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公开(公告)号：KR100868974B1
公开(公告)日：2008-11-17
申请号：KR1020070025808
申请日：2007-03-16
Abstract: 본 발명은 감 발효주에 관한 것으로, 구체적으로 상온에서 발효주정용액으로 감의 표면에 있는 잡균을 제거하고, 발효공정에서 잡균의 성장을 억제하면서 발효미생물의 발효는 촉진하고, 항산화활성 등 인체에 유익한 유효성분을 함유한 식물성 추출물을 첨가하여 알코올 발효를 수행하는 것을 특징으로 한 감 발효주의 제조방법에 관한 것이다.
감, 발효주, 발효주정용액, 식물성 추출물-
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公开(公告)号：KR1020160063444A
公开(公告)日：2016-06-07
申请号：KR1020140166064
申请日：2014-11-26
Inventor： 이유진
IPC: A23G3/48
CPC classification number: A23G3/48 , A23P20/00 , Y10S426/804
Abstract: 본발명은단호박모나카의제조방법및 이에의해제조된단호박모나카에관한것으로, 모나카속재료를만드는단계(단계 1); 몸체부와덮개로구성된모나카외피를코팅하는단계(단계 2); 및상기코팅된모나카외피의몸체부내부에상기모나카속재료를채우고상기모나카외피의덮개를덮는단계(단계 3); 를포함하여제조하는것을기술적특징으로하며, 속재료에단호박을사용함으로인해단호박의영양성분을섭취할수 있을뿐만아니라맛과식감을향상시킬수 있는장점이있다.
Abstract translation: 本发明涉及一种制造甜瓜南瓜Monaka的方法和由此制造的甜瓜南瓜Monaka。 本发明包括以下步骤：制备Monaka填料（步骤1）; 涂覆由身体部位和盖子组成的单体皮壳（步骤2）; 并且将Monaka填充物填充到被覆单层地壳的身体部分并且关闭蒙纳亚地壳的盖子（步骤3），并且具有通过使用甜瓜来获取甜的南瓜的营养成分并增加味道和质地的优点 作为填料的一个成分。
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Patent Agency Ranking16.发明公开단호박 앙금이 내측에 위치하는 가래떡의 제조방법, 이에 의해 제조된 단호박 앙금이 내측에 위치하는 가래떡 无效制作方法，用于定位在内部制造的内部和棒状果肉中的甜菜汤中的豌豆薯BY子，由其制成的内部PUMPKIN SEDIMENT
公开(公告)号：KR1020160053363A
公开(公告)日：2016-05-13
申请号：KR1020140151793
申请日：2014-11-04
Abstract: 본발명은단호박앙금이내측에위치하는가래떡의제조방법, 이에의해제조된단호박앙금이내측에위치하는가래떡에관한것으로, 외피를제조하는단계(단계 1); 단호박앙금을제조하는단계(단계 2); 및상기외피의내측에상기단호박앙금이위치하도록성형하는단계(단계 3); 를포함하여제조하는것을기술적특징으로하며, 단호박앙금을가래떡의내측에위치하도록성형함으로인해, 종래의쌀가루에단호박분말을첨가한가래떡에비해맛과식감을향상시킨장점이있다.
Abstract translation: 本发明涉及一种生产在其内侧设置有甜瓜南酱的圆筒状米糕的方法，该方法包括以下步骤：（其中，该方法包括以下步骤：（ 步骤1）制造外盖; （步骤2）制备甜南瓜酱; 和（步骤3）在外盖的内侧形成甜南瓜酱。 在其内侧设置有甜瓜南瓜的圆筒形米饼具有与用米粉制备的圆筒形米饼相比提供增强的味道和质地的优点，其添加甜南瓜粉，因为甜南瓜酱是 模制在圆筒状的米饼的内侧。
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公开(公告)号：KR1020090070419A
公开(公告)日：2009-07-01
申请号：KR1020070138429
申请日：2007-12-27
Applicant: 함평군
IPC: A61K36/882 , A61P39/06
Abstract: A fermented milk containing sweet flag root extract having an antioxidation active ingredient is provided to improve the antioxidative function and have SOD-like activity by applying a lactic acid to the sweet flag root extract for enhancing the preference of the fermented material. A fermented milk contains a sweet flag root containing antioxidation active ingredient. A method for extracting the sweet flag root comprises: a step of pulverizing the dried sweet flag root; a step of adding solvent such as water, alcohol, or organic solvent; a step of maintaining for one week at room temperature; and a step of filtering and freeze-drying. A method for manufacturing the fermented milk comprises: a step of adding 0.1-0.5 weight% of sweet flag root based on total weight; a step of homogenizing at 150kg/cm^2, sterilizing at 90°C for ten minutes and cooling at 4°C; a step of inoculating Streptococcus thermophilus and Lactobacillus bulgaricus; and a step of culturing at 40°C and cooling at 4°C.
Abstract translation: 提供含有具有抗氧化活性成分的甜旗根提取物的发酵乳，以通过向甜旗根提取物施用乳酸来提高抗氧化功能并具有SOD样活性，以增强发酵材料的偏好。 发酵乳含有含有抗氧化活性成分的甜旗。 一种提取甜旗根的方法，其特征在于，包括：干燥的甜旗根粉碎步骤; 加入溶剂如水，醇或有机溶剂的步骤; 在室温下保持一周的步骤; 和过滤冷冻干燥步骤。 一种发酵乳的制造方法，其特征在于，在总重量的基础上添加0.1-0.5重量％的甜旗根; 以150kg / cm 2均质化的步骤，在90℃下灭菌10分钟，在4℃下冷却; 接种嗜热链球菌和保加利亚乳杆菌的步骤; 和在40℃下培养并在4℃下冷却的步骤。
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公开(公告)号：KR100900828B1
公开(公告)日：2009-06-04
申请号：KR1020070072348
申请日：2007-07-19
Applicant: 함평군
Abstract: 본 발명은 나비 유충 및 성충으로부터 분리되며, 자외선을 흡수하여 가시 영역의 색소를 발현하여 착색제 및 첨가제로 이용 가능하며, 항산화 기능뿐만 아니라 각종 성인병, 면역능 강화효과, 강력한 항암 효과 및 대사과정에서 레티놀의 주공급원으로 이용될 수 있어 식용 색소 조성물, 사료 조성물 및 의약 조성물로 이용 가능한 베타-카로틴을 생산하는 로도토룰라 스피시스 에이치피에 관한 것이다.
나비 유충, 나비 성충, 색소, 로도토룰라-
公开(公告)号：KR1020080084307A
公开(公告)日：2008-09-19
申请号：KR1020070025808
申请日：2007-03-16
Abstract: A persimmon fermented liquor is provided to keep unique taste and nutrients of unique persimmon by sterilizing various bacteria on the surface of the persimmon using alcohol at room temperature and inhibit growth of the various bacteria and promote alcohol fermentation by adding a vegetable extract during fermentation. A method for preparing a persimmon fermented liquor comprises the steps of: (a) soaking washed persimmon in a fermentation alcohol solution having an alcohol content of 40-95% to sterilize the persimmon; (b) after crushing the sterilized persimmon, adding sugar, water and an alcohol fermentation microorganism thereto to prepare a fermented solution; and (c) after adding a vegetable extract selected from the group consisting of an extract of green tea, an extract of grapestone and an extract of pine bark to the fermented solution, performing alcohol fermentation. Further, the 0.01 to 0.5 wt.% of vegetable extract is added into the 100 wt.% of fermented solution.
Abstract translation: 提供柿子发酵液，通过室温下使用酒精灭菌柿子表面的各种细菌，抑制各种细菌的生长，通过在发酵过程中加入植物提取物促进酒精发酵，从而保持独特柿子的独特味道和营养。 制备柿子发酵液的方法包括以下步骤：（a）将洗涤的柿子浸泡在酒精含量为40-95％的发酵酒精溶液中以对柿子进行灭菌; （b）在破碎灭菌的柿子后，向其中加入糖，水和醇发酵微生物以制备发酵液; 和（c）在向发酵液中加入选自绿茶提取物，石灰提取物和松树皮提取物的植物提取物后，进行酒精发酵。 此外，将0.01至0.5重量％的植物提取物加入到100重量％的发酵溶液中。
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公开(公告)号：KR1020070091388A
公开(公告)日：2007-09-11
申请号：KR1020060020773
申请日：2006-03-06
Applicant: 함평군
IPC: A23L1/10
CPC classification number: A23L7/10 , A23V2200/04
Abstract: A method of manufacturing long white rice cake(Garae Tteok) with various colors by steaming rice flour, Raspberry fruit, Diospyros kaki(persimmon), mugwort powder, Opuntia dillenii powder, sweet pumpkin and purple-fleshed sweet potato and extruding is provided. The rice cake has excellent color, taste, flavor and texture as well as nutrients as compared with common rice cake. Rice is washed, mixed with 0.2 to 1% by weight of salt, left to settle at 34 to 45deg.C for 1 to 2hr, dehydrated and ground. The ground rice is mixed with 3% by weight of Raspberry fruit, 3% by weight of Diospyros kaki, 10% by weight of mugwort powder, 3% by weight of Opuntia dillenii powder, 3% by weight of sweet pumpkin and 3% by weight of purple-fleshed sweet potato, heated with steam in an earthenware steamer for 5 to 10min and extruded at 35 to 45deg.C. The rice contains black rice and white rice in a weight ratio of 1:1.
Abstract translation: 提供了通过蒸米饭，覆盆子水果，柿子（柿子），艾蒿粉，仙人掌粉，甜瓜和紫肉红薯制成各种颜色的长白米饭（Garae Tteok）的方法。 与常见的米糕相比，米糕具有优良的色泽，味道，风味和质地以及营养。 将水洗，与0.2〜1重量％的盐混合，置于34〜45℃下静置1〜2小时，脱水研磨。 研磨米与3％重量的覆盆子水果，3重量％的柿子酱，10重量％艾蒿粉，3重量％的仙客来粉，3重量％的甜南瓜和3重量％的甜南瓜混合，3％ 紫色的红薯重量，在陶器蒸笼中用蒸汽加热5〜10分钟，并在35〜45℃下挤出。 米饭含有重量比为1：1的黑米和白米。
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