公开(公告)号：KR1020040042629A

公开(公告)日：2004-05-20

申请号：KR1020020071199

申请日：2002-11-15

Applicant: 강원도 고성군 (관리부서 농업기술센터)

Inventor： 공영준 ,  권혜정 ,  최병곤 ,  홍정기

IPC: C12G3/00

Abstract: PURPOSE: A method for preparing wild grape wine is provided. The wild grapes(Vitis amurensis RUPRECHT) which have been widely used for folk remedy and Chinese medicine, therefore, the prepared wild grape wine has improved taste and function. CONSTITUTION: A method for preparing wild grape wine comprises the steps of: washing wild grapes with water, removing water from the wild grapes and crushing the wild grapes to obtain wild grape juice; adding sugar into the wild grape juice to regulate sugar degree to about 25 degree Brix; inoculating yeast into the wild grape juice and alcohol fermenting it; and filtering the alcohol fermented juice and maturing it, wherein the fermentation temperature is 15 to 30 deg. C; and the maturation is carried out at 5 to 10 deg. C for 30 days.

Abstract translation: 目的：提供野生葡萄酒的制备方法。 野生葡萄（Vitis amurensis RUPRECHT）已广泛用于民间补救和中药，因此，制备的野生葡萄酒具有改善的味道和功能。 规定：制备野生葡萄酒的方法包括：用水冲洗野生葡萄，从野生葡萄中除去水分，粉碎野生葡萄，得到野生葡萄汁; 将糖加入野生葡萄汁以调节糖度至约25度白利糖度; 将酵母接种到野生葡萄汁中，酒精发酵; 过滤酒精发酵汁并熟化，其中发酵温度为15-30℃。 C; 并且成熟在5至10度进行。 C 30天。

公开(公告)号：KR1020040042628A

公开(公告)日：2004-05-20

申请号：KR1020020071198

申请日：2002-11-15

Applicant: 강원도 고성군 (관리부서 농업기술센터)

Inventor： 공영준 ,  권혜정 ,  최병곤 ,  홍정기

IPC: C12G3/00

Abstract: PURPOSE: A process for preparing refined rice wine(cheongju) using bamboo is provided, thereby preparing the refined rice wine(cheongju) with improved quality and taste from bamboo having anticancer and liver function improving activities. CONSTITUTION: A process for preparing refined rice wine(cheongju) using bamboo comprises the steps of: mixing steamed wheat flour, malt, yeast and 3 to 7 wt.% of bamboo and fermenting the mixture; inserting hard-boiled rice, malt, yeast and 3 to 7 wt.% of bamboo to the first fermented product and fermenting the mixture; inserting wheat flour, hard-boiled rice, malt, yeast and 3 to 7 wt.% of bamboo into the second fermented product and fermenting the mixture; and filtering the third fermented product, maturing the filtrate at low temperature, and followed by sterilization to give refined rice wine, wherein the ratio of wheat flour and hard-boiled rice is 4:6 to 6:4.

Abstract translation: 目的：提供使用竹子制备精制米酒（cheongju）的方法，从而制备具有抗癌和肝功能改善活性的竹子质量和味道的精制米酒（cheongju）。 构成：使用竹子制备精制米酒（cheongju）的方法包括以下步骤：将蒸麦粉，麦芽，酵母和3〜7重量％的竹子混合并发酵; 将硬沸腾的米，麦芽，酵母和3〜7重量％的竹子插入第一发酵产物并发酵混合物; 将小麦粉，硬沸腾米，麦芽，酵母和3〜7重量％的竹子插入第二发酵产物中并发酵混合物; 过滤第三种发酵产物，低温熟化滤液，然后灭菌，得到精制米酒，其中小麦粉和硬水稻的比例为4：6〜6：4。

公开(公告)号：KR1020030006162A

公开(公告)日：2003-01-23

申请号：KR1020010041736

申请日：2001-07-11

Applicant: 강원도

Inventor： 공영준 ,  홍거표 ,  권혜정 ,  장진선 ,  홍정기

IPC: A23L1/39

CPC classification number: A23L23/00 ,  A23V2002/00 ,  A23V2200/332

Abstract: PURPOSE: Provided are a soup composition comprising resistant starch from potatoes as a min ingredient and a method for producing the resistant starch. The soup composition is a low calorie diet food and a high value added product. CONSTITUTION: The soup composition is characterized by containing 10-30 wt.% of resistant starch from potatoes as a main ingredient. It further contains 15-25 wt.% of soybean protein, 10-25 wt.% of wheat flour, 10-30 wt.% of rice flour, 5-15 wt.% of raw starch, 3-9 wt.% of powdered cream, 0.5-2.0 wt.% of starch, 2.0-7.0 wt.% of refined white sugar and 1.0-5 wt.% of refined slat, as side ingredients.

Abstract translation: 目的：提供一种汤组合物，其包含作为最小成分的来自马铃薯的抗性淀粉和用于生产抗性淀粉的方法。 汤组合物是低热量饮食食品和高附加值产品。 构成：汤组合物的特征在于含有10-30重量％的来自马铃薯的抗性淀粉作为主要成分。 它还含有15-25重量％的大豆蛋白，10-25重量％的小麦粉，10-30重量％的米粉，5-15重量％的生淀粉，3-9重量％的大豆蛋白 粉末状奶油，0.5-2.0重量％的淀粉，2.0-7.0重量％的精制白糖和1.0-5重量％的精制板条作为副成分。

公开(公告)号：KR1020010110069A

公开(公告)日：2001-12-12

申请号：KR1020010001897

申请日：2001-01-12

Applicant: 강원도 고성군

Inventor： 공영준 ,  홍거표 ,  권혜정 ,  홍정기

IPC: A23L2/38

Abstract: 본 발명은 해당화차의 제조방법에 관한 것이다. 보다 상세하게는 해당화 부위별 생리활성 검정을 통하여 이들 생리활성물질이 함유된 해당화 착즙액 또는 추출물을 이용하여 해당화음료차, 해당화 가루를 이용하여 엽차 및 티백 그리고 해당화 과즙을 이용하여 과립차를 제조하는 방법에 관한 것이다. 해당화 잎은 조단백질 함량이 높고 에탄올로 추출시 높은 수율과, 세포독성이 적고, 돌연변이원 억제효과, 인간 암세포에 대하여 강한 생육활성 억제효과를 나타냈다. 해당화 뿌리 에탄올 추출물은 높은 혈당 강하 능을 보였고, 높은 GST 활성과 해당화의 잎, 줄기, 뿌리의 추출물들이도 항산화능 및 항균효과를 나타냈다.
해당화 엽차 제조시 해당화 잎을 열처리한 경우 색깔 및 관능이 양호하고, 해당화 30%, 현미 65%, 옥수수 5%로 제조한 곡류엽차에서 기호도가 양호하게 나타났다. 해당화 티백제조시 입도분포가 조밀할수록 추출물의 색이 짙으나 관능검사에서는 150mesh이상으로 분쇄한 입자가 좋은 것으로 나타났다. 또한 해당화 뿌리 62.5% 첨가한 티백 추출물의 기능성을 검정한 결과 혈당강하 68%, 면역활성 123, 항암활성이 49%로 나타났다.
본 발명은 당뇨병치료, 항염증, 진경작용, 혈당강하작용, 혈청 콜레스테롤치 저하작용, 혈압강하작용, 간장중의 중성지방 감소효과와 혈청중성 지방의 증가억제 작용 등이 있는 해당화를 이용한 기능성식품을 제공하는 것을 목적으로 한다.

公开(公告)号：KR100423099B1

公开(公告)日：2004-03-16

申请号：KR1020010041738

申请日：2001-07-11

Applicant: 강원도

Inventor： 공영준 ,  홍거표 ,  권혜정 ,  강안석 ,  홍정기

IPC: A23B7/02

Abstract: PURPOSE: Provided is a far-infrared drying equipment which dries agricultural products including fruits and vegetables before processing them. The dried agricultural products contains appropriate moisture for the processing. CONSTITUTION: The far-infrared drying equipment comprises the parts of: a main body(100) having a box shape; a side frame to be inserted into a drying chamber formed inside the main body; a far-infrared ray emitting tray(300) which is arranged on the side frame, emits far-infrared rays and which products to be dried are placed on; an air supplying duct(400) in the center of the upper part of the main body; and an air discharging duct(500) at one side of the upper part of the main body.

Abstract translation: 用途：提供一种远红外线干燥设备，在加工前干燥水果和蔬菜等农产品。 干农产品含有适当的水分用于加工。 组成：远红外干燥设备包括以下部件：盒形主体（100） 待插入到形成在主体内部的干燥室中的侧框架; 远红外线发射盘（300），其布置在侧框架上，发射远红外线并放置要干燥的产品; 一个位于主体上部中心的供气管（400） 和位于主体上部一侧的排气管（500）。

公开(公告)号：KR100419247B1

公开(公告)日：2004-02-19

申请号：KR1020010011492

申请日：2001-03-06

Applicant: 강원도 강릉시

Inventor： 홍거표 ,  홍정기 ,  공영준 ,  권혜정

IPC: C12G3/02

Abstract: PURPOSE: Provided are refined rice wine containing Phllostachys nigra Munro and method for preparing the same. Therefore, the prepared refined wine has Phllostachys nigra Munro aroma and shows yellow and blue colors at the same time. CONSTITUTION: The manufacturing method of refined rice wine characteristically comprises the steps of: mixing hard boiled rice, yeasts, malt and water then fermenting the mixture at room temperature to obtain unrefined rice wine; filtering it and followed by adding Phllostachys nigra Munro, malt, yeasts then fermenting the mixture at room temperature; filtering and aging it; and centrifuging and sterilizing it.

Abstract translation: 用途：提供含有Phllostachys nigra Munro的精制米酒及其制备方法。 因此，所制备的精制酒具有Phllostachys nigra Munro香气，同时显示黄色和蓝色。 一种精制米酒的制造方法，其特征在于：将硬米，酵母，麦芽和水混合，然后在室温下发酵该混合物以获得未精制的米酒; 过滤，然后加入Phllostachys nigra Munro，麦芽，酵母，然后在室温下发酵混合物; 过滤并老化它; 并将其离心和灭菌。

公开(公告)号：KR1020030084449A

公开(公告)日：2003-11-01

申请号：KR1020020023166

申请日：2002-04-26

Applicant: 강원도

Inventor： 권혜정 ,  공영준 ,  최병곤 ,  홍정기

IPC: A23F3/00

Abstract: PURPOSE: Provided is a liquid type tea composition for dropping blood sugar level using voluntary plants as active ingredients. The tea composition stabilizes blood sugar level and provides various kinds of nutrients to improve the human health. CONSTITUTION: A liquid type tea composition is characterized by containing, as an active ingredient, an extract of at least one selected from the group consisting of platycodon grandiflorum, licorice root+black bean, platycodon grandiflorum+Pueraria thunbergiana(SIEB.et ZUCC) BENTH., mulberry leaf+pine needle, Codonopsis pilosula (Fr.) Nannf., Rubs coreanus .Miq., and Codonopsis Lanceolata.

Abstract translation: 目的：提供使用自愿植物作为活性成分降低血糖水平的液体型茶组合物。 茶叶组合物稳定血糖水平，提供各种营养成分，以改善人体健康。 构成：液态茶组合物的特征在于含有选自以下的至少一种的提取物作为活性成分：桔梗，甘草根+黑豆，桔梗+葛根iana（SIEB.et ZUCC）BENTH ，桑叶+松针，党参（Fr.）Nannf。，Rubs coreanus .Miq。和Codonopsis Lanceolata。

公开(公告)号：KR1020030006161A

公开(公告)日：2003-01-23

申请号：KR1020010041735

申请日：2001-07-11

Applicant: 강원도

Inventor： 박영학 ,  손형락 ,  강태수 ,  공영준 ,  홍정기

IPC: C07C45/78

Abstract: PURPOSE: A method for preparing anisaldehyde and a flavoring agent containing the anisaldehyde as an effective ingredient are provided, to obtain anisaldehyde by biological method with high production yield and low cost. CONSTITUTION: The method comprises the steps of washing a fruit, cutting the washed one, and squeezing the cut one to obtain a fruit juice; filtering the fruit juice, sterilizing the filtered one and injecting Pleurotus eryngil into the sterilized media; culturing the injected media by the rotation shake culture using an Erlenmeyer flask or the submerged culture using a bioreactor; and separating anisaldehyde from the cultured one. Preferably the rotation shake culture is carried out at a temperature of 20-30 deg.C and at a stirring velocity of 100-200 rpm for 10-20 days; and the submerged culture is carried out at a temperature of 20-30 deg.C and at a ventilation amount of 0.5-1.5 vvm for 10-20 days. The fruit is selected from a tomato, an apple and a pear.

Abstract translation: 目的：提供制备茴香醛的方法和含有茴香醛作为有效成分的调味剂，通过生产方法获得茴香醛，产率高，成本低。 方法：该方法包括洗涤水果，切割洗涤的物品，挤压切片以获得果汁的步骤; 过滤果汁，对过滤的菌体进行灭菌并将侧耳红细胞注入无菌培养基; 通过旋转振荡培养使用锥形瓶或使用生物反应器的浸没培养来培养注射培养基; 并从培养物中分离茴香醛。 优选旋转振荡培养在20-30℃的温度和100-200rpm的搅拌速度下进行10-20天; 浸没培养在20〜30℃，通风量0.5〜1.5vvm下进行10〜20天。 水果选自番茄，苹果和梨。

公开(公告)号：KR100456327B1

公开(公告)日：2004-11-09

申请号：KR1020010041735

申请日：2001-07-11

Applicant: 강원도

Inventor： 박영학 ,  손형락 ,  강태수 ,  공영준 ,  홍정기

IPC: C07C45/78

Abstract: PURPOSE: A method for preparing anisaldehyde and a flavoring agent containing the anisaldehyde as an effective ingredient are provided, to obtain anisaldehyde by biological method with high production yield and low cost. CONSTITUTION: The method comprises the steps of washing a fruit, cutting the washed one, and squeezing the cut one to obtain a fruit juice; filtering the fruit juice, sterilizing the filtered one and injecting Pleurotus eryngil into the sterilized media; culturing the injected media by the rotation shake culture using an Erlenmeyer flask or the submerged culture using a bioreactor; and separating anisaldehyde from the cultured one. Preferably the rotation shake culture is carried out at a temperature of 20-30 deg.C and at a stirring velocity of 100-200 rpm for 10-20 days; and the submerged culture is carried out at a temperature of 20-30 deg.C and at a ventilation amount of 0.5-1.5 vvm for 10-20 days. The fruit is selected from a tomato, an apple and a pear.

Abstract translation: 目的：提供一种制备茴香醛和含有茴香醛作为有效成分的调味剂的方法，以生产方法以高产率和低成本获得茴香醛。 组成：该方法包括洗涤水果，切割洗净的水果，挤压切好的水果以获得果汁的步骤; 过滤果汁，将过滤后的果汁消毒并将扁平头核桃注入灭菌的培养基中; 使用锥形瓶或使用生物反应器的浸没培养物通过旋转振动培养物培养注射的培养基; 并从培养的茴香醛中分离茴香醛。 优选地，旋转振荡培养在20-30℃的温度和100-200rpm的搅拌速度下进行10-20天; 并且在20-30℃的温度和0.5-1.5vvm的通气量下进行浸没培养10-20天。 水果选自番茄，苹果和梨。

公开(公告)号：KR100446978B1

公开(公告)日：2004-09-01

申请号：KR1020020023166

申请日：2002-04-26

Applicant: 강원도

Inventor： 권혜정 ,  공영준 ,  최병곤 ,  홍정기

IPC: A23F3/00

Abstract: PURPOSE: Provided is a liquid type tea composition for dropping blood sugar level using voluntary plants as active ingredients. The tea composition stabilizes blood sugar level and provides various kinds of nutrients to improve the human health. CONSTITUTION: A liquid type tea composition is characterized by containing, as an active ingredient, an extract of at least one selected from the group consisting of platycodon grandiflorum, licorice root+black bean, platycodon grandiflorum+Pueraria thunbergiana(SIEB.et ZUCC) BENTH., mulberry leaf+pine needle, Codonopsis pilosula (Fr.) Nannf., Rubs coreanus .Miq., and Codonopsis Lanceolata.

Abstract translation: 用途：提供了一种用自愿植物作为活性成分降低血糖水平的液体型茶组合物。 该茶组合物稳定血糖水平并提供各种营养素以改善人体健康。 构成：液体型茶组合物的特征在于含有选自桔梗，甘草根+黑豆，桔梗+葛藤（SIEB.et ZUCC）BENTH中的至少一种的提取物作为有效成分 ，桑叶+松针，党参党参（Fr.）Nannf。，Rubs coreanus .Miq。和党参Lanceolata。