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公开(公告)号：WO2018101601A1
公开(公告)日：2018-06-07
申请号：PCT/KR2017/011498
申请日：2017-10-18
Applicant: 무안군
IPC: A23L2/52 , A23L33/105 , A23L2/70 , A23L2/08
CPC classification number: A23L2/08 , A23L2/52 , A23L2/70 , A23L33/105
Abstract: 본 발명은 양파 및 가르시니아 캄보지아 추출물을 포함하는 항비만 효과를 지닌 건강기능성 음료 및 이의 제조방법에 관한 것으로서, 양파와 가르시니아 캄보지아 추출물을 혼합하였을 때 발생되는 가장 큰 문제점인 쓴맛의 상승효과를 완벽히 제거한 음료를 제조하기 위해 인공 첨가제 없이 천연물만을 이용한 음료 및 이의 제조방법에 관한 것이다.
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公开(公告)号：KR1020100002882A
公开(公告)日：2010-01-07
申请号：KR1020080062933
申请日：2008-06-30
Applicant: 무안군
Inventor： 전중석
Abstract: PURPOSE: A bracket structure for a Korean traditional style pavilion building is provided to display antique image by adopting a Korean traditional style. CONSTITUTION: A bracket structure for a Korean traditional style pavilion building comprises a large iron stick(11), small iron sticks(13), and support members. The large iron stick is installed to be crossed with a columnar purlin located on the top of a column(20) and a square-long component(22). Multiple concave grooves(12) are formed on the top of the large iron stick. The small iron sticks are installed in an inner purlin(23) side and an outer purlin(26) side to be crossed with the concave grooves. Multiple supporting grooves are formed on the top of the small iron sticks. The support members are installed in the supporting grooves, and support the small iron sticks.
Abstract translation: 目的：提供韩国传统风格的建筑物的支架结构，以韩国传统风格呈现古董形象。 构成：韩国传统风格的建筑物的支架结构包括一个大铁棒（11），小铁棒（13）和支撑构件。 大铁棒安装成与柱（20）和方形长部件（22）的顶部上的柱状be条交叉。 多个凹槽（12）形成在大铁棒的顶部。 小铁棒安装在内pur条（23）侧和外pur条（26）一侧，与凹槽交叉。 在小铁棒的顶部形成有多个支撑槽。 支撑构件安装在支撑槽中，并支撑小铁棒。
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公开(公告)号：KR1020090032263A
公开(公告)日：2009-04-01
申请号：KR1020070097322
申请日：2007-09-27
Applicant: 무안군
Abstract: Provided is health functional cookies containing lotus leaf or lotus root so that a consumer can easily take in nutritive elements from the lotus. Health functional cookies containing lotus leaf or lotus root comprises the 80g~120g of lotus powder, the 300g~500g of rice powder, the 80g~120g of sugar, the 8g~12g of salt and the 8g~12g of baking powder on a basis of the 800g~1200g of crushed raw lotus root. A preparation method for the health functional cookies consists of the following steps of: adding the 150g~250g of melted butter to the ingredients and kneading the mixture; forming the mixture to have 0.5mm~2mm of thickness; and baking the formed mixture at 120°C~170°C for 10-15 minutes.
Abstract translation: 提供含有荷叶或莲藕的健康功能性饼干，使得消费者可以容易地从莲花中摄取营养元素。 含有莲子叶或莲藕的健康功能饼干包括80g〜120g莲粉，300g〜500g米粉，80g〜120g糖，8g〜12g盐和8g〜12g烘焙粉 的800g〜1200g破碎的原始莲藕。 健康功能饼干的制备方法，包括以下步骤：将150g〜250g熔融黄油加入到配料中并捏合; 形成混合物厚度为0.5mm〜2mm; 并将形成的混合物在120℃〜170℃下烘烤10-15分钟。
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公开(公告)号：KR1020080103258A
公开(公告)日：2008-11-27
申请号：KR1020070050329
申请日：2007-05-23
Applicant: 무안군
Abstract: White Lotus Beer wine is provided to be usefully used as health food of peoples by holding an excellent bioactive substance of White Lotus and characteristic taste and incense of the White Lotus, to have light taste and no crapulence because yeast is not used. A method for manufacturing White Lotus Beer wine comprises steps of: 1) heat-extracting one or more selected from a group consisting of 0.5~2% of Humulti Strobilus, white lotus leaf, softening tea, drying folium nelumbinis, drying lotus and alive lotus with water; 2) adding glucose of 10~14%, brown sugar of 10~14% and lotus root or a lotus root hydrolysate of 0.3~3% in an extract removing residue and dissolving it; 3) removing the precipitated fungi after controlling pH to 4~4.5 using a complex organic acid consisting of citric acid, vitamin C, malic and fumaric acid and alcohol-fermenting by inoculating yeast; 4) adding the food additive selected from a group consisting of the complex organic acid consisting of honey, citric acid, vitamin C, malic and fumaric acid, and Glycyrrhiza extract; 5) refrigerating and ripening it at 5~10°C for 1~1.5 month; and 6) developing it as products by flowing in precipitate after filtering the precipitate and water bath-heating at 65~70°C and cooling it after pasteurizing it at a low temperature for 30 minutes.
Abstract translation: 白莲花酒通过持有白莲花的优良生物活性物质和白莲花的特色味道和香味而被广泛用作人们的保健食品，因为没有使用酵母，因此具有轻微的味道和无巧克力。 一种白莲花酒的制造方法，其特征在于，包括以下步骤：1）将由Humiant Strobilus，白莲花，软化茶，干燥叶片，干莲花，活莲，0.5〜2％ 与水; 2）在提取物中加入10〜14％的葡萄糖，10〜14％的红糖和0.3〜3％的莲藕或莲藕水解产物去除残留物并溶解; 3）使用由柠檬酸，维生素C，苹果酸和富马酸组成的复合有机酸，通过接种酵母进行酒精发酵，将pH值调节至4〜4.5后，除去沉淀的真菌; 4）添加选自由蜂蜜，柠檬酸，维生素C，苹果酸和富马酸组成的复合有机酸和甘草提取物组成的组的食品添加剂; 5）在5〜10℃下冷冻成熟1〜1.5个月; 6）通过过滤沉淀物并在65〜70℃下进行水浴加热使沉淀物流过产物，并将其在低温巴氏杀菌30分钟后冷却。
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Patent Agency Ranking
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公开(公告)号：KR1020020093741A
公开(公告)日：2002-12-16
申请号：KR1020020073179
申请日：2002-11-22
Applicant: 무안군
IPC: A23F3/30
Abstract: PURPOSE: Provided are a granule type of lotus tea which has improved taste and flavor by removing puckery taste, and regular color and shape, and a method for producing the same. CONSTITUTION: The method for producing granule type of lotus tea comprises the steps of: washing lotus leaves and roots with water; boiling the lotus leaves and roots in water of 70 to 95 deg. C for 4 to 6 hours to produce an extract; collecting the supernatant from the extract and condensing it up to 8 to 20 Brix to produce the lotus condensation; washing lotus roots with water; removing the skin from the lotus roots; cutting the lotus roots into 0.5 to 2 cm; drying the pieces of lotus roots at 60 to 80 deg. C; pulverizing the dried lotus roots to produce the lotus root powders; mixing the lotus condensation, lotus root powders and anhydrous crystal glucose; kneading the mixture; producing lotus granules using a granule producing machine; and drying the lotus granules to have water content of 3 to 10%.
Abstract translation: 目的：提供一种通过去除ery ery味和规则的颜色和形状而改善口感和风味的莲花茶及其制备方法。 构成：生产颗粒型莲花茶的方法包括以下步骤：用水洗莲子叶和根; 将莲子叶和根在70至95度的水中煮沸。 C 4〜6小时生产提取物; 从提取物中收集上清液并将其冷凝至8至20白利糖度，以产生莲花凝结; 用水洗莲花根; 从莲花根除去皮肤; 将莲藕切成0.5〜2厘米; 在60至80度干燥莲藕根。 C; 粉碎干莲花根以产生莲藕粉; 混合莲藕，莲藕粉和无水晶体葡萄糖; 揉捏混合物; 使用颗粒生产机器生产莲花颗粒; 并将莲子颗粒干燥，使含水量达到3〜10％。
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