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1. 发明授权

KR100519483B1 유산균이 생산하는 박테리오신을 이용한 탁주 및 약주의제조방법 失效
标题翻译：韩国大米葡萄酒的制造使用乳酸菌生产的细菌素。
公开(公告)号：KR100519483B1
公开(公告)日：2005-10-06
申请号：KR1020020015257
申请日：2002-03-21
申请人： 박현정 , 조은경 , 송재철 , 변유량
发明人： 박현정 , 송재철 , 조은경 , 변유량 , 조석철 , 국무창
IPC分类号： C12G3/04
摘要： 본 발명은 박테리오신을 생산하는 유산균 및 그 배양물을 이용하여 탁주를 제조하므로서 탁주의 발효기간 중 잡균의 오염 및 이들의 증식에 의한 에탄올 생산능 저하를 줄이고, 효모의 증식을 지속적으로 가능하게 하는 것으로 제성 후에도 후발효를 10일 이상 지속시켜 알코올 농도를 증가시키므로서 유통기간 중 탁주의 주질저하 및 변패를 방지할 수 있으며, 또한 후발효 시 생성되는 탄산가스에 의하여 탁주 중의 불용성 물질의 침전을 방지하여 외관을 좋게 하며, 기존의 탁주 특유의 바람직하지 못한 냄새와 텁텁한 맛을 없애고 청량감이 뛰어나고 뒷맛이 깨끗한 고품질의 탁주 및 약주를 제조하는 방법을 제공하는 것이다.

2. 发明公开

KR1020030076765A 유산균이 생산하는 박테리오신을 이용한 탁주 및 약주의제조방법 失效
标题翻译：使用酸乳杆菌生产的细菌生产原料米酒和精制米酒的方法
公开(公告)号：KR1020030076765A
公开(公告)日：2003-09-29
申请号：KR1020020015257
申请日：2002-03-21
申请人： 박현정 , 조은경 , 송재철 , 변유량
发明人： 박현정 , 송재철 , 조은경 , 변유량 , 조석철 , 국무창
IPC分类号： C12G3/04
摘要： PURPOSE: A process for preparing raw rice wine and refined rice wine using bacteriocin produced by lactic acid bacteria is provided, thereby preparing high quality raw rice wine and refined rice wine having improved taste. CONSTITUTION: A process for preparing raw rice wine and refined rice wine comprises adding lactic acid bacteria and bacteriocin produced by lactic acid bacteria into the fermentation process of raw rice wine to inhibit the contamination of various undesirable bacteria and increase the growth of yeast, wherein the lactic acid bacteria comprises Lactococcus sp., Lactobacillus sp., Pediococcus sp., Leuconostoc sp. and Carnobacteruim sp.; and the lactic acid bacteria or bacteriocin produced therefrom is added in the form of concentrated liquid type cultured medium or freeze-dried and spray-dried type cultured medium.
摘要翻译：目的：提供使用乳酸菌生产的细菌素制备生米酒和精米酒的方法，从而制备出具有改善味道的优质生米酒和精米酒。构成：生米酒和精米酒的制备方法，包括将乳酸菌生产的乳酸菌和细菌素加入生米酒的发酵过程中，抑制各种不良细菌的污染，增加酵母的生长，其中乳酸菌包括乳球菌属（Lactococcus sp。），乳杆菌属（Lactobacillus sp。），球菌属（Pediococcus sp。），明串珠菌属（Leaconostoc sp。）和致病菌属（Carnobacteruim sp。）以浓缩液体培养基或冷冻干燥和喷雾干燥型培养基的形式加入由其制备的乳酸菌或细菌素。

3. 发明授权

KR100519485B1 생약재 추출물을 이용한 무설탕 생약캔디의 조성물 및그의 제조방법 失效
标题翻译：东方草药提取物无糖糖的预制方法
公开(公告)号：KR100519485B1
公开(公告)日：2005-10-06
申请号：KR1020020054043
申请日：2002-09-07
申请人： 조은경 , 박현정 , 송재철
发明人： 조은경 , 박현정 , 송재철 , 김혜경 , 백용인 , 정호연
IPC分类号： A23G3/00
摘要： 본 발명은 생약추출 농축액 또는 생약추출 동결건조 분말을 이용한 기능성 무설탕 캔디 조성물 및 이의 제조방법에 관한 것으로 생약농축액(80˚Brix이상) 또는 동결건조분말의 용해액(80˚Brix 이상)을 캔디 제조시 첨가하므로서 기능성을 부여하고, 한약 특유의 냄새와 쓴맛을 제거시켜 기호도가 높으며 수분흡수율이 낮아 여름에도 잘 녹지않는 무설탕 생약캔디를 제조할 수 있다.
본 발명은 제1공정 : 생약원료로부터 생리활성추출물 제조, 제2공정 : 생약농축액, 생약 동결건조분말 제조, 제3공정 : 이소말트 70∼95 중량%와 환원물엿 5∼30 중량%의 고농도 당액 농축물(수분함량 2% 이하)제조, 제4공정 : 생약농축액 (80˚Brix 이상) 또는 생약동결건조 분말 용해액(80˚Brix 이상) 0.1∼10.0 중량%를 혼합하여 95℃∼105℃의 혼합물 제조, 제5공정 : 여러개의 핀이 부착된 3단 롤러를 통과시켜 기포가 제거된 두께 10mm∼40mm의 시트(sheet) 제조, 제6공정 : 직경 Φ9mm∼Φ14mm의 반원형 금형을 상하로 맞물려 놓은 롤러를 통과시켜 생약환 형태(Φ9mm) 또는 염주 형태(Φ14mm)의 무설탕 생약캔디 제조, 제7공정 : 진동체에서 성형, 냉각 및 불균일한 형태의 캔디 제거 등의 공정을 거쳐 이루어진다.

4. 发明授权

KR100423098B1 모과액을 함유한 사과쥬스 및 그의 제조방법 失效
标题翻译：所有这些都是为了让你的生活更美好
公开(公告)号：KR100423098B1
公开(公告)日：2004-03-18
申请号：KR1020000068732
申请日：2000-11-18
申请人： 송재철 , 박현정 , 조은경
发明人： 송재철 , 조은경 , 박현정
IPC分类号： A23L2/02
摘要： PURPOSE: A preparation method of apple juice using fruits of Chinese quince having antimicrobial activity and an antioxidative effect is provided to get a clear natural juice product maintaining various vitamins, nutrients and organic minerals of the fruits. CONSTITUTION: The method is characterized by the following steps: (i) washing sorted quinces and sealing the fruits tightly with vinyl; (ii) freezing the quinces wrapped with the vinyl at a temperature from -40 to -10deg.C and defrosting the frozen quinces to 4-30deg.C; (iii) mixing the prepared quinces and washed apples in a ratio of 1:2-1:8 and blending the mixed fruits into 8-12mesh; (iv) compressing the blended fruit materials and leaving for 30min before filtrating the pressed materials; and then (v) sterilizing the filtrate at 80deg.C for 30sec and sealing up the filtrated fruit juice of the quince and the apple. The quince prevents browning of the apple juice and removes floating matters from the juice to clear the juice.
摘要翻译：发明目的：提供一种使用具有抗菌活性和抗氧化作用的Chinese fruits果实制备苹果汁的方法，以获得保持果实的各种维生素，营养物和有机矿物质的清澈的天然果汁产品。组成：该方法的特征在于以下步骤：（i）清洗分类的quin and并用乙烯将果实密封; （ii）在-40至-10℃的温度下冷冻用乙烯基包裹的quin，并将冷冻的quin解冻至4-30℃; （iii）以1：2-1：8的比例混合制备的quin和洗过的苹果，并将混合的果实混合成8-12目; （iv）压榨混合的果实材料并在过滤压制的材料之前放置30分钟; 然后（v）在80℃将滤液灭菌30秒并密封qu and和苹果的过滤果汁。木瓜防止苹果汁变褐，并去除果汁中的漂浮物质以清除果汁。

5. 发明公开

KR1020010025250A 모과액을 함유한 사과쥬스 및 그의 제조방법 失效
标题翻译：苹果汁含有中国酱汁及其制备方法
公开(公告)号：KR1020010025250A
公开(公告)日：2001-04-06
申请号：KR1020000068732
申请日：2000-11-18
申请人： 송재철 , 박현정 , 조은경
发明人： 송재철 , 조은경 , 박현정
IPC分类号： A23L2/02
摘要： PURPOSE: A preparation method of apple juice using fruits of Chinese quince having antimicrobial activity and an antioxidative effect is provided to get a clear natural juice product maintaining various vitamins, nutrients and organic minerals of the fruits. CONSTITUTION: The method is characterized by the following steps: (i) washing sorted quinces and sealing the fruits tightly with vinyl; (ii) freezing the quinces wrapped with the vinyl at a temperature from -40 to -10deg.C and defrosting the frozen quinces to 4-30deg.C; (iii) mixing the prepared quinces and washed apples in a ratio of 1:2-1:8 and blending the mixed fruits into 8-12mesh; (iv) compressing the blended fruit materials and leaving for 30min before filtrating the pressed materials; and then (v) sterilizing the filtrate at 80deg.C for 30sec and sealing up the filtrated fruit juice of the quince and the apple. The quince prevents browning of the apple juice and removes floating matters from the juice to clear the juice.
摘要翻译：目的：提供使用中国柑橘果实具有抗微生物活性和抗氧化作用的苹果汁的制备方法，以获得保持水果各种维生素，营养成分和有机矿物质的天然果汁产品。规定：该方法的特点是：（i）洗涤排序的柑橘并用乙烯基密封果实; （ii）在-40至-10℃的温度下冷冻用乙烯基包裹的醌，并将冷冻的醌除霜至4-30℃; （iii）将制备的醌和洗涤的苹果以1:1:8:8的比例混合，并将混合的水果混合成8-12目; （iv）压制混合水果材料并在过滤压制物料之前离开30分钟; 然后（v）将滤液在80℃下灭菌30秒，并密封柑橘和苹果的过滤果汁。柑橘防止苹果汁的褐变，并从果汁中除去浮游物质以清除果汁。

6. 发明公开

KR1020040022778A 생약재 추출물을 이용한 무설탕 생약캔디의 조성물 및그의 제조방법 失效
标题翻译：使用药用草药提取物的无糖饮食的组合物及其制造方法
公开(公告)号：KR1020040022778A
公开(公告)日：2004-03-18
申请号：KR1020020054043
申请日：2002-09-07
申请人： 조은경 , 박현정 , 송재철
发明人： 조은경 , 박현정 , 송재철 , 김혜경 , 백용인 , 정호연
IPC分类号： A23G3/00
摘要： PURPOSE: Provided are a composition of a sugar free herbal medicine-candy using medicinal plant extract powder obtained by freeze-drying and a method for manufacturing the same. Therefore, the manufactured candy has functionality and removes the bitter taste and characteristic smell of herbal medicine. CONSTITUTION: A composition of a sugar free herbal medicine-candy comprises 0.1-10.0 wt.% of concentrated herbal medicine, its freeze-dried powder and a solution containing freeze-dried powder, with 70-95 wt.% of isomalt and a high concentration of saccharide concentrates containing 5-30 wt.% of reduced sugar syrup.
摘要翻译：目的：提供使用通过冷冻干燥获得的药用植物提取物粉末的无糖草药的组合物及其制造方法。因此，制成的糖果具有功能性，并且消除了草药的苦味和特征气味。构成：无糖草药的组合物包含0.1-10.0重量％的浓缩草药，其冷冻干燥粉末和含有冻干粉末的溶液，其中70-95重量％的异麦芽酮糖醇和高含有5-30重量％还原糖浆的糖浓缩物的浓度。

7. 发明授权

KR100452050B1 무증자 발아현미를 이용한 탁주 및 약주의 제조방법 失效
标题翻译： 무증자발아현미를이용한탁주및약주의제조방
公开(公告)号：KR100452050B1
公开(公告)日：2004-10-22
申请号：KR1020010064608
申请日：2001-10-19
申请人： 박현정 , 조은경 , 송재철
发明人： 조은경 , 박현정 , 송재철 , 김홍수
IPC分类号： C12G3/02
摘要： PURPOSE: Provided is a manufacture of korean rice wines(takju and yakju) using nonsteamed germinated brown rice without steam cooking, thereby minimizing destruction of nutrients, reducing fuel cost, and inhibiting gamma-aminobutyric acid and activated oxygen. CONSTITUTION: The manufacture of korean rice wines(takju and yakju) using nonsteamed germinated brown rice comprises the steps of: washing, dipping in water, steaming rice and inoculating Rhizopus oligosporus thereinto to prepare koji; adding water, yeast, lactic acid, ect. to the koji then culturing the mixture at 25 deg.C for 2 days to prepare raw spirit; adding water, the raw spirit, etc. to the koji then followed by mashing and fermenting the mixture at 25 deg.C for 1-2 days; adding pulverized germinated brown rice to the mash then followed by adding expanded rice, maltose, water, malt, etc., thereto, mashing and fermenting the mixture at 25 deg.C for 3-4 days; and optionally filtering the mash.
摘要翻译：目的：提供使用未蒸煮的发芽糙米而不蒸煮的韩国米酒（takju和yakju），从而最大限度地减少营养物质的破坏，降低燃料成本，并抑制γ-氨基丁酸和活性氧。本发明提供了一种使用非蒸煮发芽糙米制造韩国米酒（takju和yakju）的方法，包括以下步骤：洗涤，浸泡在水中，蒸煮米饭并在其中接种根霉寡糖制备曲; 加入水，酵母，乳酸等。然后在25℃下将混合物培养2天以制备生酒精; 向曲子中加入水，生酒精等，然后在25℃下捣碎和发酵混合物1-2天; 将粉碎的发芽糙米加入ma液中，然后加入膨化大米，麦芽糖，水，麦芽等，在25℃下捣碎并发酵该混合物3-4天; 并可选择过滤饲料。

8. 发明公开

KR1020010025251A 항균력을 갖는 모과엑기스의 제조방법 失效
标题翻译：生产具有抗生素活性的萃取物的方法
公开(公告)号：KR1020010025251A
公开(公告)日：2001-04-06
申请号：KR1020000068733
申请日：2000-11-18
申请人： 송재철 , 박현정 , 조은경
发明人： 송재철 , 조은경 , 박현정
IPC分类号： A23L2/02
摘要： PURPOSE: A preparation method of an extract of fruits of Chinese quince having antimicrobial activity is provided to minimize loss of the functional ingredients of the fruit. CONSTITUTION: The extract is prepared by washing sorted quinces and sealing the fruits tightly with vinyl; (ii) freezing the quinces wrapped with the vinyl at a temperature from -40 to -10deg.C and defrosting the frozen quinces to 4-30deg.C; (iii) repeating the freezing and defrosting process 2-4times to ease separation of the flesh of the quinces; (iv) blending the quinces and compressing the blended fruit materials before leaving for 30min; and then (v) filtrating the pressed fruit juice and freeze concentrating the resulting quince juice. The quince extract containing abundant sugar, calcium, phosphorus and vitamin C with unique scent and organic acid can be mixed with antioxidant such as sorbic acid, chitosan or Paraben in a ratio of 1:1 or 1:2 to be used as a preservative of jam, syrup, gum, candies, beverage or liquors to promote the storage life and the safety of the foods.
摘要翻译：目的：提供具有抗菌活性的中国柑橘果实提取物的制备方法，以减少水果功能成分的损失。构成：提取物通过洗涤排序的醌并用乙烯基密封水果来制备; （ii）在-40至-10℃的温度下冷冻用乙烯基包裹的醌，并将冷冻的醌除霜至4-30℃; （iii）重复冰冻和除霜过程2-4次，以方便柑橘肉分离; （iv）在离开30分钟之前混合柑橘并压制混合的果实材料; 然后（v）过滤压榨的果汁并冷冻浓缩所得到的柑橘汁。具有独特香味和有机酸的丰富的糖，钙，磷和维生素C的柑橘提取物可以与抗氧化剂如山梨酸，壳聚糖或对羟基苯甲酸酯以1:1或1:2的比例混合，用作防腐剂果酱，糖浆，口香糖，糖果，饮料或酒，以促进食物的储存寿命和安全性。

9. 发明授权

KR100412914B1 항균력을 갖는 모과엑기스의 제조방법 失效
标题翻译：如果不是所有人都可以使用它们
公开(公告)号：KR100412914B1
公开(公告)日：2003-12-31
申请号：KR1020000068733
申请日：2000-11-18
申请人： 송재철 , 박현정 , 조은경
发明人： 송재철 , 조은경 , 박현정
IPC分类号： A23L2/02
摘要： PURPOSE: A preparation method of an extract of fruits of Chinese quince having antimicrobial activity is provided to minimize loss of the functional ingredients of the fruit. CONSTITUTION: The extract is prepared by washing sorted quinces and sealing the fruits tightly with vinyl; (ii) freezing the quinces wrapped with the vinyl at a temperature from -40 to -10deg.C and defrosting the frozen quinces to 4-30deg.C; (iii) repeating the freezing and defrosting process 2-4times to ease separation of the flesh of the quinces; (iv) blending the quinces and compressing the blended fruit materials before leaving for 30min; and then (v) filtrating the pressed fruit juice and freeze concentrating the resulting quince juice. The quince extract containing abundant sugar, calcium, phosphorus and vitamin C with unique scent and organic acid can be mixed with antioxidant such as sorbic acid, chitosan or Paraben in a ratio of 1:1 or 1:2 to be used as a preservative of jam, syrup, gum, candies, beverage or liquors to promote the storage life and the safety of the foods.
摘要翻译：目的：提供一种具有抗菌活性的Chinese fruits果提取物的制备方法，以最大限度地减少水果功能性成分的损失。组成：提取物通过洗涤分类的quin and并用乙烯将果实密封而制备; （ii）在-40至-10℃的温度下冷冻用乙烯基包裹的quin，并将冷冻的quin解冻至4-30℃; （iii）重复2-4次的冷冻和解冻过程以便于分离果实的果肉; （iv）在离开30分钟之前混合quin和压缩混合的果实材料; 然后（v）过滤压制的果汁并冷冻浓缩resulting汁。含有丰富的糖，钙，磷和维生素C，具有独特香味和有机酸的木瓜提取物可与抗氧化剂如山梨酸，壳聚糖或对羟基苯甲酸酯以1：1或1：2的比例混合以用作果酱，糖浆，口香糖，糖果，饮料或酒类，以促进食品的储存寿命和安全性。

10. 发明公开

KR1020030032655A 무증자 발아현미를 이용한 탁주 및 약주의 제조방법 失效
标题翻译：韩国大米（TAKJU和YAKJU）的制作使用非特异性发芽的糙米
公开(公告)号：KR1020030032655A
公开(公告)日：2003-04-26
申请号：KR1020010064608
申请日：2001-10-19
申请人： 박현정 , 조은경 , 송재철
发明人： 조은경 , 박현정 , 송재철 , 김홍수
IPC分类号： C12G3/02
摘要： PURPOSE: Provided is a manufacture of korean rice wines(takju and yakju) using nonsteamed germinated brown rice without steam cooking, thereby minimizing destruction of nutrients, reducing fuel cost, and inhibiting gamma-aminobutyric acid and activated oxygen. CONSTITUTION: The manufacture of korean rice wines(takju and yakju) using nonsteamed germinated brown rice comprises the steps of: washing, dipping in water, steaming rice and inoculating Rhizopus oligosporus thereinto to prepare koji; adding water, yeast, lactic acid, ect. to the koji then culturing the mixture at 25 deg.C for 2 days to prepare raw spirit; adding water, the raw spirit, etc. to the koji then followed by mashing and fermenting the mixture at 25 deg.C for 1-2 days; adding pulverized germinated brown rice to the mash then followed by adding expanded rice, maltose, water, malt, etc., thereto, mashing and fermenting the mixture at 25 deg.C for 3-4 days; and optionally filtering the mash.
摘要翻译：目的：提供使用非蒸发发芽糙米而不进行蒸汽烹饪的韩国米酒（takju和yakju）的制造，从而最小化营养物质的破坏，降低燃料成本，并抑制γ-氨基丁酸和活性氧。规定：使用非蒸发发芽糙米制造韩国米酒（takju和yakju）包括以下步骤：洗涤，浸在水中，蒸糯米，接种少痘根霉以制备曲; 加水，酵母，乳酸等。然后在25℃下将混合物培养2天，以制备生精油; 加入水，生精油等，然后在25℃下混合和发酵混合物1-2天; 将粉碎的发芽糙米加入醪液中，然后加入膨化的米，麦芽糖，水，麦芽等，在25℃下混合和发酵混合物3-4天; 并可选择过滤糊状物。

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