KR920007563A - 약용버섯을 주요성분으로 포함하는 음식물 - Google Patents

약용버섯을 주요성분으로 포함하는 음식물 Download PDF

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KR920007563A
KR920007563A KR1019900017259A KR900017259A KR920007563A KR 920007563 A KR920007563 A KR 920007563A KR 1019900017259 A KR1019900017259 A KR 1019900017259A KR 900017259 A KR900017259 A KR 900017259A KR 920007563 A KR920007563 A KR 920007563A
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South Korea
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temperature
concentrated
horseshoe
leg
hours
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KR1019900017259A
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KR930003886B1 (ko
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이용우
최장윤
이윤수
권익부
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정보영
롯데제과 주식회사
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Publication of KR920007563A publication Critical patent/KR920007563A/ko
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Publication of KR930003886B1 publication Critical patent/KR930003886B1/ko

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G4/123—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/208—Fungi extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

내용 없음

Description

약용버섯을 주요성분으로 포함하는 음식물
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (5)

  1. 영지, 저령, 말굽, 떡다리, 백복령, 향심(표고)중에서 선택된 어느하나 또는 둘이상의 약용버섯을 80∼100°C의 온도에서 1∼3시간동안 건조, 분쇄하여서 된 건조분말 0.2 내지 1.0중량%와, 상기 건조분말을 100°C의 온도에서 증류수로 추출, 농축하여서된 농축엑기스 0.2 내지 1.0 중량%를 포함하는 것을 특징으로 하는 껌.
  2. 영지, 저령, 말굽, 떡다리, 백복령, 향심(표고)중에서 선택된 어느하나 또는 둘이상의 약용버섯을 80∼100°C의 온도에서 1∼3시간동안 건조, 분쇄시킨 건조분말을 100°C이 온도에서 증류수로 추출, 농축하여서된 농출엑기스 1.0 내지 5.0 중량%를 포함하는 것을 특징으로하는 캔디.
  3. 영지, 저령, 말굽, 떡다리, 백복령, 향심(표고)중에서 선택된 어느하나 또는 둘이상의 약용버섯을 80∼100°C의 온도에서 1∼3시간 동안 건조, 분쇄하여서된 건조분말 1.0 내지 5.0 중량%를 포함하는 것을 특징으로하는 비스켓.
  4. 영지, 지령, 말굽, 떡다리, 백복령, 행심(표고)중에서 선택된 어느하나 똔 둘이상의 약용버섯을 80∼100°C의 온도에서 1∼3시간 동안 건조, 분쇄하여서 된 건조분말 3.0 내지 6.0 중량%와, 상기 건조분말을 100°C의 온도에서 증류수로 추출, 농축시킨 농축엑시스를 동결건조하여서된 동력건조분말 0.3 내지 1.0 중량%를 포함하는 것을 특징으로하는 스프.
  5. 영지, 저령, 말굽, 떡다리, 백복령, 향심(표고)중에서 선택된 어느하나 또는 둘이상의 약용버섯을 80∼100°C의 온도에서 1∼3시간 동안 건조, 분쇄하여서 된 건조분말 2.5 내지 5.0 중량%를 포함하는 것을 특징으로하는 효모식품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019900017259A 1990-10-26 1990-10-26 콜레스테롤 저하 기능을 갖는 음식물의 제조방법 KR930003886B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900017259A KR930003886B1 (ko) 1990-10-26 1990-10-26 콜레스테롤 저하 기능을 갖는 음식물의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900017259A KR930003886B1 (ko) 1990-10-26 1990-10-26 콜레스테롤 저하 기능을 갖는 음식물의 제조방법

Publications (2)

Publication Number Publication Date
KR920007563A true KR920007563A (ko) 1992-05-27
KR930003886B1 KR930003886B1 (ko) 1993-05-15

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KR1019900017259A KR930003886B1 (ko) 1990-10-26 1990-10-26 콜레스테롤 저하 기능을 갖는 음식물의 제조방법

Country Status (1)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010000249A (ko) * 2000-08-29 2001-01-05 이호진 질위생구
KR100423806B1 (ko) * 2001-08-07 2004-03-22 휴먼사이언스테크놀러지(주) 질 위생구 제조방법

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI113613B (fi) 1999-11-24 2004-05-31 Eritocap Oy Elintarvikekoostumukset ja menetelmiä niiden valmistamiseksi
KR101413096B1 (ko) * 2006-06-21 2014-07-01 경기대학교 산학협력단 노루궁뎅이 버섯으로부터 추출된 에르고스테롤 퍼옥시드 함유 조성물 제조방법
WO2013089429A1 (ko) * 2011-12-12 2013-06-20 경상북도 아위버섯의 물 추출물을 유효성분으로 함유하는 고지혈증 예방 또는 치료용 조성물

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010000249A (ko) * 2000-08-29 2001-01-05 이호진 질위생구
KR100423806B1 (ko) * 2001-08-07 2004-03-22 휴먼사이언스테크놀러지(주) 질 위생구 제조방법

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Publication number Publication date
KR930003886B1 (ko) 1993-05-15

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