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1. 发明授权

KR100917155B1 오미자 추출액이 함유된 기능성 쌀 및 그 제조방법 有权
标题翻译：功能性米汁含有提取物及其制造方法
公开(公告)号：KR100917155B1
公开(公告)日：2009-09-15
申请号：KR1020070102315
申请日：2007-10-10
申请人： 문경시
发明人： 김미자 , 남은경 , 조정형
IPC分类号： A23L1/182 , A23L1/10
摘要： 본 발명에서는 오미자 추출액에 쌀을 침지시켜 쌀의 내부에 인체에 유용한 다양한 기능성 성분이 함유되도록 하고, 천연의 오미자 색소가 쌀에 표면은 물론 내부까지 침착되도록 함으로써 밥, 떡, 강정, 약식, 식혜 같은 쌀을 이용한 각종 식품의 조리시 오미자의 천연 색상이 발현되도록 하여 제품의 다양화를 구현할 수 있도록 하고, 맛은 물론, 기능적, 시각적으로 차별화가 이루어지도록 하여 소비자의 구매의욕을 불러일으켜 쌀의 소비량을 증대시킬 수 있도록 한 오미자 추출액이 함유된 기능성 쌀 및 그 제조방법이 개시된다.
본 발명은 건조오미자를 여과포로 감싼 상태에서 용기에 넣고, 건조 오미자 중량의 10배에 해당되는 양의 생수를 가하여 상온에서 24시간 동안 유지시켜 오미자 추출액이 용출되도록 한 후 용출된 오미자 추출액을 여과하고, 정수와 1:1의 비율로 희석하여 오미자 침지액을 제조하는 단계와; 쌀을 1∼2회 세척하여 쌀 표면에 붙어있는 미세먼지를 제거하고, 상온에서 물기를 제거하는 단계와; 오미자 침지액 2ℓ에 대하여 쌀 1kg의 비율로 24시간 동안 침지시켜 오미자 성분이 쌀의 내부 깊숙히 침투되도록 하는 침지단계와; 오미자 침지액에 침지시킨 쌀을 꺼내어 상온에서 물기를 제거하고 원적외선건조기를 이용하여 20℃에서 14시간 동안 건조시켜 함수율이 13% 이하가 되도록 건조하는 단계를 포함한다.
쌀, 오미자 추출액, 침지

2. 发明授权

KR100930910B1 생오미자 과즙액이 함유된 음료 및 그 제조방법 有权
标题翻译： 생오미자과즙액이함유된음료및그제조방생
公开(公告)号：KR100930910B1
公开(公告)日：2009-12-10
申请号：KR1020070102313
申请日：2007-10-10
申请人： 문경시
发明人： 김미자 , 남은경 , 조정형
IPC分类号： A23L2/02 , A23L2/04 , A23L2/38 , A23L2/00
摘要： 본 발명에서는 생오미자의 과육의 착즙액을 효소처리하여 얻어지는 생오미자 과즙액과 천연 감미료 및 죽염을 정해진 비율로 첨가·혼합함으로써 마시는데 거부감을 최대한 줄여 주고, 생과실 특유의 맛을 낼 수 있도록 한 생오미자 과즙액이 함유된 음료 및 그 제조방법이 개시된다.
본 발명은 정선된 생오미자 과육으로부터 씨를 분리 한 후 착즙하여 순수한 오미자 착즙액을 제조하는 단계와; 오미자 착즙액에 청징(淸澄)용 펙티나제(Pectinase)를 첨가하고 6∼8시간 동안 반응시켜 오미자 착즙액에 함유된 펙틴을 분해시키고, 이를 여과하여 오미자 과즙액을 제조하는 단계와; 0.7°Brix의 생오미자 과즙액 50.55∼60중량%를 배합탱크에 넣고 여기에 정제수 30.55∼40중량%와, 천연 감미료인 자일리톨 9.3중량%, 죽염 0.15중량%를 첨가한 후 1∼2시간 동안 균일하게 교반 및 혼합하는 단계를 포함한다.
생오미자, 과즙액, 음료, 죽염, 자일리톨
摘要翻译：提供一种制备含有五味子原料饮料的饮料的方法，使消费者能够通过添加竹盐和天然甜味剂，从饮料中提取功能性成分并提高五味子原料的消费者偏好。一种制备含有五味子原料饮料的饮料的方法，包括以下步骤：从选定的五味子原始植物中分离种子并挤压去除了五味子的种子以制备所述汁液; 将果胶酶注入果汁中6-8小时以分解果汁中的果胶并过滤果汁以制备五味子提取物; 加入50-60wt％五味子提取物，30-40wt％纯化水，9.3wt％木糖醇和0.15wt％竹盐的混合罐中，均匀搅拌混合1-2小时。

3. 发明公开

KR1020090036988A 오미자 농축액 추출방법 및 오미자 농축액을 이용한 오미자술 无效
标题翻译：瑞士浓缩浓缩法和浓缩葡萄酒
公开(公告)号：KR1020090036988A
公开(公告)日：2009-04-15
申请号：KR1020070102320
申请日：2007-10-10
申请人： 문경시
发明人： 김미자 , 남은경 , 조정형
IPC分类号： A23L2/04 , C12G3/02 , C12G3/04 , A23L2/02
CPC分类号： A23L2/04 , A23L2/12 , A23L2/72 , C12G3/02 , C12G3/04
摘要： A method for preparing Schizandrae fructus concentrate is provided to improve storage capability of Schizandrae fructus and produce Schizandrae fructus wine having taste, flavor and functionality of the Schizandrae fructus. A method for preparing Schizandrae fructus concentrate comprises the following steps of: washing Schizandrae Fructus; dipping the washed Schizandrae Fructus in distilled water for 70-90 hours so that active ingredients come out; picking up the swollen Schizandrae Fructus and cooling the active ingredient-containing liquid down to -4°C or -8°C in order to separate Schizandrae Fructus liquid and moisture particles using freezing temperature difference between the Schizandrae Fructus liquid and the distilled water; and cooling the Schizandrae Fructus liquid down to -4°C or -8°C in order to remove moisture using the freezing temperature difference between the Schizandrae Fructus liquid and the distilled water.
摘要翻译：提供了一种制备五味子浓缩物的方法，以提高五味子汁的储存能力，并生产具有五味子味道，风味和功能的五味子酒。制备五味子浓缩物的方法包括以下步骤：洗涤五味子; 将经洗涤的五味子浸在蒸馏水中70-90小时，使活性成分出来; 取出膨化的五味子，并将含活性成分的液体冷却至-4℃或-8℃，以使用五味子液体与蒸馏水之间的冷冻温度差分离五味子液体和水分颗粒; 并将五味子液体冷却至-4℃或-8℃，以使用五味子液体与蒸馏水之间的冷冻温度差除去水分。

4. 发明公开

KR1020090063605A 사과 스낵의 제조방법 无效
标题翻译：从苹果制造SNAK的工艺
公开(公告)号：KR1020090063605A
公开(公告)日：2009-06-18
申请号：KR1020070131036
申请日：2007-12-14
申请人： 문경시
发明人： 김미자 , 조정형
IPC分类号： A23L1/212 , A23G3/34 , A23G3/32
CPC分类号： A23L19/05 , A23L3/40 , A23L19/09 , A23L33/15 , A23V2002/00 , A23V2250/708
摘要： A method for preparing an apple snack using a soaking liquid is provided to show natural taste and flavor of apples and to prevent the browning of apples without separate chemical treatment by soaking apples in the soaking liquid. A method for preparing an apple snack comprises the following steps of: washing apple with water; dividing the washed apple into 4 pieces and removing seeds; slicing the apple 2-10mm in thickness; soaking the sliced apple in a soaking liquid containing 2 liters of water, 75-600g of sugar, 11-90g of salt, 2.5-20g of vitamin C and 1.25-10g of citric acid for 30 minutes or more; taking the apple out of the soaking liquid and removing moisture; and drying the apple using a hot-wind drier. The drying step is performed with 45~80°C of hot wind for 3-10 hours until the apple contains 3-11% of moisture.
摘要翻译：提供使用浸泡液制备苹果小吃的方法，以显示苹果的天然味道和味道，并且通过在浸泡液中浸泡苹果而不进行单独的化学处理来防止苹果的褐变。一种制备苹果小吃的方法包括以下步骤：用水洗苹果; 将洗涤的苹果分成4块并除去种子; 切苹果厚度2-10mm; 将切片的苹果浸泡在含有2升水，75-600克糖，11-90克盐，2.5-20克维生素C和1.25-10克柠檬酸的浸泡液中30分钟以上; 将苹果从浸泡液中取出并除去水分; 并使用热风干燥器干燥苹果。干燥步骤用45〜80℃的热风进行3-10小时，直到苹果含有3-11％的水分。

5. 发明公开

KR1020090037515A 생과즙을 이용한 오미자차 제조방법 无效
标题翻译：用于原料的OHMIJA-TEA生产方法
公开(公告)号：KR1020090037515A
公开(公告)日：2009-04-16
申请号：KR1020070102837
申请日：2007-10-12
申请人： 문경시
发明人： 김미자 , 남은경 , 조정형
IPC分类号： A23F3/16 , A23F3/06 , A23F3/30 , A23F3/00
摘要： A method for preparing a Schizandrae fructus tea is provided to maintain specific tastes and flavors of Schizandrae fructus for a long time by extracting raw juice from the Schizandrae fructus and fermenting the extracts for a long term in a natural state. A method for preparing a Schizandrae fructus tea comprises the following steps of: adding sugar and sub ingredients to raw juice of Schizandrae fructus and maturing the mixture from October to December in the open air; secondarily maturing the mixture in a warm warehouse at a temperature range of 10-20°C from January to March; separating suspended materials and tertiarily maturing the mixture from April to June in a low-temperature maturing place with natural sunlight and temperature; and quaternarily maturing the mixture from July to September in an indoor storage tank and filtering the mixture.
摘要翻译：提供了五味子茶的制备方法，通过从五味子提取原汁和长时间在天然状态下发酵提取物，长时间保持五味子的特殊味道和风味。一种五味子茶的制备方法，包括以下步骤：向赤霉素的原汁中加入糖和次成分，并在10月至12月在露天熟化混合物; 在1月至3月的温度范围为10-20°C的温暖仓库中二次熟化混合物; 分离悬浮物质，并在4〜6月内在自然阳光和温度的低温熟化地方逐步熟化混合物; 并将混合物从七月到九月成熟，并在室内储罐中过滤混合物。

6. 发明公开

KR1020090036984A 생오미자 과즙액이 함유된 음료 및 그 제조방법 有权
标题翻译：含有原始植物油的饮料及其制造方法
公开(公告)号：KR1020090036984A
公开(公告)日：2009-04-15
申请号：KR1020070102313
申请日：2007-10-10
申请人： 문경시
发明人： 김미자 , 남은경 , 조정형
IPC分类号： A23L2/02 , A23L2/04 , A23L2/38 , A23L2/00
CPC分类号： A23L2/04 , A23L2/60 , A23L2/84 , A61K36/79
摘要： A method for preparing drink containing raw Schizandra chinensis juice is provided to enable a consumer to take functional components from the drink and improve customer preference of the raw Schizandra chinensis by adding bamboo salt and natural sweetener. A method for preparing drink containing raw Schizandra chinensis juice comprises the following steps of: separating seeds from selected raw Schizandra chinensis and squeezing the seed-removed Schizandra chinensis to prepare the juice; injecting pectinase into the juice for 6-8 hours to decompose pectin of the juice and filtering the juice to prepare Schizandra chinensis extracts; and charging a mixture tank with 50-60wt% of Schizandra chinensis extracts, 30-40wt% of purified water, 9.3wt% of xylitol and 0.15wt% of bamboo salt and uniformly stirring and mixing the mixture for 1-2 hours.
摘要翻译：提供一种制备含有生五味子汁的饮料的方法，使消费者能够从饮料中吸收功能成分，并通过添加竹盐和天然甜味剂来改善客人对原料五味子的偏好。一种制备含有中国五味子汁的饮料的方法，包括以下步骤：从选定的生五味子中分离种子，挤压种子去除的五味子中华汁制备果汁; 将果胶酶注入果汁6-8小时，分解果汁中的果胶，过滤果汁，制备五味子萃取物; 并向混合罐中加入50-60wt％的五味子提取物，30-40wt％纯化水，9.3wt％木糖醇和0.15wt％竹盐，并均匀搅拌混合该混合物1-2小时。

7. 发明公开

KR1020090036986A 오미자 추출액이 함유된 기능성 쌀 및 그 제조방법 有权
标题翻译：功能性米汁含有提取物及其制造方法
公开(公告)号：KR1020090036986A
公开(公告)日：2009-04-15
申请号：KR1020070102315
申请日：2007-10-10
申请人： 문경시
发明人： 김미자 , 남은경 , 조정형
IPC分类号： A23L1/182 , A23L1/10
CPC分类号： A23L7/196 , A23L33/105 , A23V2002/00 , A23V2250/21
摘要： A method for preparing functional rice containing Schizandra chinensis extracts is provided to improve colors, tastes and functionality of foods using the functional rice containing Schizandra chinensis extracts such as rice cake and Sikhye(sweet rice drink). A method for preparing functional rice containing Schizandra chinensis extracts comprises the following steps of: putting filter cloth-wrapped Schizandra chinensis into a container, adding water to the Schizandra chinensis in a ratio of 10 to 1 by weight and maintaining the mixture for 24 hours at a room temperature to prepare Schizandra chinensis extract; filtering and diluting the Schizandra chinensis extract to prepare Schizandra chinensis extraction liquid; washing rice to remove fine dust and dehydrating the rice at a room temperature; and immersing 1kg of rice in 2 litter of the Schizandra chinensis extraction liquid for 24 hours so that components of the Schizandra chinensis infiltrate into the rice.
摘要翻译：提供了含有五味子五味子提取物的功能性水稻的制备方法，以改善含有米饼和锡可（米糠饮料）的五味子萃取物的功能性水稻的食物的颜色，口味和功能。一种制备含有五味子五味子提取物的功能性水稻的方法，包括以下步骤：将滤布包裹的五味子五味子放入容器中，以五分之一重量比例加入五味子中，并将混合物保持24小时室温制备五味子提取物; 过滤稀释五味子萃取液，制备五味子萃取液; 清洗米饭，去除细粉尘，并在室温下脱水; 并将1kg的大米浸入2升五味子萃取液中24小时，使得五味子五味子的成分渗入大米。

8. 发明公开

KR1020090063589A 사과 분말의 제조방법 无效
标题翻译：制作苹果粉的方法
公开(公告)号：KR1020090063589A
公开(公告)日：2009-06-18
申请号：KR1020070131017
申请日：2007-12-14
申请人： 문경시
发明人： 김미자 , 조정형
IPC分类号： A23L1/212 , A23L1/2165
CPC分类号： A23L19/05 , A23L3/40 , A23L19/09 , A23V2002/00 , A23V2250/708
摘要： A method for preparing apple powder is provided to show natural taste and flavor as well as high preference in no need of thermal treatment and to prevent the browning of apple by soaking sliced apple in a soaking liquid containing citric acid and freeze-drying the apple. A method for preparing apple powder comprises the following steps of: washing apple with water; dividing the washed apple into 4 pieces and removing seeds; slicing the apple 2-10mm in thickness; soaking the sliced apple in a soaking liquid containing 2 liters of water, 75-600g of sugar, 11-90g of salt, 2.5-20g of vitamin C and 1.25-10g of citric acid for 30 minutes or more; taking the apple out of the soaking liquid and removing moisture; drying the apple using a hot-wind drier; freezing and pulverizing the dried apple; and filtering the pulverized apple. The pulverization is performed under the liquid nitrogen atmosphere. The drying step is performed with 45~80°C of hot wind for 3-10 hours until the apple contains 3-11% of moisture.
摘要翻译：提供制备苹果粉的方法，以显示天然的味道和风味以及不需要热处理的高度偏好，并且通过将切片的苹果浸泡在含有柠檬酸的浸泡液中并冷冻干燥苹果来防止苹果的褐变。制备苹果粉的方法包括以下步骤：用水洗苹果; 将洗涤的苹果分成4块并除去种子; 切苹果厚度2-10mm; 将切片的苹果浸泡在含有2升水，75-600克糖，11-90克盐，2.5-20克维生素C和1.25-10克柠檬酸的浸泡液中30分钟以上; 将苹果从浸泡液中取出并除去水分; 用热风干燥器干燥苹果; 冷冻和粉碎干苹果; 并过滤粉碎的苹果。粉碎在液氮气氛下进行。干燥步骤用45〜80℃的热风进行3-10小时，直到苹果含有3-11％的水分。

9. 发明公开

KR1020090036983A 오미자차의 제조 방법 无效
标题翻译： SCH A IS。。。。。。。。。。。。。。。。。
公开(公告)号：KR1020090036983A
公开(公告)日：2009-04-15
申请号：KR1020070102312
申请日：2007-10-10
申请人： 문경시
发明人： 김미자 , 남은경 , 조정형
IPC分类号： A23F3/00 , A23F3/16 , A23F3/06
摘要： A method for preparing Schizandra fruit tea is provided to minimize a salty taste of the Schizandra fruit tea by removing minute particles having particle size of 100mesh or less, which has strong salty taste. A method for preparing Schizandra fruit tea comprises the following steps of: drying selected Schizandra fruit to have moisture contents of 5% or less(S1); sorting out foreign substances from the dried Schizandra fruit(S2); primarily removing Schizandra seeds while pulverizing the dried Schizandra fruit at slow speed(S4); removing minute particles of 100 mesh or less from the primarily seed-removed Schizandra fruit(S5); and packing Schisandra particles of which Schisandra seed and Schisandra fruit minute particles are removed(S6).
摘要翻译：提供了一种制备五味子水果茶的方法，通过除去具有强咸味的粒径为100目以下的微粒，使五味子果茶的咸味最小化。一种制备五味子果茶的方法，包括以下步骤：干燥所选的五味子果实，含水量为5％以下（S1）; 从干燥的五味子水果中分选异物（S2）; 主要是以慢速粉碎干燥的五味子水果（S4），去除五味子种子; 从主要种子去除的五味子果实中除去100目以下的微小颗粒（S5）; 并将五味子种子和五味子果粒微粒除去的五味子颗粒包装（S6）。

10. 发明公开

KR1020090036981A 건조오미자 추출액이 함유된 기능성 두부 및 그 제조방법 无效
标题翻译：功能砂浆包含萃取剂及其制造方法
公开(公告)号：KR1020090036981A
公开(公告)日：2009-04-15
申请号：KR1020070102309
申请日：2007-10-10
申请人： 문경시
发明人： 김종국 , 김미자 , 남은경 , 조정형 , 박정호
IPC分类号： A23L1/20 , A23L1/29 , A23L1/30
CPC分类号： A23L11/07 , A23L33/105 , A23V2002/00 , A23V2200/218 , A23V2250/21
摘要： Provided is a functional bean curd containing Schizandra fruit extract as a coagulant and bamboo salt to compensate a bitter taste of the Schizandra fruit extract. A method for preparing functional bean curd containing Schizandra fruit extract as a coagulant comprises the following steps of: adding 8~25 times equivalent to the weight of dried Schizandra fruit of water to the Schizandra fruit and maintaining the mixture at 45~55°C for 5~7 hours to prepare Schizandra fruit extract; filtering the prepared extracts through a diatomite filter; immersing beans into water for 8~12 hours to have 55~58% of water contents; adding bottled water 10 times equivalent to the weight of immersed beans to the immersed beans little by little to pulverize the beans using a wet grinder; obtaining soybean milk by compressing soybean slurry after heating the soybean slurry at 100°C for 30~40 minutes; and adding 5~20wt% of Schizandra fruit extract and 0.05~0.5wt% of bamboo salt to the soybean milk.
摘要翻译：提供了一种功能性豆腐，其含有五味子果实提取物作为絮凝剂和竹盐，以补偿五味子果实提取物的苦味。制备含有五味子果实提取物作为絮凝剂的功能性豆腐的方法，包括以下步骤：将五倍体水果干重的重量加入到五味子水果中的8〜25倍，并将混合物保持在45〜55℃ 5〜7小时制备五味子提取物; 通过硅藻土过滤器过滤制备的提取物; 将豆浸入水中8〜12小时，含有55〜58％的含水量; 将一瓶相当于浸豆的重量的瓶装水一次加入浸入的豆中，用湿磨机粉碎豆类; 在100℃下加热大豆浆料30〜40分钟后，通过压缩大豆浆料获得豆浆; 向豆浆中加入5〜20wt％的五味子提取物和0.05〜0.5wt％的竹盐。

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