公开(公告)号：KR101248473B1

公开(公告)日：2013-03-28

申请号：KR1020110101306

申请日：2011-10-05

Applicant: 한국식품연구원

Inventor： 김영찬 ,  이영철 ,  김경탁 ,  노정해 ,  홍희도 ,  최상윤 ,  조장원 ,  이영경

IPC: A23N12/06 ,  B08B3/06 ,  A47J43/24

CPC classification number: A47J43/24 ,  B08B3/06

Abstract: PURPOSE: A washing and drying machine of ginseng is provided to have less restriction for the installation space by having a small size, to reduce the water consumption in washing, and to have an excellent washing efficiency by adapting a nozzle injection type. CONSTITUTION: A washing and drying machine of ginseng comprises: a main body(10) which has a drain tank(13) with a drain hole(14) on the bottom of the containing space to discharge collected washing water to outside; a rotary tank(20) which is a drum rotating in a fixed speed and washing and drying the injected ginseng, and comprises multiple through-holes, an inlet port(22), and hinge shafts(23, 24) formed on both sides; and a washing and drying driver(40) which is installed by penetrating the hinge shafts within the rotary tank, and comprises an injection pipe in a pipe shape with one closed end, multiple nozzles formed in the lower part of the injection pipe, an infrared lamp installed on one side of the injection pipe, and an UV lamp installed on the other end of the injection pipe. The main body further includes a transparent door which vertically opens and closes. A hinge shaft on one side of the rotary tank further includes pulleys(27, 31), and is connected to a pulley of a driving motor through a belt. In the other opening of the injection pipe, a hose is further connected through an electromagnetic pump.

Abstract translation: 目的：提供人参洗衣干燥机，通过小尺寸对装置空间的限制较少，以减少洗涤时的耗水量，并通过适应喷嘴注射型具有优异的洗涤效率。 构成：人参洗涤干燥机包括：主体（10），其在容纳空间的底部具有排水孔（14），排水槽（13）将收集的洗涤水排出到外部; 旋转罐（20），其是以固定速度旋转的滚筒并洗涤和干燥注射的人参，并且包括多个通孔，入口（22）和形成在两侧的铰链轴（23,24）; 以及通过穿过旋转罐内的铰链轴而安装的洗涤和干燥驱动器（40），并且包括具有一个封闭端的管状的注入管，形成在注入管的下部的多个喷嘴，红外线 灯安装在注射管的一侧，并且安装在注射管的另一端的UV灯。 主体还包括垂直打开和关闭的透明门。 旋转罐一侧的铰链轴还包括滑轮（27,31），并且通过皮带与驱动马达的皮带轮连接。 在注射管的另一个开口中，软管通过电磁泵进一步连接。

公开(公告)号：KR101240663B1

公开(公告)日：2013-03-11

申请号：KR1020110014777

申请日：2011-02-18

Applicant: 한국식품연구원

Inventor： 이영경 ,  이영철 ,  홍희도 ,  최상윤 ,  신혜리

IPC: C12N1/20 ,  C12P33/16

Abstract: 본 발명은 김치 유산균 및 열처리한 인삼배지를 이용하여 진세노시드 함량을 증가시키는 방법에 대한 것으로서, 인삼을 포함하는 배지에 페디오코커스 속(
Pediococcus

sp
. )을 추가한 후, 전처리하여 페디오코커스 속(
Pediococcus

sp
.) 의 생육을 증가시키고, 진세노시드 성분을 증가시키는 방법에 관한 것이다.

公开(公告)号：KR101230952B1

公开(公告)日：2013-02-07

申请号：KR1020100054831

申请日：2010-06-10

Applicant: 한국식품연구원

Inventor： 이영철 ,  이영경 ,  김경탁 ,  조장원 ,  홍희도

IPC: A23C9/123 ,  C12R1/245

Abstract: 본 발명은 락토바실러스속 유산균 발효유 및 이의 제조 방법에 관한 것으로, 상기 락토바실러스속 유산균 발효유는 락토바실러스 카제이 KFRI 127을 이용하여 발효된다.
본 발명에 의한 락토바실러스속 유산균 발효유는 공시균주 락토바실러스 카제이 KFRI 127을 이용하여 증점제나 안정제를 첨가하지 않고도 고점도 커드상 발효유를 제공할 수 있다.

公开(公告)号：KR1020120063204A

公开(公告)日：2012-06-15

申请号：KR1020100124282

申请日：2010-12-07

Applicant: 한국식품연구원

Inventor： 이영철 ,  이영경 ,  홍희도 ,  조장원 ,  김혜영 ,  한찬규 ,  신혜리

IPC: A23L19/00 ,  A23L33/00 ,  C12N1/20 ,  A23F3/30

CPC classification number: A23L19/09 ,  A23F3/30 ,  A23L33/135 ,  A23V2002/00 ,  A23V2300/14

Abstract: PURPOSE: A food composition containing lactobacillus fermented ginseng, and a producing method thereof are provided to prevent the yield decrease when extracting solid portions from the ginseng at the high temperature and the high humidity. CONSTITUTION: A producing method of a food composition containing lactobacillus fermented ginseng comprises the following steps: inserting ginseng into an aqueous solution to obtain a ginseng suspension; mixing the ginseng suspension with a medium; and injecting lactobacillus selected from KCTC 3162 of KCTC 3163 into the medium for culturing. The ratio for mixing the ginseng with the aqueous solution is 1:7-9. The food composition is produced in a tea bag form.

Abstract translation: 目的：提供含有乳酸杆菌发酵人参的食品组合物及其制造方法，以防止在高温高湿下从人参中提取固体部分时的产率降低。 构成：含有发酵人乳杆菌的食品组合物的制造方法包括以下步骤：将人参插入水溶液中以获得人参悬浮液; 将人参悬浮液与培养基混合; 将选自KCTC 3163的KCTC 3162的乳酸杆菌注射到培养基中。 人参与水溶液混合的比例为1:7-9。 食品组合物以茶包形式生产。

公开(公告)号：KR101131574B1

公开(公告)日：2012-03-30

申请号：KR1020090075710

申请日：2009-08-17

Applicant: 한국식품연구원

Inventor： 최상윤 ,  이영철 ,  김성수 ,  김경탁 ,  노정해 ,  홍희도 ,  김영찬 ,  조장원 ,  이영경

IPC: A61K8/36 ,  A61Q19/02 ,  A61K8/97

Abstract: 본 발명은 피부 미백용 조성물에 관한 것으로, 구체적으로는 본 발명은 제라닉산을 포함하는 피부 미백용 조성물을 제공한다.
본 발명의 피부 미백용 조성물은 멜라닌 생합성 과정에 관여하는 티로시나제의 활성 및 발현을 억제하고 멜라닌 생성을 억제하여 피부 미백 효과가 우수할 뿐만 아니라 피부에 자극 및 부작용이 적다. 또한, 상기 제라닉산은 천연 유래의 식물로부터 얻을 수 있으며 특유의 향으로 인해 일부 향수에 사용되어져 온 물질로 장기간 사용하더라도 인체에 안전하다.
제라닉산(geranic acid), 피부 미백

公开(公告)号：KR100424153B1

公开(公告)日：2004-03-24

申请号：KR1020010025217

申请日：2001-05-09

Applicant: 한국생명공학연구원 ,  한국식품연구원

Inventor： 이형규 ,  오세량 ,  안경섭 ,  이부용 ,  김성수 ,  김경탁 ,  홍희도

IPC: A23L1/221

Abstract: PURPOSE: A spice containing an Agastache rugosa(Fisch. et Meyer) O. kuntze extract, natural oil, lemon fragrance, spirit and distilled water is provided. Because the spice can remove a saltish taste and taste while maintaining the intrinsic flavor thereof, it can be effectively used as a spice for sliced raw fish or grilled fish. CONSTITUTION: Leaves of Agastache rugosa are freeze dried or hot air dried, mixed with 15 to 30% by weight of water or spirit, and then extracted at 60 to 100deg.C for 3 to 10min, based on the dried Agastache rugosa leaves. And then 1 to 5% by weight of the Agastache rugosa extract is mixed with 0.1 to 2.0% by weight of natural oil, 2 to 10% by weight of lemon fragrance, 50 to 90% by weight of spirit and 15 to 40% by weight of distilled water.

Abstract translation: 用途：提供含有藿香（Fisch。et Meyer）O. kuntze提取物，天然油，柠檬香料，酒精和蒸馏水的香料。 因为香料可以在保持其内在风味的同时去除盐味和味道，所以它可以有效地用作切片生鱼或烤鱼的香料。 组成：藿香叶经冷冻干燥或热空气干燥，与15-30重量％的水或酒精混合，然后在60-100℃下提取3至10分钟，基于干燥的藿香叶。 然后将1至5重量％的藿香提取物与0.1至2.0重量％的天然油，2至10重量％的柠檬香料，50至90重量％的酒精和15至40重量％的酒精混合 蒸馏水的重量。

公开(公告)号：KR100422380B1

公开(公告)日：2004-03-10

申请号：KR1020010025173

申请日：2001-05-09

Applicant: 한국생명공학연구원 ,  한국식품연구원

Inventor： 이형규 ,  오세량 ,  안경섭 ,  이부용 ,  김성수 ,  김경탁 ,  홍희도

IPC: A23F3/34

Abstract: PURPOSE: A process of preparing the titled Agastache rugosa leaf tea obtained by roasting Agastache rugosa leaves, grinding and then mixing roasted brown rice or Polygonatum odoratum is provided. Whereby, the product is tasty and has a peppermint flavor. CONSTITUTION: Leaves of Agastache rugosa(Fisch. et Meyer) O. kuntze are washed, hot air dried until a moisture content of leaves attains 5.0 to 7.0% at 40 to 45deg.C, and roasted at 170 to 220deg.C for 20 to 180sec. Thereafter, brown rice is roasted at 140 to 170deg.C for 10 to 20min and then mixed with the roasted Agastache rugosa in a ratio of 2:3 to 3:2. The mixture is mixed with water in an amount of 2.5 to 3.5g/L and extracted at 75 to 85deg.C for 40 to 60sec.

Abstract translation: 目的：提供一种制备通过焙烤藿香叶获得的标题藿香叶茶的过程，研磨并且随后混合烤糙米或玉竹（odonratum）。 因此，该产品很好吃，并有薄荷味。 组成：洗净藿香（Fisch。et Meyer）O. kuntze的叶子，热空气干燥至叶片含水量在40-45℃达到5.0-7.0％，并在170-220℃烘烤20-20分钟 180秒。 此后，将糙米在140至170℃烘烤10至20分钟，然后以2：3至3：2的比例与烤藿香混合。 将该混合物与水以2.5至3.5g / L的量混合并在75至85℃下萃取40至60秒。

公开(公告)号：KR1020030070753A

公开(公告)日：2003-09-02

申请号：KR1020020010277

申请日：2002-02-26

Applicant: 한국식품연구원 ,  라이프스 주식회사

Inventor： 김성수 ,  김경탁 ,  홍희도 ,  하태열 ,  이명기

IPC: A23L1/29

CPC classification number: A23L7/104 ,  A23L7/152 ,  A23L29/30 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/3262 ,  A23Y2220/13 ,  A23Y2220/17 ,  A23Y2220/67

Abstract: PURPOSE: Provided are a manufacturing method for an uncooked food product using fermented job's' tear and unpolished rice as main ingredients. The fermented job's' tear and unpolished rice reduce blood neutral lipid level and inhibits lipid accumulation in the liver. CONSTITUTION: A manufacturing method for an uncooked food product using fermented job's' tear and unpolished rice as main ingredients comprises the steps of: soaking unpolished rice in water for 1-3 days and germinating it at 25-35 deg.C for 3-5 days; mixing pulverized unpolished rice and job's tear in a mixing ratio of 1:1, followed by addition of 2-10% of honey syrup and 20-40% of purified water and germination at 25-35 deg.C for 3-5 days; and mixing the germinated unpolished rice and mixture with cereal, vegetables and fruits, and food additives.

Abstract translation: 目的：提供一种使用发酵工作的“眼泪和未糙米”作为主要成分的未烹饪食品的制造方法。 发酵工作的“眼泪和未磨光的米”可以降低血液中性脂质水平，并抑制肝脏中的脂质积聚。 构成：使用发酵工作的“眼泪和未抛光米”作为主要成分的未煮过的食品的制造方法包括以下步骤：将未磨光的米饭浸泡在水中1-3天，并在25-35℃下发芽3-5 天; 以1：1的混合比混合粉碎的未糙米和工作撕裂，然后加入2-10％的蜂蜜糖浆和20-40％的纯化水，并在25-35℃下发芽3-5天; 并将发芽的未糙米和混合物与谷物，蔬菜和水果以及食品添加剂混合。

公开(公告)号：KR1020020085596A

公开(公告)日：2002-11-16

申请号：KR1020010025173

申请日：2001-05-09

Applicant: 한국생명공학연구원 ,  한국식품연구원

Inventor： 이형규 ,  오세량 ,  안경섭 ,  이부용 ,  김성수 ,  김경탁 ,  홍희도

IPC: A23F3/34

Abstract: PURPOSE: A process of preparing the titled Agastache rugosa leaf tea obtained by roasting Agastache rugosa leaves, grinding and then mixing roasted brown rice or Polygonatum odoratum is provided. Whereby, the product is tasty and has a peppermint flavor. CONSTITUTION: Leaves of Agastache rugosa(Fisch. et Meyer) O. kuntze are washed, hot air dried until a moisture content of leaves attains 5.0 to 7.0% at 40 to 45deg.C, and roasted at 170 to 220deg.C for 20 to 180sec. Thereafter, brown rice is roasted at 140 to 170deg.C for 10 to 20min and then mixed with the roasted Agastache rugosa in a ratio of 2:3 to 3:2. The mixture is mixed with water in an amount of 2.5 to 3.5g/L and extracted at 75 to 85deg.C for 40 to 60sec.

Abstract translation: 目的：提供通过焙烧藿香树叶获得的标题藿香叶茶，研磨然后混合烤糙米或茯苓的方法。 因此，该产品是美味的，并具有薄荷味。 构成：将藿香（Fisch et Meyer）O.kuntze的叶子洗涤，热空气干燥直到叶子的含水量在40至45℃下达到5.0至7.0％，并在170至220℃下烘烤20至 180秒。 然后，将糙米在140〜170℃下烘烤10〜20分钟，然后以2：3〜3：2的比例与烤藿香混合。 将混合物与2.5〜3.5g / L的水混合，并在75〜85℃下萃取40〜60秒。

公开(公告)号：KR1020010018095A

公开(公告)日：2001-03-05

申请号：KR1019990033913

申请日：1999-08-17

Applicant: 김근실 ,  한국식품연구원

Inventor： 김성수 ,  김경탁 ,  홍희도 ,  강남길 ,  김근실

IPC: A23L1/202

Abstract: PURPOSE: A method for preparing ground soybean paste(Cheonggukjang) using sword bean containing abundant nutriments and soybean is provided to serve the wholesome Cheonggukjang having traditional flavor without a strong offensive smell. CONSTITUTION: The soybean paste is prepared by the steps of: (i) soaking sword beans, Canavalia gladiata DC., in water for 36-72hr and cutting into small pieces of 0.5-1.5cm in a diameter; (ii) soaking soybeans in water for 12-36hr and cutting into pieces of 0.5-1.5cm in a diameter; (iii) adding 100-200wt% of the soybeans or 3-5wt% of MSG(monosodium glutamate), based on the weight of the sword beans, to the cut sword beans and steaming the mixture at 90-130deg.C for 30-60min; (iv) inoculating 1-5wt% of Bacillus subtilis to the steamed mixture and fermenting at 37-45deg.C for 36-72hr; and then (v) aging the fermented mixture at 2-8deg.C for 12-36hr and adding 1-3wt% of one or more of salt, garlic and powdered red pepper to the resulting bean paste.

Abstract translation: 目的：提供使用含有丰富营养和大豆的剑豆的大豆酱（Cheonggukjang）的制备方法，为具有传统风味的健康清汤提供无味的强烈异味。 构成：大豆酱通过以下步骤制备：（i）将剑豆（Canavalia gladiata DC。）在水中浸泡36-72hr，切成直径为0.5-1.5cm的小块; （ii）将大豆浸泡在水中12-36小时，切成直径为0.5-1.5厘米的碎片; （iii）将100-200重量％的大豆或3-5重量％的MSG（谷氨酸钠）（以剑豆的重量计）加入切割的剑豆中，并将混合物在90-130℃下蒸30- 60分钟; （iv）将1-5重量％的枯草芽孢杆菌接种到蒸煮的混合物中，并在37-45℃下发酵36-72小时; 然后（v）在2-8℃下将发酵混合物老化12-36小时，并向所得豆酱中加入1-3重量％的一种或多种盐，大蒜和粉红色辣椒。