-
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。
-
公开(公告)号：KR101562653B1
公开(公告)日：2015-10-23
申请号：KR1020130163837
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: 본발명에서는식품위해미생물에대한항균성이우수하고여주의쓴맛과청국장특유의악취를저감시키면서여주청국장발효능을갖는신규한바실러스서브틸리스 CS135 균주및 이를이용한기호성이우수하고증진된항산화활성, 및항당뇨및 항비만의개선효능을갖는여주청국장및 그의제조방법이제공된다.본발명의여주청국장은여주의쓴맛과청국장특유의악취가저감되어기호성이우수하고증진된항산화활성및 알파-글루코시아다제와췌장리파아제저해활성을갖는다. 또한본 발명의청국장을포함하는건강기능식품은항당뇨및 항비만의개선효과를갖는다. 또한본 발명에따른여주청국장은분말화될수 있어서섭취가용이하여건강기능성식품으로활용성이높다.
-
公开(公告)号：KR1020150075019A
公开(公告)日：2015-07-02
申请号：KR1020140158325
申请日：2014-11-13
Applicant: 함양영농조합법인 , 경남과학기술대학교 산학협력단 , 함양군
CPC classification number: A23C9/133
Abstract: 본발명에서는여주의쓴맛이차폐되어기호성이우수하고총 페놀릭스의함량의증가에따른증진된항산화활성및 항당뇨와항비만관련효소저해활성이증진된여주유산발효식품및 그제조방법에관한것이다.
Abstract translation: 本发明涉及苦瓜属发酵食品，其通过阻断苦瓜的苦味具有更大的适口性，并且通过增加的总酚含量和增强的针对抗肥胖和抗性的酶抑制活性而具有增强的抗氧化性能 -糖尿病; 及其制备方法。
-
Patent Agency Ranking
-
15.发明公开여주, 청국장 및 다시마를 조합하여 포함하는 당뇨병 및 비만 개선용 건강기능성식품 无效功能性食品，用于改善糖尿病的治疗和肥胖，包括马尾ICA A，，ANG ANG ANG LE LE LE LE LE
公开(公告)号：KR1020140086901A
公开(公告)日：2014-07-08
申请号：KR1020130165139
申请日：2013-12-27
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
CPC classification number: A23L33/105
Abstract: Provided by the present invention are: a granular composition which is composed of bitter gourd, fermented bean paste, and kelp; and a manufacturing method thereof. The composition has excellent palatability, improves anti-oxidative activity, and lowers the activity of Alpha-glucosidase and Pancreatic lipase by reducing the bitter taste of the bitter gourd, shielding the bad smell of the fermented bean paste, and shielding the unique smell of the kelp. The present invention also provides health functional food capable of treating diabetes and obesity by including the granular composition which is composed of the bitter gourd, the fermented bean paste, and the kelp.
Abstract translation: 本发明提供一种由苦瓜，发酵豆浆，海带组成的粒状组合物， 及其制造方法。 该组合物具有优异的适口性，提高抗氧化活性，降低苦瓜的苦味，降低发酵豆酱的难闻气味，降低α-葡萄糖苷酶和胰腺脂肪酶的活性，同时屏蔽了发酵豆浆的独特气味 海带。 本发明还提供能够通过包括由苦瓜，发酵豆酱和海带组成的颗粒状组合物来治疗糖尿病和肥胖的健康功能食品。
-
公开(公告)号：KR101090644B1
公开(公告)日：2011-12-07
申请号：KR1020110060062
申请日：2011-06-21
Applicant: 경남과학기술대학교 산학협력단 , 강기준
Abstract: PURPOSE: An automatic fire detecting system based on an improved P-type receiver is provided to monitor a system state in real time, thereby providing a customized fire service. CONSTITUTION: A P-type receiver state information collecting module(100) is embedded in a P-type receiver. The P-type receiver state information collecting module converts an analog signal collected from a sensor(90) into a digital signal. The P-type receiver state information collecting module transmits the converted signal to a server system(200). A program for sending a fire warning message is stored in a fire warning message storing unit(300). The fire warning message storing unit is included in the server system.
Abstract translation: 目的：提供一种基于改进的P型接收机的自动火灾探测系统，实时监控系统状态，从而提供定制的消防服务。 构成：P型接收状态信息收集模块（100）嵌入在P型接收机中。 P型接收器状态信息采集模块将从传感器（90）收集的模拟信号转换为数字信号。 P型接收状态信息收集模块将转换的信号发送到服务器系统（200）。 用于发送火灾警告消息的程序被存储在火警警告消息存储单元（300）中。 火灾警告消息存储单元包括在服务器系统中。
-
公开(公告)号：KR1020130072785A
公开(公告)日：2013-07-02
申请号：KR1020110140365
申请日：2011-12-22
IPC: A23F3/06 , A23F3/14 , B65D85/808
Abstract: PURPOSE: A manufacturing method of balsam pear tea is provided to manufacture balsam pear tea having an excellent preference and anti-oxidant activity by controlling the conducting number of roasting and cooling. CONSTITUTION: A balsam pear is cut into 4-6 mm of thickness and dried at a temperature in excess of 45deg.C and less than 55deg.C for 2-3 days. The dried balsam pear is pulverized into 0.5-1 mm. The pulverized balsam pear is roasted at 160-180deg.C for 3 minutes and cooled to 40-50deg.C, which are repeated 3-4 times. 3-12 parts by weight of dried Polygonatum odoratum are additionally added to 100 parts by weight of the dried balsam pear. An immature balsam pear of 25-30 cm of length is washed, and moisture is removed. [Reference numerals] (1) Harvesting immature balsam pear (25-30cm); (2) Washing balsam pear (three times in flowing water); (3) Cutting balsam pear; (4) Drying balsam pear; (5) Crushing balsam pear with a chopper; (6) Roasting and cooling 100% balsam pear : three times at 160 deg. C, 100% balsam pear + 3% Polygonatum odoratum var. pluriflorum : four times at 180 deg. C; (7) Detecting foreign materials; (8) Packing and making products 100 balsam pear : balsam pear tea-green 97% balsam pear+3% Polygonatum odoratum var. pluriflorum : balsam pear-yellow
Abstract translation: 目的：通过控制导热数量的焙烧和冷却，提供苦瓜梨茶的制造方法来制造具有优异的优选和抗氧化活性的苦瓜梨。 构成：将苦瓜切成4-6mm厚，在超过45℃，小于55℃的温度下干燥2-3天。 将干燥的苦瓜粉碎成0.5-1mm。 粉碎的苦瓜在160-180℃烘烤3分钟，冷却至40-50℃，重复3-4次。 干燥的苦瓜中加入3-12重量份的干燥的茯苓， 洗涤25-30厘米长的不成熟的苦瓜，除去水分。 （附图标记）（1）收获不成熟的苦瓜（25-30cm）; （2）洗香精梨（流水三次）; （3）切口苦瓜 （4）干燥苦瓜 （5）用切碎机粉碎苦瓜; （6）烘烤和冷却100％苦瓜：160度处三次。 C，100％苦瓜+ 3％Polygonatum odoratum var。 多穗：在180度四次。 C; （7）检测异物; （8）包装及制造产品100苦瓜：苦瓜梨绿绿97％苦瓜+ 3％黄芪变种。 多汁：苦瓜梨黄色
-
-
-
-
-
-
-
Search Results
18
records
(took 0.017 seconds)
