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1. 发明授权

KR100424153B1 배초향 추출물 함유 향신료 失效
标题翻译： 배초향추출물함유향신료
公开(公告)号：KR100424153B1
公开(公告)日：2004-03-24
申请号：KR1020010025217
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L1/221
摘要： PURPOSE: A spice containing an Agastache rugosa(Fisch. et Meyer) O. kuntze extract, natural oil, lemon fragrance, spirit and distilled water is provided. Because the spice can remove a saltish taste and taste while maintaining the intrinsic flavor thereof, it can be effectively used as a spice for sliced raw fish or grilled fish. CONSTITUTION: Leaves of Agastache rugosa are freeze dried or hot air dried, mixed with 15 to 30% by weight of water or spirit, and then extracted at 60 to 100deg.C for 3 to 10min, based on the dried Agastache rugosa leaves. And then 1 to 5% by weight of the Agastache rugosa extract is mixed with 0.1 to 2.0% by weight of natural oil, 2 to 10% by weight of lemon fragrance, 50 to 90% by weight of spirit and 15 to 40% by weight of distilled water.
摘要翻译：用途：提供含有藿香（Fisch。et Meyer）O. kuntze提取物，天然油，柠檬香料，酒精和蒸馏水的香料。因为香料可以在保持其内在风味的同时去除盐味和味道，所以它可以有效地用作切片生鱼或烤鱼的香料。组成：藿香叶经冷冻干燥或热空气干燥，与15-30重量％的水或酒精混合，然后在60-100℃下提取3至10分钟，基于干燥的藿香叶。然后将1至5重量％的藿香提取物与0.1至2.0重量％的天然油，2至10重量％的柠檬香料，50至90重量％的酒精和15至40重量％的酒精混合蒸馏水的重量。

2. 发明授权

KR100422380B1 배초향 엽차 및 그의 제조방법 失效
标题翻译： 배초향엽차및그의제조방법
公开(公告)号：KR100422380B1
公开(公告)日：2004-03-10
申请号：KR1020010025173
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23F3/34
摘要： PURPOSE: A process of preparing the titled Agastache rugosa leaf tea obtained by roasting Agastache rugosa leaves, grinding and then mixing roasted brown rice or Polygonatum odoratum is provided. Whereby, the product is tasty and has a peppermint flavor. CONSTITUTION: Leaves of Agastache rugosa(Fisch. et Meyer) O. kuntze are washed, hot air dried until a moisture content of leaves attains 5.0 to 7.0% at 40 to 45deg.C, and roasted at 170 to 220deg.C for 20 to 180sec. Thereafter, brown rice is roasted at 140 to 170deg.C for 10 to 20min and then mixed with the roasted Agastache rugosa in a ratio of 2:3 to 3:2. The mixture is mixed with water in an amount of 2.5 to 3.5g/L and extracted at 75 to 85deg.C for 40 to 60sec.
摘要翻译：目的：提供一种制备通过焙烤藿香叶获得的标题藿香叶茶的过程，研磨并且随后混合烤糙米或玉竹（odonratum）。因此，该产品很好吃，并有薄荷味。组成：洗净藿香（Fisch。et Meyer）O. kuntze的叶子，热空气干燥至叶片含水量在40-45℃达到5.0-7.0％，并在170-220℃烘烤20-20分钟 180秒。此后，将糙米在140至170℃烘烤10至20分钟，然后以2：3至3：2的比例与烤藿香混合。将该混合物与水以2.5至3.5g / L的量混合并在75至85℃下萃取40至60秒。

3. 发明公开

KR1020020085596A 배초향 엽차 및 그의 제조방법 失效
标题翻译： AGASTACHE RUGOSA LEAF TEA及其生产
公开(公告)号：KR1020020085596A
公开(公告)日：2002-11-16
申请号：KR1020010025173
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23F3/34
摘要： PURPOSE: A process of preparing the titled Agastache rugosa leaf tea obtained by roasting Agastache rugosa leaves, grinding and then mixing roasted brown rice or Polygonatum odoratum is provided. Whereby, the product is tasty and has a peppermint flavor. CONSTITUTION: Leaves of Agastache rugosa(Fisch. et Meyer) O. kuntze are washed, hot air dried until a moisture content of leaves attains 5.0 to 7.0% at 40 to 45deg.C, and roasted at 170 to 220deg.C for 20 to 180sec. Thereafter, brown rice is roasted at 140 to 170deg.C for 10 to 20min and then mixed with the roasted Agastache rugosa in a ratio of 2:3 to 3:2. The mixture is mixed with water in an amount of 2.5 to 3.5g/L and extracted at 75 to 85deg.C for 40 to 60sec.
摘要翻译：目的：提供通过焙烧藿香树叶获得的标题藿香叶茶，研磨然后混合烤糙米或茯苓的方法。因此，该产品是美味的，并具有薄荷味。构成：将藿香（Fisch et Meyer）O.kuntze的叶子洗涤，热空气干燥直到叶子的含水量在40至45℃下达到5.0至7.0％，并在170至220℃下烘烤20至 180秒。然后，将糙米在140〜170℃下烘烤10〜20分钟，然后以2：3〜3：2的比例与烤藿香混合。将混合物与2.5〜3.5g / L的水混合，并在75〜85℃下萃取40〜60秒。

4. 发明公开

KR1020020085619A 배초향 추출물 함유 향신료 失效
标题翻译：含有AGASTACHE RUGOSA LEAF的食物
公开(公告)号：KR1020020085619A
公开(公告)日：2002-11-16
申请号：KR1020010025217
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L1/221
CPC分类号： A23L27/10 , A23V2002/00 , A23V2300/14
摘要： PURPOSE: A spice containing an Agastache rugosa(Fisch. et Meyer) O. kuntze extract, natural oil, lemon fragrance, spirit and distilled water is provided. Because the spice can remove a saltish taste and taste while maintaining the intrinsic flavor thereof, it can be effectively used as a spice for sliced raw fish or grilled fish. CONSTITUTION: Leaves of Agastache rugosa are freeze dried or hot air dried, mixed with 15 to 30% by weight of water or spirit, and then extracted at 60 to 100deg.C for 3 to 10min, based on the dried Agastache rugosa leaves. And then 1 to 5% by weight of the Agastache rugosa extract is mixed with 0.1 to 2.0% by weight of natural oil, 2 to 10% by weight of lemon fragrance, 50 to 90% by weight of spirit and 15 to 40% by weight of distilled water.
摘要翻译：目的：提供含有藿香（Fisch。et Meyer）O. kuntze提取物，天然油，柠檬香精，精神和蒸馏水的香料。因为香料可以在保持其本来的味道的同时除去咸味和味道，所以可以有效地用作切片的生鱼或烤鱼的香料。构成：将藿香叶冻结或热风干燥，与15〜30重量％的水或精液混合，然后以干燥的藿香树叶为基准，以60〜100℃提取3〜10分钟。然后将1至5重量％的藿香提取物与0.1至2.0重量％的天然油，2至10重量％的柠檬香料，50至90重量％的精油和15至40重量％的混合物混合，蒸馏水重量。

5. 发明公开

KR1020020085618A 배초향 잎을 함유하는 후리가께 失效
标题翻译：含有AGASTACHE RUGOSA LEAF的FURIKAKE
公开(公告)号：KR1020020085618A
公开(公告)日：2002-11-16
申请号：KR1020010025216
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L1/221
摘要： PURPOSE: Furikake(a tasty dried foodstuff that is sprinkled over rice for seasoning) containing Agastache rugosa(Fisch. et Meyer) O. kuntze leaves and seasoning material is provided which can be effectively used in a variety of foodstuffs. CONSTITUTION: Leaves of Agastache rugosa are soaked in a seasoning liquid containing 5 to 30% by weight of salt, 0.05 to 2.0% by weight of glutamate, 5 to 30% by weight of sugar and 50 to 95% by weight of water for 3 to 24hr and then dried. The Furikake contains 30% by weight of the seasoned Agastache rugosa leaves and 2 to 70% by weight of a seasoning additive selected from the group consisting of green onion, laver, egg, garlic and red pepper.
摘要翻译：目的：提供含有藿香（Fisch et Meyer）O. kuntze叶和调味料的Furikake（一种散布在米饭上的美味干燥食品），可以有效地用于各种食品。构成：将藿香叶浸泡在含有5至30重量％盐，0.05至2.0重量％谷氨酸盐，5至30重量％糖和50至95重量％水的调味液中，3 至24小时，然后干燥。 Furikake含有30％重量的经验丰富的Agastache rugosa叶子和2至70％重量的选自洋葱，紫菜，鸡蛋，大蒜和红辣椒的调味添加剂。

6. 发明公开

KR1020020085595A 배초향 추출물 함유 음료용 조성물 및 이의 제조방법 失效
标题翻译：含有AGASTACHE RUGOSA提取物及其生产的饮料组合物
公开(公告)号：KR1020020085595A
公开(公告)日：2002-11-16
申请号：KR1020010025172
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L2/38
摘要： PURPOSE: A process of preparing a beverage composition made by mixing an extract of Agastache rugosa, Prunus mume, Zingiber officinale, Angelica sinensis, Cinnamomum loureirii and sugars is provided. Whereby, the beverage composition has an enhanced shelf life without changing pH and color and lowering a taste. CONSTITUTION: One or more materials selected from 0.1 to 0.5% by weight of Agastache rugosa(Fisch. et Meyer) O. kuntze, 0.1 to 0.5% by weight of Prunus mume Sieb. et Zucc., 0.01 to 0.05% by weight of Zingiber officinale Rosc., 0.01 to 0.05% by weight of Angelica sinensis(Oliv.) Diels, 0.0005 to 0.001% by weight of Cinnamomum loureirii Nees are mixed with 5 to 25 times of water, extracted for 15 to 40min, left alone at 0 to 4deg.C for 20 to 25hr and then centrifuged. Thereafter, the extract is mixed with 0.1 to 1.0% by weight of pear juice and 10 to 20% by weight of sugars.
摘要翻译：目的：提供通过混合藿香（Prastus rugosa），李子（Prunus mume），姜科（Zingiber officinale），当归（Angelica sinensis），樟木（Cinnamomum loureirii）和糖的提取物制备的饮料组合物的方法。因此，饮料组合物具有增加的保存期限，而不改变pH和颜色并降低味道。构成：选自0.1〜0.5重量％的Agastache rugosa（Fisch等，Meyer）O.kuntze，0.1〜0.5重量％的杏仁酱的一种或多种材料。和Zucc。，0.01〜0.05重量％的姜黄素，0.01〜0.05重量％的当归（Oliv。）Diels，0.0005〜0.001重量％的樟树，Nees与5〜25倍的水提取15〜40min，在0〜4℃下静置20〜25h后离心。然后，将该提取物与0.1〜1.0重量％的梨汁和10〜20重量％的糖混合。

7. 发明授权

KR100439182B1 배초향 추출물 함유 음료용 조성물 및 이의 제조방법 失效
标题翻译： 배초향추출물함유음료용조성물및이의제조방법
公开(公告)号：KR100439182B1
公开(公告)日：2004-07-05
申请号：KR1020010025172
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L2/38
摘要： PURPOSE: A process of preparing a beverage composition made by mixing an extract of Agastache rugosa, Prunus mume, Zingiber officinale, Angelica sinensis, Cinnamomum loureirii and sugars is provided. Whereby, the beverage composition has an enhanced shelf life without changing pH and color and lowering a taste. CONSTITUTION: One or more materials selected from 0.1 to 0.5% by weight of Agastache rugosa(Fisch. et Meyer) O. kuntze, 0.1 to 0.5% by weight of Prunus mume Sieb. et Zucc., 0.01 to 0.05% by weight of Zingiber officinale Rosc., 0.01 to 0.05% by weight of Angelica sinensis(Oliv.) Diels, 0.0005 to 0.001% by weight of Cinnamomum loureirii Nees are mixed with 5 to 25 times of water, extracted for 15 to 40min, left alone at 0 to 4deg.C for 20 to 25hr and then centrifuged. Thereafter, the extract is mixed with 0.1 to 1.0% by weight of pear juice and 10 to 20% by weight of sugars.
摘要翻译：目的：提供一种制备通过混合藿香，梅，姜，当归，肉桂和糖而制成的饮料组合物的方法。由此，饮料组合物具有增加的保质期而不改变pH和颜色并降低味道。构成：一种或多种选自0.1至0.5重量％的藿香（Agastache rugosa（Fisch。et Meyer）O. kuntze），0.1至0.5重量％的梅属（Prunus mume Sieb）。（Zuciniber officinale Rosc。），0.01-0.05重量％的当归（Angelica sinensis）（Oliv。）Diels，0.0005-0.001重量％的Cinnamomum loureirii Nees与5至25倍的水混合提取15〜40分钟，在0〜4℃下放置20〜25小时，然后离心。之后，将提取物与0.1至1.0重量％的梨汁和10至20重量％的糖混合。

8. 发明授权

KR100424152B1 배초향 잎을 함유하는 후리가께 失效
标题翻译： 배초향잎을함유하는후리가께
公开(公告)号：KR100424152B1
公开(公告)日：2004-03-24
申请号：KR1020010025216
申请日：2001-05-09
申请人： 한국생명공학연구원 , 한국식품연구원
发明人： 이형규 , 오세량 , 안경섭 , 이부용 , 김성수 , 김경탁 , 홍희도
IPC分类号： A23L1/221
摘要： PURPOSE: Furikake(a tasty dried foodstuff that is sprinkled over rice for seasoning) containing Agastache rugosa(Fisch. et Meyer) O. kuntze leaves and seasoning material is provided which can be effectively used in a variety of foodstuffs. CONSTITUTION: Leaves of Agastache rugosa are soaked in a seasoning liquid containing 5 to 30% by weight of salt, 0.05 to 2.0% by weight of glutamate, 5 to 30% by weight of sugar and 50 to 95% by weight of water for 3 to 24hr and then dried. The Furikake contains 30% by weight of the seasoned Agastache rugosa leaves and 2 to 70% by weight of a seasoning additive selected from the group consisting of green onion, laver, egg, garlic and red pepper.
摘要翻译：用途：提供含有藿香（Fisch。et Meyer）O. kuntze叶和调味料的Furikake（一种盛放在米饭上调味的美味干燥食品），可以有效地用于各种食品。组成：藿香叶浸泡在含有5至30重量％盐，0.05至2.0重量％谷氨酸盐，5至30重量％糖和50至95重量％水的调味液中3 到24小时然后干燥。 Furikake包含30重量％的经调味的藿香叶和2至70重量％的选自葱，紫菜，鸡蛋，大蒜和红辣椒的调味添加剂。

9. 发明授权

KR100456131B1 인삼곤약젤리의 제조방법 失效
标题翻译： 인삼곤약젤리의제조방법
公开(公告)号：KR100456131B1
公开(公告)日：2004-11-08
申请号：KR1020020016924
申请日：2002-03-28
申请人： 한국식품연구원
发明人： 이부용 , 오세욱 , 이영철
IPC分类号： A23L1/06
摘要： PURPOSE: Provided is a method for manufacturing ginseng Konjac-jelly to increase functionality of ginseng and diet effect of Konjac. It can be applied to the development of the health food supplement. CONSTITUTION: A method for manufacturing ginseng Konjac-jelly comprises the steps of: mixing 0.5-1.5%(w/w) of Konjac, 15-45%(w/w) of oligosaccharide and saccharide mixed with sugar in a mixing ratio of 0.1:9.9 to 3:7(w/w); dissolving the mixture thereof in water, followed by heating; adding 5-15%(w/w) of crushed ginseng to the heated mixture and followed by cooling; and adding saccharide and acid in a ratio of 50:1 to 90:1(w:w) to the cooled mixture, followed by forming.
摘要翻译：目的：提供一种制造人参魔芋胶以增加人参的功能和魔芋的饮食效果的方法。它可以应用于保健食品补充剂的开发。组成：一种用于制造人参魔芋果冻方法包括以下步骤：寡糖和糖与糖混合的0.1的混合比混合0.5-1.5％（重量/重量）的魔芋，15-45％（重量/重量）：9.9至3：7（w / w）; 将其混合物溶于水中，然后加热; 向加热的混合物中加入5-15％（w / w）的碎人参，然后冷却; 并以50:1至90:1（w:w）的比例加入糖和酸到冷却的混合物中，随后形成。

10. 发明授权

KR100180204B1 신규한 태극삼의 제조방법 失效
标题翻译：新Taegum-gam的制造方法
公开(公告)号：KR100180204B1
公开(公告)日：1999-02-01
申请号：KR1019960008027
申请日：1996-03-23
申请人： 한국식품연구원
发明人： 이부용 , 홍석인 , 박동준 , 곽창근 , 오승용
IPC分类号： A23L1/212
摘要： 본 발명은 태극삼의 신규한 제조방법에 관한 것이다. 본 발명의 태극삼 제조방법은 수삼을 선별하고 세척하는 공정: 전기에서 수득한 수삼을 나이론/폴리에틸렌(nylon/PE)으로 진공포장하고, 마이크로웨이브를 이용하여 수삼의 품온을 85 내지 95℃로 유지시켜 주며 2400 내지 2500MHz의 주파수로 20 내지 30분간 가열처리하는 공정; 전기에서 가열처리된 수삼을 50 내지 60℃의 건조온도 범위로 열풍건조시키는 공정; 및, 전기에서 제조된 태극삼을 무게선별기에 의해 자동편급하고, 방습이 가능한 비닐포장재로 포장하는 공정을 포함한다. 본 발명의 태극삼 제조방법에 의하면, 종래의 재래식 방법보다 불량율이 약 30%정도 감소되었고, 사포닌의 유실이 없었으며, 인삼의 향과 맛이 보존되었다. 또한, 태극삼 제조의 전체 공정을 수행하는데 걸리는 기간도 약 1/3로 줄어들었으며, 노동력도 크게 절감할 수 있었다.

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