公开(公告)号：KR100934490B1

公开(公告)日：2009-12-30

申请号：KR1020070070103

申请日：2007-07-12

Applicant: 목포대학교산학협력단

Inventor： 함경식 ,  이화 ,  조정용 ,  고천성 ,  최차란 ,  이강덕 ,  조건식

IPC: A23L1/172 ,  A23L1/10

Abstract: 본 발명은 일리시터를 이용한 발아현미의 제조방법에 관한 것으로서, 보다 상세하게는 일리시터(elicitor)를 포함하는 발아 배지에서 23~27℃ 온도로 70~74시간 동안 현미를 발아시키며, 이때, 상기 일리시터는 전체 발아 배지 100중량부를 기준으로 키토산 0.03~0.05중량부 및 소금 0.02~0.05중량부의 혼합물인 것을 특징으로 하는 일리시터를 이용한 발아현미의 제조방법에 관한 것이다.
일리시터, 키토산, 발아현미, 비만억제

Abstract translation: 提供一种使用激发剂制备发芽糙米的方法以及通过该方法制备的发芽糙米，以改善肥胖抑制效果和脂肪酶抑制活性。 使用激发剂制备发芽糙米的方法包括在含有激发剂的发芽培养基中，在23-27℃的温度下将糙米发芽70-74小时的步骤。 优选地，诱发剂是基于1重量份总发芽培养基包含0.03-0.05重量份壳聚糖和0.02-0.05重量份盐的混合物。

公开(公告)号：KR1020090109679A

公开(公告)日：2009-10-21

申请号：KR1020080035045

申请日：2008-04-16

Applicant: 목포대학교산학협력단

Inventor： 함경식 ,  이강덕 ,  조정용 ,  고천성 ,  최차란 ,  방미애 ,  박용서 ,  박장현

IPC: A23F3/00 ,  A23F3/16 ,  A23F3/30

Abstract: PURPOSE: A catechin-enriched green tea and a preparation method thereof are provided as an additive for various kinds of foods. CONSTITUTION: A method for preparing a catechin-enriched green tea comprises the following steps of: treating green tea leaves in anaerobic conditions with nitrogen gas at room temperature for 4-6 hours; steaming the treated green tea leaves at the temperature of 90~110°C for 20-60 seconds; drying the leaves at 80~100°C for 40-60 minutes, and rubbing them for 10-25 minutes; rolling them at 50~70°C for 20-60 minutes; finely rolling them at 60~80°C for 20-40 minutes; and drying them at 75~95°C for 1-3 hours.

Abstract translation: 目的：提供富含儿茶素的绿茶及其制备方法，作为各种食品的添加剂。 构成：制备富含儿茶素的绿茶的方法，包括以下步骤：在无氧条件下用氮气在室温下处理绿茶叶4-6小时; 将经处理的绿茶叶在90〜110℃的温度下蒸20-60秒; 在80〜100℃干燥叶片40-60分钟，并摩擦10-25分钟; 在50〜70℃下烘烤20-60分钟; 将它们在60〜80℃下精细地滚动20-40分钟; 并在75〜95℃下干燥1-3小时。

公开(公告)号：KR1020040072132A

公开(公告)日：2004-08-18

申请号：KR1020030008083

申请日：2003-02-10

Applicant: 주식회사 담양한과명진식품 ,  목포대학교산학협력단

Inventor： 강성국 ,  함경식 ,  문상미

IPC: A23L1/212 ,  A23B7/06

Abstract: PURPOSE: A method of preventing browning of a lotus root by performing a heat shock of the lotus root within a temperature range in which a component and inner enzyme of the lotus root are not inactivated is provided. It permits effective inhibition of browning of the lotus root while maintaining the commercial value and freshness. CONSTITUTION: The root of a lotus(Nelumbo nucifera Gaertner) is peeled, cut to a specified thickness of about 0.2cm and then immersed in water for 1 to 5min at 30 to 60deg.C. For an example, a lotus root is peeled, washed and cut to about 0.2cm in thickness. Then, 20g lotus root is immersed in water for 2min at 45deg.C and dried. The sample exhibits excellent browning effect after 16 days.

Abstract translation: 目的：提供一种通过在莲藕的成分和内部酶未灭活的温度范围内进行藕的热休克来防止藕的褐变的方法。 它可以有效抑制藕的褐变，同时保持商业价值和新鲜度。 构成：将莲子（Nelumbo nucifera Gaertner）的根剥离，切成约0.2cm的规定厚度，然后在30〜60℃下浸入水中1〜5分钟。 例如，将莲藕剥离，洗涤并切割成约0.2cm厚。 然后将20g莲藕在45℃下浸入水中2分钟并干燥。 样品在16天后表现出优异的褐变效果。