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公开(公告)号：KR1020170114387A
公开(公告)日：2017-10-16
申请号：KR1020160041078
申请日：2016-04-04
Applicant: 함양군
Abstract: 본발명은산양삼연잎밥의제조방법에관한것으로, 찹쌀, 흑미, 수수, 찰현미, 적두, 렌틸콩및 서리태를물에불리는단계 (A); 상기단계 (A) 후, 물기를제거한다음대추, 은행, 소금및 산양삼분말을첨가한후 쪄서밥을제조단계 (B); 및상기제조된밥을연잎으로감싸포장한후, 찌는단계 (C);를포함하고, 상기단계 (B)의밥은, 찹쌀 70~90중량%, 흑미 1~5중량%, 수수 1~5중량%, 찰현미 1~5중량%, 적두 1~5중량%, 렌틸콩 0.5~3중량%, 서리태 0.1~3중량%, 소금 0.1~3중량%, 대추 0.1~1중량%, 은행 0.1~1중량% 및산양삼분말 0.3~0.5중량%로조성된것을특징으로한다.
Abstract translation: 本发明涉及用于在水中制备大米sanyangsam荷叶，步骤称为糯米，水稻，高粱，糯米，jeokdu，小扁豆豆类和seoritae的（A）的方法; 步骤（A）后，除去水分，并加入果汁，银盐，山羊奶粉和蒸煮产生米饭（步骤B）。 （C）包裹用荷叶包裹的制作好的米饭，然后倒入用荷叶包裹的米饭中包裹的米饭。 ，糯米1-5％（重量），1-5 jeokdu％（重量），小扁豆豆0.5至3％（重量），seoritae 0.1-3重量％的盐0.1-3％（重量）大枣0.1％至1％（重量），银行0.1-1重量 按重量计和按重量计0.3％至0.5％的山羊奶粉。
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公开(公告)号：KR101726854B1
公开(公告)日：2017-04-13
申请号：KR1020140158893
申请日：2014-11-14
Applicant: 재단법인 홍천메디칼허브연구소 , 함양군
Abstract: 본발명은산양삼추출물, 부틸렌글라이콜, 소듐락테이트, 변성알코올, 황금추출물, 모란뿌리추출물, 위치하젤잎추출물, 서양장미꽃수, 베타인, 글리세린, 피이지-60하이드로제네이티드캐스터오일, 병풀추출물, 도토리추출물, 유럽밤나무껍질추출물, 구연산, 향료및 정제수로조성되는것을특징으로하는피부보습용미스트조성물에관한것이다. 본발명의미스트조성물은진세노사이드를다량함유하는산양삼추출물을함유함으로써우수한피부보습능을발휘할수 있다.
Abstract translation: 本发明sanyangsam提取物，丁二醇，乳酸钠，变性酒精，金提取物，牡丹根提取物，金缕梅提取物，玫瑰西方kkotsu，甜菜碱，甘油，血液不二氢-60 jeneyi适合蓖麻油，积雪草 提取物，橡子提取物，欧洲栗树皮提取物，柠檬酸，香料和纯净水。 本发明的薄雾组合物通过含有含有大量锌皂苷的山羊人参提取物，可以发挥优异的皮肤保湿能力。
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公开(公告)号：KR1020160057808A
公开(公告)日：2016-05-24
申请号：KR1020140158892
申请日：2014-11-14
Applicant: 재단법인 홍천메디칼허브연구소 , 함양군
IPC: A23L7/109
Abstract: 본발명은밀가루 100중량부대비옥수수전분 25~30중량부, 정제염 1~2중량부, 면소다 1~2중량부, 증류수 73~78중량부, 주정 2~3중량부및 산양삼분말 0.05~0.2중량부를혼합및 반죽하여반죽물을제조하는단계 (A); 및상기반죽물을압출성형한후, 절단하고냉각하는단계 (B);로부터제조되되, 상기산양삼분말은산양삼을 40~80℃에서 40~60시간동안건조시킨후, 100~200mesh의크기로분쇄하여제조된것임을특징으로하는산양삼국수의제조방법에관한것이다. 본발명에의해제조된산양삼국수는산양삼특유의향긋한향이우수하고, 수분흡수량및 부피증가량이적어쉽게불지않으며, 쫄깃한식감이우수하여기호도가매우우수하다.
Abstract translation: 本发明涉及一种用木材栽培的人参制作面条的方法，其方法包括以下步骤：（A）以100重量份小麦粉为基础，通过混合和捏合制备面团，25-30份 玉米淀粉重量，精制盐1-2重量份，面条碳酸氢钠1-2重量份，蒸馏水73-78重量份，酒精2-3重量份，醇类0.05-0.2重量份 木本人参粉末重量份; 和（B）挤出成型面团，然后切割和冷却。 木栽培人参粉末是通过在40-80℃烘干木栽人参40-60小时制成的，将干燥的木材栽培的人参粉碎成100-200目的尺寸。 由本发明制造的具有木栽培的人参的面条具有木栽培人参的特征香味，由于吸水率低和体积增加而不容易膨胀，并且具有优异的耐嚼质地，因此优选 栽培人参的面条非常高。
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公开(公告)号：KR101583769B1
公开(公告)日：2016-01-21
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.
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Patent Agency Ranking
公开(公告)号：KR101562653B1
公开(公告)日：2015-10-23
申请号：KR1020130163837
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: 본발명에서는식품위해미생물에대한항균성이우수하고여주의쓴맛과청국장특유의악취를저감시키면서여주청국장발효능을갖는신규한바실러스서브틸리스 CS135 균주및 이를이용한기호성이우수하고증진된항산화활성, 및항당뇨및 항비만의개선효능을갖는여주청국장및 그의제조방법이제공된다.본발명의여주청국장은여주의쓴맛과청국장특유의악취가저감되어기호성이우수하고증진된항산화활성및 알파-글루코시아다제와췌장리파아제저해활성을갖는다. 또한본 발명의청국장을포함하는건강기능식품은항당뇨및 항비만의개선효과를갖는다. 또한본 발명에따른여주청국장은분말화될수 있어서섭취가용이하여건강기능성식품으로활용성이높다.
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公开(公告)号：KR1020150075019A
公开(公告)日：2015-07-02
申请号：KR1020140158325
申请日：2014-11-13
Applicant: 함양영농조합법인 , 경남과학기술대학교 산학협력단 , 함양군
CPC classification number: A23C9/133
Abstract: 본발명에서는여주의쓴맛이차폐되어기호성이우수하고총 페놀릭스의함량의증가에따른증진된항산화활성및 항당뇨와항비만관련효소저해활성이증진된여주유산발효식품및 그제조방법에관한것이다.
Abstract translation: 本发明涉及苦瓜属发酵食品，其通过阻断苦瓜的苦味具有更大的适口性，并且通过增加的总酚含量和增强的针对抗肥胖和抗性的酶抑制活性而具有增强的抗氧化性能 -糖尿病; 及其制备方法。
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89.发明公开여주, 청국장 및 다시마를 조합하여 포함하는 당뇨병 및 비만 개선용 건강기능성식품 无效功能性食品，用于改善糖尿病的治疗和肥胖，包括马尾ICA A，，ANG ANG ANG LE LE LE LE LE
公开(公告)号：KR1020140086901A
公开(公告)日：2014-07-08
申请号：KR1020130165139
申请日：2013-12-27
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
CPC classification number: A23L33/105
Abstract: Provided by the present invention are: a granular composition which is composed of bitter gourd, fermented bean paste, and kelp; and a manufacturing method thereof. The composition has excellent palatability, improves anti-oxidative activity, and lowers the activity of Alpha-glucosidase and Pancreatic lipase by reducing the bitter taste of the bitter gourd, shielding the bad smell of the fermented bean paste, and shielding the unique smell of the kelp. The present invention also provides health functional food capable of treating diabetes and obesity by including the granular composition which is composed of the bitter gourd, the fermented bean paste, and the kelp.
Abstract translation: 本发明提供一种由苦瓜，发酵豆浆，海带组成的粒状组合物， 及其制造方法。 该组合物具有优异的适口性，提高抗氧化活性，降低苦瓜的苦味，降低发酵豆酱的难闻气味，降低α-葡萄糖苷酶和胰腺脂肪酶的活性，同时屏蔽了发酵豆浆的独特气味 海带。 本发明还提供能够通过包括由苦瓜，发酵豆酱和海带组成的颗粒状组合物来治疗糖尿病和肥胖的健康功能食品。
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90.发明公开여주 열매, 잎, 줄기 및 뿌리를 이용하여 우수한 항산화 활성과 고함량의 파이토케미칼스를 갖는 여주차 제조방법 有权使用具有高抗氧化活性和高分辨率物理化学性质的马铃薯的水果，叶，茎和根的茶的制造方法
公开(公告)号：KR1020130066958A
公开(公告)日：2013-06-21
申请号：KR1020110133749
申请日：2011-12-13
Abstract: PURPOSE: A manufacturing method for Momordica charantia tea is provided to reduce the bitter taste and have excellent antioxidant activities and high contents of phenolics and phytochemicals. CONSTITUTION: The fruit, stem and root of a Momordica charantia are cut in 4-6 mm thickness and dried at 45-55°C for 2-3 days. The dried fruit, stem and root are pulverized into 0.5-1 mm. Roasting the pulverized fruit and unpulverized leaf at 180-200°C for 5 minutes and then cooled down to 40-60°C is repeated three times. Roasting the pulverized stem and root at 230-250°C for 3 minutes and then cooling down to 40-60°C are repeated three times. Roasted fruit, leaf, stem and root are dried at 45°C for 12-18 hours. Two or more kinds of dried fruit, leaf, stem and root are mixed. The manufactured tea is cooled and packed. The immature fruit which is 25-30 cm in length of Momordica charantia is washed and the moisture removed. The leaf, stem and root of Momordica charantia are washed and the moisture removed after the fruit harvest is completed. [Reference numerals] (1) Harvest immature fruit of 25-30 cm and harvest leaf, stem, root of a Momordica charantia; (2) The fruit, stem and root of a Momordica charantia are cut in 4-6 mm thickness; (3) The fruit, stem and root of a Momordica charantia are dried at 45-55°C for 2-3 days; (4) Dried Momordica charantia is pulverized into 0.5-1 mm by a chopper; (5) Roasting and cooling (5 minutes, three times); (6) Dry (45°C, 12 hours); (7) Packing and producing; (AA) Fruit and leaf : 200 °C; (BB) Stem and root : 220 °C
Abstract translation: 目的：提供苦瓜茶的制造方法，以减少苦味，具有优异的抗氧化活性和高含量的酚类和植物化学物质。 构成：苦瓜属的果实，茎和根切成4-6mm厚，在45-55℃下干燥2-3天。 将干果，茎和根粉碎成0.5-1mm。 将粉碎的水果和未粉化的叶子在180-200℃下焙烧5分钟，然后冷却至40-60℃，重复3次。 将粉碎的茎和根在230-250℃下焙烧3分钟，然后冷却至40-60℃，重复3次。 将果实，叶，茎，根在45℃下干燥12-18小时。 将两种或多种干果，叶，茎，根混合。 制成的茶被冷却并包装。 将苦瓜属长25-30厘米的未成熟水果洗涤并除去水分。 洗涤苦瓜的叶，茎和根，并在果实收获后除去水份。 [参考数字]（1）收获25-30厘米的未成熟果实，收获苦瓜的叶，茎，根; （2）苦瓜属的果实，茎和根切成4-6毫米厚; （3）苦瓜属的果实，茎和根在45-55℃下干燥2-3天; （4）通过切碎机将干燥的苦瓜粉粉碎成0.5-1mm; （5）焙烧和冷却（5分钟，3次）; （6）干燥（45℃，12小时）; （7）包装生产; （AA）果叶：200℃; （BB）茎和根：220°C
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