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    영양성분이 증진된 현미의 제조방법
    121.
    发明公开
    영양성분이 증진된 현미의 제조방법 失效
    生产大米营养成分的方法，包括2.2次和1.5次时间增加的氨基酸 - 氨基酸（GABA）和营养酸（FA），相当于

    公开(公告)号：KR1020040085844A

    公开(公告)日：2004-10-08

    申请号：KR1020030020667

    申请日：2003-04-02

    Applicant: 한국식품연구원

    Inventor： 최희돈 ,  석호문 ,  박용곤 ,  김성란 ,  김윤숙 ,  최인욱

    IPC: A23L1/182

    CPC classification number: A23L7/196 ,  A23V2250/038

    Abstract: PURPOSE: Provided is a method for manufacturing brown rice which contains a large quantity of nutritious components including gamma-aminobutyric acid(GABA) and ferulic acid(FA) increased by 2.2 times and 1.5 times, respectively. CONSTITUTION: The method for manufacturing brown rice which contains a large quantity of nutritious components comprises the steps of: dipping brown rice in glutamate solution (pH 4-7) of 35-45 deg.C for 6-10 hours; and leaving the brown rice under anaerobic condition for 1-2 hours.

    Abstract translation: 目的：提供一种含有γ-氨基丁酸（GABA）和阿魏酸（FA）的大量营养成分分别增加了2.2倍和1.5倍的糙米的方法。 构成：含有大量营养成分的糙米的制造方法包括以下步骤：将糙米在35-45℃的谷氨酸溶液（pH 4-7）中浸泡6-10小时; 并将糙米置于无氧条件下1-2小时。

    마가목 열매를 이용한 차의 제조방법
    122.
    发明授权
    마가목 열매를 이용한 차의 제조방법 有权
    마가목열매를이용한차의제조방법

    公开(公告)号：KR100381389B1

    公开(公告)日：2003-04-26

    申请号：KR1020000085064

    申请日：2000-12-29

    Applicant: 경상북도 울릉군 ,  한국식품연구원

    Inventor： 박용곤 ,  김흥만 ,  최인욱 ,  최희돈 ,  김성란

    IPC: A23F3/32

    Abstract: PURPOSE: A method for producing Sorbus commixta fruit tea is provided, therefore the tea can contain all active ingredients in Sorbus commixta fruit to easily use the pharmaceutical efficacies of Sorbus commixta fruit. CONSTITUTION: The method for producing Sorbus commixta fruit tea comprises the steps of: adding 400 to 500 parts by weight of water into 100 parts by weight of Sorbus commixta fruits and boiling the mixture for 90 to 120 minutes; filtering the boiled solution with a 18 mesh sieve to separate a filtrate from cooked Sorbus commixta fruits; pressing the cooked commixta fruits on the sieve to remove skin and seeds and obtain fruit juice; mixing the filtrate and fruit juice and filtering the mixture with a 60 mesh sieve; and adding 0.15 to 0.25 parts by weight of agar and 0.09 to 0.10 parts by weight of solstar.

    Abstract translation: 用途：本发明提供了一种生产花楸果茶的方法，因此该花可以在花楸果实中含有所有活性成分，容易地利用花楸果实的药效。 本发明公开了一种生产花楸果实茶的方法，包括以下步骤：将400〜500重量份的水加入100重量份花楸果实中，煮沸90〜120分钟; 用18目筛过滤煮沸的溶液以从熟楸果实中分离出滤液; 在筛上压熟的commixta果实以去除皮肤和种子并获得果汁; 将滤液和果汁混合并用60目筛过滤混合物; 并加入0.15-0.25重量份的琼脂和0.09-0.10重量份的solstar。

    캐러멜 형태의 다이어트 보조식품
    123.
    发明公开
    캐러멜 형태의 다이어트 보조식품 无效
    辅助食品的食物形状

    公开(公告)号：KR1020000067028A

    公开(公告)日：2000-11-15

    申请号：KR1019990014485

    申请日：1999-04-22

    Applicant: 주식회사 열림기술 ,  한국식품연구원

    Inventor： 박용곤 ,  김흥만 ,  차환수 ,  최인욱

    IPC: A23L1/29

    Abstract: PURPOSE: Caramel shaped food helping diet that slows hunger down and oxidizes body fat without the strain is provided. CONSTITUTION: The auxiliary food for diet includes 20-55wt% of palatinit, 20-55wt% of maltitol syrup, 0.1-5wt% of free acid shape of hydroxy citric acid, 10-20wt% of dietary fiber and has a form of caramel. 0.1-5wt% of an extract of green tea and 0.05-3wt% of Gymnema acid can be added for improving favor, preventing decayed tooth and glycosuria and absorbing sugar content.

    Abstract translation: 目的：焦糖形食物有助于减轻饥饿和减轻身体脂肪而减轻身体脂肪，减轻疲劳。 构成：膳食辅助食品包括20-55％的palatinit，20-55wt％的麦芽糖醇糖浆，0.1-5wt％的游离酸形式的羟基柠檬酸，10-20wt％的膳食纤维，并且具有焦糖的形式。 可以添加0.1-5％的绿茶提取物和0.05-3％（重量）的肌肉酸，以改善有利的作用，防止腐烂的牙齿和糖尿并吸收糖分。

    도정한 맥아를 주원료로 한 커피 대용분말차의 제조방법
    124.
    发明公开
    도정한 맥아를 주원료로 한 커피 대용분말차의 제조방법 失效
    通过接种制成的含有茶叶的粉末茶叶替代咖啡的制备方法

    公开(公告)号：KR1020000042376A

    公开(公告)日：2000-07-15

    申请号：KR1019980058541

    申请日：1998-12-24

    Applicant: 김창기 ,  한국식품연구원

    Inventor： 최희돈 ,  석호문 ,  박용곤 ,  김흥만 ,  김성란

    IPC: A23F5/00

    Abstract: PURPOSE: A preparation method of powdered tea replaced coffee is provided, which increases fragrance of coffee. CONSTITUTION: A process of preparation method of powdered tea replaced coffee has several steps. A first step is controlling water content through immersing barley into water and then making malt through sprouting barley and is extracting through polishing malt by pounding and roasting the malt. A second step is extracting sub-sources. A third step is mixing maltodextrin with the extracted malt solution, extracted sub-sources. A third step is spreading and drying the mixed solution.

    Abstract translation: 目的：提供茶粉替代咖啡的制备方法，增加咖啡的香味。 构成：茶叶替代咖啡的制备方法过程有几个步骤。 第一步是通过将大麦浸入水中，然后通过发芽大麦制备麦芽来控制含水量，并通过冲击和焙烧麦芽来抛光麦芽。 第二步是提取子资源。 第三步是将麦芽糖糊精与提取的麦芽汁溶液，提取的子源混合。 第三步是分散和干燥混合溶液。

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