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公开(公告)号：KR1020120058124A
公开(公告)日：2012-06-07
申请号：KR1020100119770
申请日：2010-11-29
Applicant: 충남대학교산학협력단
Abstract: PURPOSE: Candied radish slices having excellent anti-oxidation ability, and a producing method thereof are provided to use ginger, citron, and turmeric to improve the functionality of the candied radish slices. CONSTITUTION: A producing method of candied radish slices comprises the following steps: slicing fresh radish, and parboiling the radish slices before removing the moisture; mixing the radish slices with water, saccharide, ginger juice, citron, and turmeric, and boiling the mixture after adding lemon or organic acid, and agar; and drying the boiled radish slices. 100 parts of radish slices by weight are mixed with 20-40 parts of ginger juice by weight, 20-60 parts of citron by weight, and 0.04-0.16 parts of turmeric by weight. The saccharide is selected from the group consisting of honey, grain syrup, sugar, and oligosaccharide, and 25-75 parts of saccharide by weight is mixed with 100 parts of radish slices by weight.
Abstract translation: 目的：提供具有优异的抗氧化能力的甜萝卜片及其制备方法，以使用姜，柚子和姜黄来提高糖渍萝卜片的功能。 构成：将萝卜切片的制作方法包括以下步骤：切片新鲜的萝卜，并在除去水分之前对萝卜片进行煮沸; 将萝卜切片与水，糖，姜汁，柚子和姜黄混合，加入柠檬或有机酸和琼脂后煮沸混合物; 并烘干萝卜片。 将100份重量的萝卜片与20-40份姜汁重量，20-60份柚子重量和0.04-0.16份姜黄重量混合。 糖类选自蜂蜜，谷物糖浆，糖和寡糖，25-75重量份的糖与100重量份的萝卜片混合。
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Patent Agency Ranking
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公开(公告)号：KR1020120112980A
公开(公告)日：2012-10-12
申请号：KR1020110030616
申请日：2011-04-04
Applicant: 충남대학교산학협력단 , 금산군
IPC: A23G3/48
CPC classification number: A23G3/48 , A23L33/105
Abstract: PURPOSE: Sweet bean jelly having excellent antioxidant capacity, and a producing method thereof are provided to offer an improved health promotion effect of the sweet bean jelly to eaters. CONSTITUTION: Sweet bean jelly contains 3-9 parts of Rehmannia glutinosa concentrate by weight, and 93-97 parts of bean paste by weight. The Rehmannia glutinosa concentrate is obtained by boiling 1 part of Rehmannia glutinosa by weight with 10 parts of water by weight, and concentrating the mixture until the sweetness of the mixture turns 65-75 Brix. [Reference numerals] (AA) Water+agar; (BB) Stirring for 15 minutes while boiling; (CC) Adding oligosaccharide; (DD) Stirring for 5 minutes while boiling; (EE) Adding red bean paste and Rehmannia glutinosa concentrate; (FF) Stirring for 10 minutes while boiling; (GG) Inserting the mixture into a frame, and molding; (HH) Cooling for 24 hours; (II) Sweet bean jelly using Rehmannia glutinosa
Abstract translation: 目的：提供具有优异抗氧化能力的甜豆果冻及其制备方法，以提供甜豆冻对食用者的健康促进作用。 构成：甜豆冻含有3-9份重量的地黄浓缩物，以及93-97重量份的豆酱。 通过以10重量份的水重量份1份地重沸腾1份地窖来获得地精浓缩物，并将混合物浓缩至混合物的甜度变为65-75Brix。 （标号）（AA）水+琼脂; （BB）沸腾搅拌15分钟; （CC）添加寡糖; （DD）沸腾搅拌5分钟; （EE）加入红豆泥和地黄浓缩物; （FF）沸腾搅拌10分钟; （GG）将混合物插入框架中并成型; （HH）冷却24小时; （二）使用地黄的甜豆冻
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公开(公告)号：KR101300602B1
公开(公告)日：2013-08-27
申请号：KR1020100119770
申请日：2010-11-29
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 항산화활성과 이화학적, 관능적 특성이 우수한 무정과 및 그 제조방법에 관한 것으로, 보다 상세하게는 무를 당침하여 제조하는 무정과의 제조방법에 있어서, (A) 무를 슬라이스하여 소금물에 데친 후 물기를 제거하는 단계; (B) 물기를 제거한 무에 물과 당, 생강즙, 유자 및 강황을 넣고 조리는 단계; 및(C) 조려진 무를 건조하는 단계;를 포함하여 제조되는 것을 특징으로 하는 무정과의 제조방법에 관한 것이다.
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公开(公告)号：KR1020120128731A
公开(公告)日：2012-11-28
申请号：KR1020110046197
申请日：2011-05-17
Applicant: 충남대학교산학협력단
CPC classification number: A23L19/10 , A23L3/40 , A23V2002/00 , A23V2200/302 , A23V2200/324
Abstract: PURPOSE: A producing method of processed Rehmannia glutinosa capable of reducing the amount of alcohol for an alcohol soaking process is provided to offer excellent biological activity to users. CONSTITUTION: A producing method of processed Rehmannia glutinosa comprises the following steps: soaking rehmania in alcohol; firstly aging the alcohol soaked rehmania at 70-90 deg. C in 80-90% relative humidity for 44-76 hours; secondly aging the firstly aged rehmania at 45-55 deg. C in 80-90% relative humidity for 92-100 hours; thirdly aging rehmania at 60-80 deg. C in 80-90% relative humidity for 44-76 hours; and ring the thirdly aged rehmania.
Abstract translation: 目的：提供能够减少酒精浸泡过程中酒精含量的加工地窖的生产方法，为用户提供优良的生物活性。 构成：加工的地黄枸杞的生产方法包括以下步骤：将酒精浸泡在酒精中; 首先在70-90度老化酒精浸泡的rehmania。 C在80-90％相对湿度下44-76小时; 第二次老化的老年rehmania在45-55度。 C在80-90％相对湿度下92-100小时; 第三次老化rehmania在60-80度。 C在80-90％相对湿度下44-76小时; 并打响了第三次老化的雷神。
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公开(公告)号：KR101253527B1
公开(公告)日：2013-04-15
申请号：KR1020110046197
申请日：2011-05-17
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 숙성기간을 크게 단축하여 간단한 공정으로 보다 경제적으로 숙지황을 제조할 수 있는 방법에 관한 것으로, 보다 상세하게는 지황을 주침하는 단계; 주침된 지황을 70~90℃, 80~90% 습도에서 44~76시간 1차 숙성하는 단계; 1차 숙성된 지황을 45~55℃, 80~90% 습도에서 92~100시간 2차 숙성하는 단계; 및 2차 숙성된 지황을 60~80℃, 80~90% 습도에서 44~76시간 3차 숙성하는 단계;를 포함하는 것을 특징으로 하는 숙지황의 제조방법에 관한 것이다. 또한, 본 발명은 상기 방법에 의해 제조된 항산화성과 면역성이 우수한 숙지황에 관한 것이다.
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