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    미강배지를 이용한 김치유산균 발효방법
    1.
    发明公开
    미강배지를 이용한 김치유산균 발효방법 审中-实审
    用米糠培养基发酵泡菜乳酸菌的方法

    公开(公告)号：KR1020170074482A

    公开(公告)日：2017-06-30

    申请号：KR1020150183808

    申请日：2015-12-22

    Applicant: 전라북도(농업기술원)

    Inventor： 송은주 ,  최소라 ,  송영은 ,  한현아 ,  서상영 ,  최민경 ,  이기권 ,  송영주 ,  안민실

    IPC: C12N1/20

    Abstract: 미강을배지로하는김치유산균배양방법으로, 상기김치유산균은 actobacillus sakei C-11, L. sakei M-5, Leuconostoc mesenteroides M-17 및 P. inopinatus BK-3으로이루어진군으로부터선택된어느하나인것을특징으로하는미강을배지로하는김치유산균배양방법이제공된다.

    Abstract translation: 米糠作为用于介质中的泡菜乳酸菌培养物的方法，其中，所述泡菜乳酸菌，其特征在于，所述至少一个选自由actobacillus清酒C-11，L.清酒M-5，明串珠菌M-17和P. inopinatus BK-3组成的组中 作为培养泡菜乳酸菌的培养基提供。

    블루베리 발효음료 제조방법
    2.
    发明公开
    블루베리 발효음료 제조방법 审中-实审
    使用蓝莓的发酵饮料的制造方法

    公开(公告)号：KR1020160031721A

    公开(公告)日：2016-03-23

    申请号：KR1020140121732

    申请日：2014-09-15

    Applicant: 전라북도(농업기술원)

    Inventor： 서상영 ,  안민실 ,  최소라 ,  송은주 ,  최민경 ,  한현아 ,  김희준 ,  송영주

    IPC: A23L2/02

    CPC classification number: A23L2/02 ,  A23L2/382 ,  A23L33/10

    Abstract: 본발명은블루베리를준비하는단계; 상기블루베리에유산균발효를위한당을첨가하는단계; 당을첨가한블루베리를저온살균하는단계; 및유산균을접종하는단계를포함하는것을특징으로하는블루베리발효음료제조방법에관한것으로유산균수가많고, 안토시아닌함량이높으며오랜기간저장후에도유해한미생물이발생하지않는특징이있다.

    Abstract translation: 本发明涉及一种发酵蓝莓饮料的制造方法，其包括以下步骤：制备蓝莓; 向蓝莓中加入乳糖酸菌发酵糖; 在低温下对加糖的蓝莓进行灭菌; 并用乳酸菌接种蓝莓。 发酵蓝莓饮料含有大量的乳酸菌，花青素含量高，即使长时间贮存后也能防止有害微生物的产生。

    마를 함유한 쌀국수 제조방법 및 이에 의하여 제조된 마 쌀국수
    3.
    发明公开
    마를 함유한 쌀국수 제조방법 및 이에 의하여 제조된 마 쌀국수 有权
    具有二氧化碳的日本洋芋和其制造的米饭的制作方法

    公开(公告)号：KR1020130130134A

    公开(公告)日：2013-12-02

    申请号：KR1020120008830

    申请日：2012-01-30

    Applicant: 전라북도(농업기술원)

    Inventor： 송은주 ,  안민실 ,  최소라 ,  서상영 ,  최민경 ,  김영선

    IPC: A23L7/109 ,  A23L19/10

    CPC classification number: A23L7/109 ,  A23L19/10 ,  A23L33/105

    Abstract: Disclosed are a production method of rice noodles containing Dioscorea japonica and the rice noodles containing Dioscorea japonica produced by the same. The production method of the rice noodles containing Dioscorea japonica comprises the following steps: a step of mixing rice powder, Dioscorea japonica, tapioca, refined salt, and enzymes; a step of adding water to the mixture to obtain dough; a step of aging the dough for 3 days; and a step of producing the rice noodles from the aged dough. The weight ratio of the mixture is 100 parts by weight of rice powder, 2 parts by weight of Dioscorea japonica, 10 parts by weight of tapioca, and 1 part by weight of enzymes. The rice noodles obtained by the production method have the excellent health functionality of the Dioscorea japonica, less physical breakage, and high palatability. [Reference numerals] (AA) Start;(BB) Mixing rice powder, Dioscorea japonica, tapioca, and enzymes;(CC) Adding water, producing dough;(DD) Fermenting for three days;(EE) Producing rice noodles;(FF) End

    Abstract translation: 公开了含有薯of的米粉的制造方法和由其制造的含有薯。薯的米粉。 含有薯the的米粉的生产方法包括以下步骤：混合米粉，薯，，木薯，精制盐和酶的步骤; 向混合物中加入水以获得面团的步骤; 将面团老化3天的步骤; 以及从老面团生产米粉的步骤。 混合物的重量比为100重量份的米粉，2重量份的薯ica薯粉，10重量份的木薯淀粉和1重量份的酶。 通过生产方法获得的米粉具有优良的薯excellent蓉的健康功能，较少的物理破碎和高适口性。 （AA）开始;（BB）混合米粉，薯ica，木薯和酶;（CC）加水，生面团;（DD）发酵三天;（EE）生产米粉;（FF ） 结束

    오디를 이용한 빵 제조방법
    4.
    发明公开
    오디를 이용한 빵 제조방법 有权
    使用MULBERRY制造BREAD的方法

    公开(公告)号：KR1020130086451A

    公开(公告)日：2013-08-02

    申请号：KR1020120007256

    申请日：2012-01-25

    Applicant: 전라북도(농업기술원)

    Inventor： 최민경 ,  서상영 ,  송은주 ,  최소라 ,  안민실 ,  김영선

    IPC: A21D8/06 ,  A21D2/36

    Abstract: PURPOSE: A manufacturing method of a bread is provided to produce bread maintaining excellent function of mulberry. CONSTITUTION: A manufacturing method of a bread comprises the steps of: mixing 3 wt% of mulberry powder to rice powder; manufacturing dough by adding water to the mixture; manufacturing rice bread by molding the fermented dough and baking the dough; mixing the mixed powder of rice and wheat with eggs, sugar, and salt; adding butter to the mixture; and manufacturing a muffin by baking the mixture added with 5 wt% of mulberry. [Reference numerals] (AA) Mixing mulberry powder with rice powder; (BB) Adding water and kneading; (CC) Roasting after fermentation

    Abstract translation: 目的：提供面包的制作方法，以生产保持桑树功能的面包。 构成：面包的制造方法包括以下步骤：将3重量％的桑叶粉末与米粉混合; 通过向混合物中加入水来制造面团; 通过模制发酵面团并烘烤面团制造米粉; 将水稻和小麦的混合粉末与鸡蛋，糖和盐混合; 向混合物中加入黄油; 并通过烘烤加入5重量％桑树的混合物制造松饼。 （附图标记）（AA）将桑树粉与米粉混合; （BB）加水混合; （CC）发酵后焙烧

    버들송이 버섯 발효주 제조방법
    5.
    发明公开
    버들송이 버섯 발효주 제조방법 有权
    制备黑色乳液发酵液的方法

    公开(公告)号：KR1020130064238A

    公开(公告)日：2013-06-18

    申请号：KR1020110130761

    申请日：2011-12-08

    Applicant: 전라북도(농업기술원)

    Inventor： 서상영 ,  안민실 ,  최소라 ,  송은주 ,  최민경 ,  김영선

    IPC: C12G3/04 ,  C12G3/02

    CPC classification number: C12G3/04 ,  C12G3/02

    Abstract: PURPOSE: A method for manufacturing fermented wine containing Agrocybe aegerita is provided to enhance total polyphenol content and to obtain fermented wine with excellent functionality. CONSTITUTION: A method for manufacturing fermented wine containing Agrocybe aegerita comprises: a step of preparing baekseolgi(steamed rice cake) using rice(S110); a step of mixing the baekseolgi, nuruk(fermentation starter), yeast, and water, and mashing(S120); a step of fermenting the mixture(S130); a step of mixing the fermented mixture with hard-boiled rice, Agrocybe aegerita powder, and water, and mashing(S140); a step of fermenting(S150); and a step of filtering and maturing(S160). [Reference numerals] (S110) Manufacture baekseolgi using rice; (S120) Primary mash nuruk, yeast, water, and baekseolgi; (S130, S150) Execute fermentation; (S140) Secondary mash hard-boiled rice, Agrocybe aegerita powder, and water; (S160) Filtrate, Age

    Abstract translation: 目的：提供含有Agrocybe aegerita的发酵酒的制造方法，以提高总多酚含量，获得具有优异功能的发酵酒。 构成：含有Agrocybe aegerita的发酵酒的制造方法包括：使用大米制备白菜（蒸米饼）的步骤（S110）; 将白菜，发酵发酵液，酵母和水混合的步骤和糖化（S120）; 发酵混合物的步骤（S130）; 将发酵混合物与硬煮米饭（Agrocybe aegerita）粉末和水混合的步骤和糖化（S140）; 发酵步骤（S150）; 和过滤成熟的步骤（S160）。 [参考数字]（S110）使用米制造白菜; （S120）初级醪培养，酵母，水和苦参碱; （S130，S150）执行发酵; （S140）二次煮熟米饭，Agrocybe aegerita粉和水; （S160）过滤，年龄

    마를 이용한 겔 형의 건강식품 제조방법 및 이에 의하여 제조된 마 즙액 함유 겔형 건강식품
    6.
    发明公开
    마를 이용한 겔 형의 건강식품 제조방법 및 이에 의하여 제조된 마 즙액 함유 겔형 건강식품 有权
    具有双相胶质细菌的胶体型健康食品的制造方法及其制造的凝胶型健康食品

    公开(公告)号：KR1020120067321A

    公开(公告)日：2012-06-25

    申请号：KR1020110135957

    申请日：2011-12-15

    Applicant: 전라북도(농업기술원)

    Inventor： 송은주 ,  안민실 ,  서상영 ,  최민경 ,  이공준 ,  송영주 ,  김영선

    IPC: A23L33/00 ,  A23L1/30 ,  A23L19/10

    CPC classification number: A23L33/105 ,  A23L19/10 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2200/324

    Abstract: PURPOSE: Gel type health food containing yam juice, and a producing method thereof are provided to enable users to easily intake the food having excellent antioxidant and anticancer effects. CONSTITUTION: A producing method of gel type health food containing yam juice comprises the following steps: mixing 640g of fresh yam juice, 60g of adlay, 30g of bellflower roots, 200g of honey, 15g of schisandra chinensis extract, and 56g of euphoria longan to obtain a mixed extract; firstly double boiling the mixed extract at 60-70 deg C; and secondly double boiling the mixed extract at 60-70 deg C after cooling. The mixed extract contains 50-70wt% of yam juice.

    Abstract translation: 目的：提供含有山药汁的凝胶型保健食品及其制造方法，能够容易地摄取具有优异的抗氧化剂和抗癌作用的食品。 构成：含有山药汁的凝胶型保健食品的生产方法包括：将640g新鲜的山药汁，60g的adlay，30g的柿子根，200g的蜂蜜，15g的五味子萃取物和56g的红花龙眼混合到 获得混合提取物; 首先在60-70摄氏度下混合提取物双沸腾; 然后在60-70℃冷却后将混合的萃取物双沸腾。 混合提取物含有50-70重量％的山药汁。

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