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公开(公告)号：KR1020010086193A
公开(公告)日：2001-09-10
申请号：KR1020000006765
申请日：2000-02-14
Applicant: 전라남도
IPC: A23F3/00
Abstract: PURPOSE: A method for preparing hematogenous green tea made of leaves of Thea chinensis L. and powdered brown rice as well as herbs is provided to serve a tea product that is improved in pharmacological effect and palatability and good for the prevention and treatment of ischemia. CONSTITUTION: The method includes the following steps of: (i) mixing, steaming, drying and pulverizing 25-50wt% of Angelica gigas Nakai, cnidium rhizome and Paeonia japonica; (ii) mixing the herb powder with powdered tea leaves in a ratio of 6:4-8:2; (iii) adding powdered brown rice steamed and roasted at 100-180deg.C to the herb and green tea materials; and (iv) packing the powdered tea material mixed with 0.02-0.06% of powdered spice in a tea bag. The tea can be produced into a liquid product to be canned by extracting the herb powder with the roasted brown rice powder and the green tea in order, vacuum filtrating the first and the second extracts respectively and mixing together and adding 0.02-0.04% of vitamin C and 0.02-0.06% of liquid scent to the resulting extract.
Abstract translation: 目的：提供中华绒螯蟹和粉状糙米以及草药制成的血液绿茶的方法，用于提高药理作用和适口性的茶产品，有利于预防和治疗缺血。 方法：该方法包括以下步骤：（i）混合，蒸，干，粉25-50wt％当归，中华idium ome，芍药; （ii）将草粉与粉茶叶以6：4-8：2的比例混合; （iii）将100〜180摄氏度的蒸熟粉末加入草药和绿茶材料中; 和（iv）将含有0.02-0.06％粉末香料的粉末茶材料包装在茶包中。 通过用烤糙米粉和绿茶提取草粉，可以将茶制成待罐装的液体产品，分别对第一和第二提取物进行真空过滤并混合并加入0.02-0.04％的维生素 C和0.02-0.06％的液体香味。
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公开(公告)号：KR1020130092146A
公开(公告)日：2013-08-20
申请号：KR1020120013680
申请日：2012-02-10
Applicant: 전라남도 곡성군
CPC classification number: A23L19/20 , A23B7/10 , A23L33/105 , A23V2002/00 , A23V2200/30 , A23V2200/328
Abstract: PURPOSE: A production method of health functional pickled melon is provided to offer a dual effect both as food and as a medicine, anti-oxidant activity in the human body, and an anti-diabetic effect. CONSTITUTION: Salt water is mixed with a stevia extract. Melon is dipped in the salt water for salting. The salted melon is washed and compressed. The salted melon is pickled in a spice vinegar solution, and sealed and aged. The melon is salted in the salt water obtained by mixing 10-20% (w/v) salinity salt water and 10-30% (v/v) of stevia extract. The melon is salted in 1-5 times the amount of stevia mixed salt water for 20-24 hours. The stevia extract is obtained by adding 30-50% (w/v) of fresh stevia leaves or 10-30% (w/v) of dried stevia leaves in water, boiling the leaves for 1-2 hours for extracting, and filtering with a filter. [Reference numerals] (AA) Separating flesh from melon; (BB) Cutting unripe melon with a weight greater than 60-120 g in half for obtaining flesh; (CC) Stevia water extract; (DD) Producing the stevia extract (based on 10 L) : 2 kg of dried stevia leaves (or 4 kg of fresh stevia leaves) are inserted into 10L of water, and boiled for an hour at 100°C; (EE) Producing melon salting water; (FF) Producing stevia salt water (based on 1 L) : 1.5 times more than the total amount of melon. adding 100 g of salt (100 g of sugar, 100 ml of stevia extract); (GG) Salting melon in the salting water; (HH) Salting melon in the stevia salt water: salting the melon for 22 hours(salt water 1.5 times more than the specimen); (II) Washing the salted melon; (JJ) Washing method: washing the melon with clear water for 1-2 times, and inserting into an onion net; (KK) Dehydrating the salted melon; (LL) Inserting the onion net into a dehydration container, and dehydrating by using 6-10 times the amount of pressure; (MM) Preparing pickling vinegar water; (NN) Melon pickling method: producing the vinegar water by a pickling vinegar water producing method (more than 2 times the amount of salted melon); (OO) Inserting the pickled melon into a container; (PP) Inserting the pickled melon into a glass container, pouring the 2 times of pickling vinegar water before sealing, and sterilizing the container for 1 minute at 60°C; (QQ) Aging and obtaining products of the pickled melon; (RR) Aging the pickled melon (storing for 1 month): aging in a cool shaded space for a month (18°C), and selling in the container (not opening the container)
Abstract translation: 目的：提供健康功能腌瓜的生产方法，提供食物和药物双重作用，人体抗氧化活性和抗糖尿病作用。 构成：盐水与甜叶菊提取物混合。 将甜瓜浸入盐水中进行盐析。 将盐渍的瓜子洗涤并压缩。 盐渍的瓜子在香醋溶液中腌制，并密封和老化。 在通过混合10-20％（w / v）盐度盐水和10-30％（v / v）甜叶菊提取物获得的盐水中将甜瓜盐化。 甜瓜的盐水为甜叶菊混合盐水的1-5倍盐渍20-24小时。 通过将30-50％（w / v）的新鲜甜菊叶或10-30％（w / v）干燥的甜叶菊叶子加入水中，将叶子煮沸1-2小时以提取，并过滤 与过滤器。 （附图标记）（AA）从瓜分离肉; （BB）切割未成熟的瓜，重量大于60-120克，以获得肉体; （CC）甜叶菊水提取物; （DD）生产甜叶菊提取物（10升）：将2公斤干甜叶菊叶（或4公斤新鲜甜叶菊叶）插入10升水中，并在100℃下煮沸1小时; （EE）生产甜瓜盐水; （FF）生产甜叶菊盐水（1升）：甜瓜总量的1.5倍。 加入100g盐（100g糖，甜叶菊提取物100ml）; （GG）咸盐中的咸盐; （HH）甜叶菊盐水中的咸甜瓜：将甜瓜盐渍22小时（盐水比标本高1.5倍）; （二）清洗咸瓜; （JJ）洗涤方法：用清水洗1-2次，插入洋葱网; （KK）脱盐咸瓜; （LL）将洋葱网插入脱水容器中，用6-10倍的压力脱水; （MM）准备酸洗醋水; （NN）甜瓜酸洗方法：通过酸醋生产方法生产醋水（超过加盐量的2倍以上）; （OO）将腌制的瓜子插入容器中; （PP）将腌制的瓜子插入玻璃容器中，在密封前倒入2次酸洗水，并在60℃下灭菌1分钟; （QQ）腌制瓜子的老化和获得产品; （RR）老化腌瓜（储存1个月）：在阴凉的阴影空间中陈化一个月（18°C），并在容器中销售（不打开容器）
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公开(公告)号：KR1020010081369A
公开(公告)日：2001-08-29
申请号：KR1020000006766
申请日：2000-02-14
Applicant: 전라남도
IPC: A23F3/00
Abstract: PURPOSE: A method for preparing green tea containing natural herbal materials is provided to serve a nutritious and palatable tea product effective for preventing and treating obesity. CONSTITUTION: The method includes the following steps of: (i) mixing 8-20wt% of fruits of Indian lotus, Malvae Semen, Polygonum mutiflorum Thunb, Jinhoro, Cassia tora L., Alisma plantago-aquatica var., Rheum palmatum L., corn silk and flesh of Crataegi Fructus and 4-10wt% of Picrasma quassioides BENN. and mulberry leaves; (ii) steaming, roasting, drying and pulverizing the mixed herbal materials; (iii) mixing the powdered herbal materials with powdered green tea in a ratio of 6:4-8:2; (iv) adding powdered brown rice steamed and roasted at 100-180deg.C to the mixture in a ratio of 2:1-4:1 and mixing the resulting mixture with 0.02-0.06% powdered spice. A liquid tea product can also be produced by extracting and filtrating the herbal materials with brown rice and green tea, vacuum filtrating and mixing the herb extract and the green tea extract and adding 0.02-0.04% of vitamin C and 0.02-0.08% of liquid spice to the mixture.
Abstract translation: 目的：提供一种制备含有天然草本材料的绿茶的方法，用于有效预防和治疗肥胖症的营养可口的茶产品。 方法：该方法包括以下步骤：（i）混合8-20wt％的印度莲花，马ae，，b，金鱼，桂皮，水蚤，水，， 玉米丝和Crataegi Fructus的肉和4-10wt％的Picrasma quassioides BENN。 和桑叶; （ii）蒸煮，烘烤，干燥和粉碎混合草本材料; （iii）将粉状草药与粉状绿茶以6：4-8：2的比例混合; （iv）将以100-180℃蒸煮和烘烤的粉状糙米以2：1-4：1的比例加入到混合物中，并将所得混合物与0.02-0.06％粉末状香料混合。 还可以通过用糙米和绿茶提取和过滤草药材料，真空过滤和混合草药提取物和绿茶提取物并加入0.02-0.04％的维生素C和0.02-0.08％的液体来制备液体茶产品 香料混合物。
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公开(公告)号：KR1020170096607A
公开(公告)日：2017-08-24
申请号：KR1020170099145
申请日：2017-08-04
Applicant: 전라남도(농업기술원장)
Abstract: 본발명은쑥 추출물을포함하는방향제조성물에관한것으로, 보다구체적으로는개똥쑥, 물쑥, 조도산황해쑥, 및거문도산황해쑥으로이루어진군에서선택된어느하나이상을포함하는쑥의천연정유및 하이드로졸을포함하는방향제조성물에관한것이다. 본발명의방향제조성물은쑥의천연정유및 하이드로졸을함유함으로써사용자에게안정적으로우수한향 기호성을갖는천연자연향을제공한다. 또한본 발명에서쑥을포함하는방향제조성물은아로마테라피효능, 항균효과, 및공기청정효과가현저하게우수하며, 발향성, 향지속성, 및소취성등도매우우수하다.
Abstract translation: 本发明涉及香料组合物，包括艾蒿提取物，更具体地说euroneun罗宾艾草，mulssuk粗崩溃黄蒿，和艾蒿的巨文，其包含至少一种选自黄色艾蒿天然精油和水溶胶组成的组中 ＆lt; 本发明的香料组合物提供了天然精油和通过含有具有与可靠的优良风味可口作为用户自然水文溶胶天然风味的艾蒿。 另外，含有本发明中，芳香疗法的效果，抗菌效果，和空气净化效果在艾蒿香料组合物是显着优异，非常优异的香味性别等坚持不懈的努力，和除臭剂。
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Patent Agency Ranking
公开(公告)号：KR1020160034708A
公开(公告)日：2016-03-30
申请号：KR1020140126021
申请日：2014-09-22
Applicant: 전라남도
Abstract: 본발명은산국정유, 유자정유, 개똥쑥정유, 거문도쑥정유및 리날로올을함유하는천연정유; 및산국하이드로졸, 유자하이드로졸, 개똥쑥하이드로졸및 거문도쑥하이드로졸을함유하는천연하이드로졸을포함하며, 상기천연하이드로졸은용매로서첨가되는것을특징으로하는아로마테로피효과가있는세럼조성물에관한것으로, 본발명의세럼조성물은산국꽃향및 쑥냄새가조화롭고, 항균, 피부진정작용및 피부보습에효과가있으며, 아로마테라피효과가우수하다.
Abstract translation: 本发明涉及具有芳香疗效的血清组合物，其包含：天然精油，其包括Dendranthema boreale（Makino）Ling ex Kitam的精油，Citrus junos Sieb的精油。 前田中，青蒿精油，地幔岛中的青蒿精油，芳樟醇; 和天然水溶胶，包括Dendranthema boreale（Makino）Ling ex Kitam的hysdrosol，Citrus junos Sieb的hysdrosol。 前田中，艾蒿的枸杞子，以及峨眉山蒿蒿的水溶胶。 将天然水溶胶作为溶剂加入。 本发明的血清组合物具有Dendranthema boreale（Makino）Ling ex Kitam的组合。 花香和艾蒿罂粟花气味，缓解皮肤，滋润皮肤，具有优异的芳香疗效。
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公开(公告)号：KR101541818B1
公开(公告)日：2015-08-04
申请号：KR1020130141174
申请日：2013-11-20
Applicant: 전라남도
Abstract: 본발명은산국정유, 꽃향유정유, 배초향정유, 로즈제라늄정유, 쵸코제라늄정유, 패랭이꽃정유, 쟈스민정유, 은방울꽃정유, 바닐린(Vanillin PGA), 페닐아세트알데히드(Phenylacet aldehyde) 및페닐에틸이소부티레이트(Phenyl ethyl isobutyrate)로이루어져탈취력및 머스킹효과가우수하며, 달콤하고평안함을주면서도시원하고파우더리한꽃 향이나는향료조성물을개시한다.
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公开(公告)号：KR101350105B1
公开(公告)日：2014-01-14
申请号：KR1020120013680
申请日：2012-02-10
Applicant: 전라남도 곡성군
Abstract: 본 발명은 염수에 스테비아 추출물을 첨가하는 단계; 상기 스테비아 염수에 멜론을 침지하여 절임하는 단계; 상기 절임을 거친 멜론을 세척한 후 압착하는 단계; 및 상기 압착된 절임멜론을 스파이스 식초물에 담아 밀봉하여 숙성하는 단계를 포함하는 멜론 피클의 제조방법을 제공한다.
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公开(公告)号：KR1020130092140A
公开(公告)日：2013-08-20
申请号：KR1020120013672
申请日：2012-02-10
Applicant: 전라남도 곡성군
Abstract: PURPOSE: A production method of health functional fermented soybean paste pickled melon is provided to improve sweet taste, and to secure low sugar, low salinity, and low calories. CONSTITUTION: Salt water is mixed with a stevia extract. Melon is dipped in the salt water for 20-24 hours for salting. The salted melon is washed and compressed. The salted melon is pickled in fermented soybean paste and aged. The melon is salted in the salt water obtained by mixing 10-25% (w/v) of salinity salt water and 10-50% (v/v) of stevia extract. The stevia extract is obtained by adding 30-50% (w/v) of fresh stevia leaves or 10-30% (w/v) of dried stevia leaves in water, boiling the leaves for 1-2 hours for extracting, and filtering with a filter. [Reference numerals] (AA) Separating flesh from melon; (BB) Cutting unripe melon with a weight greater than 90-180 g in half for obtaining flesh; (CC) Stevia water extract; (DD) Producing the stevia extract (based on 10 L) : 2 kg of dried stevia leaves (or 4 kg of fresh stevia leaves) are inserted into 10L of water, and boiled for an hour at 100°C; (EE) Producing melon salting water; (FF) Producing stevia salt water (based on 1 L) : 1.5 times more than the total amount of melon. adding 100 g of salt (100 g of sugar, 300 ml of stevia extract); (GG) Salting melon in the salting water; (HH) Salting melon in the stevia salt water: salting the melon for 22 hours (Dipping in salt water 1.5 times more than the specimen); (II) Washing the salted melon; (JJ) Washing method: washing the melon with clear water for 1-2 times, and inserting into an onion net; (KK) Dehydrating the salted melon; (LL) Inserting the onion net into a dehydration container, and dehydrating by using 6-10 times the amount of pressure; (MM) Pickling salted melon in fermented soybean paste; (NN) Mixing the salted melon with 1.5 times the amount of fermented soybean paste; (OO) Inserting the soybean paste pickled melon in a container; (PP) Inserting the soybean paste pickled melon into an environment friendly food container, and sealing; (QQ) Aging the soybean paste pickled melon; (RR) Storing for more than 1-3 months: storing the container filled with soybean paste pickled melon in a cool shaded place for aging (18-23°C); (SS) Producing products from the soybean paste pickled melon; (TT) Vacuum packaging or inserting the soybean paste pickled melon into a vacuum container for cold temperature distributing
Abstract translation: 目的：提供健康功能发酵大豆酱腌瓜的生产方法，以改善甜味，确保低糖，低盐度和低热量。 构成：盐水与甜叶菊提取物混合。 将甜瓜浸入盐水中20-24小时进行盐析。 将盐渍的瓜子洗涤并压缩。 腌制的甜瓜在发酵的大豆酱中酸洗并老化。 通过将10-25％（w / v）的盐水盐水和10-50％（v / v）的甜菊提取物混合而获得的盐水中的甜瓜被盐化。 通过将30-50％（w / v）的新鲜甜菊叶或10-30％（w / v）干燥的甜叶菊叶子加入水中，将叶子煮沸1-2小时以提取，并过滤 与过滤器。 （附图标记）（AA）从瓜分离肉; （BB）切割未成熟的瓜，重量大于90-180克，以获得肉; （CC）甜叶菊水提取物; （DD）生产甜叶菊提取物（10升）：将2公斤干甜叶菊叶（或4公斤新鲜甜叶菊叶）插入10升水中，并在100℃下煮沸1小时; （EE）生产甜瓜盐水; （FF）生产甜叶菊盐水（1升）：甜瓜总量的1.5倍。 加入100g盐（100g糖，300ml甜菊提取物）; （GG）咸盐中的咸盐; （HH）甜叶菊盐水中的盐瓜：将甜瓜盐渍22小时（浸入盐水1.5倍以上）; （二）清洗咸瓜; （JJ）洗涤方法：用清水洗1-2次，插入洋葱网; （KK）脱盐咸瓜; （LL）将洋葱网插入脱水容器中，用6-10倍的压力脱水; （MM）发酵大豆酱中酸洗甜瓜; （NN）将咸黄瓜与发酵大豆酱的1.5倍混合; （OO）将大豆酱腌瓜放入容器中; （PP）将大豆酱腌瓜放入环境友好的食品容器中并密封; （QQ）老化大豆酱腌瓜子; （RR）储存1-3个月以上：将装有大豆酱腌瓜的容器放在阴凉处阴凉处（18-23℃）; （SS）从大豆酱生产产品腌瓜; （TT）真空包装或将大豆酱腌瓜插入真空容器中进行冷温分布
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公开(公告)号：KR100775895B1
公开(公告)日：2007-11-13
申请号：KR1020060042868
申请日：2006-05-12
Applicant: 전라남도
Abstract: 본 발명은 아이스크림에 관한 것으로, 보다 상세하게는 선별된 고추를 이용하여 고추기름 또는 고추가루를 준비하고, 우유와 설탕을 용기에 넣고 가열하고, 계란 노른자를 풀고, 여기에 상기 가열된 우유를 넣고 거품을 발생시키고, 냉각된 생크림을 거품을 발생시켜 준비하여, 거품이 발생한 생크림을 우유가 섞여있는 계란 노른자의 용기에 넣고, 0.5 ~ 5 중량부의 고추가루 또는 고추기름을 넣고 잘 혼합하고 냉각하여 제조하는 것으로, 고추의 매운맛이 암발생과 전이를 억제하고 식욕을 돋구고 지방축적을 방지하여 다이어트에 효과가 있으며, 또한 고추의 비타민 A는 피부점막을 튼튼하게 할 뿐만 아니라 피로가 회복되며 활력이 생기며 통증을 완화시켜 신경통과 관절염에도 효과가 있고, 또한 고추는 아이스크림의 단맛을 줄이고, 뒷맛을 개운하게 하며 섭취하기가 양호하여 국민건강에 크게 기여하는 고추를 이용한 아이스크림 제조방법에 관한 것이다.
고추, 아이스크림
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