基本信息:
- 专利标题： 울금 가루 식품재
- 专利标题（英）：Food material of the tumeric flour
- 专利标题（中）：汤姆的食物
- 申请号：KR1020100076894 申请日：2010-08-10
- 公开(公告)号：KR1020120014739A 公开(公告)日：2012-02-20
- 发明人： 라광수 , 전용진 , 임정애
- 申请人： 라광수
- 申请人地址： 전라남도 순천시 신월큰길 **, ***동 ****호 (조례동, 주공아파트)
- 专利权人： 라광수
- 当前专利权人： 라광수
- 当前专利权人地址： 전라남도 순천시 신월큰길 **, ***동 ****호 (조례동, 주공아파트)
- 代理人： 정상섭
- 主分类号： A23L27/00
- IPC分类号： A23L27/00 ; A23L27/14 ; A23L1/30
摘要：
PURPOSE: A food material using turmeric, and a producing method thereof are provided to improve the nutrition functionality of food by adding the turmeric after crushing. CONSTITUTION: A producing method of a food material using turmeric comprises the following steps: mixing 10-15wt% of washed turmeric and 85-90wt% of purified water, and extracting the mixture for 5-6 hours at 90-95 deg C; decompress concentrating the extract at 60 deg C for 6 hours; injecting saccaromyces cerevisiae into the concentrate, and cultivating for 72 hours to obtain yeast mash; decompress concentrating the yeast mash; inserting 2-5wt% of yeast mash, 0.1-3wt% of black sugar, and 0.05-1.5wt% of malt into the concentrate, and alcohol-fermenting the mixture; pre-freezing the fermented liquid for 2-3 hours, and freeze-drying the fermented liquid for 16-18 hours; and crushing the freeze-dried produce using a co-mill into 50-60 meshes.
摘要（中）：
目的：提供使用姜黄的食品及其制造方法，以通过在粉碎后添加姜黄来改善食品的营养功能。 构成：使用姜黄的食品的制造方法包括以下步骤：将10-15重量％的洗涤姜黄和85-90重量％的纯水混合，并在90-95℃下提取混合物5-6小时; 减压浓缩提取物在60℃下6小时; 将精饲料注入浓缩物中，培养72小时以获得酵母糊; 减压浓缩酵母醪液; 向浓缩物中加入2-5重量％的酵母糊，0.1-3重量％的黑糖和0.05-1.5重量％的麦芽，酒精发酵该混合物; 将发酵液预冷冻2-3小时，冷冻干燥发酵液16-18小时; 并使用共磨机将冷冻干燥的产品粉碎成50-60目。
公开/授权文献:
- KR101218657B1 울금 가루 식품재 公开/授权日：2013-01-09