公开(公告)号：KR1020130059036A

公开(公告)日：2013-06-05

申请号：KR1020110125118

申请日：2011-11-28

Applicant: 강원대학교산학협력단 ,  (주)웰빙테이블

Inventor： 최면 ,  임준구 ,  김태우 ,  김대중 ,  임재천 ,  백종미

IPC: A23L2/08 ,  A23L2/02 ,  A23F3/16

CPC classification number: A23L2/39 ,  A23F3/16 ,  A23L2/04 ,  A23L2/10 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A manufacturing method is provided to manufacture granule tea of fruits and vegetables by wet-pulverizing and then centrifuging the fruits and vegetables using a technique different from a conventional technique. CONSTITUTION: Fruits and vegetables are wet-pulverize by using a colloid mill to obtain a fruit-vegetable pulverized solution. The fruit-vegetable pulverized solution is centrifuged to remove sludge from the solution to obtain a fruit-vegetable extract. The fruit-vegetable extract is concentrated at a low temperature to obtain a fruit-vegetable concentrate. The fruit-vegetable concentrate is sprayed into mixed powder formed of sugar and acid to manufacture a fruit-vegetable granule. The fruit-vegetable pulverized solution is primarily centrifuged at a rate of 4,000-6,000 rpm to remove primary sludge and then secondarily centrifuged at a rate of 12,000-17,000 rpm to remove secondary sludge. The fruit-vegetable granule comprises 3-9 wt% of the fruit-vegetable concentrate, 90-96 wt% of the sugar, and 0.5-1.5 wt% of the acid. [Reference numerals] (AA) Wet-pulverize; (BB) First centrifugation; (CC) Second centrifugation; (DD) Low temperature concentration; (EE) Powder mixture; (FF) Concentration liquid spray; (GG) Dry; (HH) Packing

Abstract translation: 目的：通过湿法粉碎制造水果和蔬菜颗粒茶，然后使用与常规技术不同的技术离心水果和蔬菜来制造方法。 规定：水果和蔬菜通过使用胶体磨得到水果粉碎溶液进行湿粉碎。 将果蔬粉碎的溶液离心分离，从溶液中除去污泥，得到水果蔬菜提取物。 水果蔬菜提取物在低温下浓缩，得到水果蔬菜浓缩物。 将水果蔬菜浓缩物喷雾到由糖和酸形成的混合粉末中以制造水果 - 蔬菜颗粒。 水果粉碎溶液主要以4,000-6,000转/分的速度离心，以去除一次污泥，然后以12,000-17,000rpm的速度二次离心以除去二次污泥。 果蔬颗粒含有3-9重量％的水果蔬菜浓缩物，90-96重量％的糖和0.5-1.5重量％的酸。 （标号）（AA）湿式粉碎; （BB）首先离心; （CC）二次离心; （DD）低温浓度; （EE）粉末混合物; （FF）浓液喷雾; （GG）干; （HH）包装

公开(公告)号：KR101229913B1

公开(公告)日：2013-02-05

申请号：KR1020110017035

申请日：2011-02-25

Applicant: 강원대학교산학협력단 ,  홍천군

Inventor： 최면 ,  김태우 ,  김대중 ,  정지윤 ,  정윤희 ,  백종미 ,  김태혁

IPC: A23L7/109 ,  A23L25/00 ,  A23L33/00

Abstract: 본 발명은 (A) 잣(
Pinus

koraiensis Siebold et Zucc)을 5~100㎛의 초미립자로 분쇄시키는 단계; (B) 상기 (A)단계에서 얻어진 분쇄물을 10,000~15,800×g로 원심분리하여 유지를 분리하고 잣 박을 수득하는 단계; 및 (C) 상기 (B)단계에서 수득된 잣 박의 하층부, 소금 및 주정을 밀가루에 첨가하여 반죽하는 단계;를 포함하는 것을 특징으로 하는 탈지 잣 박을 이용한 잣 국수의 제조방법에 관한 것이다.

公开(公告)号：KR1020120115627A

公开(公告)日：2012-10-19

申请号：KR1020110033043

申请日：2011-04-11

Applicant: 강원대학교산학협력단 ,  주식회사 엔자임바이오

Inventor： 최면 ,  김태우 ,  김대중 ,  백종미

IPC: A23L33/00 ,  A61K36/81 ,  A61P3/04

CPC classification number: A23L33/105 ,  A23V2002/00 ,  A23V2200/3324

Abstract: PURPOSE: An anti-obesity food composition containing a green pepper hot water extract is provided to promote the activity of hormone-sensitivity lipase, and to prevent the generation of side effects. CONSTITUTION: An anti-obesity food composition containing a green pepper hot water extract is obtained by the following steps: mixing green pepper with 9-11 times the amount of distilled water, and shake-cultivating the mixture at 55-65 deg. C for 20-25 hours; centrifugal-separating the green pepper mixture for 1-1.5 hours, and filtering the mixture; and concentrating the filtered liquid using a vacuum centrifuge thickener at 45-55 deg. C, and freeze-drying the liquid.

Abstract translation: 目的：提供含有青椒热水提取物的抗肥胖食品组合物，以促进激素敏感性脂肪酶的活性，并防止副作用的产生。 构成：通过以下步骤获得含有青椒热水提取物的抗肥胖食品组合物：将青椒与蒸馏水的量的9-11倍混合，并在55-65度摇动培养该混合物。 C为20-25小时; 将青椒混合物离心分离1-1.5小时，过滤混合物; 并使用真空离心机增稠剂在45-55度浓缩过滤的液体。 并冷冻干燥液体。

公开(公告)号：KR1020120064008A

公开(公告)日：2012-06-18

申请号：KR1020110062527

申请日：2011-06-27

Applicant: 강원대학교산학협력단 ,  농업회사법인 산나물박물관 주식회사

Inventor： 최면 ,  임재천 ,  김대중 ,  정지윤 ,  김태혁

IPC: A23L19/00 ,  A23L3/44 ,  A23B7/024

CPC classification number: A23L19/03 ,  A23B7/024 ,  A23V2002/00

Abstract: PURPOSE: A producing method of seasoned cirsium setidens blocks is provided to maintain the taste and the flavor of freshly harvested cirsium setidens for a long time. CONSTITUTION: A producing method of seasoned cirsium setidens blocks comprises the following steps: dressing and washing cirsium setidens, and dipping the cirsium setidens in 90-100 deg C for heat processing for 5-10 minutes; dipping the heat-processed cirsium setidens in cold water for 20-30 minutes, and dehydrating before cutting into 5-10cm; mixing 90-95wt% of purified water, 0.1-0.5wt% of acid, 0.1-1wt% of gum, 0.5-2wt% of starch, and 3-10wt% of saccharide to obtain a binder; mixing 80-90wt% of dehydrated cirsium setidens with cut shallot, green pepper, and sesame seeds, and adding 10-20wt% of binder into the mixture to obtain a seasoned cirsium setidens mixture; and freeze-drying the seasoned cirsium setidens mixture.

Abstract translation: 目的：提供一种经过长时间保存的新鲜采集的蓟马的味道和风味的经验丰富的蓟马块的生产方法。 构成：腌制蓟马块的生产方法包括以下步骤：修整和洗涤堇青石，并将堇青石浸入90-100℃进行加热5-10分钟; 将热处理的堇青石在冷水中浸泡20-30分钟，切成5-10cm之前脱水; 混合90-95wt％纯化水，0.1-0.5wt％酸，0.1-1wt％胶，0.5-2wt％淀粉和3-10wt％糖，得到粘合剂; 将80-90wt％的脱水蓟马与切碎的青葱，青椒和芝麻混合，并向混合物中加入10-20wt％的粘合剂以获得调味的蓟马混合物; 并冷冻干燥经验丰富的蓟马混合物。

公开(公告)号：KR101083426B1

公开(公告)日：2011-11-14

申请号：KR1020090046648

申请日：2009-05-27

Applicant: 강원대학교산학협력단 ,  주식회사 엔자임바이오

Inventor： 최면 ,  정미자 ,  김대중 ,  유진균 ,  서동주 ,  김천안

IPC: A61K36/815 ,  A61K36/254 ,  A61K36/066 ,  A61P3/10

Abstract: 본발명은지골피추출물의건조분말 1 중량부에대해가시오가피추출물의건조분말및 동충하초추출물의건조분말을각각 1~6 중량부혼합한혼합물을유효성분으로함유하는것을특징으로하는항당뇨조성물에관한것으로, 글루코키나제(glucokinase)와피루베이트디하이드로게나제(pyruvate dehydrogenase) 및아세틸-코에이카르복시라제(Acetyl-CoA carboxylase)의활성을증가시키면서α-글루코시다제(α-glucosidase)의활성은억제하는실질적인항당뇨효과를발휘하고, 소재들의배합비를적절히한정하여경제적이면서효율적인항당뇨조성물을제공할수 있다.

公开(公告)号：KR1020110003754A

公开(公告)日：2011-01-13

申请号：KR1020090061185

申请日：2009-07-06

Applicant: 강원대학교산학협력단 ,  강원에프앤비영농조합법인

Inventor： 최면 ,  황하진 ,  임재천 ,  서동주 ,  유진균

IPC: A23L19/00 ,  A23B7/024

CPC classification number: A23L19/03 ,  A23B7/024 ,  A23L3/44 ,  A23V2002/00 ,  A23V2300/10

Abstract: PURPOSE: A producing method of a wild vegetable block is provided to extend the storage time of wild vegetables by freeze-drying a mixture of the wild vegetables and a binder, and to maintain the texture of the wild vegetables. CONSTITUTION: A producing method of a wild vegetable block using ligularia fischeri, pepper leaves, aster scaber comprises the following steps: washing wild vegetables; inserting the washed wild vegetables into 90deg C water and blanching for 5~15minutes; dehydrating the blanched wild vegetables, and mixing 30~56wt% of wild vegetables and 44~70wt% of binder formed with the water, gum, starch, and sugar; and freeze-drying the mixture.

Abstract translation: 目的：提供野生蔬菜块的生产方法，通过冷冻干燥野生蔬菜和粘合剂的混合物来延长野生蔬菜的储存时间，并保持野菜的质地。 构成：使用黄芪，胡椒叶，杏仁sc of的野生植物块的制备方法，包括以下步骤：冲洗野菜; 将洗涤过的野生蔬菜插入90℃C水中，漂白5〜15分钟; 将漂白的野生蔬菜脱水，混合30〜56％的野生蔬菜和44〜70％的与水，胶，淀粉和糖形成的粘合剂; 并冷冻干燥混合物。

公开(公告)号：KR1020110003749A

公开(公告)日：2011-01-13

申请号：KR1020090061180

申请日：2009-07-06

Applicant: 강원대학교산학협력단 ,  강원에프앤비영농조합법인

Inventor： 최면 ,  황하진 ,  임재천 ,  서동주 ,  유진균

IPC: A23L19/00 ,  A23B7/024

CPC classification number: A23L19/105 ,  A23B7/024 ,  A23L3/44 ,  A23L5/13 ,  A23V2002/00 ,  A23V2300/10 ,  A23V2300/24

Abstract: PURPOSE: A producing method of wild vegetable block using petasites japonicus stems and sweet potato sprouts is provided to improve the hardness of the wild vegetable block by freeze-drying wild vegetable after mixing with a binder. CONSTITUTION: A producing method of wild vegetable block using petasites japonicus stems and sweet potato sprouts comprises the following steps: washing wild vegetables; inserting the washed wild vegetables to 90deg C water, and blanching for 5~15minutes; dehydrating blanched wild vegetables, and mixing with a binder formed with the water, gum, starch, and sugar; and freeze-drying the mixture.

Abstract translation: 目的：提供一种使用天竺葵茎和甘薯芽的野生植物块的生产方法，以通过在与粘合剂混合后将野生植物冷冻干燥来提高野生植物块的硬度。 构成：采用天竺葵茎和甘薯芽的野生植物块的生产方法，包括以下步骤：清洗野菜; 将经洗涤的野生蔬菜插入90℃C水中，漂白5〜15分钟; 脱水漂白的野菜，并与由水，胶，淀粉和糖形成的粘合剂混合; 并冷冻干燥混合物。

公开(公告)号：KR1020100128167A

公开(公告)日：2010-12-07

申请号：KR1020090046648

申请日：2009-05-27

Applicant: 강원대학교산학협력단 ,  주식회사 엔자임바이오

Inventor： 최면 ,  정미자 ,  김대중 ,  유진균 ,  서동주 ,  김천안

IPC: A61K36/815 ,  A61K36/254 ,  A61K36/066 ,  A61P3/10

CPC classification number: A61K36/815 ,  A61K36/066 ,  A61K36/254 ,  Y10S514/866

Abstract: PURPOSE: A composition containing Lycium chinense, Cordyceps sinensis, and Acanthopanax senticosus harms extract for anti-diabetes is provided to enhance activity of glucokinae, pyruvate dehydrogenase and acetyl-CoA carboxylas and to suppress alpha-glucosidase. CONSTITUTION: A composition for anti-diabetes contains mixture of dried powder of Acanthopanax senticosus Harms extract and Cordyceps sinensis extract in 1 weight part of dried powder of Lycium chinense extract. The dried powder of the herb is prepared by adding 8.7-12.7 weight parts of distilled water to 1 weight part of dried herb samples, performing shaking incubation at 50-70°C for 20-28 hours; centrifuging at 5000-7000rpm; and freeze-drying.

Abstract translation: 目的：提供含有枸杞子，冬虫夏草和刺五加危害提取物用于抗糖尿病的组合物，以增强葡萄糖酸，丙酮酸脱氢酶和乙酰辅酶A羧酸酶的活性并抑制α-葡萄糖苷酶。 构成：用于抗糖尿病的组合物含有1重量份的枸杞提取物干燥粉末中刺五加提取物和冬虫夏草提取物的干粉混合物。 通过向1重量份干草药样品中加入8.7-12.7重量份的蒸馏水，在50-70℃振荡培养20-28小时制备干草粉。 以5000-7000rpm离心; 并冷冻干燥。

公开(公告)号：KR100965623B1

公开(公告)日：2010-06-23

申请号：KR1020080035622

申请日：2008-04-17

Applicant: 강원대학교산학협력단 ,  주식회사 엔자임바이오

Inventor： 최면 ,  황하진 ,  이현주 ,  김대중 ,  유진균 ,  서동주

IPC: A61K36/734 ,  A61K36/68 ,  A61P3/04

Abstract: 본 발명은 산사 추출물 1중량부에 대해 질경이 추출물 3~5중량부로 이루어진 것을 특징으로 하는 항비만용 조성물에 관한 것으로, 지방조직의 호르몬 민감성 리파아제(Hormone-sensitive lipase) 및 간장세포의 아실 코에이 합성효소(Acyl-CoA synthetase)의 활성을 높임으로써 항비만 효과를 발휘한다.
산사, 애기사과, 조성물, 질경이, 항비만

公开(公告)号：KR100936073B1

公开(公告)日：2010-01-14

申请号：KR1020080067719

申请日：2008-07-11

Applicant: 강원대학교산학협력단 ,  재단법인 나라

Inventor： 최면 ,  김명동 ,  황하진 ,  임재천 ,  조성연 ,  김상희

IPC: A23L1/39 ,  A23L1/325 ,  A23L1/221

CPC classification number: A23L27/84 ,  A23L13/60 ,  A23L17/10 ,  A23L27/105 ,  A23L27/14

Abstract: PURPOSE: A manufacturing method of composition for smell elimination of Oncorhynchus masou and a steak manufacturing method using the same method are provided to maintain flesh and taste of the Oncorhynchus masou while removing fishy smell of the Oncorhynchus masou. CONSTITUTION: A manufacturing method of composition for smell elimination of Oncorhynchus masou includes the following steps: manufacturing a compound by adding water 67.5-83.5 weight%, dried Polygonati Rhizoma 2.5-6.5 weight%, dried Schizandrae Fructus 0.8-1.8 weight%, dried Lycii Fructus 0.7-1.7 weight%, glycyrrhizae radix 2-4 weight%, alive lotus root 8-15 weight%, garlic 1.1-2.5 weight%, and ginger 0.7-1.7 weight%; heating the compound for 30 ~ 180 minutes; filtering and cooling the compounds in 3-10°C and adding red wind on the heated compound.

Abstract translation: 目的：提供Oncorhynchus masou的消除臭味的组合物的制造方法和使用相同方法的牛排制造方法，以保持Oncorhynchus masou的肉和味道，同时除去Oncorhynchus masou的鱼腥味。 构成：Oncorhynchus masou的气味消除用组合物的制造方法，包括以下步骤：通过加入水67.5-83.5重量％，干燥的Polygonati Rhizoma 2.5-6.5重量％，干燥的Schizandrae Fructus 0.8-1.8重量％，干燥的Lycii 果实0.7-1.7重量％，甘草根2-4重量％，活藕8-15重量％，大蒜1.1-2.5重量％，姜0.7-1.7重量％; 加热化合物30〜180分钟; 在3-10℃过滤和冷却化合物，并在加热的化合物上加入红色风。