公开(公告)号：KR1020140087228A

公开(公告)日：2014-07-09

申请号：KR1020120156489

申请日：2012-12-28

Applicant: 함양군 ,  함양영농조합법인 ,  경남과학기술대학교 산학협력단

Inventor： 조계만 ,  박경숙 ,  주옥수 ,  김현영 ,  김현주

IPC: A23L19/20 ,  A23L33/00

CPC classification number: A23L19/20 ,  A23L27/20 ,  A23L33/105 ,  A61K36/42

Abstract: The present invention relates to a method for producing pickle of momordica charantia having improved palatability and antioxidant activity. The method for producing pickle of momordica charantia having improved palatability and antioxidant activity according to one embodiment of the present invention includes: a step of producing salted momordica charantia; and a step of producing a pickle solution. According to the embodiment of the present invention, the method for producing pickle of momordica charantia having improved palatability and antioxidant activity reduces the bitter taste of momordica charantia.

Abstract translation: 本发明涉及一种具有改善的适口性和抗氧化活性的苦瓜品种的制备方法。 根据本发明的一个实施方案，具有改善的适口性和抗氧化活性的苦瓜品种的制备方法包括：生产咸味苦瓜的步骤; 以及生产泡菜溶液的步骤。 根据本发明的实施方案，具有改善的适口性和抗氧化活性的苦瓜品种的制备方法降低了苦瓜的苦味。

公开(公告)号：KR101475783B1

公开(公告)日：2014-12-24

申请号：KR1020120156489

申请日：2012-12-28

Applicant: 함양군 ,  함양영농조합법인 ,  경남과학기술대학교 산학협력단

Inventor： 조계만 ,  박경숙 ,  주옥수 ,  김현영 ,  김현주

IPC: A23L19/20 ,  A23L33/00

Abstract: 본발명에서는옥수수수염추출액을이용하여여주의쓴맛의저감시킴에의해기호성이증진됨과동시에항산화활성이향상된여주피클및 그제조방법을제공하는것이다.