公开(公告)号：KR101312401B1

公开(公告)日：2013-09-27

申请号：KR1020120031673

申请日：2012-03-28

Applicant: 한국식품연구원 ,  영천시(농업기술센터)

Inventor： 김영언 ,  한대석 ,  이남혁 ,  이창호 ,  이영경 ,  구경형 ,  심연정 ,  박성진

IPC: A23G3/48 ,  A23L21/10 ,  A23L1/30

CPC classification number: A23G3/48 ,  A23L21/15 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A production method of sweetened and jellied bean paste is provided to offer excellent flavor and eating texture of the bean paste, and to store the bean paste for a long time. CONSTITUTION: A boiled jelly mixture is molded to obtain medical herb jelly. The molded medical herb jelly is cut into 0.2-0.6 cm. 20-50 wt% of purified water, 0.1-5 wt% of agar, 1-15 wt% of refined white sugar, and 0.5-5 wt% of oligosaccharide is mixed and boiled. 0.1-5 wt% of medical herb extract and 20-30 wt% of bean paste are added to the boiled sugar mixture, and the mixture is stirred and boiled to obtain a bean paste mixture. 15-45wt% of cut medical herb jelly is added to the bean paste mixture. The bean paste mixture with the medical herb jelly is molded. The medical herbs are selected from pine needles, jujube, cinnamon, schizandra, cornus fruit, tissue cultured mountain ginseng, red ginseng, Pleuropterus multiflorus TURCZ, Chinese matrimony vine, ginger, bay leaves, dried clove buds, thyme, black pepper, solomon's seal, Glycyrrhizae radix, cassia seeds, Rehmannia glutinosa, Hovenia dulcis, Hovenia dulcis fruits, and Angelica gigas. [Reference numerals] (AA) Step of boiling a jelly mixture in which medical herb extract, purified water, agar and refined white sugar are mixed; (BB) Step of molding the boiled jelly mixture into jelly; (CC) Step of cutting the molded jelly; (DD) Step of adding agar, refined white sugar and oligosaccharide in purified water, boiling the mixture, adding medical herb extract and sediment again while stirring to produce bean paste mixture; (EE) Step of adding and mixing the cut jelly into the produced bean paste mixture; (FF) Step of molding jelly added bean paste mixture

Abstract translation: 目的：提供甜味和浆状豆酱的生产方法，以提供优异的豆酱味道和饮食质地，并长时间储存​​豆浆。 构成：将一种煮沸的胶冻混合物成型以获得医用草药果冻。 将模制的医用草莓果冻切成0.2-0.6厘米。 将20-50重量％的纯水，0.1-5重量％的琼脂，1-15重量％的精制白糖和0.5-5重量％的寡糖混合并煮沸。 向煮沸的糖混合物中加入0.1-5重量％的药草提取物和20-30重量％的豆酱，将混合物搅拌和煮沸，得到豆酱混合物。 将15-45wt％的切割医用草药果冻加入豆浆混合物中。 与医用草药果冻的豆浆混合物成型。 药材选自松针，枣，肉桂，五味子，山茱萸，组织培养的山参，红参，Pleuropterus multiflorus TURCZ，中国婚姻藤，姜，月桂叶，干丁香芽，百里香，黑胡椒，独奏封 ，甘草，决明子种子，地黄，枸杞，枸杞子和当归。 （AA）将药草提取物，纯化水，琼脂和精制白糖混合的果冻混合物进行煮沸的工序; （BB）将煮沸的果冻混合物成型为果冻的步骤; （CC）切割成型果冻的步骤; （DD）在纯化水中加入琼脂，精制白糖和寡糖的步骤，煮沸混合物，同时搅拌加入药草提取物和沉淀物，制成豆浆混合物; （EE）将切碎的果冻加入并混合到生产的豆浆混合物中的步骤; （FF）加入果冻加入豆浆混合物的步骤

公开(公告)号：KR101170341B1

公开(公告)日：2012-08-02

申请号：KR1020100047576

申请日：2010-05-20

Applicant: 한국식품연구원

Inventor： 김영언 ,  한대석 ,  김인호 ,  이창호 ,  이영철 ,  구경형 ,  심연정

IPC: A23L2/04 ,  A23L2/60

Abstract: 본 발명은 세절된 송이버섯, 송이버섯 착즙액 및 혼합당을 포함하며 보존성이 개선된 송이차 및 그의 제조방법에 관한 것이다. 본 발명의 보존성이 개선된 송이차의 제조방법은, (ⅰ) 세절된 송이와 송이착즙액을 3:1(w/w)의 중량비로 포함하는 송이성분을 100℃에서 2분동안 가열처리하는 공정; (ⅱ) 설탕, 꿀, 올리고당 및 자일리톨을 4:4:4:1(w/w/w/w)로 포함하는 당류성분을 100℃에서 2분동안 가열처리하는 공정; 및, (ⅲ) 상기 가열처리된 송이성분과 당류성분을 2:3(w/w)의 중량비로 혼합하는 공정을 포함한다. 본 발명의 송이차는 보존성이 현저하게 개선되어, 생장기간이 짧거나 또는 환경적인 영향으로 인하여 제대로 성장하지 못하여 상품성이 낮은 송이의 이용성을 향상시켜, 송이재배농가의 소득향상에 널리 이바지할 수 있을 것이다.

公开(公告)号：KR1020110127998A

公开(公告)日：2011-11-28

申请号：KR1020100047576

申请日：2010-05-20

Applicant: 한국식품연구원

Inventor： 김영언 ,  한대석 ,  김인호 ,  이창호 ,  이영철 ,  구경형 ,  심연정

IPC: A23L2/04 ,  A23L2/60

CPC classification number: A23L2/04 ,  A23L2/60 ,  A23L21/25 ,  A23V2250/208 ,  A23V2250/28 ,  A23V2250/6422 ,  A23V2300/24

Abstract: PURPOSE: Pine mushroom tea having improved storing property, and a producing method thereof are provided to use pine mushroom having low merchantable quality instead of wasting. CONSTITUTION: A producing method of pine mushroom tea comprises the following steps: heating a pine mushroom material containing slices pine mushrooms, and a pine mushroom extract in a weight ratio of 3:1 for 2 minutes at 100 deg C: heating a sugar material containing sugar, honey, oligosaccharide, and xylitol in a ratio of 4:4:4:1 for 2 minutes at 100 deg C; mixing the heated pine mushroom material and the sugar material in a weight ratio of 2:3; and adding a food additive selected from the group consisting of carrageenan, citric acid, vitamin C, or their compound.

Abstract translation: 目的：具有改善储藏性能的松蘑茶及其制造方法，使用具有低商品质量而不是浪费的松蘑。 构成：松蘑茶的制造方法，包括如下步骤：在100℃下加热含有松果蘑菇的松蘑菇材料，重量比为3:1的松木提取物2分钟：加热含有 糖，蜂蜜，寡糖和木糖醇，比例为4:4:4:1，在100℃下2分钟; 将加热的松木材料和糖料以2：3的重量比混合; 并加入选自角叉菜胶，柠檬酸，维生素C或其化合物的食品添加剂。