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公开(公告)号：KR100625610B1
公开(公告)日：2006-09-20
申请号：KR1020050025649
申请日：2005-03-28
Applicant: 무주군약초영농조합법인 , 재단법인 전라북도생물산업진흥원
IPC: A23L2/38
Abstract: 본 발명은 페이스트형 천마 음료 및 이의 제조방법에 관한 것으로서 보다 상세하게는 천마추출물에 식품학적으로 허용된 첨가제를 첨가한 후 증점제를 첨가하여 겔화시켜 페이스트 형태로 제형화 시킨 천마 음료 및 이의 제조방법에 관한 것이다.
본 발명은 천마추출물에 식품학적으로 허용된 첨가제를 첨가한 후 증점제를 첨가하여 겔화시켜 페이스트 형태로 제형화 시킨 천마 음료 및 이의 제조방법 제공을 목적으로 한다.
본 발명의 천마 음료는 천마를 주재료로 하는 음료 제조에 있어서,
(1)천마를 용매에 추출하여 추출물을 얻는 단계,
(2)천마 추출물에 식품학적으로 사용할 수 있는 첨가제를 첨가하는 단계,
(3)첨가제가 함유된 천마 추출물에 증점제를 첨가하여 페이스트화 시키는 단계를 포함하여 제조할 수 있다.Abstract translation: 本发明糊状千里饮料，和由胶凝和更具体地，在加入，然后加入由食品化学增稠剂允许飞马添加剂中提取它是在糊状形式配制成用于它们的制备千里饮料和方法涉及它们的制备 它涉及。
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公开(公告)号：KR1020070111655A
公开(公告)日：2007-11-22
申请号：KR1020060044728
申请日：2006-05-18
Applicant: 무주군약초영농조합법인
CPC classification number: A23L11/20 , A23V2250/2116
Abstract: A fermented soybean composition is provided which has thrombolytic capacity and antioxidant effect, contains a high content of isoflavone and is obtained using an optimum mixing ratio of white beans, Leguminosae and sword bean. To manufacture a fermented soybean composition, 60 to 85% by weight of white beans, 1 to 20% by weight of Rhynchosia volubilis(Leguminosae) and 1 to 20% by weight of sword bean(Canavalia gladiata) are soaked in 8 to 10 times its weight of distilled water for 24hr, steamed at 121deg.C and 2 atm pressure and cooled. They are inoculated with Bacillus natto and cultured for 48hr.
Abstract translation: 提供具有溶血能力和抗氧化作用的发酵大豆组合物，含有高含量的异黄酮，并且使用白豆，豆科和剑豆的最佳混合比获得。 为了制造发酵大豆组合物，将60〜85重量％的白豆，1〜20重量％的Rhynchosia volubilis（豆科）和1〜20重量％的剑豆（Canavalia gladiata）浸泡8〜10次 其重量为蒸馏水24小时，蒸121℃，压力2atm，冷却。 用纳豆芽孢杆菌接种培养48小时。
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Patent Agency Ranking
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：KR100763008B1
公开(公告)日：2007-10-04
申请号：KR1020060066132
申请日：2006-07-14
Applicant: 재단법인 전라북도생물산업진흥원 , 무주군약초영농조합법인
CPC classification number: A23L2/38 , A23L33/105 , A23L33/40
Abstract: A method of manufacturing a Gastrodia Root gel beverage by mixing Gastrodia Root concentrates and herbal concentrates is provided to obtain the Gastrodia Root gel beverage having excellent sensory properties, antihypertensive activity and antioxidant activity. A Gastrodia Root gel beverage is prepared by the steps of: extracting Gastrodia Root, Ganoderma lucidum, Phellinus linteus, Angelica root, Paeonia root, Cnidium root, pine needles, White atractylodes root, Licorice root, Ulmi radicis cortex and Menthae Herba; concentrating the herbal extract at 50±5deg.C until the extract reaches 9.0±0.5deg. Brix ; and adding a food acceptable additive thereto.
Abstract translation: 提供通过混合天麻根浓缩物和草药浓缩物制备天麻根凝胶饮料的方法，以获得具有优异感觉特性，抗高血压活性和抗氧化活性的天麻根凝胶饮料。 通过以下步骤制备天麻根凝胶饮料：提取天麻根，灵芝，桑黄，当归，芍药根，idium根，松针，白术，甘草根，乌贼属皮质和薄荷草; 将草药提取物浓缩至50±5℃，直到提取物达到9.0±0.5deg。 白利糖度 并向其中加入食品可接受的添加剂。
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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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6.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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公开(公告)号：KR100801195B1
公开(公告)日：2008-02-05
申请号：KR1020060117091
申请日：2006-11-24
Applicant: 무주군약초영농조합법인 , 한국식품연구원
Abstract: A method for preparing an alcoholic beverage using Gastrodia elata is provided to be able to obtain an off-flavor free extract liquor of the Gastrodia elata by leaching and ripening steamed and dried Gastrodia elata. A method for preparing an alcoholic beverage using Gastrodia elata comprises the steps of: (a) after steaming Gastrodia elata with vapor for 10-30 minutes, drying it in a dryer at a temperature of 50-80 deg.C to have the moisture content of 5-20%; and (b) mixing the steamed and dried Gastrodia elata with ethanol or alcohol to leach it at a temperature of 15-25 deg.C for 50-150 days. The method further comprises a step of ripening the liquor obtained from the step(b) at a temperature of 5-25 deg.C for 20-100 days.
Abstract translation: 提供使用天麻制备酒精饮料的方法，以便能够通过浸出和熟化蒸和干燥的天麻得到天麻的无味的提取液。 使用天麻制备酒精饮料的方法包括以下步骤：（a）蒸汽天麻蒸汽10-30分钟后，在干燥器中在50-80℃的温度下干燥以具有含水量 5-20％; 和（b）将蒸过的和干燥的天麻与乙醇或醇混合，在15-25℃的温度下浸泡50-150天。 该方法还包括在5-25℃的温度下将从步骤（b）获得的液体熟化20-100天的步骤。
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