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公开(公告)号：KR1020120109264A
公开(公告)日：2012-10-08
申请号：KR1020110027799
申请日：2011-03-28
Applicant: 한국식품연구원
CPC classification number: G06Q30/0271 , G06Q30/0277 , G06Q30/0631 , G06Q50/22
Abstract: PURPOSE: A customized recommendation food providing system based on a mobile and a providing method thereof are provided to supply a customized menu by checking the obesity and health of individuals through hair analysis and recommending the most suitable food for each individual. CONSTITUTION: When a signal transceiving unit(320) receives health indexes and hair figures from a smart phone, a user authentication procedure of the smart phone is performed according to the control of a control unit(330). The health indexes and hair analysis information are transmitted to a recommendation food analyzing unit(380) in order to analyze the heath condition of a user. After corresponding food information is determined according to the analysis result, a food ID is transmitted to a recommendation food extracting unit(360). [Reference numerals] (300) Recommended food providing server; (310) Database; (311) Analysis criterion DB; (313) Food information DB; (317) Customer information DB; (319) Recommended food DB; (320) Signal transceiving unit; (330) Control unit; (340) Recommended food registering unit; (360) Recommended food extracting unit; (370) Recommended food providing unit; (380) Recommended food analyzing unit
Abstract translation: 目的：提供基于移动的定制推荐食品提供系统及其提供方法，以通过毛发分析检查个体的肥胖和健康来提供定制菜单，并为每个个体推荐最合适的食物。 构成：当信号收发单元（320）从智能电话接收健康指标和头发图形时，根据控制单元（330）的控制来执行智能电话的用户认证过程。 健康指标和毛发分析信息被传送到推荐食物分析单元（380），以便分析用户的健康状况。 在根据分析结果确定相应的食物信息之后，将食物ID发送到推荐食物提取单元（360）。 （附图标记）（300）推荐食品供应服务器; （310）数据库; （311）分析标准DB; （313）食物信息DB; （317）客户信息DB; （319）推荐食品DB; （320）信号收发单元; （330）控制单元; （340）推荐食品登记单位; （360）推荐食品提取单位; （370）推荐食品提供单位; （380）推荐食品分析单位
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公开(公告)号：KR101182548B1
公开(公告)日：2012-09-12
申请号：KR1020100055579
申请日：2010-06-11
Applicant: 한국식품연구원
IPC: A61K31/352 , A61K36/48 , A61P9/10 , A61P9/00
Abstract: 본 발명은 제니스타인 또는 이의 약리학적으로 허용되는 염을 유효성분으로 함유하는 프랙탈카인 발현에 의해 야기되는 혈관염 치료용 조성물을 제공하며, 상기 본 발명에 의하면 혈관내피세포에서 프랙탈카인의 발현을 억제하여 이로부터 야기되는 혈관내 염증을 억제함으로써 각종 혈관내질환의 치료용 조성물로서 제공될 수 있다.
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公开(公告)号：KR1020120057435A
公开(公告)日：2012-06-05
申请号：KR1020100119158
申请日：2010-11-26
Applicant: 한국식품연구원
CPC classification number: A23L19/20 , A23L33/135 , A23V2002/00 , A23V2200/3204
Abstract: PURPOSE: Fermented pickle using homo fermentation lactic acid bacteria, and a producing method thereof are provided to control the abnormal fermentation by the growth of the lactic acid bacteria. CONSTITUTION: A producing method of fermented pickle using homo fermentation lactic acid bacteria comprises a step of fermenting a vegetable or fruit ingredient with the homo fermentation lactic acid bacteria at 5-20 deg C. The homo fermentation lactic acid bacteria are selected from lactobacillus farciminis, lactobacillus plantarum, lactobacillus pentosus D2-44, or lactobacillus plantarum S-1. The vegetable or fruit ingredient is selected from the group consisting of cucumber, onion, tomato, bell pepper, cabbage, cauliflower, carrot, beet, mushroom, mulberry, and olive.
Abstract translation: 目的：提供使用均匀发酵乳酸菌的发酵泡菜及其制备方法，以通过乳酸菌的生长来控制异常发酵。 构成：使用均匀发酵乳酸菌的发酵泡菜的制造方法包括在5-20℃下用均发酵乳酸菌发酵蔬菜成分或水果成分的步骤。均发酵乳酸菌选自乳酸杆菌， 植物乳杆菌，戊糖乳杆菌D2-44或植物乳杆菌S-1。 蔬菜或水果成分选自黄瓜，洋葱，番茄，甜椒，卷心菜，花椰菜，胡萝卜，甜菜，蘑菇，桑树和橄榄。
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公开(公告)号：KR1020120057430A
公开(公告)日：2012-06-05
申请号：KR1020100119153
申请日：2010-11-26
Applicant: 한국식품연구원
CPC classification number: A23L19/20 , A23L33/135 , A23V2002/00
Abstract: PURPOSE: A producing method of fermented pickle using hetero fermentation lactic acid bacteria is provided to obtain the fermented pickle having probiotics function by selecting and mixing the lactic acid bacteria capable of growing and breeding in the strong acid and high-salinity environment. CONSTITUTION: A producing method of fermented pickle using hetero fermentation lactic acid bacteria comprises a step of adding the lactic acid bacteria to a vegetable or fruit ingredient for fermenting at 5-20 deg C. The vegetable or fruit ingredient is selected from the group consisting of cucumber, onion, tomato, bell pepper, cabbage, cauliflower, carrot, beet, mushroom, mulberry, and olive. The lactic acid bacteria are selected from the group consisting of leuconostoc species WM1, leuconostoc species WP5, leuconostoc gelidum D2-185, and leuconostoc paramesenteroides KL4.
Abstract translation: 目的：提供使用异型发酵乳酸菌的发酵泡菜的生产方法，通过选择和混合在强酸和高盐度环境中生长和繁殖的乳酸菌，获得具有益生菌功能的发酵腌汁。 构成：使用异型发酵乳酸菌的发酵泡菜的生产方法包括将乳酸菌添加到植物或水果成分以在5-20℃发酵的步骤。蔬菜或水果成分选自 黄瓜，洋葱，番茄，甜椒，卷心菜，菜花，胡萝卜，甜菜，蘑菇，桑树和橄榄。 乳酸菌选自明串珠菌属物种WM1，明串珠菌属物种WP5，亮氨酸疏螺菌属D2-185和明串珠菌属parasenteroides KL4。
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公开(公告)号：KR1020120048203A
公开(公告)日：2012-05-15
申请号：KR1020100109712
申请日：2010-11-05
Applicant: 한국식품연구원
Abstract: PURPOSE: A pharmaceutical composition containing benzylisothiocyanate is provided to suppress differentiation into adipocytes and to prevent and treat obesity and lipid-associated metabolic diseases. CONSTITUTION: A pharmaceutical composition for preventing and treating obesity and lipid-associated metabolic diseases contains benzyl isothiocyanate as an active ingredient. The metabolic diseases are diabetes, hyperlipidemia, fatty liver, artheriosclerosis, hypertension, cardiovascular diseases or combination thereof. The pharmaceutical composition is manufactured in the form of powder, granules, tablets, capsules, suspension, emulsion, syrup, external use, suppository, or sterilized injection solution. A health food for preventing and treating obesity and lipid-associated metabolic diseases contains benzylisothiocyanate as an active ingredient. The health food is a capsule, tablet, granule, powder, or drink.
Abstract translation: 目的：提供含有异硫氰酸苄酯的药物组合物，以抑制脂肪细胞的分化，并预防和治疗肥胖症和与脂质有关的代谢疾病。 构成：用于预防和治疗肥胖症和与脂质有关的代谢疾病的药物组合物含有异硫氰酸苄酯作为活性成分。 代谢疾病是糖尿病，高脂血症，脂肪肝，神经硬化，高血压，心血管疾病或其组合。 药物组合物以粉末，颗粒，片剂，胶囊，悬浮液，乳剂，糖浆，外用，栓剂或灭菌注射液的形式制造。 用于预防和治疗肥胖症和脂质相关代谢疾病的保健食品含有异硫氰酸苄酯作为活性成分。 保健食品是胶囊，片剂，颗粒，粉末或饮料。
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Patent Agency Ranking
公开(公告)号：KR101139997B1
公开(公告)日：2012-05-02
申请号：KR1020100080863
申请日：2010-08-20
Applicant: 한국식품연구원
Abstract: 본 발명은 비만 또는 비만관련질환 여부의 진단 및 치료에 필요한 정보를 제공하기 위하여 피험체로부터 분리된 혈액에서 아르기닌, 타이로신, 피페콜린산, 벤조산, 판토테닌산, 요산, 페닐피루빈산, 페닐아세타마이드, 세로토닌, L-카르니틴, 데카노일카르니틴, 미리스토일카르니틴, 헥사데케노일카르니틴, 리놀레일카르니틴, 바세닐카르니틴, 스테아로일카르니틴, lysoPC(C14:0), lysoPC(C15:0), lysoPC(C16:0), lysoPC(C16:1), lysoPC(C17:0), lysoPC(C17:1), lysoPC(C18:0), lysoPC(C18:1), lysoPC(C18:2), lysoPC(C18:3), lysoPC(C19:0), lysoPC(C20:1), lysoPC(C20:4), lysoPC(C20:5), lysoPE(C18:2), lysoPE(C20:4) 및 PCs에서 선택된 적어도 하나의 마커, 또는 간의 추출물에서 글루코즈, 글리세롤, 타이로신, 발린, 7-케토데옥시콜린산, 판토테닌산, 베타인, L-카르니틴, 3-메틸구타릴카르니틴, 팔미텔라이딘산, 팔미틴산, 리� ��레인산, 올레인산, 스테아린산, 멜리비오즈, lysoPC(C14:0), lysoPC(C16:0), lysoPC(C16:1), lysoPC(C18:0), lysoPC(C18:3), lysoPC(C20:4), lysoPC(C22:6), 및 PCs의 군에서 선택된 적어도 하나의 마커의 농도를 검출하는 방법 및 이를 이용한 비만억제활성을 갖는 식품 내지 약물의 스크리닝방법을 제공한다.
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公开(公告)号：KR1020120002367A
公开(公告)日：2012-01-05
申请号：KR1020100063203
申请日：2010-06-30
Applicant: 한국식품연구원
IPC: A61K31/352 , A61K36/48 , A61P3/10 , A61P3/00
Abstract: PURPOSE: An anti-diabetic composition containing biochanin A or salt thereof is provided to concentration-dependently increase phosphorylation of AMPK. CONSTITUTION: An anti-diabetic composition contains biochanin A or salt thereof as an active ingredient. A pharmaceutical composition for preventing and treating diabetes contains biochanin A or pharmacologically acceptable salt thereof as an active ingredient. A food composition for preventing and treating diabetes contains biochanin A or sitologically acceptable salt thereof as an active ingredient. Biochanin A or salt thereof is contained in 1-10 wt%.
Abstract translation: 目的：提供含有角鲨他汀A或其盐的抗糖尿病组合物以浓度依赖性地增加AMPK的磷酸化。 构成：抗糖尿病组合物含有角鲨他汀A或其盐作为活性成分。 用于预防和治疗糖尿病的药物组合物含有作为活性成分的角鲨他汀A或其药理学上可接受的盐。 用于预防和治疗糖尿病的食物组合物含有作为活性成分的角鲨他汀A或其可以使用的盐。 花生素A或其盐含量为1-10重量％。
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公开(公告)号：KR101049164B1
公开(公告)日：2011-07-14
申请号：KR1020080057663
申请日：2008-06-19
Applicant: 한국식품연구원
Abstract: 본 발명은 파프리카 가루, 샤프란 및 colarante alimentario로부터 1종 이상을 선택하여 함유함으로써 김치의 매운 맛과 색깔을 조절하고, 허브, 우유, 치즈 또는 유청으로부터 1종 이상을 선택하여 첨가함으로써 김치의 발효취를 완화시키는 한편, 스페인인이 좋아하는 노란 색을 김치에 적용하고, 김치의 숙성을 지연시켜 가식기간을 연장시킨 스페인인의 기호에 맞도록 한 스페인인용 김치 조성물에 관한 것이다.
또한, 본 발명은 상기 조성물에 스페인 현지에서 구하기 용이한 재료인 파프리카, 올리브, 체리 및 할라피뇨를 첨가하여 스페인인의 기호에 맞도록 한 스페인인용 김치 조성물에 관한 것이다.
파프리카 가루, 허브, 우유, 치즈, 유청, 샤프란, colrante alimentario, 올리브, 체리, 할라피뇨-
公开(公告)号：KR1020110051414A
公开(公告)日：2011-05-18
申请号：KR1020090107975
申请日：2009-11-10
Applicant: 한국식품연구원
Abstract: PURPOSE: Watery plain kimchi, and a producing method thereof are provided to enable Turkish eaters to eat the kimchi instead of pickles, and to secure the excellent texture and the viscosity of the watery plain kimchi. CONSTITUTION: A producing method of watery plain kimchi using the lactic acid fermentation for Turkish eaters comprises the following steps: heating water containing salt and sugar, and cooling to obtain a liquid base for the watery plain kimchi; adding a solid portion selected from the group consisting of turnip, kohlrabi and their mixture into the liquid base; adding 1~20parts of additional ingredients by weight selected from the group consisting of turmeric, rubus coreanus, opuntia ficus-indica, and aloe; and controlling the pH of the mixture into 3~4.5 after inserting the solid portion.
Abstract translation: 目的：提供水样普通泡菜及其生产方法，使土耳其人能够吃泡菜而不是泡菜，并确保水性平原泡菜的优异质感和粘度。 构成：使用土耳其食者乳酸发酵的含水平原泡菜的生产方法包括以下步骤：加热含盐和糖的水，并冷却，得到水样普通泡菜的液体基料; 将选自芜菁，胭脂红及其混合物的固体部分加入到液体基质中; 加入1〜20份重量的其他成分，选自姜黄，芦荟，芦荟和芦荟; 并在插入固体部分后将混合物的pH控制在3〜4.5。
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公开(公告)号：KR1020090131753A
公开(公告)日：2009-12-30
申请号：KR1020080057663
申请日：2008-06-19
Applicant: 한국식품연구원
Abstract: PURPOSE: A kimchi composition for Spanish is provided to control the color and hot taste of kimchi, to reduce the fermentation smell and to decrease the sour taste by retarding the maturation of kimchi. CONSTITUTION: A kimchi composition for Spanish comprises Chinese cabbage or white radish as a main material; and at least one selected from the group consisting of saffron, colarante alimentario and paprika powder. The content of saffron is 0.001~0.02 wt%, the content of colarante alimentario is 0.1~0.4 wt%, and the content of paprika powder is 0.1~0.5 wt%. Preferably the kimchi composition for Spanish comprises further at least one selected from the group consisting of herb, milk, cheese and whey.
Abstract translation: 目的：提供西班牙的泡菜组合，以控制泡菜的颜色和热味，通过延缓泡菜的成熟来减少发酵气味和降低酸味。 规定：西班牙的泡菜组合物以白菜或白萝卜为主要材料; 以及选自藏红花，红葡萄酒和辣椒粉的至少一种。 藏红花的含量为0.001〜0.02重量％，菌落含量为0.1〜0.4重量％，辣椒粉含量为0.1〜0.5重量％。 优选地，西班牙的泡菜组合物还包括选自草药，牛奶，奶酪和乳清的至少一种。
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