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公开(公告)号：KR101869024B1
公开(公告)日：2018-06-20
申请号：KR1020160026603
申请日：2016-03-04
Applicant: 하동군
Abstract: 본발명은솔잎생균제의제조방법, 이에의해제조된솔잎생균제조성물, 및이를포함하는소의사육방법에관한것이다. 본발명에따르면, 발효균사에의해발효중인낙옆솔잎, 즉솔잎부엽토내에존재하는솔잎토착미생물에서우수한유용미생물을선발하여활용할수 있으며, 솔잎에서유래한토착균으로부터효소활력과항균활력이우수한균주를확보하는것이가능하다. 또한, 종래에사용되던종균배양법및 고체발효법을개선하여사용함으로써종균의성장을원활하게하고충분한생균수를얻을수 있다.
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公开(公告)号：KR1020120044567A
公开(公告)日：2012-05-08
申请号：KR1020100105905
申请日：2010-10-28
Applicant: 청학동삼선당주식회사 , 경상남도 하동군
Abstract: PURPOSE: Sasa borealis leaf tea and a producing method thereof are provided to offer the antioxidant activity and the alpha-glucosidase inhibiting activity of sasa borealis leaves to eaters. CONSTITUTION: A producing method of sasa borealis leaf tea comprises the following steps: washing sasa borealis leaves with flowing water, and removing the moisture(S100); steaming the sasa borealis leaves at 100 deg C for 10 minutes(S200); drying the steamed sasa borealis leaves at 60 deg C for 24-48 hours, and cutting the sasa borealis leaves into 3-4cm(S300, S400); roasting the cut sasa borealis leaves at 100-250 deg C in an oven 3 times for 10 minutes each(S500); drying the roasted sasa borealis leaves at 45 deg C for 12 hours(S600); and cutting the secondly dried sasa borealis leaves into 0.5-1cm(S700).
Abstract translation: 目的：提供赤竹叶茶及其制备方法，以提供沙棘北瓜叶的抗氧化活性和α-葡萄糖苷酶抑制活性。 构成：沙棘叶茶的生产方法包括以下步骤：用流水清洗沙棘叶片，除去水分（S100）; 将茶沙子叶在100摄氏度下蒸10分钟（S200）; 在60摄氏度下蒸干桑拿竹叶24-48小时，将沙棘叶切成3-4厘米（S300，S400）; 在100-250摄氏度的烤箱中烘烤切割的sasa borealis叶子3次，每次10分钟（S500）; 在45摄氏度下将烘烤的竹笋叶干燥12小时（S600）; 并将第二次干燥的沙棘仁叶切成0.5-1cm（S700）。
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公开(公告)号：KR3005828470000S
公开(公告)日：2010-12-21
申请号：KR3020100042877
申请日：2010-10-01
Applicant: 청학동삼선당주식회사 , 경상남도 하동군
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公开(公告)号：KR100891276B1
公开(公告)日：2009-04-06
申请号：KR1020070072862
申请日：2007-07-20
Applicant: 하동군
Abstract: 본원 발명은 녹차분말, 녹차감식초와 녹차죽염을 이용한 초고추장양념소스 및 그의 제조방법에 관한 것으로, 더욱 상세하게는, 녹차를 분쇄한 녹차분말, 감을 이용하여 제조된 감식초에 녹차생잎을 침지하여 숙성한 녹차감식초, 황토가마에서 작업한 죽염이 첨가되어 발효가 끝난 죽염고추장에 상기의 녹차분말을 첨가하여 숙성 및 발효 시킨 녹차죽염고추장을 원료로 하여 각종 양념이 배합되어 제조되는 초고추장양념소스의 개발에 관한 것으로, 먼저, 상기의 녹차죽염고추장 39.0~41.0 중량%, 녹차감식초 25.6 중량%, 녹차죽염 4.8～6.8 중량%, 백설탕 12.0 중량%, 마늘 5.30 중량%, 물엿 4.61 중량%, 정제염 0.63 중량%, 생강 0.57 중량%, 참깨 0.10 중량%, 물 2.79 중량%, 초장베이스(미각소스 35.0중량%, 생강 18.5중량%, 굴엑기스 15.5중량%, 빙초산 12.5중량%, 마늘 6.8중량%, 올리고당 6.0중량%, 구연산 5.4중량%, 사과향 0.3중량%) 2.60 중량%로 혼합하여 초고추장양념소스가 제조되는 것을 특징으로 하는 초고추장양념소스의 제조방법을 제공하게 된다
녹차, 감식초, 녹차감식초, 죽염(竹), 죽염고추장-
Patent Agency Ranking
公开(公告)号：KR1020090009515A
公开(公告)日：2009-01-23
申请号：KR1020070072862
申请日：2007-07-20
Applicant: 하동군
CPC classification number: A23L23/00 , A23L11/20 , A23L19/00 , A23L27/10 , A23L27/40 , A23L27/88 , A23V2250/214
Abstract: Vinegared red pepper paste sauce using green tea, vinegar and bamboo-salt and a method of manufacturing the same are provided to maintain the functionality contained in the raw material and to stimulate metabolism. A method for manufacturing Vinegared red pepper paste sauce using green tea, vinegar and bamboo-salt comprises the steps of: adding green tea vinegar, green tea powder and bamboo salt containing green tea to bamboo salt red pepper paste; putting the mixture in a jar; and aging and fermenting the mixture for 30-90 days.
Abstract translation: 提供使用绿茶，醋和竹盐的葡萄红辣椒酱酱及其制造方法，以维持原料中所含的功能并刺激新陈代谢。 使用绿茶，醋和竹盐制造醋红辣酱酱的方法包括以下步骤：将绿茶醋，绿茶粉和含绿茶的竹盐加入竹盐红辣椒糊中; 将混合物放在罐子里; 并将混合物老化和发酵30-90天。
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公开(公告)号：KR1020020090202A
公开(公告)日：2002-11-30
申请号：KR1020020069836
申请日：2002-11-11
IPC: A23G9/00
Abstract: PURPOSE: A process of preparing a Popsicle(ice candy, Korean native name) using a treating method of green tea leaves to reduce loss of useful components such as vitamin C, catechin or the like is provided. Therefore, a Popsicle prepared using green tea leaves obtained by the process has a high content of an antimicrobial material against parasitic bacteria causing tooth decay and vitamins. CONSTITUTION: Green tea leaves are subjected to inactivation treatment of oxidase and then far infrared drying to give green tea powder with a moisture content of 10% or less. The Popsicle contains at least one of 0.3 to 0.7% by weight of green tea powder and 22.7 to 33.6% by weight of a green tea extract, 50 to 60% by weight of milk, 11.5 to 15.5% by weigh of sugar, 0 to 1.4% by weight of powdered milk, 0 to 14% by weight of fresh cream and 0.5 to 0.9% by weight of pectin.
Abstract translation: 目的：提供使用绿茶叶的处理方法制备冰棒（冰糖，韩国本土名）的过程，以减少有用成分如维生素C，儿茶素等的损失。 因此，使用通过该方法获得的绿茶叶制备的冰棒具有高的抗菌材料含量，抵抗引起蛀牙的寄生细菌和维生素。 构成：将绿茶叶进行氧化酶的灭活处理，然后进行远红外干燥，得到含水量为10％以下的绿茶粉末。 冰棒包含0.3〜0.7重量％的绿茶粉和22.7〜33.6重量％的绿茶提取物，50〜60重量％的乳，11.5〜15.5重量％的糖，0〜 奶粉1.4重量％，新鲜奶油0〜14重量％，果胶0.5〜0.9重量％。
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