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公开(公告)号：KR101234764B1
公开(公告)日：2013-02-20
申请号：KR1020090079400
申请日：2009-08-26
Applicant: 한국식품연구원
Abstract: 본 발명은 겨우살이 추출물의 항산화성분을 주성분으로 하고, 당귀 추출물, 황기 추출물, 감초 추출물, 대추 추출물, 벌꿀, 올리고당, 구연산, 비타민 C를 첨가하여 항산화 기능성을 갖는 겨우살이 추출물 음료의 제조방법에 관한 것이다.
이에 따라서, 생리활성이 뛰어난 겨우살이의 항산화성분과 다양한 영양소를 함유한 겨우살이 음료의 제조 방법을 제공한다.
항산화, 겨우살이, 추출액, 음료-
公开(公告)号：KR1020120139357A
公开(公告)日：2012-12-27
申请号：KR1020110059130
申请日：2011-06-17
Applicant: 한국식품연구원
Abstract: PURPOSE: Granular persimmon leaf tea with secure flavor, and a producing method thereof are provided to improve the drinking convenience and the palatability of the persimmon leaf tea. CONSTITUTION: A producing method of granular persimmon leaf tea comprises the following steps: extracting a mixture of leaf tea powder and water at 20-40 deg. C to obtain a leaf tea extract; heating the leaf tea extract at 40-60 deg. C for producing leaf tea concentrate; and adding glucose into the leaf tea concentrate. The leaf tea is obtained by using semi-fermented persimmon leaves.
Abstract translation: 目的：提供具有安全风味的颗粒柿叶茶及其制备方法，以改善柿子茶的饮用方便性和适口性。 构成：颗粒状柿子茶的生产方法包括以下步骤：在20-40度提取叶茶粉和水的混合物。 C获得叶茶提取物; 在40-60度加热叶茶提取物 C生产叶茶精油; 并向叶茶浓缩物中加入葡萄糖。 通过使用半发酵柿子叶获得叶茶。
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公开(公告)号：KR101156003B1
公开(公告)日：2012-06-18
申请号：KR1020100078464
申请日：2010-08-13
Applicant: 한국식품연구원
Abstract: 본 발명은 본 발명은 조미료 관련 식품기술분야에 있어 황태 가수분해물을 함유하는 항고혈압 천연조미료 및 그의 제조방법에 관한 것으로, 보다 상세하게는 가쓰오부시분말 9중량%, 다시마분말 9중량%, 마늘분말 1.8중량%, 멸치분말 13.5중량%, 바지락분말은 9중량%, 새우분말 13.5중량%, 쇠고기분말 8중량%, 표고버섯분말 13.5중량%, 황태분말 2.7중량%, 황태분말을 64℃~66℃에서 Alcalase 2.4L로 3.5시간~4.5시간 가수분해한 후 진공동결건조하여 제조한 황태 가수분해물 분말 20중량%를 혼합하여 제조한 항고혈압 기능성 국물용 천연조미료에 관한 것이다.
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公开(公告)号：KR101146151B1
公开(公告)日：2012-05-16
申请号：KR1020100071322
申请日：2010-07-23
Applicant: 한국식품연구원
Abstract: 본 발명은 대두 가수분해물을 첨가하여 항고혈압 기능성을 갖는 무침용 천연조미료의 제조방법에 관한 것으로, 상세하게는 다시마분말 4.5중량%, 대두분말 18중량%, 마늘분말 1.8중량%, 멸치분말 2.7중량%, 바지락분말 13.5중량%, 새우분말 22.5중량%, 소금 1.8중량%, 양파분말 4.5중량%, 표고버섯분말 20.7중량%, 그리고 대두가수분해물 분말 10중량%를 혼합하여 감칠맛이 풍부한 무침용 천연조미료를 제조하는 방법에 관한 것이다. 본 발명의 목적은 고사리나물무침, 골뱅이오이무침, 애호박나물무침 등의 무침에 항고혈압 기능성을 갖는 무침용 천연조미료의 제조 방법을 제공하는 것이다.
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公开(公告)号：KR1020120009979A
公开(公告)日：2012-02-02
申请号：KR1020100071322
申请日：2010-07-23
Applicant: 한국식품연구원
CPC classification number: A23L27/10 , A23L29/35 , A23V2200/16 , A23V2250/55
Abstract: PURPOSE: A natural seasoning for antihypertensive vegetable dish with sauce, and a producing method thereof are provided use soybean hydrolysate powder for improving the taste of the seasoning. CONSTITUTION: A natural seasoning for antihypertensive vegetable dish with sauce contains 3wt% of sea tangle powder, 15-20wt% of soybean powder, 1-2wt% of garlic powder, 3-5wt% of anchovy powder, 10-15wt% of short-necked clam powder, 20-25wt% of shrimp powder, 1-2wt% of salt, 3-5wt% of onion powder, 15-25wt% of lentinus edodes powder, and 5-20wt% of soybean hydrolyzate powder. The soybean hydrolyzate powder is obtained by hydrolyzing soybean isolated protein powder at 64-66 deg C using 2.4L of alcalase for 3-4 hours, and freeze-drying the outcome in the vacuum condition.
Abstract translation: 目的：提供用于提高调味品味道的大豆水解物粉末的用于具有酱汁的抗高血压蔬菜盘的天然调味料及其制备方法。 构成：含有酱油的抗高血压蔬菜盘的天然调味料含有海螯虾粉3重量％，大豆粉15-20重量％，大蒜粉1-2重量％，an鱼粉3-5重量％，短，粉10-15重量％ 20-25重量％的虾粉，1-2重量％的盐，3-5重量％的洋葱粉，15-25重量％的香菇汁粉末和5-20重量％的大豆水解产物粉末。 大豆水解产物粉末是通过使用2.4L alcalase将大豆分离的蛋白质粉末在64-66摄氏度水解3-4小时获得的，并在真空条件下冷冻干燥结果。
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Patent Agency Ranking
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公开(公告)号：KR101064565B1
公开(公告)日：2011-09-14
申请号：KR1020080126684
申请日：2008-12-12
Abstract: 본 발명은 바지락조미포 및 이의 제조방법에 관한 것으로서 보다 상세하게는 조미바지락과 어육의 혼합물로 조미포를 성형하는 단계; 상기 성형된 조미포를 수증기로 1차 열처리를 하는 단계; 상기 1차 열처리한 조미포를 건조한 후 압착하는 단계; 및 상기 압착한 조미포를 2차 열처리하는 단계를 포함하는 바지락조미포의 제조방법 및 상기의 방법에 의해 제조한 바지락조미포에 관한 것이다.
바지락, 포, 어육-
118.发明公开생약재를 포함하는 청국장 당의정 및 그 제조방법 无效焦作OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF OF
公开(公告)号：KR1020110029598A
公开(公告)日：2011-03-23
申请号：KR1020090087346
申请日：2009-09-16
Abstract: PURPOSE: A fermented soybeans sugar-coated tablet and a producing method thereof are provided to easily transport, store, carry, and eat the fermented soybeans sugar-coated tablet. CONSTITUTION: A producing method of a fermented soybeans sugar-coated tablet comprises the following steps: fermenting steamed soybeans with bacillus subtilis, to obtain fermented materials including paste and liquid; drying the fermented materials, and crushing the dried fermented materials to obtain fermented soybean powder; mixing 100parts of fermented soybean powder by weight, and 30~90parts of fresh medical herb powder by weight; adding additives selected from a sweetener, a functional additive, or a molding aid; compressing the mixture into a tablet shape; and coating the obtained tablet with a coating agent selected from hydroxy propyl methyl cellulose, shellac, or white soft sugar.
Abstract translation: 目的：提供发酵大豆糖衣片及其制备方法，以便容易运输，储存，携带和食用发酵大豆糖衣片。 构成：发酵大豆糖衣片的制造方法，包括以下步骤：用枯草芽孢杆菌发酵蒸amed豆，得到糊状物和液体的发酵物质; 干燥发酵物料，粉碎干燥的发酵物料，得到发酵大豆粉; 混合发酵大豆粉100份，重量为30〜90份新鲜药草粉; 添加选自甜味剂，功能添加剂或模塑助剂的添加剂; 将混合物压成片状; 并用选自羟基丙基甲基纤维素，虫胶或白色软糖的包衣剂包被所得片剂。
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公开(公告)号：KR1020100136271A
公开(公告)日：2010-12-28
申请号：KR1020090054547
申请日：2009-06-18
Applicant: 한국식품연구원
CPC classification number: B05D7/52 , B05D1/38 , B05D3/145 , B05D3/148 , B05D2201/04 , C09D1/00 , C09D5/10 , C09D5/106
Abstract: PURPOSE: A method for manufacturing an antibacterial panel using photocatalyst is provided to use an antibacterial panel to a sensitive place, such as the wall of a food plant, a semiconductor plant, or a hospital. CONSTITUTION: A method for manufacturing an antibacterial panel using photocatalyst is as follows. The surface of a panel is coated with antibacterial paint and is dried. The antibacterial paint is coated with photocatalyst and is dried. The antibacterial paint is composed of designated thinner 10~20 weight%, silver zeolite 0.5~1 weight%, and nano-silver 0.2~0.5 weight% on the basis of acrylic resin solids 100 weight%.
Abstract translation: 目的：提供使用光催化剂制造抗菌面板的方法，将抗菌面板用于食品厂，半导体厂房或医院等敏感部位。 构成：使用光催化剂制造抗菌面板的方法如下。 面板的表面涂有抗菌涂料并干燥。 抗菌涂料涂有光催化剂并干燥。 抗菌涂料由指定稀释剂10〜20重量％，银沸石0.5〜1重量％，纳米银0.2〜0.5重量％组成，基于丙烯酸树脂固体100重量％。
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公开(公告)号：KR1020090124303A
公开(公告)日：2009-12-03
申请号：KR1020080050436
申请日：2008-05-29
Applicant: 한국식품연구원
IPC: A23L2/38
CPC classification number: A23L2/38 , A23L2/58 , A23L33/105 , A23L33/15 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A method for manufacturing a functional orange beverage by using a natural Gardeniae Fructus dye, and the functional orange beverage prepared by the method are provided to improve antioxidizing activity. CONSTITUTION: A method for manufacturing a functional orange beverage comprises the steps of extracting Gardeniae Fructus with hot water; maturing the extract and controlling the concentration of the extract; and mixing the Gardeniae Fructus extract with a Citrus unshiu extract, a Lycii Fructus extract, a Schisandrae Fructus extract, citric acid and vitamin C, and sterilizing and cooling it. The Gardeniae Fructus extract is matured at 5-15°C for 5-15 hours.
Abstract translation: 目的：提供一种通过使用天然栀子染料制造功能性橙色饮料的方法，以及通过该方法制备的功能性橙色饮料，以提高抗氧化活性。 构成：功能性橙汁饮料的制造方法，其特征在于，用热水提取栀子汁; 熟化提取物并控制提取物的浓度; 将栀子提取物与柑橘提取物，柠檬提取物，五味子提取物，柠檬酸和维生素C混合，灭菌冷却。 栀子提取物在5-15℃熟化5-15小时。
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