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1. 发明授权

KR101588200B1 여주 누룩 및 이를 이용하여 제조된 기능성 전통주 有权
标题翻译： Nuruk含有苦瓜和其制备的功能性酒
公开(公告)号：KR101588200B1
公开(公告)日：2016-01-26
申请号：KR1020130166413
申请日：2013-12-30
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 서원택 , 김현영 , 김현주
IPC分类号： C12G3/02 , C12P1/02 , C12N1/16 , C12R1/69 , C12R1/865 , A23L13/40
摘要： 본발명에서는여주누룩및 이의제조방법이제공된다. 또한본 발명에서는상기여주누룩을이용하여제조된, 여주의쓴맛이잘 어우러져서기호성이우수하고, 총페놀릭스와총 플라보노이드함량이월등히향상되어항산화활성이증진된기능성전통주가제공된다. 본발명에따른여주누룩은여주고유의쓴맛이잘 어우러져서기호성과관능성이우수하면서도여주의풍부한생리활성물질이함유되어항산화활성이증진된기능성전통주의제조가가능하다. 본발명의여주누룩은곡물에여주분말을일정비율로포함되어발효됨에따라, 누룩곰팡이의생육을저해함이없고그리고여주의쓴맛이발효주와잘 어우러져전통주의기호성을증진시킬수 있다. 본발명에따른전통주는우수한항산화활성을가져서최근의건강주추세에부합하는뛰어난기능성을가지고, 쓴맛때문에활용도가낮던여주를오히려그 쓴맛을활용하게함으로서여주의활용도를확장하는효과도있다.

2. 发明授权

KR101548525B1 여주-함유 과채 혼합음료 및 그 제조방법 有权
标题翻译： - 含有苦瓜属的水果和蔬菜的混合饮料及其制备方法
公开(公告)号：KR101548525B1
公开(公告)日：2015-09-21
申请号：KR1020130165206
申请日：2013-12-27
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 신지현 , 황정은 , 김현주 , 김현영
IPC分类号： A23L2/02 , A23L2/00 , A23L1/30 , A23L33/00
摘要： 본발명에서는여주의쓴맛은저감되어기호성이우수하고, 우수한항산화활성을가지고, 알파-글루코시다아제활성및 췌장리파아제저해활성이우수하여당뇨병및 비만개선의기능성을갖는여주-함유과채혼합음료및 그제조방법이제공된다. 본발명에따른과채혼합음료는여주를주성분으로함유하고있음에도쓴맛은저감되어기호성이우수하고, 생리활성물질인페놀릭스및 플라보노이드가고함량으로포함되어있어우수한항산화활성을나타낸다. 또한본 발명의과채혼합음료는비타민 C가풍부하여비타민음료의대용품으로도사용될수 있다. 또한본 발명의과채혼합음료는알파-글루코시다아제저해활성및 췌장리파아제저해활성이높아서혈당강하및 항비만용건강기능성식품으로서이용가능하다.

3. 发明公开

KR1020150075047A 여주 유래 프로토카테큐산을 활성성분으로 함유하는 인지기능 개선용 조성물 无效
标题翻译：用于增加包含从MOMORDICA CHARANTIA衍生的合成酸的认知功能的组合物
公开(公告)号：KR1020150075047A
公开(公告)日：2015-07-02
申请号：KR1020140187703
申请日：2014-12-24
申请人： 함양영농조합법인 , 경남과학기술대학교 산학협력단 , 함양군
发明人： 조계만 , 김현영 , 조은주 , 김현주 , 이진환
IPC分类号： A61K31/19 , A61K36/42 , A23L1/30
CPC分类号： A61K31/19 , A23L33/105 , A61K36/42
摘要： 본발명에서는신경세포보호효과, 항노화효과및 인지능력향상활성을갖는여주유래의인지기능개선용조성물및 이를포함하는약제학적조성물및 건강기능식품이제공된다. 또한본 발명에서는여주로부터신경세포보호효과, 항노화효과및 인지능력향상활성을갖는인지기능개선용조성물의제조방법이제공된다.
摘要翻译：在本发明中，提供了具有保护神经细胞的作用的苦瓜属的认知功能改善组合物，抗衰老作用和提高认知功能的活性，以及包含其的药物组合物和功能保健品。此外，在本发明中，提供了一种用于改善认知功能的组合物的制造方法，其中所述组合物由具有保护神经细胞的作用的苦瓜制成，抗衰老作用和用于改善认知功能的活性。

4. 发明公开

KR1020140086877A 여주 침출주 및 그 제조방법 无效
标题翻译： MOMORDICA CHARANTIA STEEMING AND STEEPING LIQUORS及其制备方法
公开(公告)号：KR1020140086877A
公开(公告)日：2014-07-08
申请号：KR1020130163810
申请日：2013-12-26
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 이희율 , 신지현 , 황정은 , 김현주
IPC分类号： C12G3/04 , C12H1/07
摘要： Provided by the present invention is bitter gourd leaching liquor which has excellent palatability and appealability by being in harmony with the unique bitter taste of a bitter gourd and has excellent anti-oxidative activity by containing enough bioactive substance in the bitter gourd. A producing method of the bitter gourd leaching liquor according to the present invention is able to produce the bitter gourd leaching liquor which increases the anti-oxidative activity and improves the palatability and the appealability in order to be more suitable for a consumer by utilizing the unique bitter taste of the bitter gourd. Bitter gourd leaching liquor which is produced in the alcohol content of 16% among various kinds of bitter gourd leaching liquor of the present invention is able to replace soju (Korean distilled liquor) as liquor of low alcohol content. Bitter gourd leaching liquor which is produced in the alcohol content of 38% is able to replace hard liquor. The bitter gourd liquor according to the present invention has an excellent function which corresponds to the recent trend of healthy liquor by having excellent anti-oxidative activity and expands the utilization of a bitter gourd by utilizing the bitter taste of the bitter gourd which has low usability because of the bitter taste.
摘要翻译：本发明提供的苦瓜浸出液通过与苦瓜的独特苦味相协调而具有优异的适口性和吸引力，并且通过在苦瓜中含有足够的生物活性物质具有极好的抗氧化活性。根据本发明的苦瓜浸出液的生产方法能够生产苦瓜浸出液，其增加抗氧化活性并改善适口性和吸附性，以便通过利用独特的方法更适合消费者苦瓜的苦味。在本发明的各种苦瓜浸出液中以16％的酒精含量生产的苦瓜浸出液能够以低酒精含量的酒替代soju（韩国蒸馏酒）。生产酒精含量为38％的苦瓜浸出液能够代替硬液。根据本发明的苦瓜具有优异的功能，其对应于通过具有优异的抗氧化活性的健康液体的近期趋势，并且通过利用具有低可用性的苦瓜的苦味来扩大苦瓜的利用因为苦味。

5. 发明公开

KR1020140087228A 기호성과 항산화 활성이 증진된 여주 피클의 제조 방법 有权
标题翻译：具有改善的可变性和抗氧化剂活性的莫霍卡尼坦的生产方法
公开(公告)号：KR1020140087228A
公开(公告)日：2014-07-09
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
CPC分类号： A23L19/20 , A23L27/20 , A23L33/105 , A61K36/42
摘要： 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.
摘要翻译：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。

6. 发明公开

KR1020140086917A 여주 누룩 및 이를 이용하여 제조된 기능성 전통주 有权
标题翻译：含有MOMORDICA CHARANTIA和功能性液体的NURUK
公开(公告)号：KR1020140086917A
公开(公告)日：2014-07-08
申请号：KR1020130166413
申请日：2013-12-30
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 서원택 , 김현영 , 김현주
IPC分类号： C12G3/02 , C12P1/02 , C12N1/16 , C12R1/69 , C12R1/865 , A23L13/40
CPC分类号： C12G3/02 , A23L13/42 , C12N1/16 , C12P1/02 , C12R1/69 , C12R1/865
摘要： 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.
摘要翻译：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。

7. 发明公开

KR1020140086879A 바실러스 서브틸리스 CS135 균주 및 이를 이용한 여주 청국장 제조방법 有权
标题翻译： 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
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 이희율 , 정다훈 , 황정은 , 김현주
IPC分类号： C12N1/20 , A23L11/20
CPC分类号： C12N1/20 , A23L11/20 , C12N1/00
摘要： 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.
摘要翻译：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。

8. 发明公开

KR1020130072785A 기호성과 항산화 활성이 향상된 여주차의 제조방법 有权
标题翻译：具有改善的可变性和抗氧化剂活性的木马牌的制造方法
公开(公告)号：KR1020130072785A
公开(公告)日：2013-07-02
申请号：KR1020110140365
申请日：2011-12-22
申请人： 함양영농조합법인 , 함양군
发明人： 신판수 , 김현주 , 조계만 , 최진상 , 김현영 , 서원택 , 신원진
IPC分类号： A23F3/06 , A23F3/14 , B65D85/808
摘要： 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
摘要翻译：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

9. 发明授权

KR101726438B1 기호성과 기능성이 탁월한 여주혼합차의 제조방법 有权
标题翻译：适口性和功能性优良的骊州混合茶的制造方法
公开(公告)号：KR101726438B1
公开(公告)日：2017-04-13
申请号：KR1020140158258
申请日：2014-11-13
申请人： 경남과학기술대학교 산학협력단 , 함양영농조합법인
发明人： 조계만 , 안민주 , 김현주 , 권오경 , 홍수영 , 육흥주
IPC分类号： A23F3/16 , A23F3/40 , A23L33/00 , A61P3/04 , A61P3/10
摘要： 본발명은기호성과기능성이탁월한여주혼합차및 그의제조방법에관한것으로서, 더상세하게는특정덖음방식으로덖음된여주열매와둥글레뿌리또는옥수수알곡을포함하여이루어져서여주의알칼로이드화합물의함량이크게저감되어기호성이탁월하면서도, 우수한항산화활성과비만관련효소저해활성을가지며고함량의페놀릭스와플라보노이드를포함하는기능성여주혼합차및 그의제조방법에관한것이다.
摘要翻译：更具体地说，本发明涉及一种制备桑果和桑根或玉米粒混合物的混合物以降低桑树中生物碱化合物含量的方法。其具有优异的抗氧化活性和肥胖相关酶抑制活性，并且含有高含量的酚类和黄酮类化合物及其制备方法。

10. 发明公开

KR1020140086903A 여주-함유 과채 혼합음료 및 그 제조방법 有权
标题翻译：含有MOMORDICA CHARANTIA的水果和蔬菜的混合饮料及其制备方法
公开(公告)号：KR1020140086903A
公开(公告)日：2014-07-08
申请号：KR1020130165206
申请日：2013-12-27
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 신지현 , 황정은 , 김현주 , 김현영
IPC分类号： A23L2/02 , A23L2/00 , A23L1/30 , A23L33/00
CPC分类号： A23L2/02 , A23L2/00 , A23L33/00 , A23L33/10
摘要： 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.
摘要翻译：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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