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公开(公告)号：KR101241841B1
公开(公告)日：2013-03-11
申请号：KR1020100128457
申请日：2010-12-15
Applicant: 전라북도(농업기술원) , 전북대학교산학협력단
Abstract: 마 함유 된장 및 그 제조방법이 제공된다.
본 발명의 일 실시예에서 마 함유 된장으로, 상기 마는 분말 형태로서 상기 된장의 콩 무게에 대하여 2 내지 4 중량%로 함유된 것을 특징으로 하는 마 함유 된장이 제공되며, 본 발명에 따른 마 함유 된장 및 그 제조방법은 분말마 또는 증자마를 선택적으로 된장에 혼합하여, 숙성시킨다. 이를 통하여 된장 형태로서 마를 일반 소비자가 용이하게 섭취할 수 있고, 특히 숙성 과정 중 마가 가지는 우수한 효과가 극대화될 수 있다.-
公开(公告)号：KR1020120067053A
公开(公告)日：2012-06-25
申请号：KR1020100128457
申请日：2010-12-15
Applicant: 전라북도(농업기술원) , 전북대학교산학협력단
CPC classification number: A23L11/20 , A23L33/10 , A23V2002/00
Abstract: PURPOSE: Fermented soybean paste containing yam, and a producing method thereof are provided to selectively mix yam powder or steamed yam with conventional fermented soybean paste. CONSTITUTION: A producing method of fermented soybean paste containing yam comprises the following steps: mixing soybeans to obtain the fermented soybean paste, salt, water, and yam to obtain a mixture; and aging the mixture. The yam is either yam powder or steamed yam. The mixture contains 3wt% of yam powder for the total weight of the soybeans.
Abstract translation: 目的：提供含有山药的发酵大豆酱及其制备方法，以选择性地将山药粉或蒸制的山药与常规发酵大豆酱混合。 构成：含有山药的发酵大豆酱的生产方法包括以下步骤：将大豆混合以获得发酵的大豆酱，盐，水和山药，得到混合物; 并使混合物老化。 山药是山药粉或蒸山药。 该混合物含有3wt％的山豆粉的总重量。
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公开(公告)号：KR1020160084045A
公开(公告)日：2016-07-13
申请号：KR1020150000453
申请日：2015-01-05
Applicant: 전라북도(농업기술원)
CPC classification number: A01G9/02 , A01G2/00 , A01G17/005 , A01H15/00
Abstract: 본발명은천마재배에관한것으로서, 더욱상세하게는천마재배에사용되는원목의배치에관한것이다. 본발명에의하면, 평행하게배치되는다수의종방향연장선을따라눕혀서배열되는다수의종방향배열원목과, 상기다수의종방향연장선을가로지르는다수의횡방향연장선을따라눕혀서배열되는다수의횡방향배열원목을포함하며, 상기종방향배열원목은종방향을따라서이웃하는다른종방향배열원목과이격되어서그 사이에여유공간이형성되며, 상기횡방향배열원목의양단은횡방향을따라서이웃한상기두 여유공간과마주하는것을특징으로하는천마재배용원목배치구조및 이구조를이용하는천마재배방법이제공된다.
Abstract translation: 本发明涉及培养天麻布鲁姆的方法，更具体地说，涉及栽培天麻布鲁姆（Gastrodia elata Blume）的硬木的布局结构。 根据本发明，布局结构包括：多个纵向布置的硬木，沿着多个水平设置的纵向延伸线布置和布置; 以及沿着与纵向延伸线交叉的多个横向延伸线布置和布置的多个横向布局硬木。 每个纵向布置的硬木与在其纵向方向上相邻的另一纵向布局硬木分离，因此在它们之间形成额外的空间。 每个横向布置硬木的两端在横向方向上面对相邻的额外空间。
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公开(公告)号：KR1020030000078A
公开(公告)日：2003-01-06
申请号：KR1020010035707
申请日：2001-06-22
Applicant: 전라북도(농업기술원)
IPC: C12G3/02
Abstract: PURPOSE: Watermelon wine using Saccharomyces sp. KWS06 and a production method thereof are provided, thereby producing the high quality of watermelon wine which is optionally added with Schizandra chinensis Baillon or Rubs coreanus. Miq., as flavoring agents. CONSTITUTION: The method for producing the watermelon wine comprises the steps of: selecting a microorganism, Saccharomyces sp. KWS06 (KCCM-10280), showing the excellent alcohol fermentation activity from alcohol fermenting microorganisms growing on the grape skin; inoculating Saccharomyces sp. KWS06 (KCCM-10280) into a medium consisting of 50% of watermelon juice, 0.2% of KH2PO4, 0.1% of MgSO4·7H2O, 0.2% of (NH4)2SO4, 15% of sugar and 50% of distilled water and culturing it to prepare a working solution; washing watermelon with water, removing the rind thereof, and juicing the watermelon; adding sugar into the watermelon juice to 24 Brix of sugar content, adding Schizandra chinensis Baillon or Rubs coreanus. Miq., and sterilizing the mixture; inoculating the working solution into the sterilized watermelon juice and fermenting it; and filtering the fermented solution and adding watermelon flavor into the filtered solution.
Abstract translation: 目的：西瓜酒使用酵母菌 提供了KWS06及其生产方法，从而生产高品质的西瓜酒，任选地加入中华百合的Baillon或Rubs coreanus。 米格，作为调味剂。 构成：生产西瓜酒的方法包括以下步骤：选择微生物，酵母属（Saccharomyces sp。） KWS06（KCCM-10280），显示酒精发酵生长在葡萄皮上的微生物醇醇发酵活性; 接种酵母属 将KWS06（KCCM-10280）转化成由西瓜汁50％，KH 2 PO 4 0.2％，MgSO 4·7H 2 O 0.1％，（NH 4）2 SO 4，15％糖和50％蒸馏水组成的培养基。 准备一个工作解决方案; 用水洗西瓜，取出外皮，切西瓜; 将糖加入西瓜汁至24白利糖度，加入中华百草枯Baillon或Rubs coreanus。 Miq。并对混合物进行灭菌; 将工作溶液接种到灭菌的西瓜汁中并发酵; 过滤发酵的溶液并将西瓜风味加入过滤的溶液中。
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公开(公告)号：KR100424043B1
公开(公告)日：2004-03-22
申请号：KR1020010035707
申请日：2001-06-22
Applicant: 전라북도(농업기술원)
IPC: C12G3/02
Abstract: PURPOSE: Watermelon wine using Saccharomyces sp. KWS06 and a production method thereof are provided, thereby producing the high quality of watermelon wine which is optionally added with Schizandra chinensis Baillon or Rubs coreanus. Miq., as flavoring agents. CONSTITUTION: The method for producing the watermelon wine comprises the steps of: selecting a microorganism, Saccharomyces sp. KWS06 (KCCM-10280), showing the excellent alcohol fermentation activity from alcohol fermenting microorganisms growing on the grape skin; inoculating Saccharomyces sp. KWS06 (KCCM-10280) into a medium consisting of 50% of watermelon juice, 0.2% of KH2PO4, 0.1% of MgSO4·7H2O, 0.2% of (NH4)2SO4, 15% of sugar and 50% of distilled water and culturing it to prepare a working solution; washing watermelon with water, removing the rind thereof, and juicing the watermelon; adding sugar into the watermelon juice to 24 Brix of sugar content, adding Schizandra chinensis Baillon or Rubs coreanus. Miq., and sterilizing the mixture; inoculating the working solution into the sterilized watermelon juice and fermenting it; and filtering the fermented solution and adding watermelon flavor into the filtered solution.
Abstract translation: 用途：使用酵母菌的西瓜葡萄酒。 KWS06及其生产方法，由此生产出高质量的西瓜酒，其可选地添加有五味子巴利或磨胡须。 Miq。，作为调味剂。 组成：西瓜酒的生产方法包括以下步骤：选择微生物Saccharomyces sp。 KWS06（KCCM-10280），显示葡萄皮上酒精发酵微生物的优异酒精发酵活性; 接种酿酒酵母菌。 KWS06（KCCM-10280）加入由50％西瓜汁，0.2％KH2PO4,0.1％MgSO4和7H2O，0.2％（NH4）2SO4,15％糖和50％蒸馏水组成的培养基中， 培养它以制备工作溶液; 用水洗净西瓜，除去其皮，榨西瓜; 在西瓜汁中加糖至糖度为24白利糖度，加入五味子白藜芦醇或Rubs coreanus。 Miq。，并将混合物灭菌; 将工作溶液接种到灭菌的西瓜汁中并发酵; 过滤发酵溶液并将西瓜香料加入过滤后的溶液中。
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Patent Agency Ranking
公开(公告)号：KR1020020037968A
公开(公告)日：2002-05-23
申请号：KR1020000067978
申请日：2000-11-16
Applicant: 전라북도(농업기술원)
IPC: A23L3/3472
Abstract: PURPOSE: A process of preparing a Schizandra seed extract and a fraction thereof by extracting Schizandra chinensis Baillon seeds with an organic solvent is provided. Whereby, the seed extract exhibits high antioxidant power on lard oil and soybean oil and excellent antimicrobial activity against food spoilage microorganism. CONSTITUTION: Schizandra seeds are crushed, defatted and added 3 to 8 times with an organic solvent selected from water, methanol, ethanol, ethyl acetate and chloroform. Thereafter, the mixture is extracted at 70 to 95deg.C 1 to 3 times, filtered, concentrated in a rotary vacuum evaporator and freeze-dried after successively fractionating with chloroform, ethylacetate, butanol and water.
Abstract translation: 目的：提供五味子种子提取物及其一部分通过有机溶剂提取五味子百合种子的方法。 因此，种子提取物对猪油和大豆油具有高抗氧化能力，对食品腐败微生物具有优异的抗菌活性。 构成：将五味子种子粉碎，脱脂，并用水，甲醇，乙醇，乙酸乙酯和氯仿中的有机溶剂加入3〜8次。 之后，将混合物在70〜95℃下萃取1〜3次，过滤，在旋转式真空蒸发器中浓缩，冷却干燥后，依次用氯仿，乙酸乙酯，丁醇，水分离。
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公开(公告)号：KR1020140094887A
公开(公告)日：2014-07-31
申请号：KR1020130007496
申请日：2013-01-23
Applicant: 전라북도(농업기술원)
CPC classification number: A23L19/20 , A23B7/10 , A23L19/105
Abstract: Provided is a method of producing purple sweet potato jangajji (pickeld purple sweet potato). The provided method of producing the purple sweet potato jangajji includes: a step of cutting purple sweet potatoes which are not peeled and immersing the cut purple sweet potatoes into salt water; a step of putting the purple sweet potatoes from which the moisture is removed by the salt water into hot pickle solution or soy sauce mixed with vinegar; and a step of cooling down the hot pickle solution or soy sauce mixed with vinegar at room temperature.
Abstract translation: 提供了一种生产紫甘薯姜黄（枸杞紫薯）的方法。 所提供的紫薯红薯姜黄酱的制备方法包括：切割未脱皮的紫色甘薯，将切割的紫色甘薯浸入盐水中的步骤; 将通过盐水将水分除去的紫色甘薯放入与醋混合的热腌汁溶液或酱油中的步骤; 以及在室温下冷却与醋混合的热腌汁溶液或酱油的步骤。
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公开(公告)号：KR100446986B1
公开(公告)日：2004-09-01
申请号：KR1020010070117
申请日：2001-11-12
Applicant: 전라북도(농업기술원)
IPC: A21D13/00
Abstract: PURPOSE: Provided are functional wax gourd bread which decreases blood cholesterol, promotes urination, the discharge of phlegm and the alleviation of heat, and a process for preparation thereof. CONSTITUTION: Functional wax gourd bread is prepared by the steps of: adding 10-67 wt.% of heated wax gourd juice, 1.5 wt.% of salt, 5.0 wt.% of yeast, 4.0 wt.% of defatted milk, 6.0 wt.% of sugar, 3.0 wt.% of shortening to 100 wt.% of strong wheat flour and kneading them; fermenting the dough at 30 deg.C under humidity of 75-80% for 20-40 minutes; dividing the fermentate by 50g and fermenting it for 10-15 minutes covering cloth; degassing it; shaping and placing it into a pan; fermenting it at 35-38 deg.C under the humidity of 85-90% for 40-60 minutes; and baking it at 140-160 deg.C for 20-30 minutes in an oven.
Abstract translation: 用途：提供一种功能性冬瓜面包，它能降低血液中的胆固醇，促进排尿，排出痰液并减轻热量，还提供一种制备它的方法。 组成：功能冬瓜面包的制备步骤为：加入10-67重量％的加热冬瓜汁，1.5重量％的盐，5.0重量％的酵母，4.0重量％的脱脂乳，6.0重量％ ％的糖，3.0wt％的起酥油至100wt％的强力小麦粉并捏合它们; 在30-80℃，75-80％湿度下发酵20-40分钟; 将发酵物分开50g，发酵10-15分钟，盖布; 对其进行脱气; 整理并放入锅中; 在35-38℃，湿度85-90％的条件下发酵40-60分钟; 并在烘箱中在140-160℃烘烤20-30分钟。
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公开(公告)号：KR100375561B1
公开(公告)日：2003-03-10
申请号：KR1020000067977
申请日：2000-11-16
Applicant: 전라북도(농업기술원)
IPC: A23L1/39
Abstract: PURPOSE: A process of preparing instant gruel by pretreating pumpkin(Cucurbita maxima Duchesne), rice, corn flour, a red bean and then homogenizing is provided. Whereby, the gruel exhibits a high degree of palatability. CONSTITUTION: The pretreatment of raw material for instant gruel is achieved like this: roasting Cucurbita maxima Duchesne with butter or streaming without butter and then grinding with water; grinding rice or corn flour 5 to 15 times with water and then heating; cutting an onion, roasting with butter and grinding 0.5 to 1.5 times with water; and boiling a red bean for 10 to 40 min. The mixture of the treated material comprising 70 to 100% by weight of Cucurbita maxima Duchesne, 0 to 30% by weight of rice or corn and 0 to 30% by weight of onion is blended with 0.1 to 1% by weight of sugar and 0.1 to 1.0% by weight of salt, homogenized with a homogenizer, and mixed with 5 to 10% by weight of the red bean.
Abstract translation: 目的：通过预先处理南瓜（Cucurbita maxima Duchesne），大米，玉米粉，红豆然后均化来制备速食粥的过程。 因此，粥具有高度的适口性。 组成：即食粥原料的预处理是这样实现的：用黄油或不加黄油的流淌的Cucurbita maxima Duchesne烤，然后用水研磨; 用水研磨大米或玉米粉5至15次，然后加热; 切洋葱，用黄油烘烤并用水研磨0.5-1.5倍; 并煮红豆10到40分钟。 包含70-100重量％最大南瓜砧木，0-30重量％大米或玉米和0-30重量％洋葱的处理材料与0.1-1重量％糖和0.1重量％ 至1.0重量％的盐，用匀化器匀化，并与5至10重量％的红豆混合。
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公开(公告)号：KR1020020037967A
公开(公告)日：2002-05-23
申请号：KR1020000067977
申请日：2000-11-16
Applicant: 전라북도(농업기술원)
IPC: A23L1/39
Abstract: PURPOSE: A process of preparing instant gruel by pretreating pumpkin(Cucurbita maxima Duchesne), rice, corn flour, a red bean and then homogenizing is provided. Whereby, the gruel exhibits a high degree of palatability. CONSTITUTION: The pretreatment of raw material for instant gruel is achieved like this: roasting Cucurbita maxima Duchesne with butter or streaming without butter and then grinding with water; grinding rice or corn flour 5 to 15 times with water and then heating; cutting an onion, roasting with butter and grinding 0.5 to 1.5 times with water; and boiling a red bean for 10 to 40 min. The mixture of the treated material comprising 70 to 100% by weight of Cucurbita maxima Duchesne, 0 to 30% by weight of rice or corn and 0 to 30% by weight of onion is blended with 0.1 to 1% by weight of sugar and 0.1 to 1.0% by weight of salt, homogenized with a homogenizer, and mixed with 5 to 10% by weight of the red bean.
Abstract translation: 目的：通过预处理南瓜（Cucurbita maxima Duchesne），米饭，玉米粉，红豆，然后均化，制备速溶甘油的方法。 因此，这种苦味表现出高度的适口性。 规定：用于即时稀释的原料的预处理如下：用黄油或黄油焙烧南瓜最大的杜鹃花，然后用水冲洗，然后用水冲洗; 用米粉或玉米粉磨5〜15次，然后加热; 切碎洋葱，用黄油焙烧，用水冲洗0.5〜1.5倍; 煮红豆10〜40分钟。 将包含70至100重量％的南瓜，Duchesne，0-30重量％的大米或玉米和0-30重量％的洋葱的处理物料混合物与0.1至1重量％的糖和0.1 至1.0重量％的盐，用均化器均化，并与5〜10重量％的红豆混合。
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