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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
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。
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2.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
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。
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4.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
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％
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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
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。
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Patent Agency Ranking
公开(公告)号：KR1020140086917A
公开(公告)日：2014-07-08
申请号：KR1020130166413
申请日：2013-12-30
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: Provided by the present invention are bitter gourd yeast and a producing method thereof. The present invention also provides functional traditional liquor which is manufactured using bitter guard yeast, has excellent palatability by being in harmony with the bitter taste of a bitter guard, and increases an anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd yeast according to the present invention enables the production of functional traditional liquor which has palatability and appeal ability by being in harmony with the unique bitter taste of a bitter guard and increases anti-oxidative activity by containing the enough bioactive substance of the bitter guard. The bitter guard yeast of the present invention does not hinder the growth of aspergillus as grains and bitter guard powder are included at a predetermined ratio and are fermented and increases the palatability of traditional liquor by harmonizing the bitter taste of a bitter guard with fermented liquor. The traditional liquor according to the present invention has excellent functions which meet the recent trend of heath liquor by obtaining excellent anti-oxidative activity and expands the usability of a bitter guard using the bitter taste of the bitter guard which has low usability because of the bitter taste.
Abstract translation: 本发明提供苦瓜酵母及其制备方法。 本发明还提供使用苦瓜酵母制造的功能性传统液体，通过与苦味剂的苦味相一致具有优异的适口性，并且通过显着提高酚类和类黄酮的总含量，提高抗氧化活性。 根据本发明的苦瓜酵母能够通过与苦味的独特苦味相协调来生产具有适口性和吸引力的功能性传统酒，并通过含有足够的苦味生物活性物质来提高抗氧化活性 守卫。 本发明的苦味酵母不会阻碍曲霉菌的生长，并且以预定的比例包含苦味保护粉末并发酵，并通过与发酵液调和苦味剂的苦味来增加传统酒的适口性。 根据本发明的传统酒具有优异的功能，通过获得优异的抗氧化活性而满足最近的健康饮料趋势，并且使用苦瓜的苦味扩大了苦瓜的使用性，因为苦瓜具有低的可用性，因为苦味 味道。
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7.发明公开바실러스 서브틸리스 CS135 균주 및 이를 이용한 여주 청국장 제조방법 有权BACILLUS SUBTILIS 135使用它的含有MOMORDICA CHARANTIA的CHOUNGGUKJANG的应变和制备方法
公开(公告)号：KR1020140086879A
公开(公告)日：2014-07-08
申请号：KR1020130163837
申请日：2013-12-26
Applicant: 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
Abstract: Provided by the present invention are a new bacillus subtilis 135 strain which has an ability for fermenting bitter gourd bean paste while having excellent antibiosis about microorganism which is harmful to food and reducing the bitter taste of a bitter gourd and the unique bad smell of the fermented bean paste; the bitter gourd fermented bean paste which has excellent palatability, increases an anti-oxidative activity, and improves the effects of anti-diabetes and anti-obesity by using the bacillus subtilis 135 strain; and a producing method thereof. The bitter gourd fermented bean paste of the present invention has excellent palatability by reducing the bitter taste of a bitter gourd and the unique bad smell of fermented bean paste, improves anti-oxidative activity, and lowers alpha-glucosidase and pancreatic lipase. A health food including the fermented bean paste of the present invention has effects of improving anti-diabetes and anti-obesity. The bitter gourd fermented bean paste according to the present invention also increases usability as a health food since intaking is easy by being pulverized in a powder form.
Abstract translation: 本发明提供了一种新的枯草芽孢杆菌135菌株，其具有发酵苦瓜豆酱的能力，同时对食物有害的微生物具有优异的抗生素，并降低苦瓜的苦味和发酵的独特的难闻气味 豆酱; 具有优良适口性的苦瓜发酵豆浆，增加抗氧化活性，并通过使用枯草芽孢杆菌135菌株改善抗糖尿病和抗肥胖的作用; 及其制造方法。 本发明的苦瓜发酵豆浆通过降低苦瓜的苦味和发酵豆浆的独特难闻气味具有优异的适口性，提高抗氧化活性，降低α-葡萄糖苷酶和胰脂肪酶。 包含本发明的发酵豆酱的保健食品具有改善抗糖尿病和抗肥胖的作用。 根据本发明的苦瓜发酵豆酱也提高了作为保健食品的可用性，因为通过粉末形式容易地吸收容易。
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公开(公告)号：KR1020130072785A
公开(公告)日：2013-07-02
申请号：KR1020110140365
申请日：2011-12-22
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
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10.发明授权여주 열매, 잎, 줄기 및 뿌리를 이용하여 우수한 항산화 활성과 고함량의 파이토케미칼스를 갖는 여주차 제조방법 有权使用具有高抗氧化活性和高植物化学含量的苦瓜属的果实，叶，茎和根的茶的制造方法
公开(公告)号：KR101300386B1
公开(公告)日：2013-08-26
申请号：KR1020110133749
申请日：2011-12-13
Abstract: 본 발명에 의하면 여주의 쓴맛은 저감되어 기호성이 우수하고, 우수한 항산화활성을 갖고 고함량의 페놀릭스와 파이토케미칼스를 함유하는 여주차 및 여주 열매뿐만 아니라 수확 후 폐기되는 잎, 줄기 및 뿌리를 활용하는 그 제조방법이 제공된다.
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