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1. 发明授权

KR100419247B1 오죽을 함유하는 청주 및 이의 제조방법 有权
标题翻译： 오죽을함유하하는청주및이의제조방법
公开(公告)号：KR100419247B1
公开(公告)日：2004-02-19
申请号：KR1020010011492
申请日：2001-03-06
申请人： 강원도 강릉시
发明人： 홍거표 , 홍정기 , 공영준 , 권혜정
IPC分类号： C12G3/02
摘要： PURPOSE: Provided are refined rice wine containing Phllostachys nigra Munro and method for preparing the same. Therefore, the prepared refined wine has Phllostachys nigra Munro aroma and shows yellow and blue colors at the same time. CONSTITUTION: The manufacturing method of refined rice wine characteristically comprises the steps of: mixing hard boiled rice, yeasts, malt and water then fermenting the mixture at room temperature to obtain unrefined rice wine; filtering it and followed by adding Phllostachys nigra Munro, malt, yeasts then fermenting the mixture at room temperature; filtering and aging it; and centrifuging and sterilizing it.
摘要翻译：用途：提供含有Phllostachys nigra Munro的精制米酒及其制备方法。因此，所制备的精制酒具有Phllostachys nigra Munro香气，同时显示黄色和蓝色。一种精制米酒的制造方法，其特征在于：将硬米，酵母，麦芽和水混合，然后在室温下发酵该混合物以获得未精制的米酒; 过滤，然后加入Phllostachys nigra Munro，麦芽，酵母，然后在室温下发酵混合物; 过滤并老化它; 并将其离心和灭菌。

2. 发明授权

KR100447458B1 오죽 죽력을 함유하는 음료 및 이의 제조방법 失效
标题翻译： 오죽죽력을함유하는음료및이의제조방법
公开(公告)号：KR100447458B1
公开(公告)日：2004-09-07
申请号：KR1020010011493
申请日：2001-03-06
申请人： 강원도 강릉시
发明人： 홍거표 , 홍정기 , 공영준 , 권혜정
IPC分类号： A23L2/38
摘要： PURPOSE: A process of preparing a tabasheer beverage of Phyllostachys nigra by extracting a green bamboo and then mixing a flavor enhancer is provided. Whereby, the beverage is useful as a healthy beverage. CONSTITUTION: Green bamboo is mixed with water in a ratio of 3:7, extracted at 80 to 100deg.C for 7hr or more, filtered under reduced pressure, and concentrated to give tabasheer as bamboo oil. And then 5 to 15% by weight of the tabasheer is mixed with 8 to 10% by weight of fructose, 0.1 to 0.5% by weight of lemon concentrates, 0.5 to 1.5% by weight of sugar, 0.5 to 1.5% by weight of sorbitol, 0.1 to 0.3% by weight of vitamin C and 63.4 to 83.4% by weight of purified water.
摘要翻译：目的：提供一种通过提取绿色竹子然后混合增味剂来制备竹叶松烟草饮料的方法。由此，饮料可用作健康饮料。组成：绿竹与水以3：7的比例混合，在80〜100℃下提取7小时以上，减压过滤，浓缩，制成竹叶蜡油。然后将5至15重量％的烟草油与8至10重量％的果糖，0.1至0.5重量％的柠檬浓缩物，0.5至1.5重量％的糖，0.5至1.5重量％的山梨糖醇，0.1至0.3重量％的维生素C和63.4至83.4重量％的净化水。

3. 发明授权

KR100397139B1 오죽엽차 및 이의 제조방법 有权
标题翻译： 오죽엽차및이의제조방법
公开(公告)号：KR100397139B1
公开(公告)日：2003-09-06
申请号：KR1020010011491
申请日：2001-03-06
申请人： 강원도 강릉시
发明人： 홍거표 , 홍정기 , 공영준 , 권혜정
IPC分类号： A23F3/34
摘要： PURPOSE: A process of preparing Phyllostachys nigra tea is provided by steaming leaves of Phyllostachys nigra for a specified time, grinding and then mixing unpolished rice and corn. Whereby, the tea is effective in prevention of adult disease such as cardiac and circulatory disorders, Alzheimer's Disease, C type hepatitis, diabetics, leukemia, hypertension, cancer, cerebral apoplexy. CONSTITUTION: Leaves of Phyllostachys nigra are steamed for 30 to 90sec, cooled at 0 to 4deg.C for 1 to 2hr and ground after drying with hot air or far-infrared rays, and then 55 to 75% by weight of ground Phyllostachys nigra leaves are mixed with 20 to 40% by weight of unpolished rice and 1 to 10% by weight of corn.
摘要翻译：目的：通过在规定的时间内蒸煮黑斑竹叶，提供一种制备黑叶茶的方法，研磨并然后混合糙米和玉米。因此，茶可有效预防诸如心脏和循环系统疾病，阿尔茨海默病，C型肝炎，糖尿病，白血病，高血压，癌症，脑卒中等成人疾病。组成：将黑毛竹叶蒸熟30至90秒，在0至4℃下冷却1至2小时，用热空气或远红外线干燥后研磨，然后将55至75重量％的磨碎的黑斑竹叶与20至40重量％的糙米和1至10重量％的玉米混合。

4. 发明公开

KR1020020071363A 오죽엽차 및 이의 제조방법 有权
标题翻译： PHYLLOSTACHYS NIGRA茶及其生产
公开(公告)号：KR1020020071363A
公开(公告)日：2002-09-12
申请号：KR1020010011491
申请日：2001-03-06
申请人： 강원도 강릉시
发明人： 홍거표 , 홍정기 , 공영준 , 권혜정
IPC分类号： A23F3/34
摘要： PURPOSE: A process of preparing Phyllostachys nigra tea is provided by steaming leaves of Phyllostachys nigra for a specified time, grinding and then mixing unpolished rice and corn. Whereby, the tea is effective in prevention of adult disease such as cardiac and circulatory disorders, Alzheimer's Disease, C type hepatitis, diabetics, leukemia, hypertension, cancer, cerebral apoplexy. CONSTITUTION: Leaves of Phyllostachys nigra are steamed for 30 to 90sec, cooled at 0 to 4deg.C for 1 to 2hr and ground after drying with hot air or far-infrared rays, and then 55 to 75% by weight of ground Phyllostachys nigra leaves are mixed with 20 to 40% by weight of unpolished rice and 1 to 10% by weight of corn.
摘要翻译：目的：制备黑叶茶叶的方法，通过蒸煮黑叶叶片提取规定时间，研磨，然后混合未糙米和玉米。因此，茶叶有效预防心脏和循环系统疾病，阿尔茨海默病，C型肝炎，糖尿病，白血病，高血压，癌症，脑中风等成人疾病。构成：黑叶叶蒸蒸30〜90秒，在0〜4℃冷却1〜2小时，用热空气或远红外线干燥后研磨，然后加入55〜75％（重量）地面黑叶与20-40重量％的未糙米和1至10重量％的玉米混合。

5. 发明公开

KR1020020071365A 오죽 죽력을 함유하는 음료 및 이의 제조방법 失效
标题翻译：含有PHYLLOSTACHYS NIGRA TABASHEER的饮料及其生产
公开(公告)号：KR1020020071365A
公开(公告)日：2002-09-12
申请号：KR1020010011493
申请日：2001-03-06
申请人： 강원도 강릉시
发明人： 홍거표 , 홍정기 , 공영준 , 권혜정
IPC分类号： A23L2/38
摘要： PURPOSE: A process of preparing a tabasheer beverage of Phyllostachys nigra by extracting a green bamboo and then mixing a flavor enhancer is provided. Whereby, the beverage is useful as a healthy beverage. CONSTITUTION: Green bamboo is mixed with water in a ratio of 3:7, extracted at 80 to 100deg.C for 7hr or more, filtered under reduced pressure, and concentrated to give tabasheer as bamboo oil. And then 5 to 15% by weight of the tabasheer is mixed with 8 to 10% by weight of fructose, 0.1 to 0.5% by weight of lemon concentrates, 0.5 to 1.5% by weight of sugar, 0.5 to 1.5% by weight of sorbitol, 0.1 to 0.3% by weight of vitamin C and 63.4 to 83.4% by weight of purified water.
摘要翻译：目的：提供一种通过提取绿竹，然后混合风味增强剂来制备黑竹的薄饼饮料的方法。因此，该饮料作为健康饮料是有用的。规定：绿竹以3:7的比例与水混合，在80〜100℃下提取7小时以上，在减压下过滤，浓缩，得到竹油为竹油。然后将5至15重量％的烟草片与8至10重量％的果糖，0.1至0.5重量％的柠檬浓缩物，0.5至1.5重量％的糖，0.5至1.5重量％的山梨糖醇，0.1〜0.3重量％的维生素C和63.4〜83.4重量％的纯水。

6. 发明公开

KR1020020071364A 오죽을 함유하는 청주 및 이의 제조방법 有权
标题翻译：精制米糠葡萄酒及其制备方法
公开(公告)号：KR1020020071364A
公开(公告)日：2002-09-12
申请号：KR1020010011492
申请日：2001-03-06
申请人： 강원도 강릉시
发明人： 홍거표 , 홍정기 , 공영준 , 권혜정
IPC分类号： C12G3/02
摘要： PURPOSE: Provided are refined rice wine containing Phllostachys nigra Munro and method for preparing the same. Therefore, the prepared refined wine has Phllostachys nigra Munro aroma and shows yellow and blue colors at the same time. CONSTITUTION: The manufacturing method of refined rice wine characteristically comprises the steps of: mixing hard boiled rice, yeasts, malt and water then fermenting the mixture at room temperature to obtain unrefined rice wine; filtering it and followed by adding Phllostachys nigra Munro, malt, yeasts then fermenting the mixture at room temperature; filtering and aging it; and centrifuging and sterilizing it.
摘要翻译：目的：提供含有Phllostachys nigra Munro的精制米酒及其制备方法。因此，精制葡萄酒具有Phllostachys黑檀香，并同时呈黄色和蓝色。规定：精制米酒的制造方法主要包括以下步骤：将硬沸腾的米饭，酵母，麦芽和水混合，然后在室温下发酵混合物，得到未精制的米酒; 过滤，然后加入Phllostachys nigra Munro，麦芽，酵母，然后在室温下发酵混合物; 过滤老化; 并对其进行离心和灭菌。

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