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公开(公告)号：KR1019910007636B1
公开(公告)日：1991-09-28
申请号：KR1019910007568
申请日：1991-05-10
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: (a) soaking the material (e.g., chinese matrimony vine (I), schizadrae fructus (II), ginseng (III), jujube (IV), etc) for 30min, and washing; (b) mixing the washed material with 5-10 times of water and 1st extracting at 60-100 deg.C for 2- 3hrs to obtain the water soluble component (V); (c) mixing the extracted material with 5-10 times of 80% EtOH and 2nd extracting at 40-90 deg.C for 2-3hrs. to obtain EtOH component (VI); (d) mixing the (V) with the (VI) and concentrating to Brix 50 under vacuum at 50 deg.C or less; (e) mixing, 0.5-1.0% (I)-, 1.0-1.5% (II)-, 0.4-0.5% (III)- and 1.0-2.0% jujube extract, and adding 2.0-4.0% honey, 1.0-5.0% sugar, 10-13% HFCS, 0.02% citrate, 0.01-0.05% ascorbic acid, 0.01-0.05% nicotine amide to obtain the final product.
Abstract translation: （a）将材料（例如中国红葡萄酒（I），五味子（II）），人参（III），枣（IV）等浸泡30分钟并洗涤; （b）将洗涤的材料与5-10倍的水混合，并在60-100℃下一次提取2- 3小时，得到水溶性成分（V）; （c）将提取的材料与80％EtOH的5-10倍混合，并在40-90℃下二次提取2-3小时。 以获得EtOH组分（VI）; （d）将（V）与（VI）混合并在50℃或更低的真空下浓缩至白利糖度50; （e）混合0.5-1.0％（I） - ，1.0-1.5％（II） - ，0.4-0.5％（III） - 和1.0-2.0％枣提取物，加入2.0-4.0％蜂蜜，1.0-5.0 ％糖，10-13％HFCS，0.02％柠檬酸盐，0.01-0.05％抗坏血酸，0.01-0.05％尼古丁酰胺，得到最终产物。
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公开(公告)号：KR1019940011071B1
公开(公告)日：1994-11-23
申请号：KR1019920014927
申请日：1992-08-19
Applicant: 한국식품연구원
IPC: A23L1/212
Abstract: The preparation method of apple snacks consists of (1) soaking apple slices 1.0-10.5 mm thick into 0.01-0.5 % cystein or cystein HCl containing 10-50 % sugar solution for 1-5 hrs to prevent browning, (2) drying in 50-80 deg.C air to below water content 60 %. In this process, ascorbic acid is not used.
Abstract translation: 苹果小吃的制备方法包括（1）将1.0-10.5毫米厚的苹果片浸泡在含有10-50％糖溶液的0.01-0.5％半胱氨酸或半胱氨酸盐溶液中1-5小时以防止褐变，（2）在50 -80℃空气低于含水量60％。 在此过程中，不使用抗坏血酸。
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公开(公告)号：KR1019930019113A
公开(公告)日：1993-10-18
申请号：KR1019920003424
申请日：1992-03-02
Applicant: 한국식품연구원
IPC: A23F3/16
Abstract: 본 발명은 구체적으로 산수유 추출물을 주원료로 하여 포도당 및 유당으로 구성된 당류와 혼합하여 과립형태의 산수유 분말차를 제조하는 방법 및 그 방법에 의하여 제조된 산수유 분말차에 관한 것이다.
본 발명은 채취한 산수유로부터 씨를 분리한 과육(果肉)을 추출원료로 사용하여, 중량비로 약5배의 물을 첨가한후 이중솥을 사용하여 약3 시간동안 추출한다. 추출액은 압착여과기를 이용하여 여과한후 산수유 과립차의 원료로 사용한다. 산수유 과립차로서의 추출액을 이중솥에서 90℃로 농축시키고 그 농축액과 포도당 및 유당으로 구성된 당류를 혼합기에서 예비혼합하고 다시 고속혼합기로 혼합한다. 이때 사용되는 당류은 포도당: 유당의 구성비가 7:3이 되게 한다. 고속혼합기로 혼합한 추출물과 당류의 혼합물은 성형기를 통하여 과립형태로 성형시키게 되는데, 이때 과립들이 서로 붙지않도록 순간건조를 행하게 된다. 순간건조는 50∼60℃의 열풍에 의하여 행하며, 건조된 과립형 산수유 분말차는 적정량으로 포장하여 완제품을 제조하는 것이다.-
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Patent Agency Ranking
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公开(公告)号：KR1019910007637B1
公开(公告)日：1991-09-28
申请号：KR1019910007569
申请日：1991-05-10
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: A process for preparing beverage from woorong tea comprises: (a) soaking the material (e.g., woorong tea (I), ganoderna (II), ginseng (III), jujube (IV), etc) for 30min, and washing; (b) mixing the washed material with 5-10 times of water and 1st extracting at 60-100 deg.C for 2-3hrs to obtain the water-soluble component (V); (c) mixing the extracted material with 5-10 times of 80% EtOH and 2nd extracting at 40-90 deg.C for 2-3hrs to obtain EtOH- soluble component (VI); (d) mixing the (V) with the (VI) and concentrating to Brix 50 under vacuum at 50 deg.C or less; (e) mixing 1.0-2.0% (I)-, 0.1-0.5% (II)-, 0.4-0.7% (III)- and 0.7-2.0% (IV)-extract, and adding 1.5-4.0% honey, 1.0-5.0% sugar, 8.0-13.0 HFCS, 0.02-0.20% citrate, etc to obtain the final product.
Abstract translation: 一种从羊绒茶制备饮料的方法包括：（a）将材料（例如羊绒茶（I），甘草（II），人参（III），枣（IV）等）浸泡30分钟并洗涤; （b）将洗涤过的物料与5-10倍水混合，并在60-100℃下一次提取2-3小时，得到水溶性成分（V）; （c）将提取的材料与80％EtOH的5-10倍混合，并在40-90℃下二次提取2-3小时，得到EtOH可溶组分（VI）; （d）将（V）与（VI）混合并在50℃或更低的真空下浓缩至白利糖度50; （e）混合1.0-2.0％（I） - ，0.1-0.5％（II） - ，0.4-0.7％（III） - 和0.7-2.0％（IV） - 提取物，加入1.5-4.0％蜂蜜，1.0 -5.0％糖，8.0-13.0 HFCS，0.02-0.20％柠檬酸等，以获得最终产品。
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公开(公告)号：KR1019910007635B1
公开(公告)日：1991-09-28
申请号：KR1019910007566
申请日：1991-05-10
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: A process for preparing beverage from ligustici radix comprises: (a) soaking the material (e.g. ligustici radix, ganoderna, jujube, etc.) for 30min, and washing; (b) mixing the washed material with 5-10 times of water and extracting at 60-100 deg.C for 2-3hrs to obtain the water soluble component (I); (c) mixing the extracted material with 5-10 times of 80% EtOH and extracting at 40-90 deg.C for 2-3hrs. to obtain EtOH-soluble compont (II); (d) mixing the (I) with the (II), and concentrating to Brix 50 under vacuum at 50 deg.C or less; (e) mixing 0.6-1.5% ligustici radix-, 0.1-0.5% ganoderna- and 1.0-2.0% jujube ext., and adding 2.0-4.0% honey, 1.0-5.0 sugar, 10-13% high fructose corn syrup, 0.02-0.2% citrate, 0.01-0.05% ascorbic acid, etc. to obtain the final product.
Abstract translation: 用于制备枸杞子饮料的方法包括：（a）将材料（例如木犀草，甘那a，枣等）浸泡30分钟，然后洗涤; （b）将洗涤过的物料与5-10倍水混合，并在60-100℃下萃取2-3小时，得到水溶性成分（I）; （c）将萃取物与5-10％80％EtOH混合，并在40-90℃下萃取2-3小时。 得到EtOH-可溶性组分（II）; （d）将（I）与（II）混合，并在50℃或更低温度下真空浓缩至白利糖度50; （e）混合0.6-1.5％枸杞子，0.1-0.5％甘丹酸和1.0-2.0％枣树，加入2.0-4.0％蜂蜜，1.0-5.0糖，10-13％高果糖玉米糖浆，0.02 -0.2％柠檬酸盐，0.01-0.05％抗坏血酸等，以获得最终产品。
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