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公开(公告)号：KR1020130038012A
公开(公告)日：2013-04-17
申请号：KR1020110102632
申请日：2011-10-07
Applicant: 한국식품연구원
CPC classification number: A23L33/105 , A23L11/20 , A23V2002/00 , A23V2250/21 , A61K8/97
Abstract: PURPOSE: A functional health food is provided such that fermented soybean powder is added to green tea to obtain a fermented green tea extract. CONSTITUTION: A manufacturing method of anti-diabetic fermented food comprises a step of adding fermented soybean powder to green tea and fermenting the mixed green tea at a temperature of 20-30>=. The fermented soybean powder is 0.1-5 parts by weight based on the total by weight. The fermented soybean powder is pre-fermented at a temperature of 75-90>=. The fermented soybean powder is post-fermented at a temperature of 75-90>=. The fermentation is carried out with a relative humidity of 55-65 for 30-45 days. Diabetes is type 2 diabetes. [Reference numerals] (AA) Blood sugar value(mg/dL); (BB) Control group; (CC) Positive control group; (DD) Green tea; (EE) Green tea fermented product; (FF) Period(days);
Abstract translation: 目的：提供功能保健食品，将发酵的大豆粉末加入到绿茶中，得到发酵的绿茶提取物。 构成：抗糖尿病发酵食品的制造方法包括向绿茶中加入发酵大豆粉末并在20-30℃的温度下发酵混合绿茶的步骤。 发酵大豆粉的重量为0.1-5重量份。 发酵的大豆粉末在75-90℃的温度下进行预发酵。 发酵的大豆粉末在75-90℃的温度下进行后发酵。 发酵在相对湿度为55-65的条件下进行30-45天。 糖尿病是2型糖尿病。 （AA）血糖值（mg / dL）; （BB）对照组; （CC）阳性对照组; （DD）绿茶; （EE）绿茶发酵产品; （FF）期（天）;
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公开(公告)号：KR100996463B1
公开(公告)日：2010-11-25
申请号：KR1020080094668
申请日：2008-09-26
Abstract: 본 발명은 혈당상승 억제효과와 간기능 개선 효과를 갖는 미생물 및 상기 미생물을 포함하는 식품에 관한 것으로 보다 상세하게는 바실러스 속(Bacillus sp.) KS-25 균주(KCTC 11351BP), 바실러스 서브틸리스(Bacillus subtilis) KS-29 균주(KCTC 11352BP), 바실러스 리케니포르미스(Bacillus licheniformis) KS-30 균주(KCTC 11353BP), 바실러스 소노렌시스(Bacillus sonorensis) KS-33 균주(KCTC 11354BP), 바실러스 스큐란스(Bacillus circulans) KS-80 균주(KCTC 11355BP)의 군으로부터 선택되는 어느 하나의 혈당상승 억제효과와 간기능 개선 효과를 갖는 미생물, 상기 미생물을 포함하는 미생물 제제, 상기 미생물을 포함하는 미생물 제제의 제조방법, 상기 미생물을 포함하는 식품, 상기 미생물을 포함하는 식품의 제조방법에 관한 것이다.
당뇨, 혈당, 당화혈색소, 간 기능, 발효식품-
公开(公告)号：KR1020090131752A
公开(公告)日：2009-12-30
申请号：KR1020080057662
申请日：2008-06-19
Applicant: 한국식품연구원
CPC classification number: Y02A40/943 , A23B7/105 , A23L27/00
Abstract: PURPOSE: A water kimchi composition for foreigners, and its preparation method are provided to allow the cloudiness, smell, taste, etc. of water kimchi to be controlled. CONSTITUTION: A water kimchi composition for foreigners comprises Chinese cabbage or white radish as a main material; and 4~8 parts by weight of a fruit, 1.5~3.5 parts by weight of vinegar and 0.5~1.5 parts by weight of herb based on 100 parts by weight of Chinese cabbage or white radish. The fruit is at least one selected from pears, cherry tomato, cucumber, kiwi, oriental melon, lemon, apple and grapes. The herb is at least one selected from stevia, peppermint, rosemary, oregano, basil and lemon balm.
Abstract translation: 目的：为外国人提供水泡菜组合物及其制备方法，以控制泡菜的浑浊，嗅觉，味道等。 规定：外来人的水泡菜组合物以白菜或白萝卜为主要材料; 和4〜8重量份的水果，1.5〜3.5重量份的醋和0.5〜1.5重量份的草本植物，基于100重量份的白菜或白萝卜。 水果至少有一种选自梨，樱桃番茄，黄瓜，猕猴桃，东方瓜，柠檬，苹果和葡萄。 草本植物至少有一种从甜叶菊，薄荷，迷迭香，牛至，罗勒和柠檬香精中选出。
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公开(公告)号：KR1020090003779A
公开(公告)日：2009-01-12
申请号：KR1020070066720
申请日：2007-07-03
Applicant: 한국식품연구원 , 영농조합법인보성차생산자조합
Abstract: A culture medium composition for cultivating Ganoderma lucidum or Lentinus edodes, and a cultivating method by using the composition are provided to improve the taste and perfume of mushroom by reducing the offensive odor. A culture medium composition for cultivating Ganoderma lucidum or Lentinus edodes comprises 3-25 parts by weight of a green tea powder based on 100 parts by weight of the culture medium mixture. Preferably the green tea powder has an average particle size of 3-80 mesh.
Abstract translation: 提供了用于培养灵芝或香菇的培养基组合物和使用该组合物的培养方法，以通过减少恶臭来提高蘑菇的味道和香味。 用于培养灵芝或香菇的培养基组合物包含3-25重量份的基于100重量份培养基混合物的绿茶粉末。 优选地，绿茶粉末的平均粒径为3-80目。
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Patent Agency Ranking
公开(公告)号：KR100548505B1
公开(公告)日：2006-02-01
申请号：KR1020030058811
申请日：2003-08-25
Applicant: 한국식품연구원
IPC: A23L2/38
Abstract: 본 발명은 홍국균 쌀 배양물을 분말화하여 알콜 60∼100％의 주정으로 추출하여 얻은 모나콜린 케이를 함유하는 홍국추출물을 0.1∼2중량％ 포함함을 특징으로 하는 음료조성물을 제공한다.
또한, 본 발명은 상기 음료조성물에 홍삼추출물을 0.05중량％∼0.3중량％ 더 포함함을 특징으로 하는 음료조성물을 제공한다.
또한, 본 발명은 상기 홍국균으로 모나스커스 퍼프리우스
( CBS 281.34)를 사용하여 얻은 음료조성물을 제공한다.-
公开(公告)号：KR100503881B1
公开(公告)日：2005-07-26
申请号：KR1020020078904
申请日：2002-12-11
IPC: A23L1/317
Abstract: 본 발명은 장류를 함유하는 소시지류 조성물로서,
바람직하게는 소시지 또는 햄에 고추장 또는 된장을 단독 또는 혼합하여 첨가함을 특징으로 하는 소시지류 조성물을 개시한다.
상기 구성에 의한 소시지류 조성물은 장류 고유의 맵고 구수한 풍미가 가미되어 안주류, 부대찌개, 편이식품용도로서 이용이 가능하여 소비자 층을 넓힐 수 있고 장류 산업의 활성화에 기여할 수 있다.-
公开(公告)号：KR1020040011999A
公开(公告)日：2004-02-11
申请号：KR1020020045341
申请日：2002-07-31
Applicant: 한국식품연구원
IPC: A23L1/202
Abstract: PURPOSE: Provided are deterioration protective hot pepper-soybean paste, soybean paste and soy sauce manufactured by using mustard and chitosan to inhibit the growth of bacteria causing a sour taste and the formation of white membrane. CONSTITUTION: Deterioration protective hot pepper-soybean paste, soybean paste and soy sauce are characterized in that 97-99.99 wt.% of hot pepper-soybean paste, soybean paste and soy sauce independently contain 0.01-3.0 wt.% of at least one selected from the group consisting of mustard, chitosan or their mixture. They further contain 0.01-3.0 wt.% of at least one selected from the group consisting of sorbic acid, potassium sorbate, benzoic acid, paraoxybenzoic acid, acetic acid anhydrous or their mixture, based on the total weight thereof.
Abstract translation: 目的：提供使用芥子和壳聚糖制造的防腐辣椒 - 大豆酱，大豆酱和酱油，以抑制引起酸味的细菌和形成白色膜的生长。 构成：恶化保护性辣椒酱，大豆酱和酱油的特征在于，97-99.99重量％的辣椒酱，大豆酱和酱油独立地含有0.01-3.0重量％的至少一种选择的 由芥子，壳聚糖或其混合物组成。 它们还含有0.01-3.0重量％的选自山梨酸，山梨酸钾，苯甲酸，对羟基苯甲酸，无水乙酸或其混合物中的至少一种，基于其总重量。
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公开(公告)号：KR1020030090341A
公开(公告)日：2003-11-28
申请号：KR1020020028607
申请日：2002-05-23
Applicant: 한국식품연구원
IPC: A23L1/202
Abstract: PURPOSE: Provided is fermented soybean paste inhibited from browning with maintaining its functional properties, such as color, taste, flavor and the like. CONSTITUTION: Fermented soybean paste inhibited from browning is characterized by comprising at least one component selected from the group consisting of polyphosphate, phytic acid, citric acid, oxalic acid, or their mixture, in the amount of 0.01-1 wt.%, and the balance of general fermented soy paste.
Abstract translation: 目的：提供抑制褐变的发酵大豆酱，同时保持其功能性质，如颜色，味道，风味等。 构成：抑制褐变的发酵大豆酱的特征在于含有0.01-1重量％的选自多磷酸盐，植酸，柠檬酸，草酸或其混合物中的至少一种成分， 一般发酵大豆酱的平衡。
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公开(公告)号：KR1020030084181A
公开(公告)日：2003-11-01
申请号：KR1020020022744
申请日：2002-04-25
IPC: A23L1/202
CPC classification number: A23L11/20 , A23L11/09 , A23L31/00 , A23L33/105 , A23L33/18 , A23V2002/00 , A23V2200/326
Abstract: PURPOSE: Provided is korean fermented hot pepper-soybean paste or korean fermented soybean paste with physiological activity that can control rise of blood pressure. It maintains its functional properties, such as a taste and flavor even though adding of a Crataegus pinnatifida extract, red yeast rice flour, chitosan, silk peptide or a mixture thereof, while inhibiting the increase of blood pressure. CONSTITUTION: Korean fermented hot pepper-soybean paste or korean fermented soybean paste with physiological activity that can control rise of blood pressure is characterized by containing at least one of 0.01-10 wt.% of a Crataegus pinnatifida extract, 0.01-05 wt.% of chitosan, 0.01-5 wt.% of red yeast rice flour, 0.01-10 wt.% of silk peptide or their mixture, and the balance of general korean fermented hot pepper-soybean paste or korean fermented soybean paste.
Abstract translation: 目的：提供可以控制血压升高的生理活性的韩国发酵辣椒酱或韩国发酵大豆酱。 即使在抑制血压升高的同时添加山楂提取物，红酵母米粉，壳聚糖，丝肽或其混合物，也保持其功能特性，例如味道和风味。 构成：具有可以控制血压升高的生理活性的韩国发酵辣椒酱或韩国发酵大豆酱的特征在于含有0.01-10重量％的山楂提取物中0.01-0.05重量％ 的壳聚糖，0.01-5重量％的红酵母米粉，0.01-10重量％的丝肽或其混合物，以及其余的一般韩国发酵辣椒酱或韩国发酵大豆酱。
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