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    여주-함유 과채 혼합음료 및 그 제조방법
    2.
    发明公开
    여주-함유 과채 혼합음료 및 그 제조방법 有权
    含有MOMORDICA CHARANTIA的水果和蔬菜的混合饮料及其制备方法

    公开(公告)号：KR1020140086903A

    公开(公告)日：2014-07-08

    申请号：KR1020130165206

    申请日：2013-12-27

    Applicant: 함양군 ,  함양영농조합법인 ,  경남과학기술대학교 산학협력단

    Inventor： 조계만 ,  신지현 ,  황정은 ,  김현주 ,  김현영

    IPC: A23L2/02 ,  A23L2/00 ,  A23L1/30 ,  A23L33/00

    CPC classification number: A23L2/02 ,  A23L2/00 ,  A23L33/00 ,  A23L33/10

    Abstract: The present invention discloses a mixed beverage of fruit and vegetables containing Momordica charantia and a manufacturing method thereof. The mixed beverage of fruit and vegetables containing Momordica charantia: has: reduced bitter taste; an excellent palatability; an excellent anti-oxidation activity; an excellent alpha-glucosidase activity; and a pancreatic lipase inhibitory activity; and thus has effects of alleviating diabetes and obesity. According to the present invention, the mixed beverage of fruit and vegetables containing Momordica charantia: has reduced bitter taste and an increased palatability even though the mixed beverage contains Momordica charantia as a main ingredient; contains a high phenolics content and a high flavonoid content; and thus has the excellent anti-oxidation activity. Moreover, the mixed beverage of fruit and vegetables containing Momordica charantia has a high alpha-glucosidase activity and a high pancreatic lipase inhibitory activity, and thus can be used for health-functional food for dropping a blood sugar level and preventing obesity.

    Abstract translation: 本发明公开了含有苦瓜的水果和蔬菜的混合饮料及其制造方法。 含有苦瓜的水果和蔬菜的混合饮料有：减少苦味; 极好的适口性 优良的抗氧化活性; 优异的α-葡萄糖苷酶活性; 和胰脂肪酶抑制活性; 因此具有减轻糖尿病和肥胖的作用。 根据本发明，含有苦瓜属的水果和蔬菜的混合饮料即使混合饮料含有苦瓜属作为主要成分，也具有降低的苦味和增加的适口性; 含有高酚含量和高黄酮含量; 因此具有优异的抗氧化活性。 此外，含有苦瓜的水果和蔬菜的混合饮料具有高的α-葡糖苷酶活性和高的胰脂肪酶抑制活性，因此可用于降低血糖水平和预防肥胖的健康功能食品。

    항산화 활성이 증진된 여주-함유 동치미 냉면육수 및 그 제조방법
    3.
    发明公开
    항산화 활성이 증진된 여주-함유 동치미 냉면육수 및 그 제조방법 无效
    含有具有改善的抗氧化剂活性的含有马来酸酐的冷ITY OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF

    公开(公告)号：KR1020140086878A

    公开(公告)日：2014-07-08

    申请号：KR1020130163816

    申请日：2013-12-26

    Applicant: 함양군 ,  함양영농조합법인 ,  경남과학기술대학교 산학협력단

    Inventor： 조계만 ,  김한곤 ,  서원택 ,  김현주

    IPC: A23L23/00 ,  A23B7/10 ,  A23L19/00 ,  A23L1/30

    CPC classification number: A23L23/00

    Abstract: Provided by the present invention are a bitter gourd-containing meet broth for radish water kimchi and to a production method thereof. The bitter gourd-containing meet broth for radish water kimchi produced by the production method thereof, has excellent palatability by maintaining the taste of the meet broth of cold noodle by shielding the bitter taste of the bitter gourd; and has also increased anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd-containing meet broth for radish water kimchi of the present invention is able to be used as a health food by having excellent palatability and improved anti-oxidative activity.

    Abstract translation: 本发明提供的是含有苦瓜的萝卜水泡菜汤，以及其制造方法。 通过其生产方法生产的含有苦瓜的萝卜水泡菜汤，具有极佳的适口性，通过保护苦瓜的苦味来保持冷面肉汤的味道; 并且通过显着提高酚类和类黄酮的总含量也增加了抗氧化活性。 本发明的萝卜水泡菜的苦瓜含酵母能够通过具有优异的适口性和改善的抗氧化活性而用作保健食品。

    향상된 항산화 활성 및 알파-글루코시다아제 저해 활성을 갖는 여주 과립의 제조방법
    5.
    发明公开
    향상된 항산화 활성 및 알파-글루코시다아제 저해 활성을 갖는 여주 과립의 제조방법 无效
    具有增强抗氧化剂活性和ALPHA-GLUCOSIDASE抑制活性的MOMORDICA CHARANTIA颗粒的制备方法

    公开(公告)号：KR1020130066960A

    公开(公告)日：2013-06-21

    申请号：KR1020110133752

    申请日：2011-12-13

    Applicant: 함양영농조합법인 ,  함양군

    Inventor： 조계만 ,  김현영 ,  서원택 ,  최진상 ,  조은주 ,  신승미 ,  변홍주

    IPC: A23L19/00 ,  A23L1/30

    CPC classification number: A23L19/01 ,  A23P10/22 ,  A23V2002/00 ,  A23V2200/30

    Abstract: PURPOSE: A manufacturing method for Momordica charantia granules is provided to be easily carried and taken as a medicine having enhanced antioxidant activities and alpha-glucosidase inhibitory activities. CONSTITUTION: Momordica charantia is cut and dried at 45-55°C for 2-3 days. The dried Momordica charantia is pulverized to the size less than 80 meshes, then manufactured to a dry powered size less than 80 mesh, and sorted from foreign substances in the raw material sorter. The mixture comprises 65 weight percent of Momordica charantia powder, 7 weight percent of purple sweet potato powder, 5 weight percent of red ginseng extract, 10 weight percent of Gastrodia elata Blume powder, and 13 weight percent of Rhynchosia volubilis. The kneading is manufactured by adding purified water to the mixture at a rate of 40%(v/w) of moisture. The kneading is granulated at 0.3-0.5 cm in diameter and dried at 50-60°C for one day. The dried granules are formulated at 0.3-0.5 cm diameter of granules. Momordica charantia is prepared by washing immature Momordica charantia which is 25-30 cm in length and the moisture removed, and then cut in 4-6 mm thicknesses. [Reference numerals] (AA) Manufacture Momordica charantia powder; (BB) Harvest non-matured Momordica charantia(25-30cm); (CC) Wash and cut the Momordica charantia; (DD) Dry the Momordica charantia(45-55 deg. C, 2-3 days); (EE) Manufacture powdered Momordica charantia(80 mesh or less); (FF) Manufacture Momordica charantia granule; (GG) Raw material sorting process; (HH) Raw material mixing process(over or below 40% moisture); (II) Granulating process; (JJ) Granule drying process(50-60 deg. C, 1day); (KK) Granule adjusting process; (LL) Individual packaging process(Stick packaging); (MM) Commercialize granule A and granule B; (NN) Granule A: 65% of Momordica charantia, 7% of violet sweet potato powder, 5% of red ginseng liquid, 10% of Gastrodia, and 13% of Glycine max; (OO) Granule B: 100% of Momordica charantia

    Abstract translation: 目的：提供苦瓜木颗粒的制造方法，容易携带并作为具有增强的抗氧化活性和α-葡糖苷酶抑制活性的药物。 构成：将苦瓜在45-55℃下切割干燥2-3天。 将干燥的苦瓜粉粉碎至小于80目的尺寸，然后制成小于80目的干动力尺寸，并从原料分选机中的异物进行分选。 该混合物包含65重量％的苦瓜粉，7重量％的紫甘薯粉，5重量百分数的红参提取物，10重量％的天麻布鲁姆粉和13重量％的蛇纹丝虫。 混合是通过以40％（v / w）的水分将混合物中的纯水加入来制造的。 捏合物直径为0.3-0.5厘米，在50-60℃下干燥一天。 将干燥的颗粒配制成直径为0.3-0.5厘米的颗粒。 苦瓜属是通过洗涤长度不超过25-30cm的未成熟苦瓜来制备的，除去水分，然后切成4-6mm厚。 （参考号）（AA）制造苦瓜粉; （BB）收获非成熟的苦瓜（25-30cm）; （CC）洗涤和切割苦瓜属; （DD）干燥苦瓜（45-55℃，2-3天）; （EE）制造苦瓜苦瓜（80目以下）; （FF）制造苦瓜油颗粒; （GG）原料分选过程; （HH）原料混合过程（超过或低于40％水分）; （二）造粒工艺; （JJ）颗粒干燥过程（50-60℃，1天）; （KK）颗粒调整过程; （LL）个人包装工艺（棒包装）; （MM）将颗粒A和颗粒B商业化; （NN）颗粒A：苦瓜的65％，紫甘薯粉7％，红参5％，天麻10％，甘氨酸13％ （OO）颗粒B：苦瓜的100％

    우수한 항산화 활성을 갖는 여주 음료 제조방법
    9.
    发明公开
    우수한 항산화 활성을 갖는 여주 음료 제조방법 有权
    具有高抗氧化活性的马铃薯油的饮料的制造方法

    公开(公告)号：KR1020130066963A

    公开(公告)日：2013-06-21

    申请号：KR1020110133755

    申请日：2011-12-13

    Applicant: 함양영농조합법인 ,  함양군

    Inventor： 조계만 ,  서원택 ,  최진상 ,  김현영

    IPC: A23L2/04 ,  A23L2/72

    CPC classification number: A23L2/04 ,  A23L2/72 ,  A23L5/20 ,  A23V2002/00 ,  A23V2200/30

    Abstract: PURPOSE: A manufacturing method for a Momordica charantia beverage is provided to reduce the bitter taste of Momordica charantia and have excellent antioxidant activities, taste and high contents of phenolics. CONSTITUTION: Momordica charantia tea is manufactured by pulverizing, roasting at 160-220°C for 3-10 minutes and cooling down to 30-50°C. Roasting and cooling are repeated 3-5 times. One to three weight percent of Momordica charantia tea is added to 1000 weight percent of 100-110°C of hydrothermal and the essence is extracted for 30-45 minutes. The extract is filtered. One or more kinds of corn floss tea and solomon's-seal tea is additionally added to the Momordica charantia extract at a rate of 1-3 weight percent. After putting the Momordica charantia beverage into the beverage container, it is sterilized and packed. Momordica charantia is prepared by washing immature Momordica charantia which is 25-30 cm in length, removing moisture, cutting into 4-6 mm thickness, and drying at 45-55°C for 2-3 days. Momordica charantia is pulverized into 0.5-1 mm using a chopper. [Reference numerals] (1) Harvest immature Momordica charantia (25-30cm); (10) Filling, sterilizing, and packing a container; (2) Washing ( 3 times); (3) Cutting (4-6 mm); (4) Drying (44-55 °C, 2-3 days); (5) Pulverizing by a chopper (0.5 - 1 mm); (6) Manufacture Momordica charantia tea : roasting and cooling (180 °C, 3 times); (7) 100% Momordica charantia tea; (8) Extracting (100-120 °C, 30 -60 minutes); (9) Filtering; (AA) 50-75% of Momordica charantia tea+ 25-50% of corn silk; (BB) 50-75% of Momordica charantia tea + 25-50% of Solomon's seal tea

    Abstract translation: 目的：提供苦瓜酱饮料的制造方法，以减少苦瓜的苦味，具有优异的抗氧化活性，味道和高含量的酚类。 构成：苦瓜茶通过粉碎，在160-220℃下焙烧3-10分钟并冷却至30-50℃来制造。 焙烧和冷却重复3-5次。 将1至3重量％的苦瓜茶加入到100-110℃的热液的1000重量％中，并将精华萃取30-45分钟。 提取物被过滤。 一种或多种玉米丝茶和独唱密封茶以1-3重量％的比例另外加入苦瓜提取物中。 将苦瓜酱饮料放入饮料容器后，将其灭菌包装。 苦瓜属是通过洗涤长度为25-30厘米的未成熟苦瓜属，除去水分，切成4-6毫米厚，并在45-55℃下干燥2-3天制备。 使用切碎机将苦瓜属粉碎成0.5-1mm。 （附图标记）（1）收获不成熟的苦瓜（25-30cm）; （10）灌装，消毒，包装容器; （2）洗涤（3次）; （3）切割（4-6mm）; （4）干燥（44-55℃，2-3天）; （5）用切碎机粉碎（0.5-1mm）; （6）制造苦瓜茶：焙烧冷却（180℃，3次）; （7）100％苦瓜茶; （8）提取（100-120℃，30-60分钟）; （9）过滤; （AA）50-75％的苦瓜茶+ 25-50％的玉米丝; （BB）50-75％的苦瓜茶+ 25-50％的所罗门密封茶

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