公开(公告)号：KR101400103B1

公开(公告)日：2014-05-29

申请号：KR1020110140365

申请日：2011-12-22

Applicant: 함양영농조합법인 ,  함양군

Inventor： 신판수 ,  김현주 ,  조계만 ,  최진상 ,  김현영 ,  서원택 ,  신원진

IPC: A23F3/06 ,  A23F3/14 ,  B65D85/808

Abstract: 본 발명에 의하면 기호성이 우수하고, 우수한 항산화활성을 갖고, 알파-글루코시다제 저해 활성을 갖는 여주차 및 그 제조방법을 제공된다.

公开(公告)号：KR1020130072785A

公开(公告)日：2013-07-02

申请号：KR1020110140365

申请日：2011-12-22

Applicant: 함양영농조합법인 ,  함양군

Inventor： 신판수 ,  김현주 ,  조계만 ,  최진상 ,  김현영 ,  서원택 ,  신원진

IPC: A23F3/06 ,  A23F3/14 ,  B65D85/808

Abstract: PURPOSE: A manufacturing method of balsam pear tea is provided to manufacture balsam pear tea having an excellent preference and anti-oxidant activity by controlling the conducting number of roasting and cooling. CONSTITUTION: A balsam pear is cut into 4-6 mm of thickness and dried at a temperature in excess of 45deg.C and less than 55deg.C for 2-3 days. The dried balsam pear is pulverized into 0.5-1 mm. The pulverized balsam pear is roasted at 160-180deg.C for 3 minutes and cooled to 40-50deg.C, which are repeated 3-4 times. 3-12 parts by weight of dried Polygonatum odoratum are additionally added to 100 parts by weight of the dried balsam pear. An immature balsam pear of 25-30 cm of length is washed, and moisture is removed. [Reference numerals] (1) Harvesting immature balsam pear (25-30cm); (2) Washing balsam pear (three times in flowing water); (3) Cutting balsam pear; (4) Drying balsam pear; (5) Crushing balsam pear with a chopper; (6) Roasting and cooling 100% balsam pear : three times at 160 deg. C, 100% balsam pear + 3% Polygonatum odoratum var. pluriflorum : four times at 180 deg. C; (7) Detecting foreign materials; (8) Packing and making products 100 balsam pear : balsam pear tea-green 97% balsam pear+3% Polygonatum odoratum var. pluriflorum : balsam pear-yellow

Abstract translation: 目的：通过控制导热数量的焙烧和冷却，提供苦瓜梨茶的制造方法来制造具有优异的优选和抗氧化活性的苦瓜梨。 构成：将苦瓜切成4-6mm厚，在超过45℃，小于55℃的温度下干燥2-3天。 将干燥的苦瓜粉碎成0.5-1mm。 粉碎的苦瓜在160-180℃烘烤3分钟，冷却至40-50℃，重复3-4次。 干燥的苦瓜中加入3-12重量份的干燥的茯苓， 洗涤25-30厘米长的不成熟的苦瓜，除去水分。 （附图标记）（1）收获不成熟的苦瓜（25-30cm）; （2）洗香精梨（流水三次）; （3）切口苦瓜 （4）干燥苦瓜 （5）用切碎机粉碎苦瓜; （6）烘烤和冷却100％苦瓜：160度处三次。 C，100％苦瓜+ 3％Polygonatum odoratum var。 多穗：在180度四次。 C; （7）检测异物; （8）包装及制造产品100苦瓜：苦瓜梨绿绿97％苦瓜+ 3％黄芪变种。 多汁：苦瓜梨黄色

公开(公告)号：KR100986015B1

公开(公告)日：2010-10-06

申请号：KR1020100064686

申请日：2010-07-06

Applicant: 함양영농조합법인

Inventor： 신판수

IPC: A23L2/04 ,  A23L2/02 ,  A23L19/00 ,  A23L27/10

CPC classification number: A23L2/04 ,  A23L2/02 ,  A23L19/00 ,  A23L27/10 ,  A23L27/105 ,  A23V2250/21 ,  A23V2300/10

Abstract: PURPOSE: A manufacturing method of mixed juice using balsam apple juice, and onion juice is provided to secure the unique flavor of balsam apples, and to remove the bitter taste. CONSTITUTION: A manufacturing method of mixed juice using balsam apple juice, and onion juice comprises the following steps: preparing 75~85wt% of onion, and 15~25wt% of immature balsam apple; cutting the onion; washing the immature balsam apple after cutting into 3~4 millimeters, and drying for 16~20hours; and mix-heating the cut onion and dried balsam apple and filtering. The juice is extracted by heating the mixture for 100~200 minutes in 155~165deg C.

Abstract translation: 目的：提供使用苦瓜苹果汁和洋葱汁的混合果汁的制造方法，以确保苦瓜苹果的独特风味，并消除苦味。 构成：使用苦瓜苹果汁和洋葱汁的混合果汁的制造方法包括以下步骤：制备75〜85wt％的洋葱和15〜25wt％的未成熟的苦瓜苹果; 切洋葱; 将未成熟的苦瓜苹果切成3〜4毫米，干燥16〜20小时; 并将切洋葱和干燥的苦瓜苹果混合加热并过滤。 通过在155〜165℃下将混合物加热100〜200分钟来提取果汁