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1. (WO2010030118) FERMENTED GINSENG AND PREPARATION METHOD THEREOF
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2010/030118    International Application No.:    PCT/KR2009/005116
Publication Date: 18.03.2010 International Filing Date: 09.09.2009
IPC:
A23L 1/212 (2006.01)
Applicants: BOMUN PHARMACY & FOOD CO., LTD. [KR/KR]; 819-1 Majeon-ri, Chubu-myeon Geumsan-gun, Chungcheongnam-do 312-941 (KR) (For All Designated States Except US).
B3 CO., LTD. [KR/KR]; 320-1 Yongjin-ri, Boksu-myeon Geumsan-gun, Chungcheongnam-do 312-923 (KR) (For All Designated States Except US).
BAEK, Nam Doo [KR/KR]; (KR) (For US Only).
PAEK, Seung Han [KR/KR]; (KR) (For US Only)
Inventors: BAEK, Nam Doo; (KR).
PAEK, Seung Han; (KR)
Agent: YOO, Byung Sun; #610 Mannyun Officetel 241 Walpyung-dong, Seo-gu Daejeon 302-282 (KR)
Priority Data:
10-2008-0089431 10.09.2008 KR
10-2009-0064289 15.07.2009 KR
Title (EN) FERMENTED GINSENG AND PREPARATION METHOD THEREOF
(FR) GINSENG FERMENTÉ ET PROCÉDÉ DE PRÉPARATION CORRESPONDANT
(KO) 발효인삼 및 그 제조방법
Abstract: front page image
(EN)The present invention relates to fermented ginseng, and more particularly to fermented red and fermented black ginseng, and their preparation method which includes fermenting and aging. Unlike existing red or black ginseng products, the inventive method avoids denaturation by avoiding high temperature treatment and dramatically increases content of desired active ingredients available for absorption in the human body. In addition, the fermentation method can improve productivity since it is simple. The preparation method for fermented ginseng according to the present invention comprises the steps of: (a) performing fermentation and aging at 40-80℃ for 240-360 hours while adding a natural enzyme solution to ginseng, wherein the natural enzyme solution is prepared by fermenting natural fruits including Japanese apricot; and (b) steaming and aging the ginseng obtained from the fermenting and aging step (a) at 35-60℃ for 480-720 hours through hot air steaming and natural ventilation. The fermentation method of the present invention can be applied to red ginseng which is hard to ferment as well as undried ginseng in effective, stable, and mild conditions. Furthermore, the method can be applied to ginseng in different forms, such as various herbal medicines and cereals.
(FR)La présente invention concerne du ginseng fermenté, plus particulièrement du ginseng noir fermenté et du ginseng rouge fermenté, ainsi que le procédé permettant de les préparer, lequel procédé comprend la fermentation et la maturation. A la différence des produits à base de ginseng noir ou rouge déjà sur le marché, le procédé décrit dans l'invention permet d'éviter la dénaturation car on évite le traitement à hautes températures et il permet d'augmenter considérablement la teneur en principes actifs souhaités pouvant être absorbés par le corps humain. En outre, le procédé de fermentation peut améliorer la productivité car il est simple. Le procédé de préparation de ginseng fermenté selon l'invention comprend les étapes qui consistent: (a) à réaliser la fermentation et la maturation à des températures comprises entre 40 et 80°C pendant 240 à 360 heures en ajoutant une solution d'enzymes naturelles au ginseng, laquelle solution est préparée par fermentation de fruits naturels parmi lesquels l'abricot japonais; puis (b) à étuver et à permettre la maturation du ginseng obtenu à l'étape de fermentation et de maturation (a) à des températures comprises entre 35 et 60°C pendant 480 à 720 heures par étuvage à l'air chaud et ventilation naturelle. Le procédé de fermentation selon l'invention peut s'appliquer au ginseng rouge difficile à fermenter ainsi qu'au ginseng non séché dans des conditions efficaces, stables et douces. En outre, le procédé peut être appliqué au ginseng sous différentes formes, telles que divers médicaments de phytothérapie et diverses céréales.
(KO)본 발명은 인삼을 발효시킨 발효인삼에 관한 것으로, 특히 홍삼 및 수삼을 발효 숙성시킨 발효홍삼 및 발효흑삼과 그 제조방법에 관한 것이다. 본 발명에서는 홍삼, 흑삼 등의 기존 인삼제품에 비해 사람의 체내에서 흡수 가능한 유효성분의 함량이 크게 증가되면서도 고온처리가 없어 유효성분의 손실이나 원치 않는 성분의 변성을 초래하지 않으며 전체적인 공정진행 또한 간편하여 생산성을 향상시킬 수 있는 새로운 발효방법과 그에 따른 발효인삼이 제공된다. 본 발명에 따른 발효인삼의 제조방법은, (a) 매실을 포함하는 천연과실을 발효시킨 천연 효소액을 인삼에 가하면서 40~80℃로 240~360시간 발효 숙성시키는 단계와; (b) (a)의 발효 숙성 단계를 거친 인삼을 열풍 습식과 자연 통풍을 병행하면서 35~60℃로 480~720시간 증숙 숙성시키는 단계를 포함한다. 본 발명의 발효방법은, 효과적이면서도 안정적이고 온화한 조건으로, 수삼뿐만 아니라 보다 발효가 어려운 홍삼에도 적용할 수 있고 나아가 다른 형태의 인삼과 다양한 한약재 및 곡류 등에도 적용할 수 있다.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Korean (KO)
Filing Language: Korean (KO)