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    여주 누룩 및 이를 이용하여 제조된 기능성 전통주
    11.
    发明公开
    여주 누룩 및 이를 이용하여 제조된 기능성 전통주 有权
    含有MOMORDICA CHARANTIA和功能性液体的NURUK

    公开(公告)号：KR1020140086917A

    公开(公告)日：2014-07-08

    申请号：KR1020130166413

    申请日：2013-12-30

    Applicant: 함양군 ,  함양영농조합법인 ,  경남과학기술대학교 산학협력단

    Inventor： 조계만 ,  서원택 ,  김현영 ,  김현주

    IPC: C12G3/02 ,  C12P1/02 ,  C12N1/16 ,  C12R1/69 ,  C12R1/865 ,  A23L13/40

    CPC classification number: C12G3/02 ,  A23L13/42 ,  C12N1/16 ,  C12P1/02 ,  C12R1/69 ,  C12R1/865

    Abstract: Provided by the present invention are bitter gourd yeast and a producing method thereof. The present invention also provides functional traditional liquor which is manufactured using bitter guard yeast, has excellent palatability by being in harmony with the bitter taste of a bitter guard, and increases an anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd yeast according to the present invention enables the production of functional traditional liquor which has palatability and appeal ability by being in harmony with the unique bitter taste of a bitter guard and increases anti-oxidative activity by containing the enough bioactive substance of the bitter guard. The bitter guard yeast of the present invention does not hinder the growth of aspergillus as grains and bitter guard powder are included at a predetermined ratio and are fermented and increases the palatability of traditional liquor by harmonizing the bitter taste of a bitter guard with fermented liquor. The traditional liquor according to the present invention has excellent functions which meet the recent trend of heath liquor by obtaining excellent anti-oxidative activity and expands the usability of a bitter guard using the bitter taste of the bitter guard which has low usability because of the bitter taste.

    Abstract translation: 本发明提供苦瓜酵母及其制备方法。 本发明还提供使用苦瓜酵母制造的功能性传统液体，通过与苦味剂的苦味相一致具有优异的适口性，并且通过显着提高酚类和类黄酮的总含量，提高抗氧化活性。 根据本发明的苦瓜酵母能够通过与苦味的独特苦味相协调来生产具有适口性和吸引力的功能性传统酒，并通过含有足够的苦味生物活性物质来提高抗氧化活性 守卫。 本发明的苦味酵母不会阻碍曲霉菌的生长，并且以预定的比例包含苦味保护粉末并发酵，并通过与发酵液调和苦味剂的苦味来增加传统酒的适口性。 根据本发明的传统酒具有优异的功能，通过获得优异的抗氧化活性而满足最近的健康饮料趋势，并且使用苦瓜的苦味扩大了苦瓜的使用性，因为苦瓜具有低的可用性，因为苦味 味道。

    기호성과 항산화 활성이 향상된 여주차의 제조방법
    12.
    发明公开
    기호성과 항산화 활성이 향상된 여주차의 제조방법 有权
    具有改善的可变性和抗氧化剂活性的木马牌的制造方法

    公开(公告)号：KR1020130072785A

    公开(公告)日：2013-07-02

    申请号：KR1020110140365

    申请日：2011-12-22

    Applicant: 함양영농조합법인 ,  함양군

    Inventor： 신판수 ,  김현주 ,  조계만 ,  최진상 ,  김현영 ,  서원택 ,  신원진

    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

    여주 열매, 잎, 줄기 및 뿌리를 이용하여 우수한 항산화 활성과 고함량의 파이토케미칼스를 갖는 여주차 제조방법
    15.
    发明公开
    여주 열매, 잎, 줄기 및 뿌리를 이용하여 우수한 항산화 활성과 고함량의 파이토케미칼스를 갖는 여주차 제조방법 有权
    使用具有高抗氧化活性和高分辨率物理化学性质的马铃薯的水果，叶，茎和根的茶的制造方法

    公开(公告)号：KR1020130066958A

    公开(公告)日：2013-06-21

    申请号：KR1020110133749

    申请日：2011-12-13

    Applicant: 함양영농조합법인 ,  함양군

    Inventor： 조계만 ,  최진상 ,  김현영 ,  서원택 ,  이진환

    IPC: A23F3/16 ,  A23F3/30

    Abstract: PURPOSE: A manufacturing method for Momordica charantia tea is provided to reduce the bitter taste and have excellent antioxidant activities and high contents of phenolics and phytochemicals. CONSTITUTION: The fruit, stem and root of a Momordica charantia are cut in 4-6 mm thickness and dried at 45-55°C for 2-3 days. The dried fruit, stem and root are pulverized into 0.5-1 mm. Roasting the pulverized fruit and unpulverized leaf at 180-200°C for 5 minutes and then cooled down to 40-60°C is repeated three times. Roasting the pulverized stem and root at 230-250°C for 3 minutes and then cooling down to 40-60°C are repeated three times. Roasted fruit, leaf, stem and root are dried at 45°C for 12-18 hours. Two or more kinds of dried fruit, leaf, stem and root are mixed. The manufactured tea is cooled and packed. The immature fruit which is 25-30 cm in length of Momordica charantia is washed and the moisture removed. The leaf, stem and root of Momordica charantia are washed and the moisture removed after the fruit harvest is completed. [Reference numerals] (1) Harvest immature fruit of 25-30 cm and harvest leaf, stem, root of a Momordica charantia; (2) The fruit, stem and root of a Momordica charantia are cut in 4-6 mm thickness; (3) The fruit, stem and root of a Momordica charantia are dried at 45-55°C for 2-3 days; (4) Dried Momordica charantia is pulverized into 0.5-1 mm by a chopper; (5) Roasting and cooling (5 minutes, three times); (6) Dry (45°C, 12 hours); (7) Packing and producing; (AA) Fruit and leaf : 200 °C; (BB) Stem and root : 220 °C

    Abstract translation: 目的：提供苦瓜茶的制造方法，以减少苦味，具有优异的抗氧化活性和高含量的酚类和植物化学物质。 构成：苦瓜属的果实，茎和根切成4-6mm厚，在45-55℃下干燥2-3天。 将干果，茎和根粉碎成0.5-1mm。 将粉碎的水果和未粉化的叶子在180-200℃下焙烧5分钟，然后冷却至40-60℃，重复3次。 将粉碎的茎和根在230-250℃下焙烧3分钟，然后冷却至40-60℃，重复3次。 将果实，叶，茎，根在45℃下干燥12-18小时。 将两种或多种干果，叶，茎，根混合。 制成的茶被冷却并包装。 将苦瓜属长25-30厘米的未成熟水果洗涤并除去水分。 洗涤苦瓜的叶，茎和根，并在果实收获后除去水份。 [参考数字]（1）收获25-30厘米的未成熟果实，收获苦瓜的叶，茎，根; （2）苦瓜属的果实，茎和根切成4-6毫米厚; （3）苦瓜属的果实，茎和根在45-55℃下干燥2-3天; （4）通过切碎机将干燥的苦瓜粉粉碎成0.5-1mm; （5）焙烧和冷却（5分钟，3次）; （6）干燥（45℃，12小时）; （7）包装生产; （AA）果叶：200℃; （BB）茎和根：220°C

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