-
公开(公告)号：KR100484312B1
公开(公告)日：2005-04-20
申请号：KR1020020066690
申请日：2002-10-30
Applicant: 도대홍
Inventor： 도대홍
IPC: A23L2/00
Abstract: 본 발명에 따른 땃두릅이 함유된 음료는, 혈당과 혈압강하 효능을 갖는 땃두릅을 주원료로 하면서 음용이 용이할 뿐 아니라 미감이 좋게 하여 성인는 예방에 이바지함을 목적으로 한다.
개시된 본 발명에 따른 땃두릅이 함유된 음료는, 물 20ℓ에 땃두릅 뿌리 1㎏, 늙은 호박 5㎏, 대추 2㎏, 감초 0.2㎏, 갈근 0.2㎏, 전분 0.4㎏ 및 생강 0.1㎏이 혼합되어 이루어진다. 본 발명에 따른 땃두릅이 함유된 음료는 물 20ℓ에 땃두릅 뿌리 1㎏, 늙은 호박 5㎏, 대추 2㎏, 감초 0.2㎏, 갈근 0.2㎏, 전분 0.4㎏ 및 생강 0.1㎏을 혼합하는 혼합단계와; 상기 혼합단계에서 혼합된 혼합물을 100℃에서 6시간 열수 추출하는 열수추출단계와; 상기 열수추출단계를 거친 추출액을 압착여과하여 고형분을 제거하고 여액을 냉각한 후 저온냉장고(-3 ℃)에서 3시간 보관하여 침전물을 15,000rpm으로 20분간 원심분리한 후 상층액을 분리하는 분리단계와; 그리고, 상기 분리단계를 통해 분리된 액을 용기에 주입하고 고압살균하여 완성하는 완성단계를 통해 제조된다.-
公开(公告)号：KR1020020090195A
公开(公告)日：2002-11-30
申请号：KR1020020066693
申请日：2002-10-30
Applicant: 도대홍
IPC: A23L1/221
Abstract: PURPOSE: A process of preparing a hot sauce of garlic(tadaegi, Korean native name) by grinding a garlic, mixing L-cysteine, L-ascorbic acid, citric acid, potassium sorbate and monosodium glutamate, and then inserting into a tube is provided which achieves long-term storage and convenience and reduces spoilage and deterioration during distribution or storage. CONSTITUTION: A garlic is heated in water at 90 to 100deg.C for 30 to 60sec and ground in a grinder. 1% by weight of the ground garlic is mixed with 0.5% by weight of L-cysteine, 0.3% by weight of L-ascorbic acid, 0.5% by weight of citric acid, 0.5% by weight of potassium sorbate and 1% by weight of MSG, introduced into a tube and then sterilized.
Abstract translation: 目的：通过研磨大蒜，混合L-半胱氨酸，L-抗坏血酸，柠檬酸，山梨酸钾和谷氨酸钠，然后插入管中制备大蒜热酱（泰达，韩国本土名） 这实现了长期的储存和方便，并且在分配或储存期间减少腐败和劣化。 构成：将大蒜在90至100℃的水中加热30至60秒，并在研磨机中研磨。 将1％重量的大蒜与0.5％（重量）的L-半胱氨酸，0.3％（重量）的L-抗坏血酸，0.5％（重量）的柠檬酸，0.5％（重量）的山梨酸钾和1％ 的MSG，引入管中，然后灭菌。
-
公开(公告)号：KR1020020093692A
公开(公告)日：2002-12-16
申请号：KR1020020066692
申请日：2002-10-30
Applicant: 도대홍
IPC: A23F5/44
Abstract: PURPOSE: A method for producing garlic-coffee containing garlic components is provided, therefore it has a coffee extract and garlic components, to maintain heavy coffee drinker's health. CONSTITUTION: The method for producing garlic-coffee comprises the steps of: dipping garlics in water for 24 hours; removing their skins; cutting the garlics and drying them at 150 deg. C for 4 hours to prepare brown garlic particles wherein bad smell is removed; pulverizing the brown garlic particles; adding water thereto; heating the mixed solution at 80 to 85 deg. C for 12 hours; filtering the heat extract and passing the filtered solution through a column packed with active carbon to obtain a garlic extract; adding 1 wt.% of cyclodextrin into the garlic extract; concentrating the mixture at 60 deg. C under reduced pressure; freezing the concentrate at -80 deg. C and powdering it; and mixing the garlic powder with conventional coffee powder in an appropriate ratio.
Abstract translation: 目的：提供含大蒜成分的大蒜咖啡的方法，因此它具有咖啡提取物和大蒜成分，以保持咖啡饮料的重要性。 构成：生产大蒜咖啡的方法包括以下步骤：将大蒜浸入水中24小时; 去除皮肤; 切割大蒜并在150度干燥。 C 4小时以制备除去不良气味的褐色大蒜颗粒; 粉碎褐色大蒜颗粒; 向其中加水; 将混合溶液加热至80至85℃。 C 12小时; 过滤热提取物并使过滤的溶液通过填充有活性炭的柱以获得大蒜提取物; 向大蒜提取物中加入1重量％的环糊精; 将混合物浓缩至60℃。 C减压; 将浓缩物冷冻至-80度。 C粉化; 并将大蒜粉与常规咖啡粉以适当的比例混合。
-
公开(公告)号：KR1020020090194A
公开(公告)日：2002-11-30
申请号：KR1020020066689
申请日：2002-10-30
Applicant: 도대홍
IPC: A23L1/237
CPC classification number: A23L27/40 , A23L5/21 , A23L5/27 , A23L5/42 , A23L27/00 , A23L29/35 , A23L33/105 , A23V2002/00 , A23V2200/044
Abstract: PURPOSE: A process of preparing seasoned salt by causing inclusion of a flavor and pigment from edible pigment, synthetic or natural fragrance and plant extracts into common salt using cyclodextrin or soluble starch is provided. Whereby, the seasoned salt has a good color and flavor while reducing the amount of sodium chloride to be used. CONSTITUTION: Bay salt or rock salt is saturated, heated with a suitable amount of activated carbon or diatomaceous earth for 5 to 10min to absorb impurities, added with 0.1% tannin(w/v) and then filtered. Thereafter, the salt solution is added with 20% cyclodextrin solution or soluble starch solution in which a suitable concentration of fragrance, pigment, plant extracts and the like are dissolved and dried at 60deg.C.
Abstract translation: 目的：提供一种通过使用环糊精或可溶性淀粉将食用色素，合成或天然香料和植物提取物中的风味和颜料与常用盐混合而制备调味盐的方法。 因此，调味盐具有良好的颜色和风味，同时减少了氯化钠的使用量。 构成：海盐或岩盐饱和，用适量活性炭或硅藻土加热5〜10min，吸收杂质，加入0.1％单宁（w / v），然后过滤。 然后，向其中加入20％环糊精溶液或可溶性淀粉溶液，其中将适当浓度的香料，颜料，植物提取物等溶解并在60℃下干燥。
-
公开(公告)号：KR1020020093691A
公开(公告)日：2002-12-16
申请号：KR1020020066690
申请日：2002-10-30
Applicant: 도대홍
Inventor： 도대홍
IPC: A23L2/00
CPC classification number: A23L2/38 , A23L33/105 , A23V2002/00 , A23V2200/326 , A23V2200/328
Abstract: PURPOSE: Provided is a method for producing a mixed drink which is useful for inhibition and decrease of blood pressure and blood sugar level. CONSTITUTION: The method for producing a mixed drink comprises the steps of: inserting 1 kg of Aralia continentalis kitagawa, 5 kg of old pumpkin, 2 kg of pepper, 0.2 kg of Glycyrrhizae Radix, 0.2 kg of Pueraria thunbergiana BENTH., 0.4 kg of starch and 0.1 kg of ginger into 20 liter of water; boiling the mixture at 100 deg. C for 6 hours; press-filtering the heat extract to remove solid contents; cooling the filtrated solution and storing it at -3 deg. C for 3 hours; centrifuging the filtrated solution at 15,000 rpm for 20 minutes to recover the supernatant; and inserting the supernatant into a bottle and sterilizing it.
Abstract translation: 目的：提供一种可用于抑制和降低血压和血糖水平的混合饮料的制备方法。 构成：混合饮料的制造方法包括：将1kg的Aralia continentalis kitagawa，5kg的旧南瓜，2kg的胡椒，0.2kg的甘草，0.2kg的葛根葛根素（Pueraria thunbergiana BENTH），0.4kg的 淀粉和0.1kg姜放入20升水中; 在100度煮沸混合物。 C 6小时; 加热过滤热萃取物去除固体含量; 冷却滤液并将其储存在-3℃。 C 3小时; 将滤液以15,000rpm离心20分钟，回收上清液; 并将上清液插入瓶中并对其进行灭菌。
-
Patent Agency Ranking
公开(公告)号：KR1020010073487A
公开(公告)日：2001-08-01
申请号：KR1020000001899
申请日：2000-01-15
IPC: A23L1/16
Abstract: PURPOSE: A method for preparing noodle is provided, which has various tastes and colors by using the juices and pigments of diverse plants such as vegetables, fruits, a so on. CONSTITUTION: A method for preparing noodle using plants comprises the steps of: (i) adding water, sub-materials, the respective juices 5-10% of vegetables or fruits, and medical plants, and pigmenting infusion solution to starch and flour and kneading, and then spreading into a rectangle of 10-15cm thickness and; (ii) adjusting the thickness of dough, and then producing noodle with a noodle-making machine.
Abstract translation: 目的：提供一种准备面条的方法，通过使用蔬菜，水果等多种植物的果汁和颜料，具有各种口味和颜色。 构成：使用植物制备面条的方法包括以下步骤：（i）向蔬菜或水果中加入水，副物料，各自的果汁5-10％，以及药用植物，并向淀粉和面粉和揉捏着色输注溶液 ，然后铺展成10-15cm厚的矩形; （ii）调整面团的厚度，然后用面条机生产面条。
-
公开(公告)号：KR100207039B1
公开(公告)日：1999-07-01
申请号：KR1019960033511
申请日：1996-08-07
Abstract: 본 발명은 전통적인 액상알콜(술)의 개념을 탈피하여 고형상 또는 반고형상으로 술을 제조하도록 하는 고형술 및 그 제조방법에 관한 것이다.
주정(에틸알콜)을 이용하여 고형술을 제조하며, pectin 1.5g을 물 100g에 넣고 80℃로 가온시키면서 1000rpm으로 교반하여 용해하는 과정과, 젖산과 구연산을 합한 오산 양으로 3.5g과 설탕 40g, dextrin 10g을 가하면서 교반하는 과정과, 투명한 액체로 용해되면 가온을 중단하고 55℃로 냉각시켜 주정 40ml을 서서히 첨가하면서 소량의 색소와 향료를 첨가하는 과정과, 냉각과정후 3분간 감압하면서 1500rpm으로 교반, 냉각시켜 기포를 제거하는 과정과, 제품의 품온이 45℃가 되면 원하는 형상으로 성형시켜 고형화되도록 하여 다양한 모양과 맛을내는 제품을 제공하는 과정이다. 본 발명은 포장 및 운반과 보관이 용이하여 부담없이 즐길 수 있는 매우 유용한 것이다.-
公开(公告)号：KR1020020092286A
公开(公告)日：2002-12-11
申请号：KR1020020066691
申请日：2002-10-30
Applicant: 도대홍
IPC: A23L1/10 , A23L1/0532
CPC classification number: A23L29/256 , A23L7/10 , A23L25/30 , A23P30/10 , A23V2002/00 , A23V2200/206 , A23V2250/5026
Abstract: PURPOSE: Provided is a production of anti-freezing jelly consisting of gel phase of the starch of buckwheat, an acorn, a sweet flag, a cowpea and the like, by using alginate or sodium alginate. CONSTITUTION: The production of anti-freezing jelly comprises the steps of: preparing mixed powders by mixing the powder of buckwheat, an acorn, a sweet flag, a cowpea and the like with 1-2% of sodium alginate and 1-2% of natural sun-dried sea salt in a weight ratio; adding water thereto and dipping them in the water for 1 hour; boiling them with stirring in one direction until their viscosity is increased by gelatinization of the starch and bubbles are formed; cooling them to 80 deg.C; boiling them again for 4-5 minutes; covering a lid for 3 minutes then stirring them for 1 minute; covering the lid again for gelatinization; stirring them slowly 2 minutes after the gelatinization; and hardening them in a container or a frame.
Abstract translation: 目的：通过使用藻酸盐或藻酸钠，生产由荞麦淀粉，橡子，甜旗，cow豆等的凝胶相组成的防冻果冻。 构成：防冻果冻的制备包括以下步骤：通过将荞麦，橡子，甜旗，cow豆等粉末与1-2％的藻酸钠和1-2％的海藻酸钠混合制备混合粉末 天然晒干海盐的重量比; 加入水并将其浸入水中1小时; 在一个方向搅拌沸腾它们直到它们的粘度通过淀粉糊化而增加，并形成气泡; 将其冷却至80℃; 再煮沸4-5分钟; 盖上盖子3分钟，然后搅拌1分钟; 再次覆盖盖子凝胶化; 糊化2分钟后慢慢搅拌; 并在容器或框架中硬化它们。
-
公开(公告)号：KR1020020072810A
公开(公告)日：2002-09-18
申请号：KR1020020048753
申请日：2002-08-17
Applicant: 도대홍
Abstract: PURPOSE: Provided is a process of preparing the subject soy sauce and fermented soybean paste(toenjang) by mixing a culture solution of Ganoderma lucidum Karst. cultured by using a culture medium of sugar and soybean powder with salt and soybean paste(meju) and then naturally aging. Whereby, the product is excellent in taste and flavor and contains a variety of nutritious and physiological materials. CONSTITUTION: About 40 to 50% by weight of a culture solution of mycelium Ganoderma lucidum Karst. is mixed with 50 to 60% by weight of water to give a mushroom culture solution. 75 to 80% by weight of the mushroom culture solution is added with 20 to 25% by weight of salt to give a salt-added mushroom culture solution. 70 to 80% by weight of the salt-added mushroom culture solution is mixed with 20 to 30% by weight of soybean paste and an appropriate amount of charcoal, naturally aged, and then heated at 80 to 95deg.C for 20 to 30min.
Abstract translation: 目的：提供通过混合灵芝培养液的方法制备主题酱油和发酵大豆酱（toenjang）。 通过使用糖和大豆粉的培养基与盐和大豆酱（meju）进行培养，然后自然衰老。 因此，该产品的味道和风味优良，并含有各种营养和生理材料。 构成：约40〜50重量％的灵芝菌灵菌培养液。 与50〜60重量％的水混合，得到蘑菇培养液。 将75〜80重量％的蘑菇培养液加入20〜25重量％的盐，得到加盐的蘑菇培养液。 将70〜80重量％的添加盐的蘑菇培养液与20〜30重量％的大豆酱和适量的天然老化的木炭混合，然后在80〜95℃下加热20〜30分钟。
-
公开(公告)号：KR1020020042574A
公开(公告)日：2002-06-05
申请号：KR1020020024014
申请日：2002-05-01
Abstract: PURPOSE: A process of preparing the titled soy sauce and fermented soybean taste containing a functional component contained in a mushroom is provided. Whereby, the product contains various physiologically active materials without destruction. CONSTITUTION: A mushroom culture liquid in an amount of 75 to 80% by weight is added with 20 to 25% by weight of salt to produce a mushroom-salt mixed liquid, The mixed liquid is blended with 80 to 90% by weight of fermented soybean(meju) in an amount of 10 to 20% by weight and a suitable amount of charcoal and aged two times to produce soy sauce and the mixed liquid is mixed with 30 to 50% by weight of fermented soybean in an amount of 50 to 70% by weight and a suitable amount of charcoal and aged two times to produce fermented soybean taste. The mushroom culture liquid is obtained by using Pleurotus ostreatus, Cordyceps militaries, Tricholoma matsutake, Agaricus bisporus, Flammulina velutipes, Lentinus edodes, Agaricus Blazei, Hericium erinaceum.
Abstract translation: 目的：提供一种制备含有蘑菇中含有的功能成分的标题酱油和发酵大豆味道的方法。 因此，该产品含有不破坏性的各种生理活性物质。 构成：将75〜80重量％的蘑菇培养液加入20〜25重量％的盐，制成蘑菇盐混合液。将混合液与80〜90重量％的发酵液 大豆（meju）的量为10〜20重量％，适量的木炭和老化2次以生产酱油，混合液与30〜50重量％的发酵大豆混合，加入量为50〜 70重量％和适量的木炭和老化2次以产生发酵大豆味。 蘑菇培养液通过使用侧耳菇，冬虫夏草，马兜铃，双孢菇，Flammulina velutipes，香菇，Agaricus Blazei，Hericium erinaceum获得。
-
-
-
-
-
-
-
-
-
Search Results
13
records
(took 0.016 seconds)
