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：KR1020090058859A

公开(公告)日：2009-06-10

申请号：KR1020070125638

申请日：2007-12-05

Applicant: 목포대학교산학협력단 ,  주식회사 태평소금 ,  전라남도 신안군

Inventor： 함경식 ,  이강덕 ,  조정용 ,  고천성 ,  최차란 ,  김학렬

IPC: A61K33/14 ,  A61P9/12

Abstract: A method for manufacturing sun-dried salt having the inhibition effect of blood pressure increase is provided to enhance the content of mineral and prevent hypertension. A method for producing sun-dried salt having the inhibition effect of blood pressure increase comprises: a step of evaporating seawater in a first evaporation site to make the salinity 5-10%; a step of evaporating the seawater in a second evaporation site to make the salinity 10-25%; a step of evaporating the seawater in a third evaporation site to make the salinity 25-28%; and a step of crystallizing to obtain the sun-dried salt.

Abstract translation: 提供了具有抑制血压升高作用的晒干盐的制造方法，以提高矿物质含量，防止高血压。 具有抑制血压升高作用的晒干盐的制造方法包括：在第一蒸发部位蒸发海水使其盐度达到5-10％的步骤; 在第二蒸发位置蒸发海水以使盐度达到10-25％的步骤; 在第三蒸发位置蒸发海水使盐度达到25-28％的步骤; 和结晶步骤以获得晒干的盐。

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。