公开(公告)号：KR1020130066958A

公开(公告)日：2013-06-21

申请号：KR1020110133749

申请日：2011-12-13

Applicant: 함양영농조합법인 ,  함양군

Inventor： 조계만 ,  최진상 ,  김현영 ,  서원택 ,  이진환

IPC: A23F3/16 ,  A23F3/30

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

公开(公告)号：KR101400103B1

公开(公告)日：2014-05-29

申请号：KR1020110140365

申请日：2011-12-22

Applicant: 함양영농조합법인 ,  함양군

Inventor： 신판수 ,  김현주 ,  조계만 ,  최진상 ,  김현영 ,  서원택 ,  신원진

IPC: A23F3/06 ,  A23F3/14 ,  B65D85/808

Abstract: 본 발명에 의하면 기호성이 우수하고, 우수한 항산화활성을 갖고, 알파-글루코시다제 저해 활성을 갖는 여주차 및 그 제조방법을 제공된다.

公开(公告)号：KR101300386B1

公开(公告)日：2013-08-26

申请号：KR1020110133749

申请日：2011-12-13

Applicant: 함양영농조합법인 ,  함양군

Inventor： 조계만 ,  최진상 ,  김현영 ,  서원택 ,  이진환

IPC: A23F3/16 ,  A23F3/30

Abstract: 본 발명에 의하면 여주의 쓴맛은 저감되어 기호성이 우수하고, 우수한 항산화활성을 갖고 고함량의 페놀릭스와 파이토케미칼스를 함유하는 여주차 및 여주 열매뿐만 아니라 수확 후 폐기되는 잎, 줄기 및 뿌리를 활용하는 그 제조방법이 제공된다.

公开(公告)号：KR1020130066963A

公开(公告)日：2013-06-21

申请号：KR1020110133755

申请日：2011-12-13

Applicant: 함양영농조합법인 ,  함양군

Inventor： 조계만 ,  서원택 ,  최진상 ,  김현영

IPC: A23L2/04 ,  A23L2/72

CPC classification number: A23L2/04 ,  A23L2/72 ,  A23L5/20 ,  A23V2002/00 ,  A23V2200/30

Abstract: PURPOSE: A manufacturing method for a Momordica charantia beverage is provided to reduce the bitter taste of Momordica charantia and have excellent antioxidant activities, taste and high contents of phenolics. CONSTITUTION: Momordica charantia tea is manufactured by pulverizing, roasting at 160-220°C for 3-10 minutes and cooling down to 30-50°C. Roasting and cooling are repeated 3-5 times. One to three weight percent of Momordica charantia tea is added to 1000 weight percent of 100-110°C of hydrothermal and the essence is extracted for 30-45 minutes. The extract is filtered. One or more kinds of corn floss tea and solomon's-seal tea is additionally added to the Momordica charantia extract at a rate of 1-3 weight percent. After putting the Momordica charantia beverage into the beverage container, it is sterilized and packed. Momordica charantia is prepared by washing immature Momordica charantia which is 25-30 cm in length, removing moisture, cutting into 4-6 mm thickness, and drying at 45-55°C for 2-3 days. Momordica charantia is pulverized into 0.5-1 mm using a chopper. [Reference numerals] (1) Harvest immature Momordica charantia (25-30cm); (10) Filling, sterilizing, and packing a container; (2) Washing ( 3 times); (3) Cutting (4-6 mm); (4) Drying (44-55 °C, 2-3 days); (5) Pulverizing by a chopper (0.5 - 1 mm); (6) Manufacture Momordica charantia tea : roasting and cooling (180 °C, 3 times); (7) 100% Momordica charantia tea; (8) Extracting (100-120 °C, 30 -60 minutes); (9) Filtering; (AA) 50-75% of Momordica charantia tea+ 25-50% of corn silk; (BB) 50-75% of Momordica charantia tea + 25-50% of Solomon's seal tea

Abstract translation: 目的：提供苦瓜酱饮料的制造方法，以减少苦瓜的苦味，具有优异的抗氧化活性，味道和高含量的酚类。 构成：苦瓜茶通过粉碎，在160-220℃下焙烧3-10分钟并冷却至30-50℃来制造。 焙烧和冷却重复3-5次。 将1至3重量％的苦瓜茶加入到100-110℃的热液的1000重量％中，并将精华萃取30-45分钟。 提取物被过滤。 一种或多种玉米丝茶和独唱密封茶以1-3重量％的比例另外加入苦瓜提取物中。 将苦瓜酱饮料放入饮料容器后，将其灭菌包装。 苦瓜属是通过洗涤长度为25-30厘米的未成熟苦瓜属，除去水分，切成4-6毫米厚，并在45-55℃下干燥2-3天制备。 使用切碎机将苦瓜属粉碎成0.5-1mm。 （附图标记）（1）收获不成熟的苦瓜（25-30cm）; （10）灌装，消毒，包装容器; （2）洗涤（3次）; （3）切割（4-6mm）; （4）干燥（44-55℃，2-3天）; （5）用切碎机粉碎（0.5-1mm）; （6）制造苦瓜茶：焙烧冷却（180℃，3次）; （7）100％苦瓜茶; （8）提取（100-120℃，30-60分钟）; （9）过滤; （AA）50-75％的苦瓜茶+ 25-50％的玉米丝; （BB）50-75％的苦瓜茶+ 25-50％的所罗门密封茶