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公开(公告)号：KR1020170114397A
公开(公告)日：2017-10-16
申请号：KR1020160041093
申请日：2016-04-04
Applicant: 함양군
CPC classification number: A23L2/52 , A23L33/105 , A23V2002/00 , A23V2250/21 , A23V2250/2124 , A23V2300/14
Abstract: 본발명은꾸지뽕추출물, 산양삼농축액및 산양삼열매농축액을함유하는음료조성물에관한것으로, 더욱구체적으로는각종성인병예방효과가우수한꾸지뽕추출물, 산양삼농축액, 산양삼열매농축액, 식물혼합농축액, 구연산, 프락토올리고당, 스테비아및 복합황금추출물을함유하는음료조성물에관한것으로, 본발명의음료조성물은, 많은약리효과를지니는꾸지뽕추출물, 산양삼농축액및 산양삼열매농축액에구연산, 프락토올리고당, 스테비아및 복합황금추출물을함께조성하여섭취가용이하면서도우수한성인병예방효과를지니는음료조성물을제공할수 있다.
Abstract translation: 本发明kkujippong提取物涉及含有sanyangsam浓缩物和sanyangsam水果浓缩物的饮料组合物，更具体地euroneun各种成人病的预防效果是优良kkujippong提取物，sanyangsam浓缩物，sanyangsam水果浓缩物，植物浓缩物混合，柠檬酸，低聚果糖， 涉及含有甜菊，并且本发明的多个金提取物的饮料组合物，与具有药理作用kkujippong提取物，柠檬酸，低聚果糖，甜叶菊很多组合物的饮料组合物，并且复合金提取sanyangsam精矿和sanyangsam水果浓缩物 因此可以提供易于摄取并且对成人疾病具有优异预防效果的饮料组合物。
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公开(公告)号：KR101588200B1
公开(公告)日：2016-01-26
申请号：KR1020130166413
申请日：2013-12-30
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: 본발명에서는여주누룩및 이의제조방법이제공된다. 또한본 발명에서는상기여주누룩을이용하여제조된, 여주의쓴맛이잘 어우러져서기호성이우수하고, 총페놀릭스와총 플라보노이드함량이월등히향상되어항산화활성이증진된기능성전통주가제공된다. 본발명에따른여주누룩은여주고유의쓴맛이잘 어우러져서기호성과관능성이우수하면서도여주의풍부한생리활성물질이함유되어항산화활성이증진된기능성전통주의제조가가능하다. 본발명의여주누룩은곡물에여주분말을일정비율로포함되어발효됨에따라, 누룩곰팡이의생육을저해함이없고그리고여주의쓴맛이발효주와잘 어우러져전통주의기호성을증진시킬수 있다. 본발명에따른전통주는우수한항산화활성을가져서최근의건강주추세에부합하는뛰어난기능성을가지고, 쓴맛때문에활용도가낮던여주를오히려그 쓴맛을활용하게함으로서여주의활용도를확장하는효과도있다.
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公开(公告)号：KR101586019B1
公开(公告)日：2016-01-20
申请号：KR1020140031633
申请日：2014-03-18
Applicant: 함양군(농업기술센터장)
CPC classification number: Y02A40/948 , Y02P60/85
Abstract: 본발명은양파꽃김치의제조방법에관한것으로, 보다상세하게는종래의방법과는차별적인방법을이용하여식감및 품질을개선시킨양파꽃김치의제조방법에관한것이다. 본발명에따른양파꽃김치의제조방법에따르면, 식감과풍미가우수한양파꽃김치가제공될수 있다.
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公开(公告)号：KR101548525B1
公开(公告)日：2015-09-21
申请号：KR1020130165206
申请日：2013-12-27
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: 본발명에서는여주의쓴맛은저감되어기호성이우수하고, 우수한항산화활성을가지고, 알파-글루코시다아제활성및 췌장리파아제저해활성이우수하여당뇨병및 비만개선의기능성을갖는여주-함유과채혼합음료및 그제조방법이제공된다. 본발명에따른과채혼합음료는여주를주성분으로함유하고있음에도쓴맛은저감되어기호성이우수하고, 생리활성물질인페놀릭스및 플라보노이드가고함량으로포함되어있어우수한항산화활성을나타낸다. 또한본 발명의과채혼합음료는비타민 C가풍부하여비타민음료의대용품으로도사용될수 있다. 또한본 발명의과채혼합음료는알파-글루코시다아제저해활성및 췌장리파아제저해활성이높아서혈당강하및 항비만용건강기능성식품으로서이용가능하다.
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Patent Agency Ranking
公开(公告)号：KR1020150075047A
公开(公告)日：2015-07-02
申请号：KR1020140187703
申请日：2014-12-24
Applicant: 함양영농조합법인 , 경남과학기술대학교 산학협력단 , 함양군
CPC classification number: A61K31/19 , A23L33/105 , A61K36/42
Abstract: 본발명에서는신경세포보호효과, 항노화효과및 인지능력향상활성을갖는여주유래의인지기능개선용조성물및 이를포함하는약제학적조성물및 건강기능식품이제공된다. 또한본 발명에서는여주로부터신경세포보호효과, 항노화효과및 인지능력향상활성을갖는인지기능개선용조성물의제조방법이제공된다.
Abstract translation: 在本发明中，提供了具有保护神经细胞的作用的苦瓜属的认知功能改善组合物，抗衰老作用和提高认知功能的活性，以及包含其的药物组合物和功能保健品。 此外，在本发明中，提供了一种用于改善认知功能的组合物的制造方法，其中所述组合物由具有保护神经细胞的作用的苦瓜制成，抗衰老作用和用于改善认知功能的活性。
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公开(公告)号：KR1020140086877A
公开(公告)日：2014-07-08
申请号：KR1020130163810
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: Provided by the present invention is bitter gourd leaching liquor which has excellent palatability and appealability by being in harmony with the unique bitter taste of a bitter gourd and has excellent anti-oxidative activity by containing enough bioactive substance in the bitter gourd. A producing method of the bitter gourd leaching liquor according to the present invention is able to produce the bitter gourd leaching liquor which increases the anti-oxidative activity and improves the palatability and the appealability in order to be more suitable for a consumer by utilizing the unique bitter taste of the bitter gourd. Bitter gourd leaching liquor which is produced in the alcohol content of 16% among various kinds of bitter gourd leaching liquor of the present invention is able to replace soju (Korean distilled liquor) as liquor of low alcohol content. Bitter gourd leaching liquor which is produced in the alcohol content of 38% is able to replace hard liquor. The bitter gourd liquor according to the present invention has an excellent function which corresponds to the recent trend of healthy liquor by having excellent anti-oxidative activity and expands the utilization of a bitter gourd by utilizing the bitter taste of the bitter gourd which has low usability because of the bitter taste.
Abstract translation: 本发明提供的苦瓜浸出液通过与苦瓜的独特苦味相协调而具有优异的适口性和吸引力，并且通过在苦瓜中含有足够的生物活性物质具有极好的抗氧化活性。 根据本发明的苦瓜浸出液的生产方法能够生产苦瓜浸出液，其增加抗氧化活性并改善适口性和吸附性，以便通过利用独特的方法更适合消费者 苦瓜的苦味。 在本发明的各种苦瓜浸出液中以16％的酒精含量生产的苦瓜浸出液能够以低酒精含量的酒替代soju（韩国蒸馏酒）。 生产酒精含量为38％的苦瓜浸出液能够代替硬液。 根据本发明的苦瓜具有优异的功能，其对应于通过具有优异的抗氧化活性的健康液体的近期趋势，并且通过利用具有低可用性的苦瓜的苦味来扩大苦瓜的利用 因为苦味。
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公开(公告)号：KR1020120037651A
公开(公告)日：2012-04-20
申请号：KR1020100099241
申请日：2010-10-12
Applicant: 함양군 , 경성대학교 산학협력단 , 한국생명건강 (주)
CPC classification number: A23L19/03 , A23L3/005 , A23L5/10 , A23V2002/00 , A23V2300/24
Abstract: PURPOSE: A producing method of activated mountain ginseng, cultivated mountain ginseng, and ginseng is provided to enable users to intake the ginseng without pre-process by containing activated form-saponin. CONSTITUTION: A producing method of activated mountain ginseng, cultivated mountain ginseng, and ginseng comprises a step of repetitively heat processing ginseng at 110-125 deg C for 10-20 minutes for 3-4 times. The activated mountain ginseng, cultivated mountain ginseng, and ginseng are dried to have the water content of 10-40%.
Abstract translation: 目的：提供活性山参，栽培山参，人参的生产方法，使用户无需预处理即可摄入人参，含有活性成分皂苷。 构成：活性山参，栽培山参，人参的生产方法包括在110-125℃下人参加热10-20分钟3-4次的步骤。 活化的山参，栽培的山参，人参被干燥，含水量为10-40％。
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公开(公告)号：KR1020110019153A
公开(公告)日：2011-02-25
申请号：KR1020090076750
申请日：2009-08-19
Applicant: 함양군
Abstract: PURPOSE: A method for producing beer containing wile ginseng is provided to ensure excellent taste and flavor. CONSTITUTION: A method for producing beer comprises: a step of washing leaves, stems, and roots of wild ginseng and slicing in the size of 3-5cm; a step of inputting the leaves, stems, and roots of wild ginseng and heating at high temperature; a step of naturally steaming the leaves, stems, and roots and mixing in wort.
Abstract translation: 目的：提供一种生产含有人参的啤酒的方法，以确保极好的味道和味道。 构成：生产啤酒的方法包括：洗涤野参中叶，茎，根的步骤，切片尺寸为3-5cm; 输入野山参的叶，茎，根，高温加热的一个步骤; 自然蒸发叶，茎和根的一个步骤，并在麦芽汁中混合。
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公开(公告)号：KR1020080062794A
公开(公告)日：2008-07-03
申请号：KR1020060138911
申请日：2006-12-29
Applicant: 함양군
CPC classification number: A23L33/105 , A23V2200/324 , A23V2250/21
Abstract: Health functional food using Cedrela sinensis leaf powder or extract is provided to ensure effects of reducing body weight and enhancing immunity. Health functional food contains 55% by weight of brown rice germ enzyme, 13% by weight of mixed lactose, 12% by weight of crystalline cellulose, 10% by weight of Cedrela sinensis sprout extract, 5% by weight of Crataegus fruit extract powder, 2.5% by weight of ginger powder and 2.5% by weight of mixed lactic acid bacteria(Lactobacillus, Acidophilus, Bifidobacterium bifidum, Bifidobacterium longum).
Abstract translation: 提供使用Cedrela sinensis叶粉或提取物的健康功能食品，以确保减轻体重和增强免疫力的作用。 健康功能食品含有55重量％的糙米胚芽酶，13重量％的混合乳糖，12重量％的结晶纤维素，10重量％的Cedrela sinensis发芽提取物，5重量％的Crataegus水果提取物粉末， 2.5重量％的姜粉和2.5重量％的混合乳酸菌（Lactobacillus，Acidophilus，Bifidobacterium bifidum，Bifidobacterium longum）。
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