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1. 发明授权

KR100695900B1 발효·팽화 처리에 의해 풍미와 사포닌 함량이 우수한홍삼액의 제조방법 有权
标题翻译：膨化发酵红参提取物的制造工艺
公开(公告)号：KR100695900B1
公开(公告)日：2007-03-19
申请号：KR1020060067946
申请日：2006-07-20
申请人： 경희대학교 산학협력단 , 남일농장인삼 영농조합법인
发明人： 김무성 , 이민호 , 조순현 , 신봉교 , 강태구 , 이상희
IPC分类号： A23L1/29 , A23L1/212
CPC分类号： A23L2/382 , A23L19/00 , A23L19/09 , A23L33/00
摘要： A method for manufacturing puffed and fermented red ginseng extracts is provided to remove off-flavors from fermented red ginseng, increase a content of active components through fermentation, and produce red ginseng extracts having improved flavor and a high saponin content. The method for manufacturing puffed and fermented red ginseng extracts having good flavor and a high saponin content comprises the steps of: sorting a ginseng, removing foreign substances from the ginseng, cutting the ginseng, and steaming the cut ginseng at 85-95‹C; drying the steamed ginseng with hot air of 60-70‹C to prepare a general red ginseng; puffing the prepared red ginseng at 95-105‹C under 3-5kg/cm^2 for 3-4 minutes; fermenting the puffed red ginseng using a fermentation strain selected from Aspergillus oryzae, Aspergillus niger, Aspergillus usami, Bacillus licheniformis, and Bacillus amyloliquefaciens; removing solids from the fermented red ginseng so as to extract red ginseng liquid at 75-85‹C; evaporating water moisture to obtain a concentrate; and packaging the red ginseng concentrate according to the general method.
摘要翻译：提供膨化发酵红参提取物的方法，从发酵的红参中除去异味，通过发酵增加活性成分的含量，生成具有改善的风味和高皂甙含量的红参提取物。制造具有高香味和高皂甙含量的膨化发酵红参提取物的方法包括以下步骤：分选人参，从人参中去除异物，切割人参，并在85-95℃下蒸割人参。用60-70℃的热风干燥蒸的人参，制备一般的红参; 在95-105℃，3-5kg / cm ^ 2下将制备的红参浸泡3-4分钟; 使用选自米曲霉，黑曲霉，曲霉（Aspergillus usami），地衣芽孢杆菌（Bacillus licheniformis）和解淀粉芽孢杆菌（Bacillus amyloliquefaciens）的发酵菌株发酵膨化的红参; 从发酵红参中除去固体，以在75-85℃提取红参液体; 蒸发水分以获得浓缩液; 并按照一般方法包装红参浓缩物。

2. 发明授权

KR100835555B1 기능성 초콜릿 조성물 그의 제조방법 失效
标题翻译：功能性巧克力组合物及其生产方法
公开(公告)号：KR100835555B1
公开(公告)日：2008-06-09
申请号：KR1020070049226
申请日：2007-05-21
申请人： 경희대학교 산학협력단
发明人： 김신규 , 김무성
IPC分类号： A23G1/48 , A23G1/32 , A23G1/30 , A23G1/42 , A61K36/258 , A61K36/882 , A61K36/69 , A61K36/076
CPC分类号： A23G1/48 , A23G1/325 , A23G1/426 , A23G2200/14 , A23L19/00 , A23L33/105
摘要： A functional chocolate composition and its preparation method are provided to enhance the nutritive value and taste of chocolate. A functional chocolate composition comprises 1~20wt.pt. of a medicinal herb concentrate, based on 98wt.pt. of a chocolate composition. The functional chocolate composition further comprises an additive composition including 0.02~0.025wt.pt. of vitamin B1, 0.020~0.025wt.pt. of vitamin B2, 0.022~0.027wt.pt. of vitamin B6, 0.00001~0.00005wt.pt. of vitamin B12, 0.30~0.35wt.pt. of vitamin C, 0.025~0.035wt.pt. of vitamin E, 0.025~0.035wt.pt. of taurine, 0.30~0.33wt.pt. of magnesium, and 0.33~0.37wt.pt. of calcium, based on 98wt.pt. of the chocolate composition. The medicinal herb concentrate comprises 0.40~50wt.pt. of Polygala tenuifolia Willdenow, 0.30~0.40wt.pt. of ginseng, 0.30~0.40wt.pt. of Poria cocos, and 0.40~0.50wt.pt. of Zizyphus jujuba Miller seeds, based on 0.30~0.40wt.pt. of Acorus gramineus. A functional chocolate composition is prepared by the steps of: (a) preparing a medicinal herb composition; (b) washing the medicinal herb composition in refined water three times; (c) putting the medicinal herb composition in a 1.5L container with a mixed solvent consisting of 15wt.pt. of ethanol and 85wt.pt. of refined water, and heating at 85~95°C for 6hr to make a medicinal herb extract; (d) putting the medicinal herb extract in a concentrator to make a medicinal herb concentrate; (e) mixing 1~20wt.pt. of the medicinal herb concentrate to 98wt.pt. of a chocolate composition to make a functional chocolate composition; and (f) packing the functional chocolate composition in a liquid state or in a powdered state by freeze-drying.
摘要翻译：提供功能巧克力组合物及其制备方法以增强巧克力的营养价值和味道。功能巧克力组合物包含1〜20重量份。的药草浓缩物，基于98wt.pt. 的巧克力组合物。功能性巧克力组合物还包含0.02〜0.025wt.pt的添加剂组合物。的维生素B1，0.020〜0.025wt.pt。的维生素B2，0.022〜0.027wt.pt。的维生素B6，0.00001〜0.00005wt.pt。的维生素B12，0.30〜0.35wt .pt。的维生素C，0.025〜0.035wt.pt。的维生素E，0.025〜0.035wt.pt。的牛磺酸，0.30〜0.33wt.pt。的镁，0.33〜0.37wt.pt。的钙，基于98wt.pt. 的巧克力组合物。药草浓度为0.40〜50wt .pt。 Polygala tenuifolia Willdenow，0.30〜0.40wt.pt。人参，0.30〜0.40wt.pt。的茯苓，0.40〜0.50wt.pt。枣子朱茱萸米勒种子，基于0.30〜0.40wt .pt。的Acorus gramineus。功能性巧克力组合物通过以下步骤制备：（a）制备药草组合物; （b）在精制水中洗涤药草组合物三次; （c）将药草组合物放入1.5升容器中，混合溶剂由15重量份组成。的乙醇和85wt.pt. 的精制水，在85〜95℃加热6小时，制成药草提取物; （d）将药草提取物放在浓缩机中制成药草精华; （e）混合1〜20wt。的药草浓缩物至98wt.pt。巧克力组合物制成功能巧克力组合物; 和（f）通过冷冻干燥将功能巧克力组合物以液体状态或粉状状态包装。

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