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公开(公告)号：KR101291082B1
公开(公告)日：2013-08-01
申请号：KR1020110010730
申请日：2011-02-07
Applicant: 한국식품연구원
IPC: A61K36/906 , A61P31/04
Abstract: 본 발명은 생강을 초임계 추출하여 항균 유효성분을 추출하는 방법에 관한 것으로 좀 더 자세하게는, 200 내지 300bar, 30 내지 40℃하에서 생강과를 초임계 추출하여 리스테리아(
Listeria )속에 대한 항균 유효성분을 추출하는 방법에 관한 것이다. 본 발명에 의한 생강 추출 방법은 초임계 추출 조건에 따라 항균성분을 가지는 유효성분을 효과적으로 추출할 수 있다.-
公开(公告)号：KR101280813B1
公开(公告)日：2013-07-02
申请号：KR1020110081319
申请日：2011-08-16
Applicant: 한국식품연구원
IPC: A61K9/113 , A61K31/722 , A61K9/10 , A61K36/8962
Abstract: 본 발명은 생리활성이 유지된 에멀젼 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 알리나아제, 키토산, 계면활성제 및 오일을 균질화하여 조성물을 제조하는 단계를 포함하는 생리활성을 유지시키는 방법에 관한 것이다. 본 발명에 의한 마늘 추출물의 제조 방법은 추출물의 저장안정성을 유지시켜 마늘 추출물의 유효성분인 알리나아제의 생리활성을 오랜 기간 유지시킬 수 있다.
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公开(公告)号：KR1020130071903A
公开(公告)日：2013-07-01
申请号：KR1020110139381
申请日：2011-12-21
Applicant: 한국식품연구원
IPC: A61K36/258 , A61K8/97 , A61Q19/02 , A61Q19/00
Abstract: PURPOSE: A composition containing a fermentation of water extract of ginseng leaves is provided to ensure low toxicity with excellent whitening activity. CONSTITUTION: A method for preparing a fermentation of a ginseng leaf extract comprises: a step of crushing ginseng leaves; a step of extracting an active ingredients from crushed ginseng leaves; and a step of fermenting the extract with Lactobacillus. The extraction step comprises stirring and extracting with distilled water. A food composition for skin whitening contains the fermentation. [Reference numerals] (AA) Leaf D.W; (BB) Leaf EtOH; (CC) Root D.W; (DD) Root EtOH
Abstract translation: 目的：提供含有人参叶水提物发酵的组合物，以确保低毒，优异的美白活性。 构成：人参叶提取物的发酵方法，包括：将人参叶粉碎的步骤; 从人参叶中提取活性成分的步骤; 和用乳杆菌发酵提取物的步骤。 萃取步骤包括用蒸馏水搅拌和萃取。 用于皮肤美白的食物组合物含有发酵。 （AA）叶D.W; （BB）叶乙醇; （CC）根D.W; （DD）根EtOH
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公开(公告)号：KR1020130069206A
公开(公告)日：2013-06-26
申请号：KR1020110136822
申请日：2011-12-16
Applicant: 한국식품연구원
IPC: C12N1/20 , A23L1/30 , A23K1/00 , A61K35/741
CPC classification number: C12N1/20 , A23L33/135 , A61K35/741
Abstract: PURPOSE: Weissella sp. strain is provided to enhance NO generation and immunity of macrophage and to effectively manufacture a food and a pharmaceutical composition, a digestive agent, probiotics, a composition for feeds, and a fermentation product for enhancing immunity without toxicity. CONSTITUTION: Enterococcus sp. SF-1 K061103(deposit number KCCM 11225P) enhances immunity. A food composition for enhancing immunity contains one or more selected from the group consisting of the strain, and a crushed material and a culture thereof as active ingredients. A pharmaceutical composition for enhancing immunity contains one or more selected from the group consisting of the strain, and the crushed material and the culture thereof as active ingredients. [Reference numerals] (AA) NO generation rate(%)
Abstract translation: 目的：Weissella sp。 提供菌株以增强巨噬细胞的NO产生和免疫，并且有效地制造食品和药物组合物，消化剂，益生菌，饲料用组合物和用于增强无毒性免疫的发酵产物。 构成：肠球菌 SF-1 K061103（保藏号KCCM 11225P）增强免疫力。 用于增强免疫力的食品组合物含有选自由菌株，粉碎物质及其培养物组成的组中的一种或多种作为活性成分。 用于增强免疫力的药物组合物含有选自由菌株，粉碎物质及其培养物组成的组中的一种或多种作为活性成分。 （附图标记）（AA）NO生成率（％）
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公开(公告)号：KR101274654B1
公开(公告)日：2013-06-14
申请号：KR1020110026381
申请日：2011-03-24
Applicant: 한국식품연구원
IPC: A23B7/148 , A23L27/10 , A23L3/3418
Abstract: 본발명은가스치환을통한생강의보존방법에관한것으로서좀 더자세하게는생강을포장용기에담는단계; 상기포장용기내에질소, 산소및 이산화탄소로조성된공기를주입하는단계를포함하되, 상기산소:이산화탄소의부피비가 1:1 내지 1:4인것을특징으로하는생강을포장하는방법에관한것이다. 본발명에의한보존방법으로깐생강의중량의변화, 색도의변화, 미생물증식, 경도경감등을저감시켜선도유지및 저장성을개선할수 있다.
Abstract translation: 目的：提供使用气体置换过程的姜的保存方法，以将去皮的姜包装并储存在适当的温度下，以保持姜的新鲜度。 构成：使用气体替代方法的姜的保存方法包括以下步骤：将姜插入包装容器中; 并用包含氮气，氧气和二氧化碳的空气填充包装容器。 氧气和二氧化碳的体积比为1：1-4。 氮气，氧气和二氧化碳的体积比为70:15:15。 姜存放在5-15℃。[参考号]（AA）减重量（％） （BB）储存期（天）
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Patent Agency Ranking
公开(公告)号：KR1020130061046A
公开(公告)日：2013-06-10
申请号：KR1020120098953
申请日：2012-09-06
Applicant: 한국식품연구원
CPC classification number: A23L33/105 , A23V2002/00 , A23V2250/21 , A23V2300/14 , C12N1/20 , C12R1/225
Abstract: PURPOSE: A rhodiola sachalinensis extract making method is provided to make rhodiola sachalinensis extracts high in salidroside aglycone which are easily absorbed in the human body. CONSTITUTION: Rhodiola sachalinenesis extract is treated with more than one among acid clay, bentonite, diatomite, activated charcoal and a weak base anion exchange resin as an adsorbent. A remaining solution which is not absorbed by the adsorbent is vaccinated with lactobacillus at a temperature of 25-40°C for 24-96 hours. The adsorbent is acid clay or bentonite. The weak base anion exchange resin is Dowex MWA-1. For 100 parts by weight of rhodiola sachalinenesis extracts, 5-60 parts by weight of adsorbent are mixed. The solid content of the rhodiola sachalinensis extract is 0.1-10 parts by weight %. The lactobacillus is chosen from lactobacillus acidophilus [KCTC 2182], bifidobacterium longum [ATCC 15707], bifidobacterium brevis [ATCC 15700] and pediococcus pentosaceus [KCCM 11088P].
Abstract translation: 目的：提供红景天提取物制备方法，使红景天提取物在人体容易吸收的沙利度苷苷提取物中呈现高提取物。 构成：在酸性粘土，膨润土，硅藻土，活性炭和弱碱性阴离子交换树脂作为吸附剂中，多次处理红景天提取物。 未被吸附剂吸收的残留溶液在25-40℃的温度下用乳杆菌接种24-96小时。 吸附剂是酸性粘土或膨润土。 弱碱阴离子交换树脂是Dowex MWA-1。 对于100重量份的红景天提取物，混合5-60重量份的吸附剂。 红景天提取物的固体含量为0.1-10重量份。 乳杆菌选自嗜酸乳杆菌[KCTC 2182]，长双歧杆菌[ATCC 15707]，短双歧杆菌[ATCC 15700]和戊糖球菌[KCCM 11088P]。
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公开(公告)号：KR101171456B1
公开(公告)日：2012-08-07
申请号：KR1020100002183
申请日：2010-01-11
Applicant: 한국식품연구원
Abstract: 본 발명은 인삼엑기스가 내부에 침지되거나 혹은 인삼엑기스를 함유한 코팅층을 갖는 원두를 포함하는 인삼커피 및 이의 제조방법을 제공한다. 상기 본 발명의 구성에 의하면 보존성이 크게 개선되며, 특히 인삼의 독특한 향미와 함께 인삼이 갖는 유용 사포닌을 함유하여 각종 생리활성 증진에 기여할 수 있고, 이와 더불어 커피가 갖는 고유의 향이 더해져 고품질의 인삼커피를 제공한다.
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公开(公告)号：KR1020110080478A
公开(公告)日：2011-07-13
申请号：KR1020100000729
申请日：2010-01-06
Abstract: PURPOSE: A fermented ginseng yogurt beverage composition and a producing method thereof are provided to reduce the bad taste and smell of fermented dairy product. CONSTITUTION: A fermented ginseng yogurt beverage composition contains purified water, a ginseng yogurt fermented product, gellan gum, pectin, white sugar, liquid fructose, sodium citrate, vegetable cream. The ginseng yogurt fermented product is obtained by fermenting a mixture of milk or soymilk, and vitamin C with bifidobacterium longum H1 strains.
Abstract translation: 目的：提供发酵人参酸奶饮料组合物及其制备方法，以减少发酵乳制品的不良味道和气味。 构成：发酵人参酸奶饮料组合物含有纯化水，人参酸奶发酵产品，结冷胶，果胶，白糖，液体果糖，柠檬酸钠，植物奶油。 人参酸奶发酵产品通过发酵牛奶或豆浆和维生素C与长双歧杆菌H1菌株的混合物获得。
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公开(公告)号：KR1020110066031A
公开(公告)日：2011-06-16
申请号：KR1020090122768
申请日：2009-12-10
Applicant: 한국식품연구원
CPC classification number: Y02A40/943 , A23L27/105 , A23V2250/21
Abstract: PURPOSE: A ginger-based condiments composition and a producing method thereof are provided to secure the browning suppression effect of the composition during a storing process, and to improve the radical scavenging activity. CONSTITUTION: A producing method of a ginger-based condiments composition comprises the following steps: peeling ginger, and dipping into weak acidic electrolyzed water with the pH of 5~6.5; grinding the ginger to obtain ground ginger; adding 1~3wt% of vinegar, 1~3wt% of alcohol, and 0.1~2wt% of vitamin C into the ground ginger; inserting 0.1~0.5wt% of solid-liquid separation inhibiting agent into the mixture; and settling the mixture in a non-diaphragm electrolytic cell.
Abstract translation: 目的：提供姜基调味品组合物及其制备方法，以确保在储存过程中组合物的褐变抑制作用，并提高自由基清除活性。 构成：姜类调味品组合物的制备方法，包括以下步骤：剥离姜，浸入pH5〜6.5的弱酸性电解水中; 研磨姜获得生姜; 将1〜3重量％的醋，1〜3重量％的酒精和0.1〜2重量％的维生素C加入到生姜中; 将0.1〜0.5wt％的固液分离抑制剂插入混合物中; 并将混合物沉积在非隔膜电解槽中。
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公开(公告)号：KR1020110055811A
公开(公告)日：2011-05-26
申请号：KR1020090112378
申请日：2009-11-20
Applicant: 한국식품연구원
CPC classification number: A23L5/30 , A23B7/015 , A23B7/148 , A23L33/10 , A23V2002/00 , A23V2250/2124 , A23V2250/2132
Abstract: PURPOSE: A polyphenol quantity increasing method in ginseng, and an apparatus thereof are provided to secure the beneficial effect of ginseng by increasing the amount of polyphenol by radiating ultraviolet rays. CONSTITUTION: A polyphenol quantity increasing method in ginseng comprises the following steps: setting the luminance of ultraviolet rays with the wavelength of 280~320nanometers(S10); radiating the ultraviolet rays to the ginseng(S20); and stopping the radiation of the ultraviolet rays after the pre-determined time(S30).
Abstract translation: 目的：提取人参中的多酚量增加方法及其装置，以通过辐射紫外线增加多酚的量来确保人参的有益效果。 构成：人参中的多酚增加方法包括以下步骤：设定波长为280〜320纳米的紫外线的亮度（S10）; 向人参辐射紫外线（S20）; 并在预定时间之后停止紫外线的照射（S30）。
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