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。

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。

公开(公告)号：KR1020000019145A

公开(公告)日：2000-04-06

申请号：KR1019980037096

申请日：1998-09-09

Applicant: 한국식품연구원

Inventor： 김성수 ,  김성란 ,  홍희도 ,  김경탁 ,  최희돈

IPC: A23L1/182

Abstract: PURPOSE: A bean is prepared with which rice is boiled instantly. CONSTITUTION: Provided is characterized by pressure-thermal conditioning a bean at 121-130 deg.C to give the bean having 20- 50 % of moisture content. Thus, the bean is washed and immersed for 20- 40 minutes to adjust 60- 70 % of moisture content. Obtained bean is vacuum-wrapped using triple laminated film of polyester/nylon/polypropylene or double laminated film of polyester/polypropylene or nylon/polypropylene. The wrapped bean is water balanced, sterilized, heat treated, and rapidly cooled to give the instant bean.

Abstract translation: 目的：准备好米饭即时煮沸。 构成：其特征在于在121-130摄氏度的压力热调节豆，以使豆具有20-50％的水分含量。 因此，将豆洗涤并浸渍20-40分钟以调节60-70％的水分含量。 获得的豆是使用聚酯/尼龙/聚丙烯或聚酯/聚丙烯或尼龙/聚丙烯的双层压膜的三层压膜真空包裹的。 包裹的豆是水平衡的，灭菌的，热处理的，并迅速冷却以得到速溶豆。