坚果松树叶和人参放入沸腾的锅中，先蒸干; 切割5重量％的坚果松树叶g，将坚果松树叶和人参放入沸腾的锅中，然后蒸二次干燥; 切10重量％的坚果松树叶，将坚果松树叶和人参放入沸腾的锅中，并在三次干燥之前蒸; 切割5重量％的坚果松树叶，将坚果松树叶和人参放入沸腾的锅中，然后蒸第四次干燥。（附图标记）（AA）洗涤步骤; （BB）六岁生鲜人参; （CC）初级蒸汽步骤; （DD）将5重量％的坚果松树叶在55-90℃下分散90-120分钟; （EE，II，MM，QQ）干燥步骤; （FF）40-70℃/ 6-8小时; （GG）二次蒸汽步骤; （HH）将坚果松树的10重量％分散在55-90℃蒸60-90分钟; （JJ）40-70℃/ 5-7小时; （KK）第三蒸汽步骤; （LL）将10重量％的坚果松树叶在50-90℃下蒸60-90分钟; （NN）40-70℃/ 4-7小时; （OO）第四蒸汽步骤; （PP）将5重量％的坚果松树叶分散在50-90℃下蒸60-90分钟; （RR）40-70℃/ 4-7小时，杂货; （SS）除草（Chimi）步骤; （TT）湿润成型步骤; （UU）干燥包装步骤;

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