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公开(公告)号：KR100949605B1
公开(公告)日：2010-03-25
申请号：KR1020080023314
申请日：2008-03-13
Applicant: 무주군약초영농조합법인 , 한국식품연구원
Abstract: 본 발명은 오미자추출액을 이용한 가공품의 제조방법에 관한 것이다. 보다 상세하게는 오미자추출액을 이용하여 오미자음료 또는 오미자과립 제품을 제조하는 방법에 관한 것이다. 오미자를 분쇄하여 추출용기에 넣고 정제수를 가하여 열처리하는 단계와, 열처리된 오미자액을 여과하여 추출액을 제조한 후 냉동저장하는 단계로 구성된다. 냉동상태의 오미자추출액에 액상과당, 매실농축액, 사과농축액, 사과산, 트레할로오스, 정제수, 향료를 배합탱크에 넣고 용해시켜 여과한 후, 살균하여 충진하는 오미자음료 제조단계로 구성된다. 또한 오미자 추출액을 농축하여 오미자 농축액을 제조하는 단계와, 오미자농축액에 포도당, 사과산, 사과농축액, 자이리톨, 정제수에 천연색소를 첨가하여 완전히 용해시켜 고르게 혼합한 후, 향료를 첨가하여 다시 반죽하는 단계와, 반죽물을 과립화시켜 열풍건조기에서 건조시키는 단계와, 건조된 과립을 충진 및 포장하는 단계로 구성된다.
본 발명의 오미자추출액을 이용한 오미자음료와 오미자과립 제품은 기호성이 좋아 오미자 가공식품으로 제공되며, 오미자를 재배하는 농가에 소득증진의 기회를 제공할 것이다.
오미자, 음료, 과립, 오미자추출액, 오미자농축액-
公开(公告)号：KR1020090098123A
公开(公告)日：2009-09-17
申请号：KR1020080023314
申请日：2008-03-13
Applicant: 무주군약초영농조합법인 , 한국식품연구원
Abstract: A method for preparing processed Schisandra chinensis products is provided to improve the sour taste among five tastes of sweet taste, sour taste, bitter taste, salty taste and spicy taste. A method for preparing processed Schisandra chinensis products comprises the following steps of: grinding Schisandra chinensis and extracting it; putting the Schisandra chinensis extract and an excipient into a mixer and mixing them well; filtering with a 30-mesh sieve and preheating it at the temperature of 60°C; sterilizing in a heat exchanger of 95°C for 30 seconds; and cooling off to 35°C or lower. The processed Schisandra chinensis products can be a drink or a granular product. The drink is composed of 17-18% of Schisandra chinensis extract, 12-13% of high-fructose corn syrup, 0.35-0.45% of plum concentrate, 1.5-2.5% of apple concentrate, 0.04-0.06% of malic acid, 0.5-1.5% of trehalose, 65-70% of purified water and 0.01-0.02% of flavor.
Abstract translation: 提供加工五味子制品的方法，以提高甜味，酸味，苦味，咸味，辣味等五味口味的酸味。 一种五味子加工制备方法，包括以下步骤：研磨五味子并提取; 将五味子提取物和赋形剂加入混合机中并将其混合; 用30目筛过滤并在60℃的温度下预热; 在95℃的热交换器中灭菌30秒; 冷却至35℃以下。 加工的五味子产品可以是饮料或颗粒状产品。 饮料由五味子提取物17-18％，高果糖玉米糖浆12-13％，梅子浓度0.35-0.45％，苹果精粉1.5-2.5％，苹果酸0.04-0.06％，苹果酸0.5 -1.5％的海藻糖，65-70％的纯水和0.01-0.02％的风味。
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Patent Agency Ranking
公开(公告)号：KR1020090095134A
公开(公告)日：2009-09-09
申请号：KR1020080020275
申请日：2008-03-05
Applicant: 무주군약초영농조합법인
IPC: A61K36/79
CPC classification number: A61K36/79 , A23L2/00 , A23L33/105 , A61K2236/33
Abstract: A method for manufacturing Schizandra chinensis Baillo having large amount of functionality is provided to extract anthocyanine under the optical condition and obtain high content of schizandrin. A method for manufacturing Schizandra Chinensis Baillo extract comprises: a step of pulverizing dried Schizandra Chinensis Baillo; a step of extracting the Schizandra Chinensis Baillo with solvent at 40~50°C; and a step of decompression-filtering with a Whatman (No. 3) filter paper.
Abstract translation: 提供了一种制造具有大量功能性的五味子沙司的方法，在光学条件下提取花青素，并获得高含量的五味子。 一种制造五味子五子堇提取物的方法包括：将干燥的五味子皂甙Billo粉碎的步骤; 在40〜50℃下用溶剂萃取五味子白僵菌的步骤; 以及使用Whatman（3号）滤纸进行减压过滤的步骤。
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公开(公告)号：KR100882325B1
公开(公告)日：2009-02-11
申请号：KR1020070059796
申请日：2007-06-19
Applicant: 무주군약초영농조합법인 , 유한회사 엠제이허브
Abstract: 천마(
Gastrodia
elata Blume)는 난초과(
Orchidaceae )에 속하는 다년초로서 고혈압, 중풍, 두통, 신경성질환, 당뇨병, 간질, 어지럼증에 효능이 있는 것으로 알려져 있다. 특히, 가스트로딘은 항경련 활성이 높은 것으로 알려져 있다. 그러나 가스트로딘은 천마 자체에서는 그 함량이 매우 낮다. 본 발명에서는 증숙과 건조를 적절하게 배합하여 일반 가공방법에 비해 가스트로딘의 함량을 높이는 것을 특징으로 한다.
천마, 가스트로딘(gastrodin), 증숙, 항경련-
公开(公告)号：KR1020120000203A
公开(公告)日：2012-01-02
申请号：KR1020100060420
申请日：2010-06-25
Applicant: 무주군약초영농조합법인
CPC classification number: A23L19/10 , A23V2200/15 , A23V2250/76 , A23Y2220/00 , C12N1/20
Abstract: PURPOSE: A fermentation method of gastrodia elata using yeast and lactobacillus is provided to improve the unique taste and flavor of the gastrodia elata, and to increase the content of bioactive substances in the gastrodia elata. CONSTITUTION: A fermentation method of gastrodia elata using yeast and lactobacillus comprises the following steps: removing foreign materials from the surface of the gastrodia elata using water 3 times, and grinding the gastrodia elata; producing a liquid medium containing 0.1-0.5wt% of yeast extract, 0.1-0.5wt% of malt extract, 0.1-1wt% of peptone, 0.5-2wt% of dextrose, and 96-88wt% of purified water; adjusting the pH of the liquid medium to 4-6.5, and sterilizing the medium at 115-125 deg C for 10-30 minutes before cooling to 20-35 deg C; injecting the lactobacillus into the cooled liquid medium, and cultivating for 48-72 hours at 26-35 deg C in a shaking incubator; dipping the ground gastrodia elata in the liquid medium, and fermenting the mixture for 72-120 hours in a fermenter at 25-35 deg C; centrifugal separating the fermented gastrodia elata to obtain supernatant; and aging the supernatant at 1-5 deg C.
Abstract translation: 目的：提供使用酵母和乳杆菌的天麻发酵方法，以改善天麻的独特味道和风味，并增加天麻中生物活性物质的含量。 构成：使用酵母和乳杆菌的天麻发酵方法包括以下步骤：使用水3次从天麻的表面除去异物，并研磨天麻; 制备含有0.1-0.5重量％酵母提取物，0.1-0.5重量％麦芽提取物，0.1-1重量％蛋白胨，0.5-2重量％葡萄糖和96-88重量％纯化水的液体培养基; 将液体介质的pH调节至4-6.5，并在115-125℃下灭菌10-30分钟，然后冷却至20-35℃; 将乳杆菌注入冷却的液体培养基中，并在振荡培养箱中在26-35℃下培养48-72小时; 将地面天麻浸泡在液体培养基中，并在25-35℃的发酵罐中将混合物发酵72-120小时; 离心分离发酵天竺葵获得上清液; 并在1-5℃老化上清液
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公开(公告)号：KR1020080111620A
公开(公告)日：2008-12-24
申请号：KR1020070059796
申请日：2007-06-19
Applicant: 무주군약초영농조합법인 , 유한회사 엠제이허브
CPC classification number: A23L19/10 , A23L3/40 , A23L5/13 , A23V2002/00 , A23V2250/21
Abstract: A processing method for increasing the content of gastrodiae rhizoma which is an anti-convulsive material is provided to increase the yield of functional food and medicinal material having anticonvulsive action. Gastrodiae rhizoma extract is prepared with at least one of drying, steaming and pressure extraction in the Gastrodiae Rhizoma extraction. The steaming is performed at 101‹C~200‹C or less in order to increase the content of gastrodin which is an anti-convulsive material. The steaming and drying of the Gastrodiae Rhizoma are repeated over 1 time in order to increase the content of gastrodin which is an anti-convulsive material.
Abstract translation: 提供一种提高作为抗惊厥物质的天麻的含量的加工方法，以提高具有抗惊厥作用的功能性食品和药材的产率。 天麻提取物在天麻提取中用干燥，蒸汽和压力萃取中的至少一种制备。 在101℃〜200℃以下进行蒸煮，以增加作为抗惊厥材料的天麻素的含量。 天麻的蒸和干燥重复1次以增加作为抗惊厥物质的天麻素的含量。
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7.发明授权바실러스 서브틸리스 균주 및 이로부터 불쾌취가 적고기능성이 강화된 청국장의 제조방법 失效枸杞子MJ101和枸杞子的加工方法，通过AGLYCONE ISOFLAVONES和更低的SMELL加强了功能
公开(公告)号：KR100832231B1
公开(公告)日：2008-05-23
申请号：KR1020070081547
申请日：2007-08-14
Applicant: 무주군약초영농조합법인
CPC classification number: A23L11/09 , A23L5/21 , A23L29/065
Abstract: A method for producing fermented soybeans(Cheonggukjang) with reduced off-flavor and enhanced aglycone isoflavone content by culturing soybeans with Bacillus subtilis MJ101 while linearly changing the fermentation temperature is provided to obtain high functionality fermented soybeans. Bacillus subtilis MJ101 is inoculated into soybeans as a nutrient medium, cultured at 30deg.C for 24hr, stored at room temperature and then freeze dried at less than -20deg.C. To reduce characteristic flavor of fermented soybeans, the temperature is linearly changed from 40deg.C to 10deg.C for 48hr from 24hr before fermentation during the fermentation.
Abstract translation: 提供通过用枯草芽孢杆菌MJ101培养大豆来减少异味和增强的糖苷配基异黄酮含量的发酵大豆（Cheonggukjang）的方法，同时线性改变发酵温度以获得高功能发酵大豆。 将枯草芽孢杆菌MJ101作为营养培养基接种到大豆中，在30℃下培养24小时，在室温下保存，然后在-20℃以下冷冻干燥。 为了降低发酵大豆的特征风味，在发酵前的24小时内，温度从40摄氏度线性变化到10℃。
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