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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：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：KR1020150086427A
公开(公告)日：2015-07-28
申请号：KR1020140006280
申请日：2014-01-17
Applicant: 완도농업기술센터 , 목포대학교산학협력단
CPC classification number: A61K36/73 , A23V2200/314 , Y10S514/826
Abstract: 본발명은비파엽추출물을유효성분으로하고, 약학적또는식품학적으로허용가능한성분을포함하는항염증및 항천식조성물을제공한다. 상기조성물은유발유도성일산화질소합성효소(iNOS)와시클로옥시게나아제(COX-2)를억세하여항염증작용을나타내고, 기관지폐포세척액내의일산화질소생성량을감소시키고, 산화효소를억제하여항염증작용을나타내며, 폐조직에있어서도염증세포의발현이억제되고상피층의술잔세포를감소시켜항염증작용및 항천식작용을한다. 또한혈청내의면역글로불린-E, 인터루킨-4와인트류킨-13을감소시켜항염증작용을하여항천식효과를나타낼수 있다.
Abstract translation: 在本发明中，提供了用于预防炎症和哮喘的组合物，其包括作为有效成分的枸杞（Thunb。）Lindl._的干叶和可接受食品中的药学上可接受的组分，其中所述组合物减少一氧化氮的量 在支气管肺泡灌洗液中并抑制氧化酶，从而具有抗炎作用，并防止炎性细胞在肺组织中表达，同时从外表皮减少杯状细胞，导致抗炎作用和抗哮喘作用，其中组合物 被允许减少免疫球蛋白E，白细胞介素-4和白细胞介素-13，从而导致抗炎作用和抗哮喘作用。
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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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Patent Agency Ranking
公开(公告)号：KR1020120049965A
公开(公告)日：2012-05-18
申请号：KR1020100111221
申请日：2010-11-10
Applicant: 목포대학교산학협력단
CPC classification number: C12G1/00 , C12G3/02 , C12G3/04 , C12G2200/05 , C12G2200/15 , C12G2200/21 , C12R1/85
Abstract: PURPOSE: A method for making kiwi wine is provided to shorten wine making period and to improve preference and antioxidation. CONSTITUTION: A method for making kiwi wine comprises: a step of maturing kiwi at 15°C-20°C; a step of crushing and pressing the kiwi to obtain kiwi juice; a step of pectinase to the kiwi juice; and a step of inoculating fermentation strain to the kiwi juice and fermenting. The fermentation strain is Saccharomyces bayanus Lavin EC1118.
Abstract translation: 目的：提供制作猕猴桃葡萄酒的方法，缩短葡萄酒酿造时间，提高偏好和抗氧化能力。 构成：制作猕猴桃的方法包括：在15°C-20°C熟化猕猴桃的步骤; 捣碎猕猴桃获得猕猴桃汁的一步; 果胶酶对猕猴桃汁的一个步骤; 以及将发酵菌株接种到猕猴桃汁并发酵的步骤。 发酵菌株是Bayanus Lavin EC1118。
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公开(公告)号：KR101066877B1
公开(公告)日：2011-09-26
申请号：KR1020080089592
申请日：2008-09-11
Applicant: 목포대학교산학협력단
CPC classification number: Y02W30/43
Abstract: 본 발명은 참다래 꼭지썩음 병원균 및 참다래 잿빛곰팡이 병원균에 대한 길항균인
Bacillus KB 112 (기탁번호: KCTC 8989p)를 콩에 접종 발효시킨 발효콩을 퇴비 조성물 중량대비 0.01∼1 중량% 첨가 혼합 15∼25℃에서 3∼10일간 숙성 발효시켜 제조된 참다래 생장용 퇴비에 관한 것이다.
발효콩, 퇴비, 참다래병, 바실러스, 길항균-
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：KR101098160B1
公开(公告)日：2011-12-30
申请号：KR1020090031524
申请日：2009-04-10
Applicant: 목포대학교산학협력단
Inventor： 박용서
Abstract: 본 발명은 연근을 절편으로 제조하고, 이를 갈변방지제 용액에 침지한 후, 소독 및 세척하여 포장하는 단계를 포함하는 연근 가공 방법에 관한 것으로, 본 발명의 방법에 따라 가공된 연근 절편은 1cm 두께로 가공하여 CA 용액에 50℃에서 3 분 간 침지시킴으로서 저장 및 유통 과정에서 갈변방지에 매우 효과적이다.
연근, 갈변방지제, 연근 가공, 연근 절편-
公开(公告)号：KR1020100112962A
公开(公告)日：2010-10-20
申请号：KR1020090031524
申请日：2009-04-10
Applicant: 목포대학교산학협력단
Inventor： 박용서
CPC classification number: A23L19/10 , A23B7/04 , A23B7/158 , A23V2002/00
Abstract: PURPOSE: A method of processing lotus root using anti-browning solution is provided to make the pounded rice cake after digesting the lotus root to the anti-browning solution, thereby preventing the browning prevention of the lotus root in storing and distributing. CONSTITUTION: The harvested lotus root harvested is assorted and washed. After the washed lotus root is pared, make the lotus root into piece or pounded rice cake. Digest the lotus root or pounded rice cake into anti-browning solution. After disinfecting the lotus root piece or pounded rice cake, washing the lotus and examines the safety about the microorganism, and remaining agricultural medicines. Pack and store the lotus piece and pounded rice cake. Cut the pounded rice cake into 1cm. The inhibiting agent of browning solution is the CA(1% citric acid + 1% ascorbic acid). Digest the lotus piece or pounded rice cake into inhibiting agent of browning solution at 50°C for 3 minutes. Store the lotus in 0°C. The lotus piece includes starch 2.8g, the cellulose 2.6g, the vitamin C 100mg, K 290mg and total phenol 200mg100g live weight.
Abstract translation: 目的：提供使用抗褐变溶液处理莲藕的方法，在将莲藕消化至抗褐变溶液后制成捣碎的米饼，从而防止莲藕在储存和分配中的褐变。 构成：收获的收获的莲藕被分类并洗涤。 洗净莲藕后，将莲藕放入片状或捣碎的米饼中。 将莲藕或捣碎的米饼消化成抗褐变溶液。 消毒莲藕或捣碎的米饼后，洗涤莲花，检查微生物的安全性和剩余的农药。 包装和储存莲花和捣碎的米糕。 将捣碎的米糕切成1厘米。 褐变溶液的抑制剂是CA（1％柠檬酸+ 1％抗坏血酸）。 将莲子片或捣碎的米饼在50℃下分解成褐变溶液抑制剂3分钟。 将莲子储存在0°C。 莲花片包括淀粉2.8g，纤维素2.6g，维生素C 100mg，K 290mg，总苯酚200mg100g活重。
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