专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

21. 发明授权

KR101475783B1 기호성과 항산화 활성이 증진된 여주 피클의 제조 방법 有权
标题翻译：具有改善适口性和抗氧化活性的苦瓜酱的制作方法
公开(公告)号：KR101475783B1
公开(公告)日：2014-12-24
申请号：KR1020120156489
申请日：2012-12-28
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 박경숙 , 주옥수 , 김현영 , 김현주
IPC分类号： A23L19/20 , A23L33/00
摘要： 본발명에서는옥수수수염추출액을이용하여여주의쓴맛의저감시킴에의해기호성이증진됨과동시에항산화활성이향상된여주피클및 그제조방법을제공하는것이다.

22. 发明公开

KR1020140086901A 여주, 청국장 및 다시마를 조합하여 포함하는 당뇨병 및 비만 개선용 건강기능성식품 无效
标题翻译：功能性食品，用于改善糖尿病的治疗和肥胖，包括马尾ICA A，，ANG ANG ANG LE LE LE LE LE
公开(公告)号：KR1020140086901A
公开(公告)日：2014-07-08
申请号：KR1020130165139
申请日：2013-12-27
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 이희율 , 정다훈 , 황정은 , 김현주
IPC分类号： A23L1/30 , A23L19/00 , A23L17/60 , A23L11/20 , A23L33/00
CPC分类号： A23L33/105
摘要： Provided by the present invention are: a granular composition which is composed of bitter gourd, fermented bean paste, and kelp; and a manufacturing method thereof. The composition has excellent palatability, improves anti-oxidative activity, and lowers the activity of Alpha-glucosidase and Pancreatic lipase by reducing the bitter taste of the bitter gourd, shielding the bad smell of the fermented bean paste, and shielding the unique smell of the kelp. The present invention also provides health functional food capable of treating diabetes and obesity by including the granular composition which is composed of the bitter gourd, the fermented bean paste, and the kelp.
摘要翻译：本发明提供一种由苦瓜，发酵豆浆，海带组成的粒状组合物，及其制造方法。该组合物具有优异的适口性，提高抗氧化活性，降低苦瓜的苦味，降低发酵豆酱的难闻气味，降低α-葡萄糖苷酶和胰腺脂肪酶的活性，同时屏蔽了发酵豆浆的独特气味海带。本发明还提供能够通过包括由苦瓜，发酵豆酱和海带组成的颗粒状组合物来治疗糖尿病和肥胖的健康功能食品。

23. 发明公开

KR1020130066958A 여주 열매, 잎, 줄기 및 뿌리를 이용하여 우수한 항산화 활성과 고함량의 파이토케미칼스를 갖는 여주차 제조방법 有权
标题翻译：使用具有高抗氧化活性和高分辨率物理化学性质的马铃薯的水果，叶，茎和根的茶的制造方法
公开(公告)号：KR1020130066958A
公开(公告)日：2013-06-21
申请号：KR1020110133749
申请日：2011-12-13
申请人： 함양영농조합법인 , 함양군
发明人： 조계만 , 최진상 , 김현영 , 서원택 , 이진환
IPC分类号： A23F3/16 , A23F3/30
摘要： PURPOSE: A manufacturing method for Momordica charantia tea is provided to reduce the bitter taste and have excellent antioxidant activities and high contents of phenolics and phytochemicals. CONSTITUTION: The fruit, stem and root of a Momordica charantia are cut in 4-6 mm thickness and dried at 45-55°C for 2-3 days. The dried fruit, stem and root are pulverized into 0.5-1 mm. Roasting the pulverized fruit and unpulverized leaf at 180-200°C for 5 minutes and then cooled down to 40-60°C is repeated three times. Roasting the pulverized stem and root at 230-250°C for 3 minutes and then cooling down to 40-60°C are repeated three times. Roasted fruit, leaf, stem and root are dried at 45°C for 12-18 hours. Two or more kinds of dried fruit, leaf, stem and root are mixed. The manufactured tea is cooled and packed. The immature fruit which is 25-30 cm in length of Momordica charantia is washed and the moisture removed. The leaf, stem and root of Momordica charantia are washed and the moisture removed after the fruit harvest is completed. [Reference numerals] (1) Harvest immature fruit of 25-30 cm and harvest leaf, stem, root of a Momordica charantia; (2) The fruit, stem and root of a Momordica charantia are cut in 4-6 mm thickness; (3) The fruit, stem and root of a Momordica charantia are dried at 45-55°C for 2-3 days; (4) Dried Momordica charantia is pulverized into 0.5-1 mm by a chopper; (5) Roasting and cooling (5 minutes, three times); (6) Dry (45°C, 12 hours); (7) Packing and producing; (AA) Fruit and leaf : 200 °C; (BB) Stem and root : 220 °C
摘要翻译：目的：提供苦瓜茶的制造方法，以减少苦味，具有优异的抗氧化活性和高含量的酚类和植物化学物质。构成：苦瓜属的果实，茎和根切成4-6mm厚，在45-55℃下干燥2-3天。将干果，茎和根粉碎成0.5-1mm。将粉碎的水果和未粉化的叶子在180-200℃下焙烧5分钟，然后冷却至40-60℃，重复3次。将粉碎的茎和根在230-250℃下焙烧3分钟，然后冷却至40-60℃，重复3次。将果实，叶，茎，根在45℃下干燥12-18小时。将两种或多种干果，叶，茎，根混合。制成的茶被冷却并包装。将苦瓜属长25-30厘米的未成熟水果洗涤并除去水分。洗涤苦瓜的叶，茎和根，并在果实收获后除去水份。 [参考数字]（1）收获25-30厘米的未成熟果实，收获苦瓜的叶，茎，根; （2）苦瓜属的果实，茎和根切成4-6毫米厚; （3）苦瓜属的果实，茎和根在45-55℃下干燥2-3天; （4）通过切碎机将干燥的苦瓜粉粉碎成0.5-1mm; （5）焙烧和冷却（5分钟，3次）; （6）干燥（45℃，12小时）; （7）包装生产; （AA）果叶：200℃; （BB）茎和根：220°C

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式