公开(公告)号：KR1020130009167A

公开(公告)日：2013-01-23

申请号：KR1020110070064

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: PURPOSE: A method for inoculating Aspergillus oryzae into glutinous foxtail millet and a method for making fermented wine using the nuruk are provided to obtain the fermented wine with excellent taste. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11922BP) into glutinous foxtail millet. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran. The strain is cultured in a liquid medium containing wheat bran. Fermented wine is made using the nuruk and includes coarse liquor, yakju, cheongju(clear Korean rice wine), beer, or fruit wine.

Abstract translation: 目的：提供将米曲霉接种成糯米糠的方法和使用育儿制作发酵酒的方法，以获得具有优良味道的发酵酒。 构成：一种用于制备育儿的方法包括将米曲霉（保藏号KCTC 11922BP）接种到糯米粟的步骤。 将菌株在含有PDA（马铃薯葡萄糖琼脂）和麦麸的固体培养基中培养。 将菌株在含有麦麸的液体培养基中培养。 发酵葡萄酒是用母乳制成的，包括粗酒，牦牛，清州（清酒），啤酒或水果酒。

公开(公告)号：KR1020130009164A

公开(公告)日：2013-01-23

申请号：KR1020110070061

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the nuruk are provided to obtain the fermented wine with excellent taste and flavor. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC 11926BP) into mung bean. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. Fermented wine is made using the nuruk.

Abstract translation: 目的：提供一种培养育儿的方法和使用育儿制作发酵酒的方法，以获得具有优良味道和味道的发酵酒。 构成：一种用于制备育儿的方法包括将米曲霉（保藏号KCTC 11926BP）接种到绿豆中的步骤。 将菌株在含有PDA（马铃薯葡萄糖琼脂）和麦麸的固体培养基中或在含有麦麸的液体培养基中培养。 发酵的葡萄酒是用护士制成的。

公开(公告)号：KR1020130009147A

公开(公告)日：2013-01-23

申请号：KR1020110070041

申请日：2011-07-14

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  김상희 ,  권영희 ,  이애란

IPC: C12N1/14 ,  C12G3/02 ,  C12R1/69

Abstract: PURPOSE: A method for preparing nuruk and a method for making fermented wine using the nuruk are provided to obtain traditional wine with excellent flavor and taste. CONSTITUTION: A method for preparing nuruk comprises a step of inoculating Aspergillus oryzae(deposit number KCTC11927BP) into glutinous black rice. The strain is cultured in a solid medium containing PDA(potato dextrose agar) and wheat bran or in a liquid medium containing wheat bran. Fermented wine is made using the nuruk. The fermented wine is coarse liquor, yakju, cheongju(clear Korean rice wine), beer, or fruit wine.

Abstract translation: 目的：提供一种培养育儿的方法和使用育儿制作发酵酒的方法，以获得具有优良风味和口感的传统葡萄酒。 构成：育苗方法包括将米曲霉（保藏号KCTC11927BP）接种到糯米中的步骤。 将菌株在含有PDA（马铃薯葡萄糖琼脂）和麦麸的固体培养基中或在含有麦麸的液体培养基中培养。 发酵的葡萄酒是用护士制成的。 发酵酒是粗酒，牦牛，清州（清酒），啤酒或水果酒。

公开(公告)号：KR101166489B1

公开(公告)日：2012-07-19

申请号：KR1020100119684

申请日：2010-11-29

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련 ,  이애란 ,  이향정

IPC: C12N1/16 ,  C12G3/02 ,  C12R1/865

Abstract: 본 발명은 명품 약주 발효균주 사카로마이세스 세레비지애 183-2 (KCTC11812BP) 및 이러한 균주로 제조된 약주, 탁주 등의 알코올에 관한 것이다. 본 발명에 따른 신균주인 Y183-2 균주는 전통누룩에서 분리된 야생 양조효모로 발효능이 매우 우수할 뿐만 아니라, 에탄올 내성이 우수하여 고 알코올 함량에서도 생존 가능하며, 단맛이 우수하고, 이러한 효모를 이용한 약주는 호가든 맥주와 같은 부드럽고 상큼한 맛을 낼 뿐만 아니라 매우 향긋해 관능특성이 아주 우수하다.

公开(公告)号：KR1020120056423A

公开(公告)日：2012-06-04

申请号：KR1020100117949

申请日：2010-11-25

Applicant: 한국식품연구원

Inventor： 안병학 ,  김재호 ,  김혜련

IPC: C12N1/16 ,  C12G3/02 ,  C12R1/865

CPC classification number: C12N1/16 ,  C12G3/02 ,  C12R1/865

Abstract: PURPOSE: Saccharomyces cerevisiae 89-5-3 (KCTC11811BP) and liquor prepared using the same are provided to reduce filtering processes and to ensure resistance to 18% ethanol. CONSTITUTION: A fermented wine is manufactured by fermenting with Saccharomyces cerevisiae 89-5-3 (KCTC11811BP). A culture medium contains a carbon source, a nitrogen source, vitamins, and minerals. A method for preparing the fermented wine comprises: a step of adding water to starch ingredients(for example, glutinous rice), nuruk, and the strain to prepare crude liquor; a step of adding starch ingredients, nuruk, and water to the crude liquor; and a step of filtering the fermentation liquid.

Abstract translation: 目的：提供酿酒酵母89-5-3（KCTC11811BP）和使用其制备的液体以减少过滤过程并确保对18％乙醇的抗性。 构成：发酵酒是用酿酒酵母89-5-3（KCTC11811BP）发酵制成的。 培养基含有碳源，氮源，维生素和矿物质。 一种制备发酵酒的方法包括：向淀粉成分（例如糯米）加入水的步骤，母乳和制备粗液的菌株; 向原液中加入淀粉成分，养育和水的步骤; 以及过滤发酵液的步骤。

公开(公告)号：KR1020100004511A

公开(公告)日：2010-01-13

申请号：KR1020080064721

申请日：2008-07-04

Applicant: 한국식품연구원 ,  조경현

Inventor： 임성일 ,  최신양 ,  이성훈 ,  김재호 ,  안미란 ,  류래균 ,  조경현

IPC: A23L1/202

CPC classification number: A23L11/09 ,  A23L11/20 ,  A23L33/105 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A method for producing bean pastes containing Glycyrrhiza uralensis which is able to suppress generation of Bacillus cereus is provided. CONSTITUTION: A bean paste contains Glycyrrhiza uralensis for suppressing the generation of Bacillus cereus. The paste is selected from soybean paste, red pepper paste, fermented soybean paste, black bean paste, and seasoned soybean paste. The Glycyrrhiza uralensis is selected from Glycyrrhiza uralensis powder and Glycyrrhiza uralensis ethanol extract. The paste further contains 0.05-5 weight parts of ingredient selected from chitosan, Psoralea corylifolia, Portulaca oleracea, Sorbus commixta, and Ostericum koreanum.

Abstract translation: 目的：提供一种能够抑制蜡状芽孢杆菌产生的含有甘草的豆浆的生产方法。 构成：豆酱含有甘草，用于抑制蜡状芽孢杆菌的产生。 糊状物选自大豆酱，红辣椒糊，发酵大豆酱，黑豆酱和经调味的大豆酱。 甘草选自甘草和甘草提取物。 该糊料还含有0.05-5重量份的选自壳聚糖，茯苓，马齿苋，Sorbus commixta和Ostericum koreanum的成分。

公开(公告)号：KR1020090061456A

公开(公告)日：2009-06-16

申请号：KR1020070128477

申请日：2007-12-11

Applicant: 한국식품연구원

Inventor： 조용진 ,  김철진 ,  김종태 ,  최성욱 ,  고성호 ,  김재호 ,  김효섭 ,  김진호

IPC: G01N33/53 ,  G01N33/68 ,  G01N33/549

Abstract: A sensor chip using the technique of surface Plasmon resonance (SPR) is provided to introduce a nano gold colloid without a probe, improve productivity and economic efficiency and increase the sensitivity of chip detection. A sensor chip using a surface plasmon resonance (SPR) comprises: a intermediate layer which is formed by introducing organic single molecule having a functional group of amine(-NH2) or thiol(-SH) functional group at the one side end and thiol(-SH) functional group at the other side end on substrate in which gold is applied or dotted; a gold colloid layer which is absorbed on the intermediated layer; a fusion protein in which a gold binding protein (GBP) and protein A or G is bonded to the gold colloid layer; and an antibody which is bonded to the fixed fusion protein.

Abstract translation: 提供使用表面等离子体共振（SPR）技术的传感器芯片，引入无探针的纳米金胶体，提高生产率和经济效益，提高芯片检测灵敏度。 使用表面等离子体共振（SPR）的传感器芯片包括：中间层，其通过引入在一侧具有胺（-NH 2）或硫醇（-SH）官能团的官能团的有机单分子和硫醇（ -SH）官能团，在其上施加金或基底的基底上的另一端; 被吸收在中间层上的金胶体层; 融合蛋白，其中金结合蛋白（GBP）和蛋白A或G与金胶体层结合; 和与固定融合蛋白结合的抗体。

公开(公告)号：KR1020090061455A

公开(公告)日：2009-06-16

申请号：KR1020070128476

申请日：2007-12-11

Applicant: 한국식품연구원

Inventor： 조용진 ,  김철진 ,  김종태 ,  최성욱 ,  김재호 ,  김효섭 ,  김진호

IPC: H01L51/00 ,  G01N33/53

CPC classification number: G01N21/658 ,  G01N21/554 ,  Y10T428/24372 ,  Y10T428/31678

Abstract: A substrate manufacturing method for sensor applications using optical characteristics and the substrate therefrom are provided to be used as the element of the optical instrument by giving the analysis sensitivity characteristic to the solid surface. The substrate manufacturing method for sensor applications using optical characteristics comprises the stand-by step(S20) of the nano particle dispersion solution, and the formation step(S22) of the nano particle single layer and a formation step(S24) of the metallic foil. The stand-by step of the nano particle dispersion solution is performed for reforming the surfaces of the nano particles to the hydrophobe by using functional group. The formation step of the nano particle single layer is performed in order to prepare for the nano-particles having single film based on the Langmuir-Blodgett's method. The formation step of the nano particle single layer is more performed in order to form the nano particle single film in the top of the substrate. The formation step of the metallic foil is performed to form the metallic foil on the nano particle single layer by using the vacuum deposition method.

Abstract translation: 提供使用光学特性的传感器应用的基板制造方法及其基板，以通过给予固体表面的分析灵敏度特性来用作光学仪器的元件。 使用光学特性的传感器应用的基板制造方法包括纳米颗粒分散溶液的待机步骤（S20）和纳米颗粒单层的形成步骤（S22）和金属箔的形成步骤（S24） 。 进行纳米粒子分散液的待机步骤，通过使用官能团将纳米粒子的表面重整成疏水物。 基于Langmuir-Blodgett的方法，进行纳米颗粒单层的形成步骤以制备具有单一膜的纳米颗粒。 更多地进行纳米颗粒单层的形成步骤，以在衬底的顶部形成纳米颗粒单膜。 进行金属箔的形成工序，通过使用真空蒸镀法在纳米粒子单层上形成金属箔。

公开(公告)号：KR1020080100645A

公开(公告)日：2008-11-19

申请号：KR1020070046606

申请日：2007-05-14

Applicant: 한국식품연구원

Inventor： 최성욱 ,  전향숙 ,  장현주 ,  김현정 ,  김현정 ,  이나리 ,  김재호 ,  이재혁

IPC: G01N33/53 ,  G01N33/50 ,  G01N33/48

Abstract: A surface plasmon resonance sensor chip using molecular imprinting technique is provided to detect easily fungal toxin zearalenone or a derivative of the fungal toxin zearalenone using an electrochemical method. A surface plasmon resonance sensor chip using molecular imprinting technique for detecting easily fungal toxin zearalenone or a derivative of the fungal toxin zearalenone contains a substrate(10) in which a metal layer is formed, a metal layer(20) formed on a polymer layer including a binding site(21) combined with a zearalenone or a derivative of the zearalenone. The polymer layer is manufactured by steps of: mixing a monomer polymerized if electricity is applied and a template for forming a binding site in which the zearalenone or the derivative of the zearalenone is combined; forming a polymer layer by applying the electricity after injecting the monomer in which the template is mixed on the substrate; and forming the binding site combined with a zearalenone or a derivative of the zearalenone by removing the template from the polymer layer.

Abstract translation: 提供使用分子印迹技术的表面等离子体共振传感器芯片，以使用电化学方法检测玉米赤霉烯真菌毒素或玉米赤霉菌真菌毒素的衍生物。 使用分子印迹技术的表面等离子体共振传感器芯片容易地检测玉米赤霉烯真菌毒素或玉米赤霉菌素的衍生物的真菌毒素含有其中形成金属层的基底（10），在聚合物层上形成的金属层（20），包括 与玉米赤霉烯酮或玉米赤霉烯酮衍生物结合的结合位点（21）。 聚合物层通过以下步骤制造：混合施加电力时聚合的单体和用于形成玉米赤霉烯酮或玉米赤霉烯酮衍生物的结合位点的模板; 通过在将基板上混合有模板的单体注入后施加电力来形成聚合物层; 并通过从聚合物层去除模板，形成与玉米赤霉烯酮或玉米赤霉烯酮衍生物结合的结合位点。