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

Inventor： 조계만 ,  이희율 ,  정다훈 ,  황정은 ,  김현주

IPC: C12N1/20 ,  A23L11/20

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

Inventor： 조계만 ,  김현영 ,  서원택 ,  김현주 ,  권오경 ,  홍수영

IPC: A23C9/133 ,  C12N1/20 ,  A23L19/00 ,  A23C9/00

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。

公开(公告)号：KR101475783B1

公开(公告)日：2014-12-24

申请号：KR1020120156489

申请日：2012-12-28

Applicant: 함양군 ,  함양영농조합법인 ,  경남과학기술대학교 산학협력단

Inventor： 조계만 ,  박경숙 ,  주옥수 ,  김현영 ,  김현주

IPC: A23L19/20 ,  A23L33/00

Abstract: 본발명에서는옥수수수염추출액을이용하여여주의쓴맛의저감시킴에의해기호성이증진됨과동시에항산화활성이향상된여주피클및 그제조방법을제공하는것이다.

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

Inventor： 조계만 ,  이희율 ,  정다훈 ,  황정은 ,  김현주

IPC: A23L1/30 ,  A23L19/00 ,  A23L17/60 ,  A23L11/20 ,  A23L33/00

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：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