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1. 发明公开

KR1020140086917A 여주 누룩 및 이를 이용하여 제조된 기능성 전통주 有权
标题翻译：含有MOMORDICA CHARANTIA和功能性液体的NURUK
公开(公告)号：KR1020140086917A
公开(公告)日：2014-07-08
申请号：KR1020130166413
申请日：2013-12-30
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 서원택 , 김현영 , 김현주
IPC分类号： C12G3/02 , C12P1/02 , C12N1/16 , C12R1/69 , C12R1/865 , A23L13/40
CPC分类号： C12G3/02 , A23L13/42 , C12N1/16 , C12P1/02 , C12R1/69 , C12R1/865
摘要： Provided by the present invention are bitter gourd yeast and a producing method thereof. The present invention also provides functional traditional liquor which is manufactured using bitter guard yeast, has excellent palatability by being in harmony with the bitter taste of a bitter guard, and increases an anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd yeast according to the present invention enables the production of functional traditional liquor which has palatability and appeal ability by being in harmony with the unique bitter taste of a bitter guard and increases anti-oxidative activity by containing the enough bioactive substance of the bitter guard. The bitter guard yeast of the present invention does not hinder the growth of aspergillus as grains and bitter guard powder are included at a predetermined ratio and are fermented and increases the palatability of traditional liquor by harmonizing the bitter taste of a bitter guard with fermented liquor. The traditional liquor according to the present invention has excellent functions which meet the recent trend of heath liquor by obtaining excellent anti-oxidative activity and expands the usability of a bitter guard using the bitter taste of the bitter guard which has low usability because of the bitter taste.
摘要翻译：本发明提供苦瓜酵母及其制备方法。本发明还提供使用苦瓜酵母制造的功能性传统液体，通过与苦味剂的苦味相一致具有优异的适口性，并且通过显着提高酚类和类黄酮的总含量，提高抗氧化活性。根据本发明的苦瓜酵母能够通过与苦味的独特苦味相协调来生产具有适口性和吸引力的功能性传统酒，并通过含有足够的苦味生物活性物质来提高抗氧化活性守卫。本发明的苦味酵母不会阻碍曲霉菌的生长，并且以预定的比例包含苦味保护粉末并发酵，并通过与发酵液调和苦味剂的苦味来增加传统酒的适口性。根据本发明的传统酒具有优异的功能，通过获得优异的抗氧化活性而满足最近的健康饮料趋势，并且使用苦瓜的苦味扩大了苦瓜的使用性，因为苦瓜具有低的可用性，因为苦味味道。

2. 发明公开

KR1020140086878A 항산화 활성이 증진된 여주-함유 동치미 냉면육수 및 그 제조방법 无效
标题翻译：含有具有改善的抗氧化剂活性的含有马来酸酐的冷ITY OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF
公开(公告)号：KR1020140086878A
公开(公告)日：2014-07-08
申请号：KR1020130163816
申请日：2013-12-26
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 김한곤 , 서원택 , 김현주
IPC分类号： A23L23/00 , A23B7/10 , A23L19/00 , A23L1/30
CPC分类号： A23L23/00
摘要： Provided by the present invention are a bitter gourd-containing meet broth for radish water kimchi and to a production method thereof. The bitter gourd-containing meet broth for radish water kimchi produced by the production method thereof, has excellent palatability by maintaining the taste of the meet broth of cold noodle by shielding the bitter taste of the bitter gourd; and has also increased anti-oxidative activity by remarkably improving the total content of phenolics and flavonoid. The bitter gourd-containing meet broth for radish water kimchi of the present invention is able to be used as a health food by having excellent palatability and improved anti-oxidative activity.
摘要翻译：本发明提供的是含有苦瓜的萝卜水泡菜汤，以及其制造方法。通过其生产方法生产的含有苦瓜的萝卜水泡菜汤，具有极佳的适口性，通过保护苦瓜的苦味来保持冷面肉汤的味道; 并且通过显着提高酚类和类黄酮的总含量也增加了抗氧化活性。本发明的萝卜水泡菜的苦瓜含酵母能够通过具有优异的适口性和改善的抗氧化活性而用作保健食品。

3. 发明授权

KR101588200B1 여주 누룩 및 이를 이용하여 제조된 기능성 전통주 有权
标题翻译： Nuruk含有苦瓜和其制备的功能性酒
公开(公告)号：KR101588200B1
公开(公告)日：2016-01-26
申请号：KR1020130166413
申请日：2013-12-30
申请人： 함양군 , 함양영농조합법인 , 경남과학기술대학교 산학협력단
发明人： 조계만 , 서원택 , 김현영 , 김현주
IPC分类号： C12G3/02 , C12P1/02 , C12N1/16 , C12R1/69 , C12R1/865 , A23L13/40
摘要： 본발명에서는여주누룩및 이의제조방법이제공된다. 또한본 발명에서는상기여주누룩을이용하여제조된, 여주의쓴맛이잘 어우러져서기호성이우수하고, 총페놀릭스와총 플라보노이드함량이월등히향상되어항산화활성이증진된기능성전통주가제공된다. 본발명에따른여주누룩은여주고유의쓴맛이잘 어우러져서기호성과관능성이우수하면서도여주의풍부한생리활성물질이함유되어항산화활성이증진된기능성전통주의제조가가능하다. 본발명의여주누룩은곡물에여주분말을일정비율로포함되어발효됨에따라, 누룩곰팡이의생육을저해함이없고그리고여주의쓴맛이발효주와잘 어우러져전통주의기호성을증진시킬수 있다. 본발명에따른전통주는우수한항산화활성을가져서최근의건강주추세에부합하는뛰어난기능성을가지고, 쓴맛때문에활용도가낮던여주를오히려그 쓴맛을활용하게함으로서여주의활용도를확장하는효과도있다.

4. 发明公开

KR1020150075019A 여주 유산발효식품 및 그 제조방법 无效
标题翻译：含有MOMORDICA CHARANTIA的含有活性的含酸食品及其制备方法
公开(公告)号：KR1020150075019A
公开(公告)日：2015-07-02
申请号：KR1020140158325
申请日：2014-11-13
申请人： 함양영농조합법인 , 경남과학기술대학교 산학협력단 , 함양군
发明人： 조계만 , 김현영 , 서원택 , 김현주 , 권오경 , 홍수영
IPC分类号： A23C9/133 , C12N1/20 , A23L19/00 , A23C9/00
CPC分类号： A23C9/133
摘要： 본발명에서는여주의쓴맛이차폐되어기호성이우수하고총 페놀릭스의함량의증가에따른증진된항산화활성및 항당뇨와항비만관련효소저해활성이증진된여주유산발효식품및 그제조방법에관한것이다.
摘要翻译：本发明涉及苦瓜属发酵食品，其通过阻断苦瓜的苦味具有更大的适口性，并且通过增加的总酚含量和增强的针对抗肥胖和抗性的酶抑制活性而具有增强的抗氧化性能 -糖尿病; 及其制备方法。

5. 发明公开

KR1020130072785A 기호성과 항산화 활성이 향상된 여주차의 제조방법 有权
标题翻译：具有改善的可变性和抗氧化剂活性的木马牌的制造方法
公开(公告)号：KR1020130072785A
公开(公告)日：2013-07-02
申请号：KR1020110140365
申请日：2011-12-22
申请人： 함양영농조합법인 , 함양군
发明人： 신판수 , 김현주 , 조계만 , 최진상 , 김현영 , 서원택 , 신원진
IPC分类号： A23F3/06 , A23F3/14 , B65D85/808
摘要： PURPOSE: A manufacturing method of balsam pear tea is provided to manufacture balsam pear tea having an excellent preference and anti-oxidant activity by controlling the conducting number of roasting and cooling. CONSTITUTION: A balsam pear is cut into 4-6 mm of thickness and dried at a temperature in excess of 45deg.C and less than 55deg.C for 2-3 days. The dried balsam pear is pulverized into 0.5-1 mm. The pulverized balsam pear is roasted at 160-180deg.C for 3 minutes and cooled to 40-50deg.C, which are repeated 3-4 times. 3-12 parts by weight of dried Polygonatum odoratum are additionally added to 100 parts by weight of the dried balsam pear. An immature balsam pear of 25-30 cm of length is washed, and moisture is removed. [Reference numerals] (1) Harvesting immature balsam pear (25-30cm); (2) Washing balsam pear (three times in flowing water); (3) Cutting balsam pear; (4) Drying balsam pear; (5) Crushing balsam pear with a chopper; (6) Roasting and cooling 100% balsam pear : three times at 160 deg. C, 100% balsam pear + 3% Polygonatum odoratum var. pluriflorum : four times at 180 deg. C; (7) Detecting foreign materials; (8) Packing and making products 100 balsam pear : balsam pear tea-green 97% balsam pear+3% Polygonatum odoratum var. pluriflorum : balsam pear-yellow
摘要翻译：目的：通过控制导热数量的焙烧和冷却，提供苦瓜梨茶的制造方法来制造具有优异的优选和抗氧化活性的苦瓜梨。构成：将苦瓜切成4-6mm厚，在超过45℃，小于55℃的温度下干燥2-3天。将干燥的苦瓜粉碎成0.5-1mm。粉碎的苦瓜在160-180℃烘烤3分钟，冷却至40-50℃，重复3-4次。干燥的苦瓜中加入3-12重量份的干燥的茯苓，洗涤25-30厘米长的不成熟的苦瓜，除去水分。（附图标记）（1）收获不成熟的苦瓜（25-30cm）; （2）洗香精梨（流水三次）; （3）切口苦瓜（4）干燥苦瓜（5）用切碎机粉碎苦瓜; （6）烘烤和冷却100％苦瓜：160度处三次。 C，100％苦瓜+ 3％Polygonatum odoratum var。多穗：在180度四次。 C; （7）检测异物; （8）包装及制造产品100苦瓜：苦瓜梨绿绿97％苦瓜+ 3％黄芪变种。多汁：苦瓜梨黄色

6. 发明授权

KR101400103B1 기호성과 항산화 활성이 향상된 여주차의 제조방법 有权
标题翻译：具有改善适口性和抗氧化活性的苦瓜属茶的制造方法
公开(公告)号：KR101400103B1
公开(公告)日：2014-05-29
申请号：KR1020110140365
申请日：2011-12-22
申请人： 함양영농조합법인 , 함양군
发明人： 신판수 , 김현주 , 조계만 , 최진상 , 김현영 , 서원택 , 신원진
IPC分类号： A23F3/06 , A23F3/14 , B65D85/808
摘要： 본 발명에 의하면 기호성이 우수하고, 우수한 항산화활성을 갖고, 알파-글루코시다제 저해 활성을 갖는 여주차 및 그 제조방법을 제공된다.

7. 发明授权

KR101300386B1 여주 열매, 잎, 줄기 및 뿌리를 이용하여 우수한 항산화 활성과 고함량의 파이토케미칼스를 갖는 여주차 제조방법 有权
标题翻译：使用具有高抗氧化活性和高植物化学含量的苦瓜属的果实，叶，茎和根的茶的制造方法
公开(公告)号：KR101300386B1
公开(公告)日：2013-08-26
申请号：KR1020110133749
申请日：2011-12-13
申请人： 함양영농조합법인 , 함양군
发明人： 조계만 , 최진상 , 김현영 , 서원택 , 이진환
IPC分类号： A23F3/16 , A23F3/30
摘要： 본 발명에 의하면 여주의 쓴맛은 저감되어 기호성이 우수하고, 우수한 항산화활성을 갖고 고함량의 페놀릭스와 파이토케미칼스를 함유하는 여주차 및 여주 열매뿐만 아니라 수확 후 폐기되는 잎, 줄기 및 뿌리를 활용하는 그 제조방법이 제공된다.

8. 发明公开

KR1020130066963A 우수한 항산화 활성을 갖는 여주 음료 제조방법 有权
标题翻译：具有高抗氧化活性的马铃薯油的饮料的制造方法
公开(公告)号：KR1020130066963A
公开(公告)日：2013-06-21
申请号：KR1020110133755
申请日：2011-12-13
申请人： 함양영농조합법인 , 함양군
发明人： 조계만 , 서원택 , 최진상 , 김현영
IPC分类号： A23L2/04 , A23L2/72
CPC分类号： A23L2/04 , A23L2/72 , A23L5/20 , A23V2002/00 , A23V2200/30
摘要： PURPOSE: A manufacturing method for a Momordica charantia beverage is provided to reduce the bitter taste of Momordica charantia and have excellent antioxidant activities, taste and high contents of phenolics. CONSTITUTION: Momordica charantia tea is manufactured by pulverizing, roasting at 160-220°C for 3-10 minutes and cooling down to 30-50°C. Roasting and cooling are repeated 3-5 times. One to three weight percent of Momordica charantia tea is added to 1000 weight percent of 100-110°C of hydrothermal and the essence is extracted for 30-45 minutes. The extract is filtered. One or more kinds of corn floss tea and solomon's-seal tea is additionally added to the Momordica charantia extract at a rate of 1-3 weight percent. After putting the Momordica charantia beverage into the beverage container, it is sterilized and packed. Momordica charantia is prepared by washing immature Momordica charantia which is 25-30 cm in length, removing moisture, cutting into 4-6 mm thickness, and drying at 45-55°C for 2-3 days. Momordica charantia is pulverized into 0.5-1 mm using a chopper. [Reference numerals] (1) Harvest immature Momordica charantia (25-30cm); (10) Filling, sterilizing, and packing a container; (2) Washing ( 3 times); (3) Cutting (4-6 mm); (4) Drying (44-55 °C, 2-3 days); (5) Pulverizing by a chopper (0.5 - 1 mm); (6) Manufacture Momordica charantia tea : roasting and cooling (180 °C, 3 times); (7) 100% Momordica charantia tea; (8) Extracting (100-120 °C, 30 -60 minutes); (9) Filtering; (AA) 50-75% of Momordica charantia tea+ 25-50% of corn silk; (BB) 50-75% of Momordica charantia tea + 25-50% of Solomon's seal tea
摘要翻译：目的：提供苦瓜酱饮料的制造方法，以减少苦瓜的苦味，具有优异的抗氧化活性，味道和高含量的酚类。构成：苦瓜茶通过粉碎，在160-220℃下焙烧3-10分钟并冷却至30-50℃来制造。焙烧和冷却重复3-5次。将1至3重量％的苦瓜茶加入到100-110℃的热液的1000重量％中，并将精华萃取30-45分钟。提取物被过滤。一种或多种玉米丝茶和独唱密封茶以1-3重量％的比例另外加入苦瓜提取物中。将苦瓜酱饮料放入饮料容器后，将其灭菌包装。苦瓜属是通过洗涤长度为25-30厘米的未成熟苦瓜属，除去水分，切成4-6毫米厚，并在45-55℃下干燥2-3天制备。使用切碎机将苦瓜属粉碎成0.5-1mm。（附图标记）（1）收获不成熟的苦瓜（25-30cm）; （10）灌装，消毒，包装容器; （2）洗涤（3次）; （3）切割（4-6mm）; （4）干燥（44-55℃，2-3天）; （5）用切碎机粉碎（0.5-1mm）; （6）制造苦瓜茶：焙烧冷却（180℃，3次）; （7）100％苦瓜茶; （8）提取（100-120℃，30-60分钟）; （9）过滤; （AA）50-75％的苦瓜茶+ 25-50％的玉米丝; （BB）50-75％的苦瓜茶+ 25-50％的所罗门密封茶

9. 发明授权

KR101337074B1 우수한 항산화 활성을 갖는 여주 음료 제조방법 有权
标题翻译：具有高抗氧化活性的苦瓜属饮料的制备方法
公开(公告)号：KR101337074B1
公开(公告)日：2013-12-06
申请号：KR1020110133755
申请日：2011-12-13
申请人： 함양영농조합법인 , 함양군
发明人： 조계만 , 서원택 , 최진상 , 김현영
IPC分类号： A23L2/04 , A23L2/72
摘要： 본 발명에서는 여주의 쓴맛은 저감되어 기호성이 우수하고, 우수한 항산화활성 및 고함량의 페놀릭스를 함유하는 여주 음료 및 그 제조방법이 제공된다.

10. 发明公开

KR1020130066960A 향상된 항산화 활성 및 알파-글루코시다아제 저해 활성을 갖는 여주 과립의 제조방법 无效
标题翻译：具有增强抗氧化剂活性和ALPHA-GLUCOSIDASE抑制活性的MOMORDICA CHARANTIA颗粒的制备方法
公开(公告)号：KR1020130066960A
公开(公告)日：2013-06-21
申请号：KR1020110133752
申请日：2011-12-13
申请人： 함양영농조합법인 , 함양군
发明人： 조계만 , 김현영 , 서원택 , 최진상 , 조은주 , 신승미 , 변홍주
IPC分类号： A23L19/00 , A23L1/30
CPC分类号： A23L19/01 , A23P10/22 , A23V2002/00 , A23V2200/30
摘要： PURPOSE: A manufacturing method for Momordica charantia granules is provided to be easily carried and taken as a medicine having enhanced antioxidant activities and alpha-glucosidase inhibitory activities. CONSTITUTION: Momordica charantia is cut and dried at 45-55°C for 2-3 days. The dried Momordica charantia is pulverized to the size less than 80 meshes, then manufactured to a dry powered size less than 80 mesh, and sorted from foreign substances in the raw material sorter. The mixture comprises 65 weight percent of Momordica charantia powder, 7 weight percent of purple sweet potato powder, 5 weight percent of red ginseng extract, 10 weight percent of Gastrodia elata Blume powder, and 13 weight percent of Rhynchosia volubilis. The kneading is manufactured by adding purified water to the mixture at a rate of 40%(v/w) of moisture. The kneading is granulated at 0.3-0.5 cm in diameter and dried at 50-60°C for one day. The dried granules are formulated at 0.3-0.5 cm diameter of granules. Momordica charantia is prepared by washing immature Momordica charantia which is 25-30 cm in length and the moisture removed, and then cut in 4-6 mm thicknesses. [Reference numerals] (AA) Manufacture Momordica charantia powder; (BB) Harvest non-matured Momordica charantia(25-30cm); (CC) Wash and cut the Momordica charantia; (DD) Dry the Momordica charantia(45-55 deg. C, 2-3 days); (EE) Manufacture powdered Momordica charantia(80 mesh or less); (FF) Manufacture Momordica charantia granule; (GG) Raw material sorting process; (HH) Raw material mixing process(over or below 40% moisture); (II) Granulating process; (JJ) Granule drying process(50-60 deg. C, 1day); (KK) Granule adjusting process; (LL) Individual packaging process(Stick packaging); (MM) Commercialize granule A and granule B; (NN) Granule A: 65% of Momordica charantia, 7% of violet sweet potato powder, 5% of red ginseng liquid, 10% of Gastrodia, and 13% of Glycine max; (OO) Granule B: 100% of Momordica charantia
摘要翻译：目的：提供苦瓜木颗粒的制造方法，容易携带并作为具有增强的抗氧化活性和α-葡糖苷酶抑制活性的药物。构成：将苦瓜在45-55℃下切割干燥2-3天。将干燥的苦瓜粉粉碎至小于80目的尺寸，然后制成小于80目的干动力尺寸，并从原料分选机中的异物进行分选。该混合物包含65重量％的苦瓜粉，7重量％的紫甘薯粉，5重量百分数的红参提取物，10重量％的天麻布鲁姆粉和13重量％的蛇纹丝虫。混合是通过以40％（v / w）的水分将混合物中的纯水加入来制造的。捏合物直径为0.3-0.5厘米，在50-60℃下干燥一天。将干燥的颗粒配制成直径为0.3-0.5厘米的颗粒。苦瓜属是通过洗涤长度不超过25-30cm的未成熟苦瓜来制备的，除去水分，然后切成4-6mm厚。（参考号）（AA）制造苦瓜粉; （BB）收获非成熟的苦瓜（25-30cm）; （CC）洗涤和切割苦瓜属; （DD）干燥苦瓜（45-55℃，2-3天）; （EE）制造苦瓜苦瓜（80目以下）; （FF）制造苦瓜油颗粒; （GG）原料分选过程; （HH）原料混合过程（超过或低于40％水分）; （二）造粒工艺; （JJ）颗粒干燥过程（50-60℃，1天）; （KK）颗粒调整过程; （LL）个人包装工艺（棒包装）; （MM）将颗粒A和颗粒B商业化; （NN）颗粒A：苦瓜的65％，紫甘薯粉7％，红参5％，天麻10％，甘氨酸13％（OO）颗粒B：苦瓜的100％

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