公开(公告)号：KR1020120123625A

公开(公告)日：2012-11-09

申请号：KR1020110040222

申请日：2011-04-28

Applicant: 제주대학교 산학협력단 ,  제주어류양식수산업협동조합 ,  한국식품연구원

Inventor： 이영돈 ,  조승목 ,  김성준 ,  박미애 ,  윤민석 ,  고현주 ,  남대환

IPC: A23L17/00 ,  A23L5/10

CPC classification number: A23L17/70 ,  A23L5/10 ,  A23L33/10

Abstract: PURPOSE: Flatfish paste having excellent palatability, and a producing method thereof are provided to produce functional fried, steamed, or roasted fish cake using the paste. CONSTITUTION: A producing method of flatfish paste comprises the following steps: washing and dehydrating flatfish; mixing 100 parts of flatfish by weight, 3-5 parts of sorbitol by weight, 3-5 parts of sugar by weight, 0.1-0.25 parts of polyphosphate by weight, and 0.1-0.25 parts of pyrophosphate by weight, and grinding the mixture; rapidly freezing the ground mixture at 23-27 deg. C below zero; thawing the obtained flatfish surimi, finely grinding the surimi before adding salt, and eluting salt-soluble protein from the surimi; mixing 100 parts of flatfish surimi by weight, 8-12 parts of starch by weight, and 7-10 parts of water by weight; and molding the mixture before frying, steaming, or roasting. [Reference numerals] (AA) Thawing; (BB) Grinding meat; (CC) Adding salt and additional materials; (DD) Molding; (EE) Steaming; (FF) Calcinating; (GG) Cooling; (HH) Finished product

Abstract translation: 目的：提供具有优异适口性的鲽鱼酱及其制造方法，以使用该糊料制造功能性的油炸，蒸或烤鱼饼。 构成：鲽鱼酱的生产方法包括以下步骤：鲽鱼的洗涤和脱水; 混合100重量的鲽鱼，3-5重量份的山梨糖醇，3-5重量份的糖，0.1-0.25重量份的多磷酸盐，和0.1-0.25重量份的焦磷酸盐，并研磨该混合物; 在23-27度快速冷冻研磨混合物。 C低于零; 解冻所获得的鲽鱼，在加盐前精细研磨鱼糜，并从鱼糜中洗脱出盐溶性蛋白质; 混合100份鲽鱼重量，8-12份重量的淀粉和7-10份重量的水; 并在油炸，蒸煮或焙烧之前将混合物成型。 （附图标记）（AA）解冻; （BB）磨肉; （CC）添加盐和其他材料; （DD）成型; （EE）蒸汽; （FF）煅烧; （GG）冷却; （HH）成品

公开(公告)号：KR1020120078898A

公开(公告)日：2012-07-11

申请号：KR1020110000197

申请日：2011-01-03

Applicant: 한국식품연구원

Inventor： 조승목 ,  이창준 ,  우준성 ,  백남인 ,  박지해 ,  한대석 ,  양혜진 ,  용혜임 ,  윤민석

IPC: A61K31/12 ,  A61K36/484 ,  A23L33/00 ,  A61P25/20

CPC classification number: Y02A50/415

Abstract: PURPOSE: A composition containing isoliquiritigenin for activating GABAA-benzodiazepine receptors is provided to enhance deep sleep, sedation, and anti-anxiety. CONSTITUTION: A composition for activating GABAA-benzodiazepine receptors contains a compound of chemical formula 1. A composition for deep sleep, sedation, anti-anxiety, or anti-convulsion contains the compound of chemical formula 1. A functional food for deep sleep, sedation, anti-anxiety, or anti-convulsion contains the compound of chemical formula 1. The functional food contains Glycyrrhiza uralensis Fischer extract. The extract is prepared by extracting Glycyrrhiza uralensis Fischer with 28-32% ethanol at 38-42 Deg.C for 10-14 hours.

Abstract translation: 目的：提供含有用于激活GABA A - 苯并二氮杂受体的异iqu igen素的组合物，以增强深度睡眠，镇静和抗焦虑。 组成：用于激活GABAA-苯并二氮杂受体的组合物含有化学式1的化合物。用于深度睡眠，镇静，抗焦虑或抗惊厥的组合物含有化学式1的化合物。用于深度睡眠，镇静的功能性食物 ，抗焦虑或抗惊厥含有化学式1的化合物。功能性食品含有甘草黄芪提取物。 提取物采用28-32％乙醇在38-42℃下提取甘草10-7小时。

公开(公告)号：KR101155426B1

公开(公告)日：2012-06-15

申请号：KR1020100091517

申请日：2010-09-17

Applicant: 한국식품연구원

Inventor： 김인호 ,  한대석 ,  이창호 ,  조승목 ,  고성호 ,  심인섭

IPC: A23L33/00 ,  A61K31/7048 ,  A61K31/35 ,  A61P3/04

Abstract: PURPOSE: A food ingredient composition for suppressing the appetite of a user is provided to prevent the generation of side effect when using the composition for a long time. CONSTITUTION: A food ingredient composition for suppressing the appetite of a user contains more than one component selected from the group consisting of 3-hydroxy flavone, rutin, quercetin, flavonone, naringin, and hesperidin. The suppressing effect of the appetite is obtained by controlling the activity of ghrelin promoting the appetite of the user. The composition suppresses the activity of the ghrelin at 60-100deg C.

公开(公告)号：KR1020120029992A

公开(公告)日：2012-03-27

申请号：KR1020110078568

申请日：2011-08-08

Applicant: 한국식품연구원

Inventor： 이창호 ,  김인호 ,  한대석 ,  김영언 ,  박동준 ,  최준혁 ,  이혜성 ,  조승목

IPC: A61K36/282 ,  A61P25/28 ,  A61P25/00

Abstract: PURPOSE: A composition for improving memory power and learning ability comprising extract from artemisia apiaceae as active ingredient is provided to control antioxidant activity and activity of acetylcholinesterase. CONSTITUTION: A composition for improving memory power and learning ability including Artemisia apiaceae extract as an active ingredient. A composition for preventing or treating cognitive disorder includes the Artemisia apiaceae extract as the active ingredient. The compositions for improving memory power, learning ability, and preventing or treating cognitive disorder have several functions as follow: suppressing activity of Acetylcholinesterase, antioxidant activity, controlling or eliminating generation of reactive oxygen species, acting as antagonist [antagonist of NMDA[N-methyl-D-aspartate] receptor. The cognitive disorder stands for dementia, formerly LDH, agnosia, amnesia, aphasia, parectropia, or delirium. A pharmaceutical composition for preventing or treating cognitive disorder includes therapeutic effective amount of composition including Artemisia apiaceae extracts and pharmaceutically allowed carrier.

Abstract translation: 目的：提供一种用于提高记忆力和学习能力的组合物，其包括作为活性成分的姬松蒿提取物，以控制乙酰胆碱酯酶的抗氧化活性和活性。 构成：用于提高记忆力和学习能力的组合物，包括蒿科植物提取物作为活性成分。 用于预防或治疗认知障碍的组合物包括蒿科艾蒿提取物作为活性成分。 用于提高记忆力，学习能力和预防或治疗认知障碍的组合物具有以下功能：抑制乙酰胆碱酯酶的活性，抗氧化活性，控制或消除作为拮抗剂的活性氧的产生[NMDA [N-甲基 -D-天冬氨酸]受体。 认知障碍代表痴呆，以前称为LDH，恶性呕吐症，遗忘症，失语症，副作用或del妄。 用于预防或治疗认知障碍的药物组合物包括治疗有效量的组合物，包括蒿科植物提取物和药学上允许的载体。

公开(公告)号：KR101049493B1

公开(公告)日：2011-07-15

申请号：KR1020100092045

申请日：2010-09-17

Applicant: 한국식품연구원

Inventor： 이창호 ,  김인호 ,  한대석 ,  김영언 ,  박동준 ,  최준혁 ,  이혜성 ,  조승목

IPC: A61K36/31 ,  A61P25/28 ,  A61P25/00

Abstract: PURPOSE: A composition containing Lepidium apefalum extract for enhancing memory and learning ability is provided to prevent or treat cognitive disorder. CONSTITUTION: A composition for enhancing memory and learning ability contains Lepidium apefalum extract as an active ingredient. A pharmaceutical composition for preventing and treating cognitive disorder contains Lepidium apefalum extract as an active ingredient. The Lepidium apefalum extract is prepared using a polar solvent or non-polar solvent. The polar solvent is water, alcohol, acetic acid, DMFO(dimethyl-formamide), and DMSO(dimethyl sulfoxide). The non-polar solvent is acetone, acetonitrile, ethyl acetate, methyl acetate, fluoroalkane, pentane, and hexane.

Abstract translation: 目的：提供含有提取记忆和学习能力的百日咳提取物的组合物，用于预防或治疗认知障碍。 构成：用于提高记忆力和学习能力的组合物，含有韭菜提取物作为活性成分。 一种用于预防和治疗认知障碍的药物组合物，含有虱属的提取物作为活性成分。 使用极性溶剂或非极性溶剂制备韭菜提取物。 极性溶剂是水，乙醇，乙酸，DMFO（二甲基甲酰胺）和DMSO（二甲基亚砜）。 非极性溶剂是丙酮，乙腈，乙酸乙酯，乙酸甲酯，氟烷烃，戊烷和己烷。

公开(公告)号：KR101020245B1

公开(公告)日：2011-03-09

申请号：KR1020100079596

申请日：2010-08-18

Applicant: 한국식품연구원

Inventor： 김영명 ,  조승목 ,  정철균 ,  양혜진 ,  윤민석 ,  용혜임

IPC: A61K36/484 ,  A61P25/20 ,  A61P25/00

Abstract: PURPOSE: A composition containing Glycyrrhizae radix extract and Albizia julibrissin DURAZZ. extract is provided to reduce sleep latency and to enhance sleep duration. CONSTITUTION: A composition for improving sleeping contains Glycyrrhizae radix extract or Albizia julibrissin DURAZZ. extract as an active ingredient. The Glycyrrhizae radix extract is obtained by extracting Glycyrrhizae radix using 26-32% ethanol at 38-44°C for 10-14 hours. The Albizia julibrissin DURAZZ. extract is obtained by extracting Albizia julibrissin DURAZZ. with 52-62% ethanol at 18-60°C for 22-60 hours. The mixture ratio of Glycyrrhizae radix extract or Albizia julibrissin DURAZZ. extract is 2.5-3.5:0.5-1.5. A functional food for improving sleeping contains the Glycyrrhizae radix extract or Albizia julibrissin DURAZZ. extract as an active ingredient.

Abstract translation: 目的：一种含甘草提取物和合欢树的组合物DURAZZ。 提取物以减少睡眠潜伏期并增强睡眠持续时间。 构成：用于改善睡眠的组合物含有甘草提取物或合欢树。 提取物作为活性成分。 甘草提取物通过使用26-32％乙醇在38-44℃下提取甘草12小时获得。 合欢树合欢DURAZZ。 提取物是通过提取合欢树提取物得到的。 用52-62％乙醇在18-60℃下加热22-60小时。 甘草提取物或合欢芽孢杆菌DURAZZ的混合比例。 提取物为2.5-3.5:0.5-1.5。 用于改善睡眠的功能性食物含有甘草提取物或合欢树合欢菊DURAZZ。 提取物作为活性成分。

公开(公告)号：KR1020100076209A

公开(公告)日：2010-07-06

申请号：KR1020080134166

申请日：2008-12-26

Applicant: 한국식품연구원 ,  강진군

Inventor： 김영명 ,  김병목 ,  도정룡 ,  조승목 ,  한찬규

IPC: A23L17/60 ,  A23L35/00

CPC classification number: A23L17/60 ,  A23L3/46 ,  A23V2002/00 ,  A23V2300/10

Abstract: PURPOSE: A preparation method of instant dried Capsosiphon soup is provided to offer the Capsosiphon soup which is stored for a long time at a room temperature, and to offer a specific flavor of the Capsosiphon soup and a coarse body texture. CONSTITUTION: The Capsosiphon is blanched with cleaning sea water and a saline solution. The blanched capsosiphon is dehydrated and dried. The dried capsosiphon and Capsosiphon taste components are wrapped together. The blanched Capsosiphon is dipped in a solution containing edible sodium bicarbonate or sodium carbonate for 30 seconds ~ 300 seconds. The Capsosiphon taste components includes Capsosiphon 50~500g, white radish 100~2000g, dried walleye 20~200g, bean sprout 50~500g, Chinese flat cabbage 20~200g, Coriandrum sativum 5~50g and garlic 20 ~ 200g.

Abstract translation: 目的：提供即时干燥的辣椒汤的制备方法，提供长时间在室温下储存的Capsosiphon汤，并提供Capsosiphon汤的特定风味和粗糙的身体质地。 规定：将Capsosiphon用清水和盐水清洗干净。 将漂白的辣椒油脱水干燥。 干燥的Capsosiphon和Capsosiphon味道成分被包裹在一起。 将漂白的Capsosiphon浸入含有可食用碳酸氢钠或碳酸钠的溶液中30秒〜300秒。 Capsosiphon味道成分包括Capsosiphon 50〜500g，白萝卜100〜2000g，干ye 20〜200g，豆芽50〜500g，白菜20〜200g，芫荽5〜50g，大蒜20〜200g。

公开(公告)号：KR1020100068031A

公开(公告)日：2010-06-22

申请号：KR1020080126684

申请日：2008-12-12

Applicant: 한국식품연구원 ,  옹 진 군

Inventor： 김영명 ,  김병목 ,  도정룡 ,  조승목 ,  김아람

IPC: A23L17/40 ,  A23L17/00

CPC classification number: A23L17/70 ,  A23L17/40 ,  A23P10/25

Abstract: PURPOSE: Seasoned and dried manila clam slices and a manufacturing method thereof are provided to conveniently and easily make the manila clam slices containing meat of fish and short-necked clams. CONSTITUTION: A manufacturing method of seasoned and dried manila clam slices includes the following steps: molding seasoned slices with a mixture of meat of fish and short-necked clams; heat-treating the molded slices; compressing the heat-treated slices after drying; and heat-treating the compressed slices. The seasoned short-necked clams are formed by mixing and adding seasoning after removing soil in the clams and washing.

Abstract translation: 目的：提供调味和干燥的马尼拉蛤切片及其制造方法，以方便和容易地制造含有鱼和短颈蛤肉的马尼拉蛤切片。 规定：经过繁琐和干燥的马尼拉蛤切片的制造方法包括以下步骤：用鱼肉和短颈蛤混合物成型经验丰富的切片; 热处理模制的切片; 干燥后对热处理片进行压缩; 并对压缩的片进行热处理。 经过调味的短颈蛤是通过混合并加入调味料后除去蛤蜊中的土壤和洗涤而形成的。

公开(公告)号：KR1020090102063A

公开(公告)日：2009-09-30

申请号：KR1020080027294

申请日：2008-03-25

Applicant: 한국식품연구원

Inventor： 이명기 ,  김병목 ,  도정룡 ,  김영명 ,  조승목

IPC: C12G3/02 ,  C12G3/04

CPC classification number: C12G3/02 ,  C12G3/04

Abstract: PURPOSE: A method for producing Discoreaceae fermented liquor and its production method thereof are provided to enhance the efficiency of fermentation using improved yeast and massively produce the liquor. CONSTITUTION: A Discoreaceae fermented liquor comprises 5-20 weight% of Discoreaceae, 75-90 weight% of rice and 0.1-5 weight% of Schisandrae Fructus or Angelicae gigas. A method for manufacturing the Discoreaceae fermented liquor comprises: a step of mixing water to the Discoreaceae; a step of washing nonglutinous rice and dehydrating; a step of pulverizing Discoreaceae in and rice; a step of adding 0.1~2 weight% of Schisandrae Fructus or Angelicae gigas and mixing; a step of adding 0.5-1 weight% of yeast; a step of fermenting at 22~28°C for 20 to 30 hours to saccharify; a step of adding Discoreaceae, nonglutinous rice, yeast, and Schisandrae Fructus or Angelicae gigas; and a step of fermenting at 22~28°C for 7-12 days.

Abstract translation: 目的：提供一种生产仙茅科发酵液的方法及其制备方法，以提高使用改良酵母的发酵效率并大量生产液体。 构成：番茄科发酵液包含5-20重量％的梧桐科，75-90重量％的大米和0.1-5重量％的五味子或当归。 一种制造麝香科植物发酵液的方法包括：将水混合到Disc草科的步骤; 洗ous米脱水的一步; 粉碎和稻米的步骤; 加入0.1〜2重量％的五味子或当归加入混合; 加入0.5-1重量％酵母的步骤; 在22〜28℃下发酵20〜30小时进行糖化的步骤; 添加茯苓科，糯米，酵母，五味子或当归的步骤; 和在22〜28℃下发酵7-12天的步骤。

公开(公告)号：KR100885512B1

公开(公告)日：2009-02-26

申请号：KR1020070092742

申请日：2007-09-12

Applicant: 한국식품연구원

Inventor： 도정룡 ,  조진호 ,  김병삼 ,  김영명 ,  김현구 ,  조승목 ,  백수연

IPC: A23L1/0532 ,  A23L1/06

CPC classification number: A23L29/256 ,  A23L3/40 ,  A23L21/10 ,  A23L33/18 ,  A23L33/20

Abstract: A method for preparing an agar jelly is provided to improve functionality by using an anti-hypertension functional peptide. A method for preparing an agar jelly comprises the steps of adding agar, liquid sugar, solid sugar, salt and citric acid to water, mixing them, and heating the mixture at 100-115°C for 30-150 min; adding any one selected from the albumen-derived peptide, the bean protein-derived peptide and the beef-derived to the prepared agar solution at 60-90°C and gelling it at 3-4 hours; cutting the obtained agar jelly, coating it with any one selected from potato starch, fine sweet, corn starch, wheat flour, glutinous rice, bread flour, etc., and drying it at 40-60°C for 10-48 hours.

Abstract translation: 提供了一种制备琼脂胶的方法，以通过使用抗高血压功能肽来改善功能。 制备琼脂的方法包括将琼脂，液糖，固体糖，盐和柠檬酸加入水中，混合，并将混合物在100-115℃下加热30-150分钟的步骤; 在60-90℃下将从蛋白衍生肽，豆蛋白衍生肽和牛肉衍生肽中选择的任何一种添加到制备的琼脂溶液中，并在3-4小时时凝胶化; 切割得到的琼脂，用马铃薯淀粉，细甜，玉米淀粉，小麦粉，糯米，面粉等中任意一种进行包衣，在40-60℃下干燥10-48小时。