公开(公告)号：KR1020130003404A

公开(公告)日：2013-01-09

申请号：KR1020110064739

申请日：2011-06-30

Applicant: 부산대학교 산학협력단

Inventor： 이희섭 ,  황대연 ,  손홍주 ,  박소해 ,  김민정 ,  박정은 ,  김원백

IPC: A23L33/00 ,  A23L3/40

CPC classification number: A23L33/105 ,  A23L3/40 ,  A23L33/30 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A manufacturing method of Liriope platyphylla with increased contents of bioactive substances is provided by steaming the Liriope platyphylla dried root for a predetermined time at certain temperature, and drying for multiple times. CONSTITUTION: Foreign substance on the dried root of Liriope platyphylla is removed. The dried root of the Liriope platyphylla without the foreign substance is steamed for 6-24 hours at 80-120 deg. C. The steamed Liriope platyphylla is hot air dried for 60-80 hours at 60-80 deg. C, and lyophilized for 45-55 hours at 90-70 deg. C below zero. The foreign substance on the dried root of the Liriope platyphylla is removed. he dried root of the Liriope platyphylla without the foreign substanceis steam processed for 1-3 hours at 80-120 deg. C, and dried. The process of steaming and drying are repeated for 3-9 times. The steamed liriope platyphylla is dried. The steamed Liriope platyphylla has 4-8 times higher content of crude saponin contents, the total phenol materials, and the total flavonoid than Liriope platyphylla without the steaming process. [Reference numerals] (AA) Liriope platyphylla dried root; (BB) Steam(80~120°C,6~24hours); (CC) Steam(80~120°C,1~3hours); (DD) Drying(60~70°C,15~24hours); (EE) 1 to 9 repetitions; (FF) Drying(60~70°C,48~72hours); (GG) Steamed Liriope platyphylla

Abstract translation: 目的：通过在一定温度下蒸煮Liriope platyphylla干根预定时间，并干燥多次，提供生物活性物质含量增加的Liriope platyphylla的制造方法。 构成：去除了Liriope platyphylla干根的异物。 将没有异物的Liriope platyphylla的干燥根在80-120度蒸去6-24小时。 C.蒸馏的Liriope platyphylla在60-80度下热风干燥60-80小时。 并在90-70度冻干45-55小时。 C低于零。 去除了Liriope platyphylla干根的异物。 他的根茎没有外来物质在80-120度蒸汽处理1-3小时。 并干燥。 蒸汽和干燥过程重复3-9次。 将蒸过的liriope platyphylla干燥。 蒸煮的Liriope platyphylla在没有蒸煮过程的情况下，粗皂素含量，总酚类物质和总黄酮含量高于Liriope platyphylla的4-8倍。 （参考号）（AA）Liriope platyphylla干根; （BB）蒸汽（80〜120℃，6〜24小时）; （CC）蒸汽（80〜120℃，1〜3小时）; （DD）干燥（60〜70℃，15〜24小时）; （EE）1至9次重复; （FF）干燥（60〜70℃，48〜72小时）; （GG）蒸的Liriope platyphylla

公开(公告)号：KR1020130019882A

公开(公告)日：2013-02-27

申请号：KR1020110082164

申请日：2011-08-18

Applicant: 부산대학교 산학협력단

Inventor： 이희섭 ,  황대연 ,  손홍주 ,  이종섭 ,  박소해 ,  김민정 ,  박정은 ,  김원백

IPC: A23L2/38 ,  A23L2/72 ,  A23L33/00

CPC classification number: A23L2/38 ,  A23L2/72 ,  A23L33/105 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A method of manufacturing drink including hot water extract is provided to improve quality, organoleptic property, and antioxidant property by steaming, drying, and hot water extracting liriopis tuber. CONSTITUTION: Liriopis tuber is steamed at a temperature of 80 to 120°C for 6 to 24 hours. The steamed liriopis tuber is hot-air dried at a temperature of 60 to 80°C for 60 to 80 hours and freeze-dried at a temperature of -90 to -70°C for 45 to 55 hours. The dried steamed liriopis tuber is hot water extracted by heating for 2 to 3 hours after adding a 10 to 50 times greater amount of water than an amount of the dried steamed liriopis tuber. The hot water extract of the liriopis tuber is filtered, and the filtrate is 1 to 10 times diluted with water, and a concentration of the hot water extract of the liriopis tuber is adjusted to 0.1 to 1.0 brix.

Abstract translation: 目的：提供一种制造饮料的方法，包括热水提取物，通过蒸煮，干燥和热水提取柳枝薯提取物的质量，感官特性和抗氧化性能。 构成：将Liriopis块茎在80至120℃的温度下蒸6至24小时。 蒸煮的薄脆饼块茎在60〜80℃的温度下热风干燥60〜80小时，在-90〜-70℃的温度下冷冻干燥45〜55小时。 干燥的蒸馏的块茎是通过加入比干燥的硫酸铅块茎的量多10至50倍的水加热2至3小时提取的热水。 过滤该液体的热水提取物，将滤液用水稀释1〜10倍，并将铁杆菌的热水提取液的浓度调整为0.1〜1.0白利糖度。

公开(公告)号：KR1020130019093A

公开(公告)日：2013-02-26

申请号：KR1020110081041

申请日：2011-08-16

Applicant: 부산대학교 산학협력단

Inventor： 이희섭 ,  이상학 ,  송영옥 ,  류호경 ,  이충렬 ,  박소해 ,  박정은 ,  김민정 ,  김원백

IPC: A23L7/109 ,  A23L33/00

CPC classification number: A23L7/109 ,  A23L33/105 ,  A23L33/175 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A manufacturing method of a functional noodle with dried roots of Chinese lizad tail(Saururus chinensis (Lour.) Baill.) having antioxidant activity is provided to manufacture a functional noodle having pharmacological benefits such as antioxidant activity, blood pressure-lowering, and anticancer efficacy. CONSTITUTION: A manufacturing method of a functional noodle comprises the following: pulverizing dried roots of Chinese lizad tail; making a paste by mixing 1 to 10 wt% the pulverized roots with wheat flour and water when the compound of the pulverized roots and wheat flour is 100 wt%; aging the paste at a temperature between 20°C and 30; rolling and cutting for making a noodle. [Reference numerals] (AA) Flour; (BB) Dried roots of Chinese lizad tail; (CC) Water, salt; (DD) Mixing; (EE) Pulverizing; (FF) Making a paste; (GG) Aging; (HH) Rolling; (II) Cutting; (JJ) Noodle

Abstract translation: 目的：提供具有抗氧化活性的中国荔枝尾（Saururus chinensis（Lour。）Baill。）干根功能面的制造方法，制造具有抗氧化活性，降血压等药理作用的功能性面条， 抗癌功效。 构成：功能性面条的制造方法如下：粉碎中国iz尾的干燥根; 当粉碎的根和小麦粉的化合物为100重量％时，通过将粉碎的根与小麦粉和水混合1至10重量％来制备糊料; 在20℃至30℃的温度下老化糊状物; 滚动和切割制作面条。 （标号）（AA）面粉; （BB）中国荔枝尾根干; （CC）水，盐; （DD）混合; （EE）粉碎; （FF）粘贴; （GG）老化; （HH）滚动; （二）切割; （JJ）面条

公开(公告)号：KR101293250B1

公开(公告)日：2013-08-09

申请号：KR1020110064739

申请日：2011-06-30

Applicant: 부산대학교 산학협력단

Inventor： 이희섭 ,  황대연 ,  손홍주 ,  박소해 ,  김민정 ,  박정은 ,  김원백

IPC: A23L33/00 ,  A23L3/40

Abstract: 본 발명은 생리활성물질의 함량이 증가된 증숙 맥문동의 제조방법에 관한 것이다. 본 발명에 따른 증숙 맥문동은 맥문동 건근을 80~120℃에서 6~24시간 증숙시키거나 또는 맥문동 건근을 80~120℃에서 1~3시간 동안 증숙시키고 건조하는 과정을 3~9회 반복하여 증숙시킴으로써, 이렇게 제조된 증숙 맥문동은 증숙 처리하지 않은 맥문동에 비해 조사포닌, 총페놀물질 및 총플라보노이드 등의 생리활성물질의 함량이 증가되고, 이에 따라 항산화 활성이 증진된다.