Processing

Please wait...

Settings

Settings

Goto Application

1. WO1997025884 - GINSENG PROCESSING METHOD AND PROCESSED GINSENG PREPARED BY THE SAME

Publication Number WO/1997/025884
Publication Date 24.07.1997
International Application No. PCT/KR1997/000009
International Filing Date 17.01.1997
Chapter 2 Demand Filed 11.08.1997
IPC
A23F 3/34 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
3Tea; Tea substitutes; Preparations thereof
34Tea substitutes, e.g. mate; Extracts or infusions thereof
A23L 1/212 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
212Preparation of fruits or vegetables
A23L 1/214 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
212Preparation of fruits or vegetables
214of tuberous or like starch containing root crops
A23L 2/38 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
38Other non-alcoholic beverages
CPC
A23F 3/34
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
3Tea; Tea substitutes; Preparations thereof
34Tea substitutes, e.g. matè; Extracts or infusions thereof
A23L 19/01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
01Instant products; Powders; Flakes; Granules
A23L 19/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
10of tuberous or like starch containing root crops
A23L 2/38
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
38Other non-alcoholic beverages
A61K 36/258
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
36Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
18Magnoliophyta (angiosperms)
185Magnoliopsida (dicotyledons)
25Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
258Panax (ginseng)
A61K 36/87
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
36Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
18Magnoliophyta (angiosperms)
185Magnoliopsida (dicotyledons)
87Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
Applicants
  • LEE, Sang, Jun [KR]/[KR]
Inventors
  • LEE, Sang, Jun
Agents
  • LEE, Young, Pil
Priority Data
1996/101618.01.1996KR
1997/118116.01.1997KR
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) GINSENG PROCESSING METHOD AND PROCESSED GINSENG PREPARED BY THE SAME
(FR) PROCEDE DE TRAITEMENT DU GINSENG ET GINSENG TRAITE SELON CE PROCEDE
Abstract
(EN)
A ginseng processing method and a processed ginseng prepared by the processing method are provided. The ginseng processing method includes the steps of: mixing 10$m(k)99.5 wt.% of grapes and/or wild grapes with 0.5$m(k)90 wt.% of ginseng; adding water to the mixture of grapes and/or wild grapes with ginseng with a weight ratio of 1$m(k)10:1; heating the mixture at 45$m(k)130 °C for 1$m(k)70 hours; and cooling the heated mixture to room temperature. According to the ginseng processing method using grapes and/or wild grapes, the side effects caused by taking only ginseng are decreased or eliminated. Also, the browning of the ginseng is facilitated, reducing the amount of effort and time required for processing the ginseng. Also, the processed ginseng is acceptable to many persons in taste, aroma and color, and can be used in various forms for various purposes.
(FR)
L'invention concerne un procédé de traitement du ginseng et le ginseng traité selon ce procédé. Ledit procédé comprend les opérations suivantes: mélange de 10 à 99,5 %, en poids, de raisins et/ou de raisins sauvages avec 0,5 à 90 %, en poids, de ginseng; adjonction d'eau au mélange en question, selon un rapport de poids compris entre 1 et 10:1, échauffement du mélange entre 45 et 130 °C pendant une durée de 1 à 70 heures; et refroidissement à la température ambiante du mélange ainsi chauffé. Grâce à ce procédé, qui consiste à utiliser des raisins et/ou des raisins sauvages, on parvient à diminuer ou à éliminer les effets secondaires liés à l'absorbtion du seul ginseng. Par ailleurs, le brunissement du ginseng est également facilité, ce qui réduit les efforts et le temps nécessaires au traitement du ginseng. Enfin, le ginseng traité est accepté par un grand nombre de personnes du point de vue du goût, de l'arôme et de la couleur, et on peut l'utiliser sous diverses formes et à des fins différentes.
Latest bibliographic data on file with the International Bureau