-
公开(公告)号：KR1020080103257A
公开(公告)日：2008-11-27
申请号：KR1020070050327
申请日：2007-05-23
Applicant: 무안군
CPC classification number: C12C5/02 , C12C11/02 , C12C12/00 , C12C2200/31
Abstract: White Lotus Beer 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 and to prevent hangover and adult diseases like cardiac disease. A manufacturing method of White Lotus Beer including an excellent bioactive substance of White Lotus comprises steps of: 1) manufacturing a starter by injecting dry yeast of 5~6g into a lauter mash of 1L~2L cooled at 18~24°C after heat-sterilization and fermenting it at 20~24°C for 48~50 hours; 2) manufacturing the lauter mash by using Hordei Fructus Germinatus; 3) concentrating the lauter mash, adding one or more selected from a group consisting of Humulti Strobilus, white lotus leaf, softening tea, drying folium nelumbinis, drying lotus and alive lotus and heating it; 4) cooling the concentrated lauter mash to 18~24°C; 5) measuring the cooled lauter mash in order to make a specific gravity of 1.040~1.050 after filtering the cooled lauter mash; 6) obtaining new beer not ripened by fermenting firstly it at 18~24°C for 5~6 days after adding and mixing crude liquor to the filtered lauter mash; and 7) fermenting secondly the beer not ripened at 13~17°C for 10~12 days.
Abstract translation: 白莲花提供有益地用作人民的健康食品，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，并预防宿醉和成人疾病如心脏病。 包括白莲花优异生物活性物质的白莲子的制造方法包括以下步骤：1）通过将5〜6g的干酵母注入到在18〜24℃冷却的1L〜2L的散热器中制造起子， 灭菌发酵20〜24℃48〜50小时; 2）通过使用Hordei Fructus Germinatus制造腻子醪液; 3）浓缩过滤器，加入选自Humpon Strobilus，白莲花，软化茶，干燥叶片，干燥莲花和活莲花中的一种或多种，并加热; 4）将浓缩的腻子冷却至18〜24℃; 5）测量冷却的过滤器，以过滤冷却的过滤器，使比重为1.040〜1.050; 6）将粗液加入过滤后的醪液中混合后，在18〜24℃下首先发酵新鲜啤酒5〜6天， 7）第二次发酵啤酒未在13〜17℃成熟10〜12天。
-
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。
-
-
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。
-
公开(公告)号：KR101084542B1
公开(公告)日：2011-11-17
申请号：KR1020080057151
申请日：2008-06-18
Applicant: 무안군
Abstract: 본 발명은 과자류의 제조방법에 관한 것이며, 더 구체적으로는 연을 포함하는 한과의 제조 방법에 관한 것이다. 천연색소, 부재료 및 반죽의 일부로 연잎과 연자육을 사용하여 연의 각종 유익한 성분의 손실이 없으면서도 연 고유의 향미가 살아있어 간식, 대용식 또는 기호식품으로서 용이한 섭취가 가능하도록 한, 연을 이용한 한과제조방법을 제공한다.
연잎, 연자육, 연근, 삼색 한과-
Patent Agency Ranking
公开(公告)号：KR1020090130733A
公开(公告)日：2009-12-24
申请号：KR1020080056495
申请日：2008-06-16
Applicant: 무안군
Inventor： 조학래
Abstract: PURPOSE: A method for producing lotus vinegar is provided to produce lotus vinegar without loss and take the vinegar continuously. CONSTITUTION: A method for producing lotus vinegar comprises" a step of heating lotus at 50°C-85°C to extract lotus leaf and flower; a step of mixing sugar, organic acid, and lotus root hydrolysate and dissolving; a step of inoculating yeast to the mixture; a step of fermenting at 25°C~37°C; a step of mixing lotus leaf and flower and lotus hydrolysate to adjust alcohol concentration; a step of sterilizing yeast in the mixture; a step of inoculating acetic acid fermentation group; a step of fermenting at 25°C~35°C; and a step of heating and sterilizing fermented mixture.
Abstract translation: 目的：提供一种生产莲子醋的方法，不间断地生产莲子醋，不断吃醋。 构成：生产莲子醋的方法包括：在50℃-85℃下加热莲花以提取莲花和花;将糖，有机酸和莲藕水解产物混合并溶解的步骤;接种步骤 将酵母加入到混合物中;在25℃〜37℃下发酵的步骤;将莲子叶和花和莲子水解产物混合以调节酒精浓度的步骤;混合物中酵母灭菌的步骤;接种乙酸发酵的步骤 组;在25℃〜35℃下发酵的步骤;以及对发酵混合物进行加热灭菌的步骤。
-
公开(公告)号：KR101059938B1
公开(公告)日：2011-08-29
申请号：KR1020080056495
申请日：2008-06-16
Applicant: 무안군
Inventor： 조학래
Abstract: 본 발명은 연 식초의 제조 방법에 관한 것이다. 본 발명은 50 ℃ 내지 85 ℃ 온도 범위의 가열에 의하여 연꽃과 연잎의 추출물을 추출하는 단계, 상기 추출물에 당류, 유기산 및 연근 가수분해물을 혼합하여 용해시키는 단계, 상기 혼합물에 알코올 발효용 효모를 접종하는 단계, 접종이 이루어진 혼합물을 25 ℃ 내지 37 ℃에서 알코올 발효시키는 단계, 알코올 발효가 종료된 배양 혼합물에 연근 가수분해물 및 연꽃과 연잎 추출물을 혼합하여 알코올 농도를 조절하는 단계, 가열에 의하여 혼합물에 포함된 효모를 저온살균하는 단계, 살균된 혼합물에 아세트산 발효균을 접종하는 단계, 25 ℃ 내지 35 ℃ 온도 및 호기 조건에서 아세트산 발효시키는 단계, 및 아세트산 발효가 종료된 혼합물을 가열하여 살균하는 단계를 포함하는 연 식초의 제조방법을 제공한다. 본 발명에 따라 연 식초를 제조하는 경우 연의 각종 유익한 성분의 손실 없이 지속적인 섭취가 가능하다.
연, 연근, 식초Abstract translation: 生产食用醋的方法技术领域本发明涉及一种生产食用醋的方法。 本发明包括在温度范围的50℃加热提取莲花和荷叶提取物到85℃，在提取物中的糖，有机酸和莲藕水解物的混合物溶解的步骤，以酵母为在混合物中的酒精发酵接种 步骤中，通过接种的酒精发酵混合阶段，莲藕水解产物和莲花和荷叶提取物在培养混合物出口调节酒精浓度的步骤，在25℃形成的混合物发酵醇至37℃，该混合物通过加热到 包括通过加热杀菌巴氏杀菌嵌入酵母的步骤，其包括在25℃〜35℃的温度和需氧条件接种乙酸酶原到包含乙酸发酵的灭菌混合物的步骤，和乙酸发酵的步骤完成该混合物 及其制造方法。 当根据本发明制备的软醋，它是可能的，而不各种有益成分严的损失持续摄取。
-
公开(公告)号：KR1020090131336A
公开(公告)日：2009-12-29
申请号：KR1020080057151
申请日：2008-06-18
Applicant: 무안군
Abstract: PURPOSE: A method for manufacturing the three-color hangwa (Korean transitional confectionery) by using lotus is provided to prevent the loss of useful ingredient of lotus and the perfume and taste of lotus. CONSTITUTION: A method for manufacturing the three-color hangwa comprises the steps of boiling rice with water, washing it and drying it to make the dried bap; mixing sugar, starch syrup and water with heating and adding the Gardeniae Fructus-soaked water, the lotus leaf-soaked water and the lotus fruit-soaked water to it to make yellow, green and red syrup, respectively; frying the dried bap at 190 °C~210 °C; mixing the fried bap and yellow syrup with the fried lotus root, the green syrup with the dried lotus leaf and the red syrup with the boiled, pulverized and fried lotus fruit; molding the mixture; and cooling it.
Abstract translation: 目的：提供使用莲花制作三色hangwa（韩国过渡糖果）的方法，以防止莲子有用成分的丢失以及莲花的香水和味道。 构成：制造三色吊坠的方法包括用水煮饭，洗涤并干燥以制成干the的步骤; 将糖，淀粉糖和水加热混合，加入栀子浸泡的水，莲藕浸泡的水和莲藕浸泡的水分别制成黄色，绿色和红色的糖浆; 在190°C〜210°C下烘干干;;; 将油炸的炸锅和黄色糖浆与油炸的莲藕混合，将红色的糖浆与干莲花混合，红糖浆与煮沸，粉碎和油炸的莲子水果混合; 成型混合物; 并冷却。
-
公开(公告)号：KR100891691B1
公开(公告)日：2009-04-03
申请号：KR1020070097322
申请日：2007-09-27
Applicant: 무안군
Abstract: 본 발명은 연을 이용한 건강 기능성 과자의 제조방법에 관한 것으로, 본 발명에 의한 건강 기능성 과자는 연의 우수한 영양성분과 생리활성물질 및 연 특유의 맛과 향을 보유하므로 바쁜 현대사회에서 영양 간식으로 유용하게 활용될 수 있다.
연, 연근, 연잎, 기능성 과자 -
-
-
-
-
-
-
-
-
Search Results
10
records
(took 0.021 seconds)
