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公开(公告)号：KR100911672B1
公开(公告)日：2009-08-10
申请号：KR1020080108521
申请日：2008-11-03
Applicant: 한국식품연구원
CPC classification number: A23L33/10 , A23L33/105 , A23L33/16 , A23V2002/00 , A23V2200/306 , A61K31/7034 , A61K36/286 , A61K36/804
Abstract: A health food composition for strengthening bone matrix and a method for separating a bone matrix strengthening component are provided to inhibit the differentiation of osteoclast and to prevent bone destruction using Carthamus seed extract. A health food composition for strengthening bone matrix is composed of tracheloside or N-(p-coumaroyl) serotonin mono-beta-D-glucopyranoside as an active ingredient and one or more materials selected from the group consisting of dried Rehmannia root extract, Ganoderma lucidum extract, Acanthopanax senticosus extract, soybean extract, pomegranate extract, burdock extract, cinnamon extract, Ca, P, Mg, casein phosphopeptide and vitamin D3. The health food composition for strengthening bone matrix has a liquid or solid phase. When the health food composition for strengthening bone matrix is a liquid, sucrose fatty acid ester is used for an improvement in dispersibility.
Abstract translation: 提供了用于加强骨基质的保健食品组合物和分离骨基质强化成分的方法，以抑制破骨细胞的分化并防止使用红花提取物的骨破坏。 一种用于加强骨基质的保健食品组合物由气球病毒或N-（对香豆酰）5-羟色胺单β-D-吡喃葡萄糖苷作为活性成分和一种或多种选自干地黄根提取物，灵芝 提取物，刺五加提取物，大豆提取物，石榴提取物，牛蒡提取物，肉桂提取物，Ca，P，Mg，酪蛋白磷酸肽和维生素D3。 用于加强骨基质的保健食品组合物具有液相或固相。 当用于加强骨基质的保健食品组合物是液体时，蔗糖脂肪酸酯用于改善分散性。
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公开(公告)号：KR1020080097022A
公开(公告)日：2008-11-04
申请号：KR1020070042089
申请日：2007-04-30
Applicant: 한국식품연구원
Abstract: A composition having muscular strength improvement activity can be used effectively for the muscular strength improvement and can be used as a functional beverage by adding ginseng Radix rubra and Salicornia herbacea extracts with a superior muscular strength improvement effect. A composition having muscular strength improvement activity comprises at least one extract selected between Ginseng Radix rubra and salicornia herbacea. The extract of Ginseng Radix rubra of 0.1-5 wt.% and the extract of salicornia herbacea of 1-10 wt.% are included.
Abstract translation: 具有肌肉力量改善活性的组合物可以有效地用于肌肉力量的改善，并且可以通过加入具有优异的肌肉力量改善效果的人参枸杞和Salicornia herbacea提取物作为功能饮料。 具有肌肉力量改善活性的组合物包含至少一种选自人参枸杞和水ia草之一的提取物。 含有0.1-5％（重量）人参白芍的提取物，含有百分之十到百分之三十的草药提取物。
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93.发明授权호두 및 연자육 추출물 및 이를 유효성분으로 함유하는스트레스 해소용 조성물 有权JUGLANS REGIA L.和NELUMBO NUCIFERA GAERTN的提取物及其包含其的无应力条件的组合物
公开(公告)号：KR100814634B1
公开(公告)日：2008-03-18
申请号：KR1020070102562
申请日：2007-10-11
Applicant: (주)네추럴에프앤피 , 한국식품연구원
CPC classification number: A61K36/52 , A23V2200/322 , A61K36/62 , A61K2236/331 , A61K2236/333 , A61K2236/51
Abstract: An extract of Juglans regia L. or a mixture of the Juglans regia L. and Nelumbo nucifera GAERTN is provided to decrease concentrations of corticosterone and MHPG-SO4(3-methoxy-4-hydroxyphenylethyleneglycol sulfate) significantly and also decrease the expression of c-fos related to neuroactivity in amygdala significantly, thereby being usefully used for relieving stress. A food composition for relieving stress comprises an extract of Juglans regia L. or a mixture of the Juglans regia L. and Nelumbo nucifera GAERTN, which is prepared by extracting the Juglans regia L. or a mixture of the Juglans regia L. and Nelumbo nucifera GAERTN with a solvent selected from the group consisting of water, C1-4 alcohol and a mixture thereof at a temperature of 20-150 deg.C for one hour to 10 days. Further, a mixing rate of the Juglans regia L. and Nelumbo nucifera GAERTN is 10:5-15.
Abstract translation: 提供胡桃核桃提取物或胡桃核桃和Nelumbo nucifera GAERTN的混合物显着降低皮质酮和MHPG-SO4（3-甲氧基-4-羟基苯基乙二醇硫酸酯）的浓度，并降低c- fos与杏仁核的神经活性有关，从而有效地用于缓解压力。 用于缓解胁迫的食物组合物包括胡桃木提取物或胡桃核桃和Nelumbo nucifera GAERTN的混合物，其通过提取胡桃木胡萝卜或胡桃木和Nelumbo nucifera的混合物制备 GAERTN，其中选自水，C 1-4醇及其混合物的溶剂，温度为20-150℃，持续1小时至10天。 此外，胡桃核桃和Nelumbo nucifera GAERTN的混合比为10:5-15。
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公开(公告)号：KR1020070057543A
公开(公告)日：2007-06-07
申请号：KR1020050117118
申请日：2005-12-02
Applicant: 한국식품연구원
CPC classification number: A23G3/48 , A23G3/0042 , A23G3/52 , A23G2200/14 , A23L7/165
Abstract: A method of manufacturing a puffed snack by mixing bean flour with a high content of protein with cereal flour is provided. The snack has excellent organoleptic properties and has a prophylactic effect in adult disease such as osteoporosis prevention, a reduction in blood cholesterol levels, anticancer and immunoactivity improvement and thus is useful as a snack product for an old person who has poor chewing function and digestion function. Firstly, a bean is ground to produce bean flour. Secondly, cereal is soaked in water, dewatered and ground to produce cereal flour. Lastly, 20 to 30% by weight of the bean flour is mixed with 70 to 80% by weight of the cereal flour, heated with steam at 90 to 110deg.C for 20 to 40min, shaped into column form with a moisture content of less than 10%, hardened, cut into 3 to 6mm in thickness, dried, compressed and then puffed. The beans are any one selected from a soybean, black soybean, kidney bean, garden pea, Wooltalikong(Phaseolus ssp.), sword bean, soybean for bean sprouts, Rhynchosia volubilis, small black bean and green bean. The cereal is any one selected from regular rice, glutinous rice, brown rice, barley, wheat and corn. The compressing and puffing is achieved at a pressure of 1 to 30kg/cm^2 and a die temperature of 130 to 170deg.C for 1 to 3 seconds.
Abstract translation: 提供了一种通过用谷物粉混合豆粉与高含量的蛋白质来制造膨化零食的方法。 小吃具有优异的感官特性，并且在成人疾病如预防骨质疏松症，降低血液胆固醇水平，抗癌和免疫活性改善方面具有预防效果，因此可用作咀嚼功能和消化功能差的老年人的小吃产品 。 首先，将豆粉磨成豆粉。 其次，将谷物浸泡在水中，脱水和研磨以生产谷物粉。 最后，将20〜30重量％的豆粉与70〜80重量％的谷粉混合，用90〜110℃的蒸汽加热20〜40分钟，成型为水分含量少 超过10％，硬化，切成3〜6mm厚，干燥，压缩然后膨化。 豆是从大豆，黑豆，芸豆，花生豌豆，Wooltalikong（菜豆），剑豆，豆芽大豆，小黑豆和青豆中选出的任何一种。 谷物是选自常规米，糯米，糙米，大麦，小麦和玉米的任何一种。 在1〜30kg / cm 2的压力和130〜170℃的模具温度下进行1〜3秒的压缩膨化。
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公开(公告)号：KR100701254B1
公开(公告)日：2007-03-29
申请号：KR1020060036393
申请日：2006-04-21
Applicant: 한국식품연구원 , 농업회사법인주식회사 다사랑
CPC classification number: A23C9/137 , A23C9/1234 , A23C9/1238
Abstract: A fermented solution containing a Salicornia herbacea extract using Lactic acid bacteria is provided to improve physiological activities of a human body and have high nutritive value. The fermented solution containing a Salicornia herbacea extract using Lactic acid bacteria is obtained by the steps of: adding sugar to a Salicornia herbacea extract; inoculating lactic acid bacteria in the Salicornia herbacea extract; and fermenting the Salicornia herbacea extract inoculated with lactic acid bacteria. The lactic acid bacterium is at least one strain selected from Lactobacillus acidophilus KFRI 342, Lactobacillus lactis ATCC 393, Lactobacillus bulgaricus KFRI 344, and Lactobacillus casei ATCC 9018.
Abstract translation: 提供含有使用乳酸菌的食盐提取物的发酵液，以改善人体的生理活性，营养价值高。 通过以下步骤获得含有使用乳酸菌的Salicornia herbacea提取物的发酵溶液：向Salicornia herbacea提取物中加入糖; 在Salicornia herbacea提取物中接种乳酸菌; 并发酵接种乳酸菌的Salicornia herbacea提取物。 乳酸菌是选自嗜酸乳杆菌KFRI 342，乳酸乳杆菌ATCC 393，保加利亚乳杆菌KFRI 344和干酪乳杆菌ATCC 9018中的至少一种菌株。
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Patent Agency Ranking
公开(公告)号：KR1020070028969A
公开(公告)日：2007-03-13
申请号：KR1020050083792
申请日：2005-09-08
Applicant: 한국식품연구원
IPC: F24C7/02
Abstract: A microwave oven for cooking starch frozen food and a cooking method using the same are provided to prevent the surface of the food from being hardened during cooking. A microwave oven for cooking starch frozen food comprises: a microwave oscillator(102) for generating microwave; a voltage controller(103) for controlling the intensity of the microwave generated from the microwave oscillator; a hot air blower(105) for controlling air flow rate by the rotating speed of a motor and sucking outdoor air to be used as drying air; an electric heater(108) for converting intake outdoor air into hot air, and supplying hot air into the microwave oven; a turn table(104) on which frozen food is disposed; and an exhaust duct(107) for emitting moisture evaporated from the frozen food to the outside.
Abstract translation: 提供用于烹饪淀粉冷冻食品的微波炉和使用其的烹饪方法，以防止食物在烹饪过程中硬化。 一种用于烹饪淀粉冷冻食品的微波炉包括：用于产生微波的微波振荡器（102） 电压控制器（103），用于控制从微波振荡器产生的微波的强度; 用于通过电动机的转速控制空气流量并吸入用作干燥空气的室外空气的热风机（105）; 用于将进气室外空气转换成热空气并将热空气供给到微波炉中的电加热器（108） 设置有冷冻食品的转台（104）; 以及用于将从冷冻食品蒸发的水分排出到外部的排气管道（107）。
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公开(公告)号：KR1020050115017A
公开(公告)日：2005-12-07
申请号：KR1020040040242
申请日：2004-06-03
Applicant: 주식회사 비엔디 , 한국식품연구원 , 충남대학교산학협력단
IPC: A23L1/307
CPC classification number: A23L33/20 , A23L2/38 , A23L33/105 , A23L33/15 , A23L33/21 , A23P10/20 , A23P10/30
Abstract: 본 발명은 체지방 및 체중 감량 효과를 갖는 비만억제용 기능성 식품 조성물 및 이의 제조방법에 관한 것으로, 상세하게는 본 발명은 소화효소 억제 작용이 있는 차전자피(Psyllium Husk), 콜레스테롤 억제 작용이 있는 폴리만뉴로네이트(polymannuronate), 장의 연동운동을 촉진하는 바이오셀룰로오스, 탄수화물 소화 흡수에 있어 필수적인 효소인 알파 글루코시다제의 작용을 저해하여 체내 포도당의 흡수를 억제하는 포도씨 추출물 및 체지방분해와 지방합성을 저해하는 가르시니아 캄보지아(HCA)을 필수성분으로 포함하므로, 본 발명의 기능성 식품 조성물은 식품을 섭취하고자하는 욕구를 만족시키면서 소화효소의 작용을 억제하고 배변효과를 향상시키며 영양성분의 흡수를 억제하여 체지방 및 체중 감량에 효과적인 비만억제용 제제로 이용될 수 있다.
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公开(公告)号：KR1020050001292A
公开(公告)日：2005-01-06
申请号：KR1020030042896
申请日：2003-06-28
Applicant: 한국식품연구원
IPC: A23L1/182
Abstract: PURPOSE: A process for preparing Cornus officinalis SIEB-coated rice is provided, thereby preventing the micro-cracks in the surface of the rice to maintain distinct transparency, and improving the taste of the cooked rice. CONSTITUTION: The process for preparing Cornus officinalis SIEB-coated rice comprises the steps of: coating the rice with Cornus officinalis SIEB extract of 10 to 20 Brix; and drying the Cornus officinalis SIEB-coated rice at 40 to 55 deg. C for 45 to 65 seconds to the water content of 15% or less, wherein the Cornus officinalis SIEB extract is prepared by extracting Cornus officinalis SIEB with hot water; and 1kg of rice is coated with 20ml of the Cornus officinalis SIEB extract.
Abstract translation: 目的：提供一种制备枸杞子SIEB包衣米的方法，防止米粒表面的微裂纹保持透明度，提高米饭的味道。 构成：制作枸杞子SIEB涂层的方法包括以下步骤：用10-20倍白利糖度的枸杞子提取米饭; 并在40〜55℃下干燥枸杞子的SIEB涂层。 C为45〜65秒，含水量为15％以下，其中通过用热水提取枸杞子制备枸杞子SIEB提取物; 和1kg米饭用20ml的枸杞子提取物。
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公开(公告)号：KR1020040094140A
公开(公告)日：2004-11-09
申请号：KR1020030028122
申请日：2003-05-02
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: PURPOSE: A method of making a beverage by steaming and blanching dried leaves of Hydrangea serrata to reduce its tannin content, extracting in water and adding with additives and antioxidants is provided. The beverage has less astringency and adverse taste, and the characteristic sweet taste of Hydrangea serrata Seringe. CONSTITUTION: Dried leaves of Hydrangea serrata Seringe var. thunbergii Sugimoto are steamed at 100deg.C for 5 to 10min, blanched with hot water at 100deg.C for 1 to 10min and extracted with hot water at 80 to 100deg.C for 3 to 5min, followed by filtration. The filtrate is added with sodium bicarbonate or calcium carbonate, heated with antioxidants and then cooled. The extract can be added with an acidulant to adjust the pH value to pH 3.0 to 3.5 and then mixed with one or more selected from the group consisting of fruit juice or fruit extract, plant extract, herbal extract and mushroom extract to give a beverage.
Abstract translation: 目的：通过蒸煮和漂白绣球花的干燥叶子来制造饮料以降低其单宁含量，在水中萃取并添加添加剂和抗氧化剂的方法。 饮料具有较少的涩味和不良口味，以及绣球绣花的特征甜味。 构成：绣球花的干叶Seringe var。 杉木杉子在100℃下蒸煮5〜10分钟，用100℃的热水漂烫1〜10分钟，用80〜100℃的热水提取3〜5分钟，然后过滤。 滤液中加入碳酸氢钠或碳酸钙，用抗氧化剂加热，然后冷却。 提取物可以添加酸化剂以将pH值调节至pH3.0至3.5，然后与选自果汁或果实提取物，植物提取物，草药提取物和蘑菇提取物中的一种或多种混合以得到饮料。
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公开(公告)号：KR1020210033971A
公开(公告)日：2021-03-29
申请号：KR1020210036000
申请日：2021-03-19
Applicant: 한국식품연구원
IPC: A61K36/64 , A23L33/105 , A23K10/30
Abstract: 본발명은송이풀추출물을유효성분으로포함하는우울증예방또는치료용약제학적조성물; 여성갱년기증후군예방또는치료용약제학적조성물; 기능성사료첨가제조성물; 인지기능장애예방또는치료용조성물; 또는항스트레스조성물에관한것이다. 본발명의조성물은신경세포보호효과가있으며, 특히스트레스또는우울증증상으로인해감소하는 BDNF (brain derivated neurotrophic factor) 발현회복효과및 스트레스부여에따른인지기능저하의개선효과가있다.
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