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公开(公告)号：KR101827875B1
公开(公告)日：2018-02-12
申请号：KR1020160041106
申请日：2016-04-04
Applicant: 함양군
Abstract: 본발명은황칠나무추출물, 산양삼열매농축액, 영지농축액, 감초농축액, 식물혼합농축액및 프락토올리고당으로조성되는것을특징으로하는황칠나무추출물및 산양삼열매농축액을함유하는음료조성물에관한것으로, 본발명의음료조성물은, 많은약리효과에도특유의맛과향으로인해섭취가불편하였던황칠나무와종래에음료로가공된바 없는산양삼열매를함께조성하여면역강화효과가우수하면서도영지농축액, 감초농축액, 식물혼합농축액, 프락토올리고당을더욱조성하여기호도가우수하다.
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公开(公告)号：KR1020170114399A
公开(公告)日：2017-10-16
申请号：KR1020160041096
申请日：2016-04-04
Applicant: 함양군
CPC classification number: A23L2/52 , A23L2/385 , A23L33/105 , A23V2200/30 , A23V2250/032 , A23V2250/28 , A61K36/23 , A61K36/73 , A61K36/79 , A61K36/815 , A61K2300/00
Abstract: 본발명은오자추출물, 산양삼열매농축액, 식물혼합농축액, 구연산및 프락토올리고당으로조성되는것을특징으로하는오자추출물및 산양삼열매농축액을함유하는음료조성물에관한것으로, 본발명의음료조성물은, 기능성성분이다량함유되어기능성이우수하면서도기호성이좋아남녀노소모두섭취가용이하다.
Abstract translation: 本发明是约提取物，sanyangsam水果浓缩物，植物混合浓缩物，柠檬酸和含有里奥哈提取物和sanyangsam水果浓缩物低聚果糖的组合物的饮料，其特征在于，所述寡糖的组合物中，本发明的饮料组合物中，功能性成分 虽然这是yiwoosu包含功能适口性良好的金额是容易消耗的青睐。
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公开(公告)号：KR1020170114392A
公开(公告)日：2017-10-16
申请号：KR1020160041086
申请日：2016-04-04
Applicant: 함양군
CPC classification number: A61K8/97 , A61K8/19 , A61K8/21 , A61K8/30 , A61K8/34 , A61K8/731 , A61K8/736 , A61K8/988 , A61Q11/00
Abstract: 본발명은산양삼추출물및 죽염을함유하는치약조성물에관한기술로, 일불소인산나트륨, 인산수소칼슘, 죽염, D-소르비톨액, 글리세린, 폴리에틸렌글리콜4000, 카르복시메틸셀룰로오스나트륨, 코카미도프로필베타인, 키토산, 실리카, 스테비오사이드, 자일리톨, 유용성감초엑기스, 산양삼추출물, 녹차추출물, 쑥추출물, 자몽종자추출물, 프로폴리스추출물, L-멘톨, 박하유, 산화티탄및 정제수를함유하는것을특징으로한다. 본발명의치약조성물은산양삼추출물및 죽염을모두함유하여구취제거효과가매우우수하고, 죽염의짠맛이완화되어사용감이우수하다.
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公开(公告)号：KR1020150108978A
公开(公告)日：2015-10-01
申请号：KR1020140031627
申请日：2014-03-18
Applicant: 함양군(농업기술센터장)
Abstract: 본발명은양파장아찌의제조방법에관한것으로, 보다상세하게는종래의방법과는차별적인방법을이용하여식감및 품질을개선시킨양파장아찌의제조방법에관한것이다. 본발명에따른양파장아찌의제조방법에따르면, 장기간에걸쳐조직감, 색도, 당도, 염도, pH, 총산도및 탁도가유지되고, 풍미가뛰어난양파장아찌가제공될수 있다.
Abstract translation: 本发明涉及腌制洋葱的制造方法，更具体地说，涉及使用与前述方法不同的方法改善味道和质量的腌制洋葱的生产方法。 根据腌制的洋葱的制造方法，可以长时间地提供具有优良风味的酸洗的洋葱，并保持质地，颜色，糖含量，盐度，pH，总酸度和浊度。
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公开(公告)号：KR1020140087228A
公开(公告)日：2014-07-09
申请号：KR1020120156489
申请日：2012-12-28
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
CPC classification number: A23L19/20 , A23L27/20 , A23L33/105 , A61K36/42
Abstract: The present invention relates to a method for producing pickle of momordica charantia having improved palatability and antioxidant activity. The method for producing pickle of momordica charantia having improved palatability and antioxidant activity according to one embodiment of the present invention includes: a step of producing salted momordica charantia; and a step of producing a pickle solution. According to the embodiment of the present invention, the method for producing pickle of momordica charantia having improved palatability and antioxidant activity reduces the bitter taste of momordica charantia.
Abstract translation: 本发明涉及一种具有改善的适口性和抗氧化活性的苦瓜品种的制备方法。 根据本发明的一个实施方案，具有改善的适口性和抗氧化活性的苦瓜品种的制备方法包括：生产咸味苦瓜的步骤; 以及生产泡菜溶液的步骤。 根据本发明的实施方案，具有改善的适口性和抗氧化活性的苦瓜品种的制备方法降低了苦瓜的苦味。
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Patent Agency Ranking
公开(公告)号：KR1020140086917A
公开(公告)日：2014-07-08
申请号：KR1020130166413
申请日：2013-12-30
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: Provided by the present invention are bitter gourd yeast and a producing method thereof. The present invention also provides functional traditional liquor which is manufactured using bitter guard yeast, has excellent palatability by being in harmony with the bitter taste of a bitter guard, and increases an anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd yeast according to the present invention enables the production of functional traditional liquor which has palatability and appeal ability by being in harmony with the unique bitter taste of a bitter guard and increases anti-oxidative activity by containing the enough bioactive substance of the bitter guard. The bitter guard yeast of the present invention does not hinder the growth of aspergillus as grains and bitter guard powder are included at a predetermined ratio and are fermented and increases the palatability of traditional liquor by harmonizing the bitter taste of a bitter guard with fermented liquor. The traditional liquor according to the present invention has excellent functions which meet the recent trend of heath liquor by obtaining excellent anti-oxidative activity and expands the usability of a bitter guard using the bitter taste of the bitter guard which has low usability because of the bitter taste.
Abstract translation: 本发明提供苦瓜酵母及其制备方法。 本发明还提供使用苦瓜酵母制造的功能性传统液体，通过与苦味剂的苦味相一致具有优异的适口性，并且通过显着提高酚类和类黄酮的总含量，提高抗氧化活性。 根据本发明的苦瓜酵母能够通过与苦味的独特苦味相协调来生产具有适口性和吸引力的功能性传统酒，并通过含有足够的苦味生物活性物质来提高抗氧化活性 守卫。 本发明的苦味酵母不会阻碍曲霉菌的生长，并且以预定的比例包含苦味保护粉末并发酵，并通过与发酵液调和苦味剂的苦味来增加传统酒的适口性。 根据本发明的传统酒具有优异的功能，通过获得优异的抗氧化活性而满足最近的健康饮料趋势，并且使用苦瓜的苦味扩大了苦瓜的使用性，因为苦瓜具有低的可用性，因为苦味 味道。
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67.发明公开바실러스 서브틸리스 CS135 균주 및 이를 이용한 여주 청국장 제조방법 有权BACILLUS SUBTILIS 135使用它的含有MOMORDICA CHARANTIA的CHOUNGGUKJANG的应变和制备方法
公开(公告)号：KR1020140086879A
公开(公告)日：2014-07-08
申请号：KR1020130163837
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: Provided by the present invention are a new bacillus subtilis 135 strain which has an ability for fermenting bitter gourd bean paste while having excellent antibiosis about microorganism which is harmful to food and reducing the bitter taste of a bitter gourd and the unique bad smell of the fermented bean paste; the bitter gourd fermented bean paste which has excellent palatability, increases an anti-oxidative activity, and improves the effects of anti-diabetes and anti-obesity by using the bacillus subtilis 135 strain; and a producing method thereof. The bitter gourd fermented bean paste of the present invention has excellent palatability by reducing the bitter taste of a bitter gourd and the unique bad smell of fermented bean paste, improves anti-oxidative activity, and lowers alpha-glucosidase and pancreatic lipase. A health food including the fermented bean paste of the present invention has effects of improving anti-diabetes and anti-obesity. The bitter gourd fermented bean paste according to the present invention also increases usability as a health food since intaking is easy by being pulverized in a powder form.
Abstract translation: 本发明提供了一种新的枯草芽孢杆菌135菌株，其具有发酵苦瓜豆酱的能力，同时对食物有害的微生物具有优异的抗生素，并降低苦瓜的苦味和发酵的独特的难闻气味 豆酱; 具有优良适口性的苦瓜发酵豆浆，增加抗氧化活性，并通过使用枯草芽孢杆菌135菌株改善抗糖尿病和抗肥胖的作用; 及其制造方法。 本发明的苦瓜发酵豆浆通过降低苦瓜的苦味和发酵豆浆的独特难闻气味具有优异的适口性，提高抗氧化活性，降低α-葡萄糖苷酶和胰脂肪酶。 包含本发明的发酵豆酱的保健食品具有改善抗糖尿病和抗肥胖的作用。 根据本发明的苦瓜发酵豆酱也提高了作为保健食品的可用性，因为通过粉末形式容易地吸收容易。
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公开(公告)号：KR1020130072785A
公开(公告)日：2013-07-02
申请号：KR1020110140365
申请日：2011-12-22
IPC: A23F3/06 , A23F3/14 , B65D85/808
Abstract: PURPOSE: A manufacturing method of balsam pear tea is provided to manufacture balsam pear tea having an excellent preference and anti-oxidant activity by controlling the conducting number of roasting and cooling. CONSTITUTION: A balsam pear is cut into 4-6 mm of thickness and dried at a temperature in excess of 45deg.C and less than 55deg.C for 2-3 days. The dried balsam pear is pulverized into 0.5-1 mm. The pulverized balsam pear is roasted at 160-180deg.C for 3 minutes and cooled to 40-50deg.C, which are repeated 3-4 times. 3-12 parts by weight of dried Polygonatum odoratum are additionally added to 100 parts by weight of the dried balsam pear. An immature balsam pear of 25-30 cm of length is washed, and moisture is removed. [Reference numerals] (1) Harvesting immature balsam pear (25-30cm); (2) Washing balsam pear (three times in flowing water); (3) Cutting balsam pear; (4) Drying balsam pear; (5) Crushing balsam pear with a chopper; (6) Roasting and cooling 100% balsam pear : three times at 160 deg. C, 100% balsam pear + 3% Polygonatum odoratum var. pluriflorum : four times at 180 deg. C; (7) Detecting foreign materials; (8) Packing and making products 100 balsam pear : balsam pear tea-green 97% balsam pear+3% Polygonatum odoratum var. pluriflorum : balsam pear-yellow
Abstract translation: 目的：通过控制导热数量的焙烧和冷却，提供苦瓜梨茶的制造方法来制造具有优异的优选和抗氧化活性的苦瓜梨。 构成：将苦瓜切成4-6mm厚，在超过45℃，小于55℃的温度下干燥2-3天。 将干燥的苦瓜粉碎成0.5-1mm。 粉碎的苦瓜在160-180℃烘烤3分钟，冷却至40-50℃，重复3-4次。 干燥的苦瓜中加入3-12重量份的干燥的茯苓， 洗涤25-30厘米长的不成熟的苦瓜，除去水分。 （附图标记）（1）收获不成熟的苦瓜（25-30cm）; （2）洗香精梨（流水三次）; （3）切口苦瓜 （4）干燥苦瓜 （5）用切碎机粉碎苦瓜; （6）烘烤和冷却100％苦瓜：160度处三次。 C，100％苦瓜+ 3％Polygonatum odoratum var。 多穗：在180度四次。 C; （7）检测异物; （8）包装及制造产品100苦瓜：苦瓜梨绿绿97％苦瓜+ 3％黄芪变种。 多汁：苦瓜梨黄色
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公开(公告)号：KR1020100034774A
公开(公告)日：2010-04-02
申请号：KR1020080093929
申请日：2008-09-25
Applicant: 함양군 , 인제대학교 산학협력단
Abstract: PURPOSE: A Momordica charantia extract having an antioxidative effect is provided to use industrially as an antioxidant. CONSTITUTION: A Momordica charantia extract is a concentrate of Momordica charantia extract extracted using 95%, 70%, and 50% of ethanol. A method for producing the concentrate of Momordica charantia extract comprises: a step of adding 95% of ethanol to Momordica charantia, centrifuging to obtain 95% of ethanol solution layer; a step of concentrating the ethanol solution layer; a step of adding precipitate to 95% of ethanol to extract; a step of removing precipitate and collecting 70% of ethanol layer; a step of drying supernatant to obtain concentrate; a step of adding 50% of ethanol to precipitate to extract; and a step f removing precipitate and drying to obtain concentrate.
Abstract translation: 目的：提供具有抗氧化作用的苦瓜提取物，以工业上作为抗氧化剂。 构成：苦瓜提取物是使用95％，70％和50％乙醇提取的苦瓜提取物的浓缩物。 苦瓜提取物浓缩物的制备方法包括：向苦瓜提取95％乙醇的步骤，离心得到95％的乙醇溶液层; 浓缩乙醇溶液层的步骤; 向95％乙醇中加入沉淀物提取步骤; 除去沉淀物并收集70％乙醇层的步骤; 干燥上清液获得浓缩物的步骤; 加入50％乙醇沉淀提取步骤; 除去沉淀物并干燥以获得浓缩物的步骤f。
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公开(公告)号：KR100793822B1
公开(公告)日：2008-01-10
申请号：KR1020070002983
申请日：2007-01-10
Applicant: 함양군 , 한국국제대학교 산학협력단
IPC: A23G3/34 , A23G3/36 , A23G3/48 , A61K36/232 , A61K36/718 , A61K36/54
CPC classification number: A23G3/48 , A23G2200/14 , A23L33/105
Abstract: A preparation method of candies containing medicinal herb extracts is provided to impart good taste, color and flavor to the candies, thereby enabling anyone to eat the candies conveniently. A preparation method of candies containing medicinal herb extracts comprises: mixing and washing dry medicinal herbs consisting of 10~20wt% of Platycodon grandiflorum A. De Candolle, 5~15wt% of Codonopsis lanceolata, 5~15wt% of ginger, 5~15wt% of cinnamon, 2.5~7.5wt% of Coix lacryma-jobi L. var. ma-yuen Stapf, 2.5~7.5wt% of Dioscoreaceae radix, 2.5~7.5wt% of Mori Cortex Radicis, 5~15wt% of Angelica gigas Nakai, 5~15wt% of the root of arrow root, 5~15wt% of Coptis chinensis, and 2.5~7.5wt% of apricot stone; performing hydrothermal extraction; concentrating the hydrothermal extract under reduced pressure at 55~65°C to obtain a concentrate having a solid content of 20~30Brix; adding 35~45wt% of refined sugar to the concentrate and diluting the refined sugar; and vacuum-concentrating the solution to a water content of 1~6%. The extraction process comprises adding water to the medicinal herbs in a ratio of 5~10:1, performing extraction by a cooling extractor at 90~100°C for 4~6hr, and leaving the extract for 1~2hr.
Abstract translation: 提供含有药用植物提取物的糖果的制备方法，以使糖果具有良好的味道，颜色和风味，从而使任何人都能方便地食用糖果。 含有药用植物提取物的糖果的制备方法包括：将10-20重量％的桔梗，De Candolle，5〜15wt％的党参，5〜15wt％的姜，5〜15wt％的干草药混合洗涤， 肉桂，2.5〜7.5重量％的枸杞子。 玉米根茎，2.5〜7.5wt％的柿子科，2.5〜7.5wt％的Mori Cortex Radicis，5〜15wt％当归，5〜15wt％的根根，5〜15wt％的黄连 杏仁，2.5〜7.5wt％杏仁; 进行水热提取; 在55〜65℃下减压浓缩水热提取物，得到固体含量为20〜30Brix的浓缩液; 向浓缩物中加入精制糖35〜45wt％，稀释精制糖; 并将溶液真空浓缩至1〜6％的含水量。 提取方法包括以5〜10：1的比例向药材中加入水，用冷却提取器在90〜100℃下进行4〜6小时提取，并将提取物放置1〜2小时。
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