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公开(公告)号：KR1020140060444A
公开(公告)日：2014-05-20
申请号：KR1020120127032
申请日：2012-11-09
Applicant: 목포대학교산학협력단
IPC: A23B7/144 , A23L3/3409 , A23L19/00
Abstract: The present invention relates to a method to increase the sugar content of a kiwifruit, comprising the steps of: treating the kiwifruit with ethylene; and performing heat treatment on the ethylene-treated kiwifruit. More specifically, the said invention is related to a method of increasing the sugar content of the kiwifruit, comprising the steps of: treating kiwifruit with ethylene such that 90-110 ppm of ethylene is supplied to the kiwifruit in a volume of 0.9-1.1 L per minute for 23-25 hours; and performing heat treatment on the ethylene-treated kiwifruit at 19-21°C for 95-97 hours. The present invention improves the texture of the kiwifruit by improving the quality and storability of the kiwifruit for a short period of time in a convenient manner, thereby promoting the consumption of the kiwifruit having an improved quality, increasing the added value of the kiwifruit, and contributing to the increase in revenues of the kiwifruit producing farms and its related industries.
Abstract translation: 本发明涉及一种增加猕猴桃含糖量的方法，包括以下步骤：用乙烯处理猕猴桃; 并对乙烯处理的猕猴桃进行热处理。 更具体地说，本发明涉及一种增加猕猴桃含糖量的方法，其特征在于包括以下步骤：用乙烯处理猕猴桃，使得90-110ppm乙烯以0.9-1.1L的体积供应给猕猴桃 每分钟23-25小时; 并对乙烯处理的猕猴桃在19-21℃进行热处理95-97小时。 本发明通过以方便的方式提高猕猴桃的质量和可储存性，提高了猕猴桃的质地，提高了猕猴桃的品质，提高了猕猴桃的附加值， 有助于猕猴桃生产农场及相关产业的收入增加。
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公开(公告)号：KR1020110129196A
公开(公告)日：2011-12-01
申请号：KR1020100048692
申请日：2010-05-25
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A storage method of lotus roots is provided to enable users to store the lotus roots for a long time without germinating or decomposing the roots. CONSTITUTION: A storage method of lotus roots comprises the following steps: drying harvested lotus roots in a shaded place for 1 day; inserting the lotus roots in a PE film bag with a thickness of 0.1mm for maintaining a vacuum condition, or inserting the lotus roots into a box with fillers; pre-cooling the lotus roots at 3-5 deg C for 1 week; pre-freezing the lotus roots at 0-2 deg C for 3-5 weeks; and storing the lotus roots at -2-1.8 deg C.
Abstract translation: 目的：提供莲藕的储存方法，使用户能够长时间存放莲藕，不会发芽或分解根部。 构成：莲藕的储存方法包括以下步骤：在阴凉处干燥收获的莲藕1天; 将莲藕插入厚度为0.1mm的PE膜袋中，以保持真空状态，或将莲藕插入带有填料的盒子中; 在3-5℃预冷莲藕1周; 在0-2摄氏度预冻莲藕3-5周; 并将莲藕保存在-2-1.8℃
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公开(公告)号：KR1020160037410A
公开(公告)日：2016-04-06
申请号：KR1020140129733
申请日：2014-09-28
Applicant: 목포대학교산학협력단
CPC classification number: A23F3/166 , A23F3/10 , A23V2250/76
Abstract: 본발명은최적화된공정및 선택된미생물을이용하여기능성및 기호도가개선된발효홍차제조방법에관한것이다. 구체적으로, 본발명의발효홍차제조방법은구체적으로, 본발명은차나무잎을선별하는과정; 선별된차나무잎을실내에서위조하는과정; 상기실내에서위조한차나무잎을일광에서위조하는과정; 상기일광에서위조한차나무잎을유념하는과정; 상기유념과정을거친차나무잎을발효하는자연발효과정; 상기자연발효과정을거친차나무잎을숙성시키는과정; 및상기숙성시킨차나무잎을건조시키는과정으로이루어진홍차를제조하는단계및 기탁번호 KACC 93136을가진데바리오마이세스속(Debaryomyces sp.) 효모, 기탁번호 KACC 93139를가진로도스포리디움속(Rhodosporidium sp.) 효모및 기탁번호 KACC 93137을가진칸디다속 (Candida sp.) 효모를상기홍차에접종시켜 50℃의온도조건및 90% 상대습도조건에서 5일동안발효시키는상기홍차를발효시키는단계를포함하는것을특징으로하는발효홍차의제조방법이다.
Abstract translation: 本发明涉及使用选定的微生物和优化方法制备具有改善的功能和适口性的发酵红茶的方法。 更具体地说，本发明的发酵红茶的制备方法包括以下步骤：选择茶叶; 在室内枯萎茶叶; 室内枯萎的茶叶在阳光下枯萎; 滚过晒干的茶叶; 自然发酵的茶叶; 老化自然发酵的茶叶; 干燥老化茶叶生产红茶; 并用Debaryomyces sp。接种红茶。 保藏号KACC 93136，Rhodosporidium sp。 保藏号KACC 93139和念珠菌属 保藏号KACC 93137，并使接种的红茶在50℃，相对湿度90％的条件下发酵5天。
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公开(公告)号：KR1020140089030A
公开(公告)日：2014-07-14
申请号：KR1020120158817
申请日：2012-12-31
Applicant: 완도농업기술센터 , 목포대학교산학협력단
Abstract: The present invention relates to a manufacturing method of an Eriobotrya japonica beverage and an Eriobotrya japonica beverage manufactured by the same. The manufacturing method of an Eriobotrya japonica beverage includes the steps of: pretreating Eriobotrya japonica fruit by washing the Eriobotrya japonica fruit and eliminating an Eriobotrya japonica seed; producing juice by grinding and squeezing peel and flesh of the pretreated Eriobotrya japonica; filtrating and clarifying the Eriobotrya japonica juice using a filter paper after heating the Eriobotrya japonica juice at 60-80°C at 1-3 minutes; adding 0.6% (w/v) of vitamin C and 0.2 mM of L-cysteine, with respect to 1 liter of the filtrated juice, to the filtrated juice processed by the clarification step; and sterilizing the filtrated juice to which the additives are added.
Abstract translation: 本发明涉及一种枸杞子饮料的制造方法及其制造的鳗an ica饮品。 枸杞子饮料的制造方法包括以下步骤：通过洗涤蓟马果实并消除an粳种子来预处理枸杞子; 通过研磨和挤压预处理的E zing的果皮和肉来生产果汁; 在6-80分钟加热鳗ica汁后，用滤纸过滤和澄清栀子汁; 相对于1升过滤的液体将0.6％（w / v）的维生素C和0.2mM的L-半胱氨酸加入通过澄清步骤处理的过滤的果汁中; 并对添加有添加剂的过滤液进行杀菌。
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公开(公告)号：KR101109054B1
公开(公告)日：2012-01-31
申请号：KR1020100048706
申请日：2010-05-25
Applicant: 목포대학교산학협력단
Abstract: 본 발명은 측아가 있는 연근의 마디를 수태로 감싸는 단계; 최저 야간 온도를 8℃를 유지하면서 근경 부분이 노출되지 않도록 물을 보충하면서 재배하는 단계; 및 측근경이 1마디 이상자리고 흡수근이 상기 수태에 발근이 되면 상기 연근에서 주근경은 남겨두고 측근경을 분리한 다음 주근경이 남아 있는 연근과 측근경을 별도로 식재하는 단계를 포함하는 것을 특징으로 하는 연의 번식 및 개화 촉진 방법을 제공하며, 이와 같은 본 발명에 따르면 기존의 측근경을 삽목한 것에 비해 많은 개체수를 번식시킬 수 있었으며, 번식 당년에 꽃을 볼 수 있다.
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Patent Agency Ranking
公开(公告)号：KR1020110129200A
公开(公告)日：2011-12-01
申请号：KR1020100048706
申请日：2010-05-25
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A breeding and flowering promotion method of lotus is provided to promote the rhizome growth of lotus roots, and to secure the unique property of the kind of the lotus. CONSTITUTION: A breeding and flowering promotion method of lotus comprises the following steps: surrounding nodes of lotus root having lateral buds using sphagnum moss; growing the lotus roots while watering and preventing the exposure of the rhizome part, at the lowest nyctotemperature of 8 deg C: separating lateral rhizome from the main rhizome when absorptive roots are rooted in the sphagnum moss, and separately planting the main rhizome and the lateral rhizome of the lotus root.
Abstract translation: 目的：提供莲花的育种和开花促进方法，促进莲藕的根茎生长，确保莲花的独特性。 构成：莲花的育种和开花促进方法包括以下步骤：使用水藓苔，具有侧芽的莲藕的周围节点; 在8℃的最低温度下，在浇水和防止根茎部分暴露的同时种植莲藕，当吸收根植根于苔藓中时，分离侧根茎，分别种植主茎和侧根 莲藕根茎。
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公开(公告)号：KR101723622B1
公开(公告)日：2017-04-07
申请号：KR1020120029204
申请日：2012-03-22
Applicant: 완도농업기술센터 , 목포대학교산학협력단
IPC: C12G1/02
Abstract: 본발명은파 열매를세척하고, 종자를제거하는비파열매전처리단계; 상기전처리된비파열매의과피및 과육을함께분쇄하고착즙하여과즙을제조하는단계; 상기비파열매과즙과 40%(w/v) 농도의설탕물을중량을기준으로 4:6으로혼합하고 8시간내지 16시간동안저장하는단계; 상기비파열매과즙과설탕물의혼합액에발효효모및 펙틴가수분해효소(pectinase)를첨가하는단계; 10℃내지 20℃에서 12일내지 18일동안 1차발효하는단계; 상기 1차발효된발효액의고형물을제거하는단계; 상기고형물을제거한발효액을 10℃내지 20℃에서 40일내지 45일동안 2차발효하는단계; 상기 2차발효된발효액의고형물을제거하는단계및 상기고형물을제거한 2차발효액을 10℃내지 20℃에서 50일내지 65일동안숙성시키는단계를포함하는비파와인의제조방법에관한것으로, 본발명의제조방법은기존비파사용방법에의하면품질이저하된것이다.
Abstract translation: 本发明涉及一种净化海藻的方法，包括以下步骤：洗涤海藻; 将经预处理的枇杷果实的果皮和果肉压碎在一起，并制成汁以制备果汁; 将重量比为4：6的浓度为40％（w / v）的枇杷果汁和糖水混合并储存8至16小时; 将发酵酵母和果胶水解酶（果胶酶）加入非发酵果汁和糖水的混合物中; 1至20℃下培养12至18天; 除去发酵液的固体; 在10℃至20℃的温度下从中除去固体的发酵液的二次发酵40天至45天; 去除第二发酵发酵液的固体物质并将在10℃至20℃下除去固体的第二发酵液老化50天至65天， 根据现有的非波浪使用方法，制造方法的质量降低。
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公开(公告)号：KR101535896B1
公开(公告)日：2015-07-14
申请号：KR1020140002706
申请日：2014-01-09
Applicant: 목포대학교산학협력단 , 완도농업기술센터
CPC classification number: A23F3/16
Abstract: 본발명은비파및 생약초혼합물을제조하는비파및 생약초혼합물제조단계; 추출액제조단계; 꿀첨가단계; 여과단계; 및살균단계를포함하는비파차 음료제조방법에관한것으로, 보다구체적으로비파잎, 패모, 도라지, 박하잎 및살구씨 분말을혼합하여비파및 생약초혼합물을제조하는단계; 상기비파및 생약초혼합물에물을첨가해서 270℃내지 330℃에서고온추출하여추출액을제조하는추출액제조단계; 상기추출액에꿀을첨가하여꿀이첨가된추출액을제조하는꿀 첨가단계; 상기꿀이첨가된추출액을 20 μm 내지 40 μm의여과지를이용하여여과하는여과단계; 및 90℃내지 100℃에서 2분내지 4분동안살균하는단계를포함하는비파차 음료의제조방법에관한것이다.
Abstract translation: 本发明涉及一种枸杞茶饮料的制造方法。 该方法包括：an ica和药用植物混合物生产步骤，生产蓟马和药材混合物; 提取液生产步骤; 蜂蜜加入步骤; 过滤步骤; 和消毒步骤。 更具体地说，本发明涉及一种枸杞茶饮料的制造方法，其特征在于，该方法包括以下步骤：通过混合E ica叶，贝母，气球花，薄荷叶和杏生产枸杞和药草混合物 结石; 提取液生产步骤，通过在the ica和药用草药混合物中加水并在270〜330℃的高温下提取提取液， 蜂蜜添加步骤，通过向提取液中加入蜂蜜来生产其中加入蜂蜜的提取液; 通过使用20〜40μm的滤纸对其中添加有蜂蜜的提取液进行过滤的过滤步骤; 并在90〜100℃下灭菌2〜4分钟。
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公开(公告)号：KR1020130107441A
公开(公告)日：2013-10-02
申请号：KR1020120029204
申请日：2012-03-22
Applicant: 완도농업기술센터 , 목포대학교산학협력단
IPC: C12G1/02
Abstract: PURPOSE: A method for manufacturing Eriobotrya japonica wine is provided to resolve a problem of Eriobotrya japonica fruits with low storage property and to use Eriobotrya japonica fruits of low quality. CONSTITUTION: A method for manufacturing Eriobotrya japonica wine comprises the steps of: removing seeds from Eriobotrya japonica fruits; crushing and juicing the flesh and peel of Eriobotrya japonica fruits to obtain Eriobotrya japonica juice; mixing the juice and 40 %(w.v) sugar water in a weight ratio of 4:6 and incubating the mixture for 8-16 hours; adding Saccharomyces bayanus Lavin EC1118 and pectinase to the mixture and fermenting at 10-20°C for 12-18 days; removing solids from the primary fermented liquid; fermenting the primary fermented liquid at 10-20°C for 40-45 days; removing solids from the secondary fermented liquid; and maturing the secondary fermented liquid at 10-20°C for 50-60 days. [Reference numerals] (AA) Store fruits in a processing factory; (BB) Washing; (CC) Pre-processing (removing seed); (DD) Keeping in a freezer (-5°C); (EE) Thawing (5°C); (FF) Producing juice (crushing fruit flesh and skin); (GG) Mixing juice and sugar water in a fermenting tank (with 40% of sugar water produced in advance) and storing for a single night; (HH) Mixing yeast (Lalvin) and addition agent (tartaric acid, pectinase+ yeast nutrient); (II) First fermenting (15°C, 2 weeks); (JJ) First racking (removing solid); (KK) Second fermenting (15°C, 6 weeks); (LL) Second racking (removing solid); (MM) Wine fermenting ((15°C, 8 weeks); (NN) Wine filtering (0.45um); (OO) Sterilizing (80°C, 10 minutes)
Abstract translation: 目的：提供一种生产枸杞酒的方法，以解决低贮藏性的ica粳果实，低品质的ica粳果实。 构成：栀子酒的制造方法，包括：从E粳果中除去种子; 粉碎和榨汁Eriobotrya japonica水果的肉和果皮，获得Eriobotrya japonica果汁; 将果汁和40％（w.v）糖水以4:6的重量比混合并将混合物温育8-16小时; 向酵母中加入酵母菌（Aaccharomyces bayanus）Lavin EC1118和果胶酶，并在10-20℃下发酵12-18天; 从初级发酵液中除去固体; 在10-20℃下将原发酵液发酵40-45天; 从第二发酵液中除去固体; 并将第二发酵液在10-20℃熟化50-60天。 （附图标记）（AA）将水果存放在加工厂; （BB）洗涤; （CC）预处理（除籽）; （DD）保存在冰箱（-5°C）; （EE）解冻（5°C）; （FF）生产果汁（破碎果肉和皮肤）; （GG）在发酵罐中混合果汁和糖水（预先生产40％的糖水），并储存一晚; （HH）混合酵母（Lalvin）和加成剂（酒石酸，果胶酶+酵母营养）; （二）第一次发酵（15℃，2周）; （JJ）第一个货架（取出固体）; （KK）第二次发酵（15℃，6周）; （LL）第二架（拆除固体）; （MM）葡萄酒发酵（（15℃，8周）;（NN）酒精过滤（0.45um）;（OO）灭菌（80℃，10分钟）
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公开(公告)号：KR1020110129209A
公开(公告)日：2011-12-01
申请号：KR1020100048718
申请日：2010-05-25
Applicant: 목포대학교산학협력단
CPC classification number: A23L27/10 , A23L5/20 , A23V2250/21
Abstract: PURPOSE: A spice using leaf stalk of lotus, and a producing method thereof are provided to use the waste leaf stalk for removing the unique smell of meat. CONSTITUTION: A spice using leaf stalk of lotus contains finely cut leaf stalk, crushed leaf stalk, or a leaf stalk extract. The spice additionally contains the following: a component selected from finely cut bay leaves, crushed bay leaves, or a bay leaf extract; and a component selected from finely sliced ginger, crushed ginger, or a ginger extract.
Abstract translation: 目的：提供使用莲子叶的香料及其生产方法，以利用废叶茎除去独特的肉味。 构成：使用莲子叶的香料含有切成细的叶柄，碎叶茎或叶茎提取物。 香料还包含以下物质：选自切碎的月桂叶，粉碎的月桂叶或月桂叶提取物的组分; 和选自细切姜，碎姜或姜提取物的组分。
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