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公开(公告)号：KR101414808B1
公开(公告)日：2014-07-03
申请号：KR1020120101723
申请日：2012-09-13
Applicant: 전라남도
Abstract: 본 발명은 김치 칩 또는 채소 칩을 이용한 쌀 팽화스낵의 제조방법에 관한 것이다. 본 발명의 제조방법은 종래 쌀 팽화스낵이 갖는 영양 불균형 또는 낮은 기호도의 문제를 해결하기 위하여 김치 또는 채소를 첨가하면서도, 김치 분말 또는 채소 분말을 첨가하여 제조한 쌀 팽화스낵의 종래 제조방법이 갖는 문제점 즉, 김치 분말 또는 채소 분말의 첨가로 인한 팽화불량에 따른 조직간 저하와 생산량 감소라는 문제점을 해소하여, 쌀 팽화스낵에 영양성분 및 생리활성 성분이 다량 함유되어 있는 김치 또는 채소를 첨가하여 영양 불균형의 문제점을 해결하였을 뿐만 아니라 맛, 향 및 색에 대한 기호도 개선과 함께 팽화불량을 제어하여 조직감에 의한 기호도도 우수한 쌀 팽화스낵을 제조할 수 있다.
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Patent Agency Ranking
公开(公告)号：KR1020140069427A
公开(公告)日：2014-06-10
申请号：KR1020120136635
申请日：2012-11-29
Applicant: 전라남도
Abstract: The present invention relates to a cosmetic composition and food for skin whitening comprising hot water extract from strawberry plant powder as an active ingredient and, more specifically, to a cosmetic composition and food for skin whitening which can effectively improve skin whitening effects such as melanogenesis inhibition effects, skin pigmentation inhibition effects, and the likes because hot water extract from strawberry plant powder includes a large amount of ellagic acids.
Abstract translation: 本发明涉及一种化妆品组合物和用于皮肤美白的食品，其包含来自草莓植物粉末的热水提取物作为活性成分，更具体地，涉及可有效改善皮肤美白效果如黑素生成抑制的化妆品组合物和用于皮肤美白的食品 效果，皮肤色素沉着抑制作用等，因为草莓植物粉末的热水提取物含有大量的鞣花酸。
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公开(公告)号：KR1020140033869A
公开(公告)日：2014-03-19
申请号：KR1020120100321
申请日：2012-09-11
Applicant: 전라남도
CPC classification number: A23L27/105 , A21D8/06 , A21D13/04 , A23V2002/00 , A23V2300/10
Abstract: The present invention relates to a method for preparing black garlic and a method for preparing rice bakery food, for example, rice cookie or rice cake including the black garlic by using dough in which black garlic paste is added, wherein the method for preparing black garlic includes the steps of: maturing Allium Sativum L. f. Choyeong under a temperature condition of 70°C to 80°C to ferment; and post-maturing the fermented Allium Sativum L. f. Choyeong by drying for 5 to 10 days to mature, and black garlic paste is prepared by: mixing black garlic prepared by the preparation method with water; pulverizing the mixture to prepare pulverized liquid of black garlic; concentrating the pulverized liquid of black garlic to prepare black garlic paste. According to the present invention, provided is a food having improved flavor preference and functionality, comparing to the conventional black garlic and good nutritional property by using Korean rice thereby being favored by middle-aged class, as well as younger generation and children. Therefore, it is expected that the present invention can contribute to an increase in profit of farm and development of the relating industry by providing a new rice and garlic consumer. [Reference numerals] (AA) Ingredient name; (BB) Unit; (CC) Control group
Abstract translation: 本发明涉及一种制备黑蒜的方法和一种制备米饭面包食品的方法，例如，通过加入黑蒜酱的面团，包括黑蒜包括黑蒜，其中制备黑蒜的方法 包括以下步骤：熟化大蒜百合 在70℃〜80℃的温度条件下进行发酵; 并且成熟后发酵的大蒜莴苣。 通过干燥5〜10天成熟，通过以下方法制备黑蒜酱：将通过制备方法制备的黑蒜与水混合; 粉碎混合物以制备黑蒜粉碎液; 浓缩黑蒜粉碎液，制备黑蒜酱。 根据本发明，提供了具有改善的风味偏好和功能的食物，与常规的黑蒜相比，通过使用韩国大米，由中年阶层以及年轻一代和儿童青睐而具有良好的营养特性。 因此，预计本发明可以通过提供新的大蒜和大蒜消费者来促进农业利润的增加和相关产业的发展。 （附图标记）（AA）成分名称; （BB）单位; （CC）对照组
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公开(公告)号：KR101300664B1
公开(公告)日：2013-08-28
申请号：KR1020110045728
申请日：2011-05-16
Applicant: 전라남도
Abstract: 본 발명은 아피오스 음료의 제조방법에 관한 것으로 보다 상세하게는 아피오스와 물을 혼합하여 습식분쇄하여 분쇄물을 얻는 단계; 상기의 아피오스 습식분쇄물에 정제수를 첨가하면서 체(sieve)로 여과시켜 여과액을 얻는 단계; 및 상기 여과액의 농도를 조절 후 가열하고 살균하는 단계를 포함하는 아피오스 음료의 제조방법에 관한 것이다.
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公开(公告)号：KR1020120127932A
公开(公告)日：2012-11-26
申请号：KR1020110045728
申请日：2011-05-16
Applicant: 전라남도
Abstract: PURPOSE: A producing method of apiose drink containing plant extracts is provided to offer natural calcium, essential amino acid, and other nutrients contained in the apiose to eaters. CONSTITUTION: A producing method of apiose drink comprises the following steps: mixing apiose and water, and wet-milling the mixture; mixing the apiose mixture with 5-20 times the amount of purified water, and filtering the mixture with a 100-200 mesh sieve to obtain filtrate; adjusting the concentration of the filtrate; heating the filtrate at 90-100 deg. C for 10-30 minutes; and sterilizing the heated filtrate at 120-130 deg. C for 10-30 minutes in a sterilizer. [Reference numerals] (AA) Mixing apiose and water; (BB) Wet-milling; (CC) Wet-milled mixture; (DD) Adding purified water, and filtering; (EE) Filtrate; (FF) Adjusting the concentration of the filtrate; (GG) Heating and sterilizing; (HH) Apiose drink
Abstract translation: 目的：提供含有植物提取物的天然饮料的生产方法，以提供天然的钙，必需氨基酸和食用者中含有的其他营养物质。 构成：一种饮料的生产方法包括以下步骤：混合水解和水，并湿混合混合物; 将糊剂混合物与纯水的5-20倍混合，并用100-200目筛过滤混合物，得到滤液; 调节滤液浓度; 在90-100度加热滤液。 C 10-30分钟; 并在120-130度对加热的滤液进行灭菌。 在灭菌器中10分钟。 （标号）（AA）混合豌豆和水; （BB）湿磨; （CC）湿磨混合物; （DD）加净水，过滤; （EE）滤液; （FF）调节滤液浓度; （GG）加热灭菌; （HH）阿索糖饮料
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公开(公告)号：KR1020100108115A
公开(公告)日：2010-10-06
申请号：KR1020090026614
申请日：2009-03-27
Applicant: 전라남도
Abstract: PURPOSE: An antioxidative and anti-gastric cancer composition using Pholiota nameko and a functional Pholiota nameko Muk(Korean acorn starch jelly) using the same are provided to prevent or treat gastric cancer. CONSTITUTION: An antioxidatvie and anticancer composition contains Pholiota nameko extract having mucopolysaccharide. The Pholiota nameko extract is obtained by mixing Pholiota nameko fruit body and water, grinding, centrifuging, and collecting supernatant. The Pholiota nameko extract is a freeze-dried powder of lower liquid obtained by centrifugation. The composition further contains concentrated pear juice. The functional Pholiota nameko Muk is produced by mixing agar extract to the Pholiota nameko extract having mucopolysaccharide.
Abstract translation: 目的：提供使用Pholiota nameko和功能性Pholiota nameko Muk（韩国橡胶淀粉果冻）的抗氧化和抗胃癌组合物，用于预防或治疗胃癌。 构成：抗氧化和抗癌组合物含有具有粘多糖的Pholiota nameko提取物。 通过将Pholiota nameko果实体和水混合，研磨，离心和收集上清液获得Pholiota nameko提取物。 Pholiota nameko提取物是通过离心获得的较低液体的冷冻干燥粉末。 该组合物还含有浓缩梨汁。 通过将琼脂提取物与具有粘多糖的Pholiota nameko提取物混合来制备功能性Pholiota nameko Muk。
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