中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

7 records (took 0.02 seconds)

    소장 지방흡수율 억제 효능이 있는 수수추출물
    3.
    发明公开
    소장 지방흡수율 억제 효능이 있는 수수추출물 无效
    SORGHUM提取物在小肠中抑制胆固醇和脂肪的吸收

    公开(公告)号：KR1020130038737A

    公开(公告)日：2013-04-18

    申请号：KR1020110103261

    申请日：2011-10-10

    Applicant: 대한민국(농촌진흥청장) ,  창원대학교 산학협력단

    Inventor： 서명철 ,  우관식 ,  강종래 ,  이재생 ,  송석보 ,  오병근 ,  고지연 ,  곽도연 ,  남민희 ,  노상규

    IPC: A61K36/899 ,  A61P3/06

    Abstract: PURPOSE: A Sorghum extract which suppresses lipid absorption in small intestine is provided to treat hyperlipidemia, to suppress lipid absorption rate, and to ensure various applicabilities. CONSTITUTION: A pharmaceutical composition which treats hyperlipidemia and suppresses lipid absorption in small intestine contains a Sorghum extract as an active ingredient. The extract is prepared by pulverizing Sorghum, extracting with an organic solvent, and concentrating and freeze-drying the extract. A health functional food which suppresses cholesterol and lipid absorption contains the extract as an active ingredient. The health food is used in the form of a powder, a granule, a tablet, a capsule, a syrup, or a drink.

    Abstract translation: 目的：提供抑制小肠脂质吸收的高粱提取物，以治疗高脂血症，抑制脂质吸收率，并确保各种适用性。 构成：治疗高脂血症并抑制小肠脂质吸收的药物组合物含有高粱提取物作为活性成分。 提取物通过高粱粉碎，用有机溶剂萃取，浓缩冷冻干燥提取物制备。 抑制胆固醇和脂质吸收的保健功能食品含有提取物作为活性成分。 保健食品以粉末，颗粒，片剂，胶囊，糖浆或饮料的形式使用。

    도정하지 않은 붉은 계열 수수가루 함유 건강빵의 제조방법
    6.
    发明公开
    도정하지 않은 붉은 계열 수수가루 함유 건강빵의 제조방법 有权
    包括无机红线高粱粉的健康面包的制造方法

    公开(公告)号：KR1020120121717A

    公开(公告)日：2012-11-06

    申请号：KR1020110039686

    申请日：2011-04-27

    Applicant: 대한민국(농촌진흥청장) ,  경북대학교 산학협력단 ,  창원대학교 산학협력단

    Inventor： 서명철 ,  우관식 ,  강종래 ,  이재생 ,  송석보 ,  오병근 ,  고지연 ,  남민희 ,  김창순 ,  김영호

    IPC: A21D13/00 ,  A21D13/04

    Abstract: PURPOSE: A producing method of healthy bread containing unpolished red sorghum powder is provided to mix the red sorghum powder with flour before fermenting. CONSTITUTION: A producing method of healthy bread containing unpolished red sorghum powder comprises the following steps: crushing unpolished red sorghum to obtain powder; mixing flour, yeast, and water to obtain flour dough; adding the red sorghum powder into the flour dough to obtain mixed dough; fermenting the mixed dough at 20-40 deg. C; and baking the fermented dough at 100-250 deg. C. [Reference numerals] (AA) Mixing 1(mixing materials for 1.5 minutes using a speed1 kneader); (BB) Mixing 2(mixing materials for 2 minutes using a speed2 kneader); (S1) Preparing materials; (S1-1) Preparing main materials(flour, sorghum powder); (S1-2) Preparing secondary materials(sugar, salt, skimmed milk powder, gluten, SSL); (S2) Mixing the materials; (S2-1) Mixing water, yeast, and flour; (S2-2) Mixing 1(mixing materials for 2.5 minutes using the speed1 kneader); (S2-3) Mixing 2(mixing materials for 1.5 minutes using the speed2 kneader); (S2-4) Adding shortening; (S2-5) Mixing (mixing materials using the speed1 and speed2 kneaders for 1.5 minutes each); (S3) Mixing sorghum powder; (S3-1) Adding the sorghum powder into dough; (S4) Fermenting and molding; (S4-1) Maintaining the temperature of the dough at 25 deg. C; (S4-2) Fermenting the dough in a fermenter(30 deg. C, 85% humidity, 40 minutes); (S4-3) Punching and dividing the dough before settling for 10 minutes, and molding; (S4-4) Inserting the dough into an oven tray, and settling for 50 minutes; (S5) Baking and packaging; (S5-1) Backing in a 180 deg. C oven for 20 minutes; (S5-2) Cooling, dehumidifying, and packaging

    Abstract translation: 目的：提供含有未抛光红高粱粉的健康面包的生产方法，在发酵前将红高粱粉与面粉混合。 构成：含有未抛光的红高粱粉的健康面包的制作方法，包括以下步骤：粉碎未经抛光的红高粱获得粉末; 混合面粉，酵母和水，得到面粉; 将红高粱粉加入面粉面团中，得到混合面团; 在20-40度发酵混合面团 C; 并在100-250度烘烤发酵面团。 （AA）混合1（使用速度1捏合机混合1.5分钟）; （BB）混合2（使用speed2捏合机混合2分钟）; （S1）准备材料; （S1-1）准备主料（面粉，高粱粉）; （S1-2）制备次生材料（糖，盐，脱脂奶粉，面筋，SSL）; （S2）混合材料; （S2-1）混合水，酵母和面粉; （S2-2）混合1（使用speed1捏合机混合料2.5分钟）; （S2-3）混合2（使用speed2捏合机混合物料1.5分钟）; （S2-4）添加起酥油; （S2-5）混合（使用speed1和speed2捏合机混合材料1.5分钟）; （S3）混合高粱粉; （S3-1）将高粱粉加入面团; （S4）发酵和成型; （S4-1）将面团的温度保持在25度。 C; （S4-2）在发酵罐（30℃，湿度85％，40分钟）中发酵生面团; （S4-3）在沉降10分钟之前冲压和分割面团，并进行成型; （S4-4）将面团插入烤箱托盘中，沉降50分钟; （S5）烘焙包装; （S5-1）支撑在180度 C烤箱20分钟; （S5-2）冷却，除湿和包装

    탄닌성분 및 식이섬유가 강화된 수수두부의 제조방법
    7.
    发明公开
    탄닌성분 및 식이섬유가 강화된 수수두부의 제조방법 有权
    含有强化鞣剂和膳食纤维的大豆包含大豆的大豆草的制备方法

    公开(公告)号：KR1020110081459A

    公开(公告)日：2011-07-14

    申请号：KR1020100001638

    申请日：2010-01-08

    Applicant: 대한민국(농촌진흥청장)

    Inventor： 고지연 ,  우관식 ,  서명철 ,  이재생 ,  강종래 ,  송석보 ,  오병근 ,  남민희 ,  박성태 ,  안진곤

    IPC: A23L11/00

    CPC classification number: A23L11/07 ,  A23L33/10 ,  A23V2200/30

    Abstract: PURPOSE: A producing method of bean curd containing sorghum bicolor is provided to use sorghum bicolor powder with functional materials having the high biological activity for improving the health functionality of the bean curd. CONSTITUTION: A producing method of bean curd containing sorghum bicolor comprises the following steps; mixing sorghum bicolor powder with liquid brine; and inserting the liquid brine containing the sorghum bicolor powder into soymilk(S3-3). 3~10parts of sorghum bicolor powder by weight is mixed with 100parts of soybeans by weight for producing the soymilk. The sorghum bicolor powder is obtained by roasting sorghum bicolor and grinding the roasted sorghum bicolor.

    Abstract translation: 目的：提供含有高粱双色豆腐的生产方法，使用高粱双色粉末具有高生物活性的功能材料，以改善豆腐的健康功能。 构成：含有高粱双色豆腐的生产方法包括以下步骤： 将高粱双色粉末与液体盐水混合; 并将含有高粱双色粉末的液体盐水插入豆浆（S3-3）。 将3〜10份高粱双色粉末与100份大豆混合制成豆浆。 高粱双色粉末通过焙烧高粱双色和研磨高粱双色获得。

Patent Agency Ranking