公开(公告)号：KR1020100033261A

公开(公告)日：2010-03-29

申请号：KR1020080092349

申请日：2008-09-19

Applicant: 한국식품연구원 ,  봉평영농조합법인

Inventor： 박종대 ,  이현유 ,  금준석 ,  김상희 ,  김흥만 ,  이난희 ,  장호식

IPC: A23L2/02 ,  A23L2/38 ,  A23L2/04 ,  A23L2/00

CPC classification number: A23L2/38 ,  A23L2/52 ,  A23L33/105 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: Tartary buckwheat juice and a manufacturing method thereof are provided to manufacture the buckwheat juice with a high content of rutin by mixing tartary wheat shoots, roasted tartary buckwheat, and Polygonatum odoratum extract with supplementary ingredients. CONSTITUTION: Tartary buckwheat juice is manufactured by mixing tartary wheat shoots, roasted tartary buckwheat, and Polygonatum odoratum extract with supplementary ingredients. The roasted tartary buckwheat is manufactured by roasting seed of tartary wheat with 50~70 rpm. The Polygonatum odoratum extract is manufactured by extracting a solomon's seal with refined water at a temperature of 90~110°C for 3 ~ 6 hours.

Abstract translation: 目的：提供鞑靼荞麦汁及其制造方法，通过将鞑靼小麦芽，荞麦荞麦和茯苓提取物与补充成分混合来制造含有高含量芦丁的荞麦汁。 构成：鞑靼荞麦汁通过将鞑靼小麦芽，荞麦荞麦和Poly atum提取物与补充成分混合而制成。 焙烧的荞麦荞麦是以50〜70转/分的速度焙炒小麦种子制成的。 通过在90〜110℃的温度下用精制水提取独特的密封剂3〜6小时来制造黄芪提取物。

公开(公告)号：KR100381389B1

公开(公告)日：2003-04-26

申请号：KR1020000085064

申请日：2000-12-29

Applicant: 경상북도 울릉군 ,  한국식품연구원

Inventor： 박용곤 ,  김흥만 ,  최인욱 ,  최희돈 ,  김성란

IPC: A23F3/32

Abstract: PURPOSE: A method for producing Sorbus commixta fruit tea is provided, therefore the tea can contain all active ingredients in Sorbus commixta fruit to easily use the pharmaceutical efficacies of Sorbus commixta fruit. CONSTITUTION: The method for producing Sorbus commixta fruit tea comprises the steps of: adding 400 to 500 parts by weight of water into 100 parts by weight of Sorbus commixta fruits and boiling the mixture for 90 to 120 minutes; filtering the boiled solution with a 18 mesh sieve to separate a filtrate from cooked Sorbus commixta fruits; pressing the cooked commixta fruits on the sieve to remove skin and seeds and obtain fruit juice; mixing the filtrate and fruit juice and filtering the mixture with a 60 mesh sieve; and adding 0.15 to 0.25 parts by weight of agar and 0.09 to 0.10 parts by weight of solstar.

Abstract translation: 用途：本发明提供了一种生产花楸果茶的方法，因此该花可以在花楸果实中含有所有活性成分，容易地利用花楸果实的药效。 本发明公开了一种生产花楸果实茶的方法，包括以下步骤：将400〜500重量份的水加入100重量份花楸果实中，煮沸90〜120分钟; 用18目筛过滤煮沸的溶液以从熟楸果实中分离出滤液; 在筛上压熟的commixta果实以去除皮肤和种子并获得果汁; 将滤液和果汁混合并用60目筛过滤混合物; 并加入0.15-0.25重量份的琼脂和0.09-0.10重量份的solstar。

公开(公告)号：KR1020000067028A

公开(公告)日：2000-11-15

申请号：KR1019990014485

申请日：1999-04-22

Applicant: 주식회사 열림기술 ,  한국식품연구원

Inventor： 박용곤 ,  김흥만 ,  차환수 ,  최인욱

IPC: A23L1/29

Abstract: PURPOSE: Caramel shaped food helping diet that slows hunger down and oxidizes body fat without the strain is provided. CONSTITUTION: The auxiliary food for diet includes 20-55wt% of palatinit, 20-55wt% of maltitol syrup, 0.1-5wt% of free acid shape of hydroxy citric acid, 10-20wt% of dietary fiber and has a form of caramel. 0.1-5wt% of an extract of green tea and 0.05-3wt% of Gymnema acid can be added for improving favor, preventing decayed tooth and glycosuria and absorbing sugar content.

Abstract translation: 目的：焦糖形食物有助于减轻饥饿和减轻身体脂肪而减轻身体脂肪，减轻疲劳。 构成：膳食辅助食品包括20-55％的palatinit，20-55wt％的麦芽糖醇糖浆，0.1-5wt％的游离酸形式的羟基柠檬酸，10-20wt％的膳食纤维，并且具有焦糖的形式。 可以添加0.1-5％的绿茶提取物和0.05-3％（重量）的肌肉酸，以改善有利的作用，防止腐烂的牙齿和糖尿并吸收糖分。

公开(公告)号：KR1020000042376A

公开(公告)日：2000-07-15

申请号：KR1019980058541

申请日：1998-12-24

Applicant: 김창기 ,  한국식품연구원

Inventor： 최희돈 ,  석호문 ,  박용곤 ,  김흥만 ,  김성란

IPC: A23F5/00

Abstract: PURPOSE: A preparation method of powdered tea replaced coffee is provided, which increases fragrance of coffee. CONSTITUTION: A process of preparation method of powdered tea replaced coffee has several steps. A first step is controlling water content through immersing barley into water and then making malt through sprouting barley and is extracting through polishing malt by pounding and roasting the malt. A second step is extracting sub-sources. A third step is mixing maltodextrin with the extracted malt solution, extracted sub-sources. A third step is spreading and drying the mixed solution.

Abstract translation: 目的：提供茶粉替代咖啡的制备方法，增加咖啡的香味。 构成：茶叶替代咖啡的制备方法过程有几个步骤。 第一步是通过将大麦浸入水中，然后通过发芽大麦制备麦芽来控制含水量，并通过冲击和焙烧麦芽来抛光麦芽。 第二步是提取子资源。 第三步是将麦芽糖糊精与提取的麦芽汁溶液，提取的子源混合。 第三步是分散和干燥混合溶液。

公开(公告)号：KR100093039B1

公开(公告)日：1995-12-18

申请号：KR1019920022577

申请日：1992-11-27

Applicant: 한국식품연구원

Inventor： 박무현 ,  김흥만

IPC: A23L1/202

公开(公告)号：KR1019940020936A

公开(公告)日：1994-10-17

申请号：KR1019930003813

申请日：1993-03-13

Applicant: 한국식품연구원

Inventor： 박무현 ,  김흥만

IPC: A23L1/10

Abstract: 본 발명은 즉석국밥의 제조방법으로, 국밥용 밥류(쌀밥, 보리밥, 콩밥 등)을 쌀, 보리쌀, 콩 등에 과량의 취반수를 가하여 서서히 장시간 가열하여 공립 낱알이 충분히 흡수 팽윤되도록 취반하여 동결건조 포장하되 취반시 취반수에 인산염 및 소금을 각각 0.1-1%정도 첨가하여 취반함으로써 밥의 노화 및 물성을 개선하고, 즉석국을 통상적인 방법으로 조리 동결건조 포장하여 인스탄트식품화한 즉석국밥의 제조방법이다.