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公开(公告)号：KR1020130066963A
公开(公告)日：2013-06-21
申请号：KR1020110133755
申请日：2011-12-13
CPC classification number: A23L2/04 , A23L2/72 , A23L5/20 , A23V2002/00 , A23V2200/30
Abstract: PURPOSE: A manufacturing method for a Momordica charantia beverage is provided to reduce the bitter taste of Momordica charantia and have excellent antioxidant activities, taste and high contents of phenolics. CONSTITUTION: Momordica charantia tea is manufactured by pulverizing, roasting at 160-220°C for 3-10 minutes and cooling down to 30-50°C. Roasting and cooling are repeated 3-5 times. One to three weight percent of Momordica charantia tea is added to 1000 weight percent of 100-110°C of hydrothermal and the essence is extracted for 30-45 minutes. The extract is filtered. One or more kinds of corn floss tea and solomon's-seal tea is additionally added to the Momordica charantia extract at a rate of 1-3 weight percent. After putting the Momordica charantia beverage into the beverage container, it is sterilized and packed. Momordica charantia is prepared by washing immature Momordica charantia which is 25-30 cm in length, removing moisture, cutting into 4-6 mm thickness, and drying at 45-55°C for 2-3 days. Momordica charantia is pulverized into 0.5-1 mm using a chopper. [Reference numerals] (1) Harvest immature Momordica charantia (25-30cm); (10) Filling, sterilizing, and packing a container; (2) Washing ( 3 times); (3) Cutting (4-6 mm); (4) Drying (44-55 °C, 2-3 days); (5) Pulverizing by a chopper (0.5 - 1 mm); (6) Manufacture Momordica charantia tea : roasting and cooling (180 °C, 3 times); (7) 100% Momordica charantia tea; (8) Extracting (100-120 °C, 30 -60 minutes); (9) Filtering; (AA) 50-75% of Momordica charantia tea+ 25-50% of corn silk; (BB) 50-75% of Momordica charantia tea + 25-50% of Solomon's seal tea
Abstract translation: 目的：提供苦瓜酱饮料的制造方法，以减少苦瓜的苦味，具有优异的抗氧化活性，味道和高含量的酚类。 构成：苦瓜茶通过粉碎，在160-220℃下焙烧3-10分钟并冷却至30-50℃来制造。 焙烧和冷却重复3-5次。 将1至3重量％的苦瓜茶加入到100-110℃的热液的1000重量％中，并将精华萃取30-45分钟。 提取物被过滤。 一种或多种玉米丝茶和独唱密封茶以1-3重量％的比例另外加入苦瓜提取物中。 将苦瓜酱饮料放入饮料容器后，将其灭菌包装。 苦瓜属是通过洗涤长度为25-30厘米的未成熟苦瓜属，除去水分，切成4-6毫米厚，并在45-55℃下干燥2-3天制备。 使用切碎机将苦瓜属粉碎成0.5-1mm。 （附图标记）（1）收获不成熟的苦瓜（25-30cm）; （10）灌装，消毒，包装容器; （2）洗涤（3次）; （3）切割（4-6mm）; （4）干燥（44-55℃，2-3天）; （5）用切碎机粉碎（0.5-1mm）; （6）制造苦瓜茶：焙烧冷却（180℃，3次）; （7）100％苦瓜茶; （8）提取（100-120℃，30-60分钟）; （9）过滤; （AA）50-75％的苦瓜茶+ 25-50％的玉米丝; （BB）50-75％的苦瓜茶+ 25-50％的所罗门密封茶
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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：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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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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Patent Agency Ranking
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.
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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。
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19.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。
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20.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
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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