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1. 发明公开

KR1020080006730A 신령버섯 함유 과립차 제조방법 및 이에 의해 제조된과립차 失效
标题翻译：制造含有甘薯的颗粒茶和其制造的颗粒茶的方法
公开(公告)号：KR1020080006730A
公开(公告)日：2008-01-17
申请号：KR1020060065824
申请日：2006-07-13
申请人： 노기철 , 서천군 , 충청남도
发明人： 노기철 , 이종국 , 박상문 , 박상병 , 김현진 , 주성철
IPC分类号： A23L1/30 , A23L1/29 , A23L2/38
CPC分类号： A23L19/01 , A23L2/38 , A23L31/00 , A23P10/20
摘要： A method of manufacturing granular tea containing Agaricus blazei extract and fruit extract is provided to obtain granular tea having excellent palatability and long-term storability. Agaricus blazei is extracted at 80 to 100deg.C for 10 to 15hr, filtered with a cartridge or filter paper with 1 to 10 micro meters and concentrated at 70 to 90deg.C and 40 to 70cmHg. The obtained concentrate is filtered with a filter paper with 100 to 200meshes and homogenized at 40 to 100MPa. Fruit is crushed, concentrated to 40 to 70Brix, filtered with a filter sieve or filter cloth with 300 to 600 meshes or a filter cloth with 100 to 200 meshes and homogenized at 40 to 100MPa. Then 10 to 20% by weight of the Agaricus blazei concentrate is mixed with 1 to 10% by weight of the fruit concentrate and the remaining of hydrous crystalline glucose and formed into granule form. The fruit is any one selected from an apple, grape, pear, peach and pine apple.
摘要翻译：提供了含有姬松茸提取物和果实提取物的粒状茶的制造方法，得到具有优良的适口性和长期保存性的粒状茶。将姬松茸在80至100℃下提取10至15小时，用1至10微米的滤纸或滤纸过滤，并在70至90℃和40至70厘米汞柱下浓缩。将获得的浓缩物用100至200目的滤纸过滤，并在40至100MPa下均化。将果实粉碎，浓缩至40〜70Brix，用300〜600目的过滤网或滤布过滤，100〜200目筛，均质40〜100MPa。然后将10至20重量％的姬松茸浓缩物与1至10重量％的果实浓缩物和剩余的含水结晶葡萄糖混合并形成颗粒形式。水果是从苹果，葡萄，梨，桃和松苹果中选出的任何一种。

2. 发明授权

KR100828589B1 신령버섯 함유 과립차 제조방법 및 이에 의해 제조된과립차 失效
标题翻译：制造含有甘薯的颗粒茶和其制造的颗粒茶的方法
公开(公告)号：KR100828589B1
公开(公告)日：2008-05-09
申请号：KR1020060065824
申请日：2006-07-13
申请人： 노기철 , 서천군 , 충청남도
发明人： 노기철 , 이종국 , 박상문 , 박상병 , 김현진 , 주성철
IPC分类号： A23L1/30 , A23L1/29 , A23L2/38
摘要： 본 발명은 신령버섯 추출물을 주재료로 한 신령버섯 함유 과립차 제조방법 및 이에 의해 제조된 과립차에 관한 것으로, 더욱 상세하게는 신령버섯을 열수추출하고 농축한 농축물을 이용하여 음용이 편리하며, 장기 저장이 가능하여 유통하기 편리한 신령버섯 함유 과립차 제조방법 및 이에 의해 제조된 과립차에 관한 것이다.
즉, 본 발명은 신령버섯을 열수추출하여 농축한 후 여과과정 거쳐 침전물을 제거하고, 균질과정을 거친 신령버섯 농축물에 무수결정포도당 등 당을 첨가하여 과립성형 후 건조하는 것으로서, 당을 기준으로 20∼40°Brix농도의 신령버섯 추출농축액은 15∼25중량%를 넣고, 혼합하여 과립제조기로 과립형태로 성형한 후 40∼60℃에서 4∼10시간 열풍건조하여 제조됨을 특징으로 한다.
신령버섯, 신령버섯추출물, 과립차, 무수결정포도당, 아가리쿠스버섯

3. 发明公开

KR1020100077585A 신령버섯을 이용한 침출주(酒) 및 이 침출주의 제조방법 无效
标题翻译：使用AGARICUS（AGARICUS BLAZEI MURILL）的酒精和使用AGARICUS（AGARICUS BLAZEI MURILL）制造酒精的方法
公开(公告)号：KR1020100077585A
公开(公告)日：2010-07-08
申请号：KR1020080135574
申请日：2008-12-29
申请人： 서천군 , 노기철
发明人： 노기철 , 유승섭 , 도용구 , 기순도 , 주성철 , 이종국
IPC分类号： C12G3/02 , C12G3/04 , C12G3/08
CPC分类号： C12G3/02 , C12G3/04 , C12G3/08
摘要： PURPOSE: A liquor containing Agaricus blazei Murill and a method for manufacturing the same are provided to ensure convenient drinking and long-term storage. CONSTITUTION: A method for manufacturing liquor containing Agaricus blazei Murill comprises: a step of diluting spirit; a step of adding Agaricus blazei Murill and maturing to obtain crude liquor; a step of filtering the crude liquor to obtain a first filter liquor; a step of adding medicinal herb to the first liquor and maturing; and a step of adding the medicinal herb and filtering. The Agaricus blazei Murill is hot wind-dried Agaricus blazei Murill. The medicinal herb is Saururus Herba or Curcumae longae Rhizoma.
摘要翻译：目的：提供含有姬松茸的药液及其制造方法，以确保方便饮用和长期储存。构成：含有姬松茸的药液的制造方法包括：稀释精神的步骤; 加入姬松茸ei ei ill a a a a;;;;;;;;;; 过滤粗液以获得第一过滤液的步骤; 向第一种酒添加药草的步骤成熟; 并添加药草和过滤步骤。 Agaricus blazei Murill是热风干燥的Agaricus blazei Murill。药用植物是黄is（Saururus Herba）或龙胆（Curcumae longae Rhizoma）。

4. 发明公开

KR1020030015424A 자색고구마를 이용한 생리기능성 발효주와 그 제조방법 失效
标题翻译：使用紫草的发酵葡萄酒及其制备方法
公开(公告)号：KR1020030015424A
公开(公告)日：2003-02-25
申请号：KR1020010048913
申请日：2001-08-14
申请人： 충청남도
发明人： 이주찬 , 이가순 , 이종국 , 한규흥 , 이종수
IPC分类号： C12G3/02
摘要： PURPOSE: Fermented wine using purple sweet potatoes and a preparation process thereof are provided, thereby preparing high quality of fermented wine having improved thrombolytic activity and tyrosinase-inhibiting activity. CONSTITUTION: The process for preparing fermented wine using purple sweet potatoes comprises the steps of: pulverizing nonglutinous rice, inserting the pulverized rice into the boiling water and cooling it; adding malt and wheat flour into the rice solution; inoculating Saccharomyces cerevisiae cultured in a YEPD medium into the mixture; culturing it at 30 deg. C for 2 days to prepare crude liquor; soaking nonglutinous rice and glutinous rice, then followed by removing water therefrom, steaming in a pot at 100 deg. C for 1 hour and cooling them; inserting 5 to 15 wt.% of steamed purple sweet potatoes, 8 to 12 wt.% of malt and 8 to 12 wt.% of the crude liquor into the steamed rice mixture; adding water into the mixture and fermenting it at 23 to 27 deg. C for 9 to 15 days; and filtering the fermented mixture.
摘要翻译：目的：提供使用紫薯的发酵酒及其制备方法，从而制备具有改善的溶栓活性和酪氨酸酶抑制活性的高品质发酵酒。构成：使用紫薯制备发酵酒的方法包括以下步骤：粉碎糯米，将粉碎的米插入沸水中并冷却; 将麦芽和小麦粉加入米饭中; 将在YEPD培养基中培养的酿酒酵母接种到混合物中; 在30度培养 C 2天制备粗液; 浸泡糯米和糯米，然后从其中除去水，在锅中在100度蒸。 C冷却1小时; 将5至15重量％的蒸的紫色甘薯，8至12重量％的麦芽和8至12重量％的粗液加入蒸米混合物中; 向混合物中加入水，并在23至27度发酵。 C为9〜15天; 并过滤发酵的混合物。

5. 发明公开

KR1020010048371A 자색고구마를 이용한 유산발효식품 제조기술 无效
标题翻译：使用紫苏饼制造发酵食品的方法
公开(公告)号：KR1020010048371A
公开(公告)日：2001-06-15
申请号：KR1019990053047
申请日：1999-11-26
申请人： 충청남도
发明人： 이주찬 , 이가순 , 이종국 , 한규홍
IPC分类号： A23C9/133
摘要： PURPOSE: Provided is a method for manufacturing fermented food using purple sweet potato which has a large amount of minerals and vitamins and increased viscosity and where whey is not separated. CONSTITUTION: The method for manufacturing fermented food using purple sweet potato is comprised of the steps of: i) washing, boiling, and peeling purple sweet potato to obtain puree-form sweet potato materials; ii) mixing 100wt% of milk, 5-20wt% of milk powder, and 30-70wt% of the sweet potato materials to manufacture homogenized substrates; iii) sterilizing homogenized substrates for 90-110 deg.C for 10-30 minutes and cooling the substrates to 30-50 deg.C; and iv) inoculating 2-5%(w.v) of lactobacillus broth into substrates and fermenting the broth at 30-40 deg.C for 20-28 hours.
摘要翻译：目的：提供使用紫色甘薯的发酵食品的制造方法，其具有大量的矿物质和维生素，并且增加粘度，并且乳清未分离。构成：使用紫甘薯制造发酵食品的方法包括以下步骤：i）洗涤，煮沸和剥离紫色甘薯以获得泥状甘薯材料; ii）将100重量％的乳，5-20重量％的奶粉和30-70重量％的甘薯材料混合以制造均匀的底物; iii）对匀浆基材灭菌90-110℃10-30分钟，将基材冷却至30-50℃; 和iv）将2-5％（w.v）的乳杆菌肉汤接种到底物中并在30-40℃下发酵肉汤20-28小时。

6. 发明公开

KR1020160120972A 소고기를 포함한 천연 액상 조미료 및 그 제조방법 无效
标题翻译：含牛肉的天然液体调味料及其制备方法
公开(公告)号：KR1020160120972A
公开(公告)日：2016-10-19
申请号：KR1020150050258
申请日：2015-04-09
申请人： 충청남도
发明人： 이종국 , 조희제 , 이정 , 남윤규 , 박균익
IPC分类号： A23L27/10 , A23L13/30
摘要： 본발명은소고기를포함한천연액상조미료에관한것으로, 보다구체적으로소고기효소추출액및 채소추출액을포함하는천연액상조미료조성물에관한것이다. 본발명의소고기를포함한천연액상조미료조성물은인공조미료를첨가하지않고소고기에서조미성분을추출하여인체에매우안전하면서, 채소추출액과식염, 간장분말등의부재료를이상적으로배합하여기호성이매우우수하다. 또한본 발명의천연액상조미료조성물은효소를이용하여소고기효소추출액을저온에서추출함으로써영양성분의함량이높으며고형분함량이많아추출수율또한높다. 또한본 발명의천연액상조미료조성물은유리아미노산함량이높고식염이첨가되어있으며채소추출액이이상적으로배합되어있어, 간장을대체하여사용할수 있다.

7. 发明公开

KR1020160120971A 소고기를 포함한 천연 과립 조미료 및 그 제조방법 无效
标题翻译：含牛肉的天然颗粒调味料及其制备方法
公开(公告)号：KR1020160120971A
公开(公告)日：2016-10-19
申请号：KR1020150050257
申请日：2015-04-09
申请人： 충청남도
发明人： 이종국 , 조희제 , 이정 , 남윤규 , 박균익
IPC分类号： A23L27/10 , A23L13/30
摘要： 본발명은소고기를포함한천연조미료에관한것으로, 보다구체적으로소고기효소추출물및 채소추출물을포함하는천연조미료조성물에관한것이다. 본발명의천연조미료조성물은소고기에서조미성분을추출하여인체에매우안전하면서, 다양한채소를특정한중량비로혼합한채소추출물을사용하여맛의조화를이루어소고기맛을부각시키고깊은맛을느끼게하여기호성이매우우수하다. 또한본 발명의천연조미료조성물은효소를이용하여소고기효소추출물을저온에서추출함으로써영양성분의함량을높일수 있고, 추출수율이현저하게우수하다. 또한본 발명의천연조미료조성물은소고기와채소를수용성형태로추출함으로써, 조미료가물에빨리녹으며고형분이남지않는깨끗한형태를유지하며신속하게맛을낼 수있다. 또한본 발명의천연조미료조성물은과립형태로제조함으로써저장성과휴대성이편리하며, 조미료입자가서로달라붙지않고찬물에서도빨리녹기때문에조리에사용할때 매우편리하다.

8. 发明授权

KR100426562B1 자색고구마를 이용한 생리기능성 발효주와 그 제조방법 失效
标题翻译：发布日期：
公开(公告)号：KR100426562B1
公开(公告)日：2004-04-08
申请号：KR1020010048913
申请日：2001-08-14
申请人： 충청남도
发明人： 이주찬 , 이가순 , 이종국 , 한규흥 , 이종수
IPC分类号： C12G3/02
摘要： PURPOSE: Fermented wine using purple sweet potatoes and a preparation process thereof are provided, thereby preparing high quality of fermented wine having improved thrombolytic activity and tyrosinase-inhibiting activity. CONSTITUTION: The process for preparing fermented wine using purple sweet potatoes comprises the steps of: pulverizing nonglutinous rice, inserting the pulverized rice into the boiling water and cooling it; adding malt and wheat flour into the rice solution; inoculating Saccharomyces cerevisiae cultured in a YEPD medium into the mixture; culturing it at 30 deg. C for 2 days to prepare crude liquor; soaking nonglutinous rice and glutinous rice, then followed by removing water therefrom, steaming in a pot at 100 deg. C for 1 hour and cooling them; inserting 5 to 15 wt.% of steamed purple sweet potatoes, 8 to 12 wt.% of malt and 8 to 12 wt.% of the crude liquor into the steamed rice mixture; adding water into the mixture and fermenting it at 23 to 27 deg. C for 9 to 15 days; and filtering the fermented mixture.
摘要翻译：目的：提供使用紫甘薯的发酵酒及其制备方法，由此制备具有改善的溶血栓活性和酪氨酸酶抑制活性的高质量发酵酒。组成：使用紫甘薯制备发酵酒的方法包括以下步骤：粉碎粳米，将粉碎的米插入沸水中并冷却; 将麦芽和小麦粉加入米溶液中; 将在YEPD培养基中培养的酿酒酵母接种到混合物中; 在30度培养。 C 2天准备粗液; 浸泡糯米和糯米，然后除去水分，在100℃的锅中蒸煮。保持1小时并冷却它们; 将蒸馏过的紫甘薯5〜15重量％，麦芽8〜12重量％，粗液8〜12重量％插入蒸米饭混合物中，将水加入混合物中并在23至27℃下发酵。 C 9至15天; 并过滤发酵的混合物。

9. 发明公开

KR1020000033459A 매실 및 자소절임 가공식품의 제조방법 无效
标题翻译：加工日粮APRICOT和普通白菜的加工食品的制备方法
公开(公告)号：KR1020000033459A
公开(公告)日：2000-06-15
申请号：KR1019980050324
申请日：1998-11-24
申请人： 충청남도
发明人： 이주찬 , 이가순 , 이종국 , 한규흥
IPC分类号： A23L1/218
CPC分类号： Y02A40/946
摘要： PURPOSE: A method for preparing processed foodstuff using salted Japanese apricot and leaf of purple common perilla is provided, to stave off the cellular aging and hardening of the blood vessels, to be effective for recovering from hangover, improvement of appetite and the relief of constipation, and to produce an article on commercial scale which is target of Japanese market. CONSTITUTION: A processed foodstuff of using salted Japanese apricot and leaf of purple common perilla is prepared by the following steps. A first manufacturing process step is to put washed Japanese apricot in water in order to remove the tannin of Japanese apricot for 1 day, to preserve them with 10-20% concentration of salt including brine, to put salted Japanese apricot in a sterilized vessel one by one with mixing salt, and then to place a stone as a weight on them with being sealed up for 20-30 days. A second step is to preserve 10% of leaf of purple common perilla in proportion to the amount of Japanese apricot with salt for 30 minutes and squeeze the water out in order to remove the astringency of leaf of purple common perilla, then to mix salted leaf of purple common perilla with a red solution which is prepared by mixing salted leaf of purple common perilla and salt being strained twice for 30 minutes for being colored for 7 days. A third step is to put leaf of purple common perilla and the solution of salted Japanese apricot into a vessel with colored and salted Japanese apricot being dried under sunlight for 3 days, then to ripen them at cold and dark place with being kept airtight for over 30 days.
摘要翻译：目的：提供使用盐渍日本杏和紫色紫苏叶制备加工食品的方法，以消除细胞老化和血管硬化，有效地从宿醉中恢复，改善食欲和缓解便秘并以日本市场为目标制作商业规模的文章。规定：采用盐渍的日本杏和紫色普通紫苏叶的加工食品通过以下步骤制备。第一个制造工艺步骤是将洗涤的日本杏子放入水中，以除去日本杏子1天的单宁，用10-20％浓度的盐（包括盐水）保存，将盐渍的日本杏子放入灭菌的容器中通过混合盐，然后将石头重量放在他们上，密封20-30天。第二步是保留10％的紫色普通紫苏叶，与日盐的盐相比，用盐分30分钟，将水分挤出，以除去紫色常用紫苏叶的涩味，然后混合盐渍叶紫色常见紫苏与红色溶液混合，通过将紫色普通紫苏盐和咸盐混合两次，混合30分钟，使其着色7天。第三步是将紫色普通紫苏的叶子和盐渍的日本杏子的溶液放入有色盐渍的日本杏子在阳光下干燥3天，然后在寒冷和黑暗的地方成熟，并保持气密 30天。

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