公开(公告)号：KR1020140001521A

公开(公告)日：2014-01-07

申请号：KR1020120069340

申请日：2012-06-27

Applicant: 재단법인 전라북도생물산업진흥원 ,  우석대학교 산학협력단 ,  민들레동산영농조합법인

Inventor： 한갑훈 ,  김종화

IPC: A23F5/44 ,  A23F3/14 ,  A23F3/06

Abstract: The present invention relates to dandelion coffee and, more particularly, to dandelion coffee powder and a manufacturing method thereof which are capable of manufacturing the dandelion coffee which tastes like coffee by roasting and grinding dandelion roots and filtering the ground dandelion roots with hot water in the same way of drip-brewing coffee. The dandelion coffee which is beneficial to health by having various active components of the dandelion and similar taste and flavor with coffee, but not having caffeine is manufactured according to the present invention. The present invention is useful for the people who want to enjoy the taste and flavor of coffee but are sensitive about caffeine or need to limit the intake of caffeine.

Abstract translation: 本发明涉及蒲公英咖啡，更具体地，涉及蒲公英咖啡粉及其制造方法，其能够通过焙烧和研磨蒲公英根来制造喜欢咖啡的蒲公英咖啡，并用热水在地面蒲公英根中过滤 相同的滴灌咖啡方式。 根据本发明制造了通过具有蒲公英的各种活性成分和类似的味道和风味与咖啡而不是咖啡因有益于健康的蒲公英咖啡。 本发明对于想要享受咖啡的味道和味道但对咖啡因敏感或需要限制咖啡因的摄取的人是有用的。

公开(公告)号：KR1020130128066A

公开(公告)日：2013-11-26

申请号：KR1020120051807

申请日：2012-05-16

Applicant: 전북대학교산학협력단 ,  재단법인 전라북도생물산업진흥원 ,  민들레동산영농조합법인

Inventor： 백상호 ,  김종희

IPC: A23L2/38 ,  A23L2/52

CPC classification number: A23L2/382 ,  A23L2/60 ,  A23L2/68 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2200/334 ,  A23Y2220/03

Abstract: Provided is a production method of functional fermented drink using dandelion which comprises the following steps: producing an extract before fermentation by mixing a dandelion extract with 3 wt% of honey, 1 wt% of jujube concentrate, 0.17 wt% of Rehmannia glutinosa, 0.1 wt% of citric acid, 0.05 wt% of vitamin C, 0.03 wt% of taurine, and 0.01 wt% of sodium carboxymethyl cellulose; mixing the extract before fermentation with L.acidophilus F-46 culture liquid; and fermenting the mixture of the L.acidophilus F-46 culture liquid and the extract before fermentation. [Reference numerals] (AA) Produce an extract before fermentation by mixing a dandelion extract with honey, jujube concentrate, Rehmannia glutinosa, citric acid, vitamin C, taurine, and sodium carboxymethyl cellulose;(BB) Mix the extract before fermentation with L.acidophilus F-46 culture liquid;(CC) Ferment

Abstract translation: 提供了使用蒲公英的功能性发酵饮料的制备方法，其包括以下步骤：通过将蒲公英提取物与3重量％的蜂蜜，1重量％的枣浓缩物，0.17重量％的地黄，0.1重量％的蜂蜜， 柠檬酸的百分比，维生素C的0.05重量％，牛磺酸0.03重量％，羧甲基纤维素钠0.01重量％ 发酵前将提取物与嗜酸乳杆菌F-46培养液混合; 并在发酵前发酵嗜酸乳杆菌F-46培养液和提取物的混合物。 （AA）通过将蒲公英提取物与蜂蜜，枣浓缩物，地黄，柠檬酸，维生素C，牛磺酸和羧甲基纤维素钠混合来生产发酵前的提取物;（BB）将发酵前的提取物与L. 嗜酸菌F-46培养液;（CC）发酵