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    • 1. 发明公开
      KR1020010016895A 뽕잎을 주재로 한 아이스크림류의 제조방법 有权
    • 뽕잎을 주재로 한 아이스크림류의 제조방법
    • 使用大豆叶的冰淇淋的制备方法
    • KR1020010016895A
    • 2001-03-05
    • KR1019990032108
    • 1999-08-05
    • 대한민국(농촌진흥청장) , 홍영식품 주식회사
    • 류강선 , 김현복 , 김선여 , 이희삼 , 이용기 , 이용우 , 임수호 , 정운영
    • A23G9/04
    • A23G9/42
    • PURPOSE: A method for preparing a kind of ice cream containing powdered mulberry leaves and optionally milk fat is provided to serve low-caloric ice cream products having unique flavor, color and texture and preventing geriatric diseases. CONSTITUTION: The ice cream product containing milk fat is prepared by the steps of: (i) dipping mulberry leaves into an aqueous solution of sodium bicarbonate for 5sec and pulverizing the leaves to fine powder of 100-300mesh; (ii) leaving mulberry leaves in an airtight space filled with nitrogen gas, drying and washing the leaves before grinding the processed leaves to fine powder and adding to the mulberry leaf powder above in a ratio of 1:1; (iii) mixing 18-35wt% of raw cream, 7-11wt% of powdered nonfat milk, 4-7wt% of ice sugar, 0-3wt% of hydrous crystalline dextrose, 0.2-0.6wt% of emulsion stabilizer, 0-0.2wt% of vanilla, 0-0.05wt% of refined salt, 9-13wt% of refined sugar and refined water at 40-90deg.C for 10-60min; (iv) homogenizing and sterilizing the mixture at 70-100deg.C for 10-60sec before cooling and adding to 0.1-5wt% of the powdered mulberry leaves; and then (v) aging the mixed mulberry leaf powder at 1-10deg.C for 1-20hr and increasing the quantity of the aged to 50-150 times and frozen mixture before packing the resulting product. The ice cream not containing milk fat comprises 0.1-5wt% of the powdered mulberry leaves, 9-12wt% of powdered nonfat milk, 9.5-12% of coconut hardened oil, 4-8wt% of ice sugar, 0-4wt% of hydrous crystalline dextrose, 0.2-0.6wt% of emulsion stabilizer, 0-0.2wt% of vanilla, 0-0.05wt% of refined salt, and refined water. The emulsion stabilizer includes 22.5% of guar gum, 19.5% of locust bean gum, 4.5% of carrageenan, 3.5% of Tamarind gum and 50% of Glycerin fatty acid ester.
    • 目的：提供一种制备含有桑叶和任选的乳脂的冰淇淋的方法，用于提供具有独特风味，色泽和质感的低热量冰淇淋产品，并防止老年病。 构成：含有乳脂的冰淇淋产品是通过以下步骤制备的：（i）将桑叶浸入碳酸氢钠水溶液中5秒钟，粉碎至100-300目的细粉; （ii）将桑叶留在装有氮气的气密空间中，干燥和洗涤叶子，然后将加工的叶子研磨成细粉末，并以1:1的比例加入到上述桑叶粉末中; （iii）混合18-35重量％的生奶油，7-11重量％的粉状脱脂牛奶，4-7重量％的冰糖，0-3重量％的含水结晶葡萄糖，0.2-0.6重量％的乳化稳定剂，0-0.2 重量百分比的香草，0-0.05重量％的精制盐，9-13重量％的精制糖和精制水在40-90℃下进行10-60分钟; （iv）将混合物在70-100℃均化灭菌10-60秒，然后冷却，加入0.1-5重量％的桑叶粉末; 然后（v）将混合的桑叶粉末在1-10℃下老化1-20小时，并将包装所得产物的老化量增加到50-150倍，冷冻混合物。 不含乳脂的冰淇淋含有0.1-5重量％的桑叶粉，9-12重量％粉末脱脂奶，9.5-12％椰子硬化油，4-8重量％冰糖，0-4重量％含水量 结晶葡萄糖，0.2-0.6重量％的乳化稳定剂，0-0.2重量％的香草，0-0.05重量％的精制盐和精制水。 乳化稳定剂包括22.5％的瓜尔胶，19.5％的刺槐豆胶，4.5％的角叉菜胶，3.5％的罗望子胶和50％的甘油脂肪酸酯。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Espacenet 法律信息 同族专利 专利引用
    • 7. 发明授权
      KR101413101B1 오디와 동충하초를 이용한 발효주 및 그 제조방법 有权
    • 오디와 동충하초를 이용한 발효주 및 그 제조방법
    • 使用大豆和蔬菜的发酵酒精饮料及其制造方法
    • KR101413101B1
    • 2014-07-04
    • KR1020130023537
    • 2013-03-05
    • 대한민국(농촌진흥청장)
    • 지상덕 , 김남숙 , 정석태 , 김기영 , 강필돈 , 성규병 , 홍인표 , 류강선 , 김영기 , 여수환
    • C12G3/04 , C12G3/02 , C12H1/22
    • C12G3/04 , C12G3/02 , C12H1/22
    • The present invention relates to a fermented alcoholic beverage using mulberries and Cordyceps and a manufacturing method thereof. The manufacturing method of the fermented alcoholic beverage using mulberries and Cordyceps, given in the present invention, includes a first step of manufacturing a mulberry-fermented liquor by fermenting mulberries; a second step of immersing Cordyceps into an alcohol solution and extracting Cordyceps extract; a third step of adding water to the Cordyceps extract to get a diluted Cordyceps extract solution; a fourth step of mixing the mulberry-fermented liquor and the diluted Cordyceps extract solution to get a crude solution for producing a mulberry-Cordyceps alcoholic beverage; and a fifth step of fermenting the crude solution for producing a mulberry-Cordyceps alcoholic beverage and producing a mulberry-Cordyceps alcoholic beverage. The present invention is able to provide a fermented alcoholic beverage using mulberries and Cordyceps capable of preventing decomposition of Cordyceps while having low alcohol concentration, having effects from both mulberries and Cordyceps, improving organoleptic properties, and accordingly increasing consumer preference.
    • 本发明涉及使用桑berry和冬虫夏草的发酵酒精饮料及其制造方法。 在本发明中给出的使用桑berry和冬虫夏草的发酵酒精饮料的制造方法包括通过发酵桑蚕制造桑berry发酵液的第一步骤; 将冬虫夏草浸入酒精溶液中并提取冬虫夏草提取物的第二步; 向冬虫夏萃取液中加入水以获得稀释的冬虫夏草提取物溶液的第三步; 将桑叶发酵液和稀释的冬虫夏草提取物溶液混合以获得用于生产桑蛹虫草酒精饮料的粗溶液的第四步骤; 以及第五步骤，用于生产桑Cord虫酒精饮料的粗溶液并生产桑蛹虫草酒精饮料。 本发明能够提供一种发酵酒精饮料，其使用能够防止冬虫夏草分解，同时具有低酒精浓度，具有桑果和冬虫夏草的作用，改善感官特性，从而增加消费者偏好的桑蛹和冬虫夏草。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Espacenet 法律信息 同族专利 专利引用
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